Variation of the Physical Properties of Sheanut (Vitellaria Paradoxa Gaertn.) Kernels during Convective Drying

Abstract The effect of moisture content and drying temperature of Vitellaria paradoxa Gaertn kernels on some of its physical properties was investigated. The kernels which were harvested at a moisture content of about 60% (wet basis) and hence prone to high post harvest losses from two ecological zones of Cameroon (Bangoua in West province and Tchabal in Adamawa province) were dried in a forced convection dryer at 40oC, for 6, 20, 48, 72 and 96 hours to give moisture contents ranging from 10 to 60% wet basis. Ten trees from each of the zones were carefully selected to serve as sources for the ripe kernel bearing shea fruits that were used as samples for this study. For each parameter studied, a sample population of 30 kernels selected at random per tree was used. The results obtained revealed that there was a significant difference in the physical properties of the kernels from different trees irrespective of the locality. The bulk density, true density, sphericity and porosity varied non-linearly with the moisture content. Kernels with larger masses showed a different variation pattern of bulk density and porosity with moisture content compared to the lighter kernels. The variation of the bulk density, sphericity, porosity of sheanut kernels with moisture content and temperature was satisfactorily modelled with empirical equations. The samples underwent considerable shrinkage (up to 35%) during the drying process. Three empirical models were used to describe the shrinkage behaviour of the kernels and it is proposed that these models could be incorporated in drying models. Submitted: January 26, 2007 · Accepted: August 30, 2008 · Published: September 19, 2008 Recommended Citation Bup, Divine Nde; Kapseu, César; Tenin, Dzudie; Kuitche, Alexis; Abi, Charles Fon; and Tchiégang, Clergé (2008) "Variation of the Physical Properties of Sheanut (Vitellaria Paradoxa Gaertn.) Kernels during Convective Drying," International Journal of Food Engineering: Vol. 4 : Iss. 7, Article 7. DOI: 10.2202/1556-3758.1201 Available at: http://www.bepress.com/ijfe/vol4/iss7/art7