EXPERIMENTAL DETERMINATION OF MODULUS OF ELASTICITY OF OVEN DRIED COCOA-BEANS VARIETIES

Komolafe, C.A and Waheed, M. A. and Olabamiji, T.S. (2018) EXPERIMENTAL DETERMINATION OF MODULUS OF ELASTICITY OF OVEN DRIED COCOA-BEANS VARIETIES. International Journal of Mechanical Engineering and Technology (IJMET), 9 (11). pp. 732-740. ISSN ISSN Print: 0976-6340 and ISSN Online: 0976-6359

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Abstract

In the present study, the modulus of elasticity of three dried cocoa-beans varieties (N38, F3 and WA) were determined through the compressive and tensile properties tests. The tests were carried out with a universal material tester. The average maximum compressive force and deflection were 21.46 �8.013 N and 6.37 �2.331 mm; 54.41 �3.819 N and 8.82 �3.787 mm; and 44.11�12.617 N and 4.0 �0.557 mm respectively for N38, F and WA. The average maximum tensile force and the corresponding elongation for the three investigated varieties (N38, F and WA) were 1.037�0.356, 2.680�1.178 and 2.250�0.368 N; and 5.326�0.883, 4.941�0.783 and 6.45�2.1357 mm respectively. The average value of modulus of elasticity for N38, F3 and WA were 0.4338� 0.056, 1.055�0.214 and 1.121� 0.207 MPa respectively. The result of this work will be useful in the design of dried cocoa beans processing machines. Keywords: Cocoa-beans, varieties, compression, tensile, Young’s modulus

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