Effect of Moisture Content on Strength Properties of Okra Pod (Cv Kirenf) Necessary for Machine Design

International Journal of Mechanical Engineering

© 2018 by SSRG - IJME Journal

Volume 5 Issue 3

Year of Publication : 2018

Authors : Oghenerukevwe Prosper and Mr.Hilary Uguru

10.14445/23488360/IJME-V5I3P102

How to Cite?

Oghenerukevwe Prosper and Mr.Hilary Uguru, "Effect of Moisture Content on Strength Properties of Okra Pod (Cv Kirenf) Necessary for Machine Design," SSRG International Journal of Mechanical Engineering, vol. 5,  no. 3, pp. 6-11, 2018. Crossref, https://doi.org/10.14445/23488360/IJME-V5I3P102

Abstract:

In this study, compression tests were carried out on okra pods (cv Kirenf)to investigate moisture content's effect on seven mechanical parameters (failure force, failure energy, failure strain, maximum compressive force, rupture force, rupture energy, and deformation at the point of rupture). The tests were carried out at a deformation rate of 25 mm/min and five moisture content levels of 37.04, 44.20, 50.18, 56.19, and 61.06% (w.b), using the Testometric Universal Testing Machine (Testometric model, series 500-532). The results show that moisture content had significant (P≤ 0.05) effects on all the measured mechanical parameters. Failure force, failure energy, maximum compressive force, rupture force, and rupture energy decreased while failure strain and deformation at rupture increased with moisture content increases. Force and energy required to initiate the okra pod failure decreased by 58.52 and 61.57%, respectively; the maximum compressive force decreased by 61.47%; while force and energy and deformation required to initiate the okra pod rupture decreased by 61.37and 66.37%, respectively; whereas, failure strain and deformation at rupture increased by 28.72 and 40.57% respectively. The results provide useful data to be used by engineers in the design and development of suitable okra pod thresher and slicer.

Keywords:

Moisture content, okra pod, compressive force, mechanical properties

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