Physical and Mechanical Properties of Watermelon Rind
DOI:
https://doi.org/10.36877/aafrj.a0000318Abstract
Watermelon rind is the toughest part of the whole fruit structure and usually peeled for processing purposes. A study was conducted to determine the physical and mechanical properties of watermelon rind to provide a reference for peeling process parameters to improve the efficiency of the process. A physical examination was conducted to determine the overall watermelon length and width, and rind thickness at different positions. The rind rupture force test was conducted at different penetration angles (0.0°, 22.5°, 45.0°, and 67.6°). The rind thickness was 1.46 ± 0.27cm (P<0.01). Based on visual observation, the differences in watermelon size affect the rind thickness. The rind thickness has a random distribution at different positions of the rind (P>0.01). Meanwhile, the rupture force showed that the direction of penetration angle significantly affects the rupture force value obtained (P<0.01), and it was directly proportional to the increase of penetration angles which ranged between 21.48N to 24.25N. Hence, the watermelon size and penetration angle factors should be considered before conducting the peeling process to ensure the process is run at an optimal level.
Downloads
Published
Issue
Section
License
Copyright (c) 2024 Wan Mohd Fariz Bin Wan Azman, Asnawi Shahar, Saiful Azwan Azizan, Afiqah Aina Rahim
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Author(s) shall retain the copyright of their work and grant the Journal/Publisher right for the first publication with the work simultaneously licensed under:
Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0). This license allows for the copying, distribution and transmission of the work, provided the correct attribution of the original creator is stated. Adaptation and remixing are also permitted.
This broad license intends to facilitate free access to, as well as the unrestricted reuse of, original works of all types for non-commercial purposes.
The author(s) permits HH Publisher to publish this article that has not been submitted elsewhere.