African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 856

Full Length Research Paper

Influence of moisture content on some physical properties of pineapple pomace based mash

O. B. Oduntan
  • O. B. Oduntan
  • Department of Aquaculture and Fisheries Management, Faculty of Agriculture and Forestry, University of Ibadan, Ibadan, Oyo State, Nigeria.
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A. I. Bamgboye
  • A. I. Bamgboye
  • Department of Agricultural and Environmental Engineering, Faculty of Technology, University of Ibadan, Ibadan, Oyo State, Nigeria.
  • Google Scholar

  •  Received: 05 June 2016
  •  Accepted: 01 November 2016
  •  Published: 31 October 2017


The physical properties of pineapple pomace are important in designing and fabricating equipment and structures for handling, transporting, processing and storage. The study was conducted to investigate some physical properties of pineapple pomace at various moisture levels. The experiment was used to evaluate the physical properties at different pineapple pomace/cassava flour ratio mash (5:1, 6:1 and 7:1) and the moisture content of the mash (12.36, 15.66, 19.58, 22.70 and 26.26%). In the same moisture range, the bulk density increased from 427 to 679 kg/m3. The coefficient of friction of pineapple pomace flour and cassava at various mixing ratio increased linearly (p<0.05) for all the surfaces and varied with structural surface in the moisture range of 12.36 to 26.26% (dry basis). The maximum and minimum values of coefficient of friction were obtained on the surface of wood and stainless steel respectively. Pineapple pomace moisture content effect was statistically significant (p<0.05) on all properties investigated while baseline data were generated for the development of necessary handling and processing equipment. The results encourage value addition to the industrial waste while reducing environmental pollution.

Key words: Designing, processing, mash, surface, steel.