PROBLEM DEFINITION

In order to carry out with the designing process we need to evaluate certain parameters. These
are the parameters we are going to discussed.

Moisture content

Moisture content is the quality of water contained in a mango seed. At low moisture
content, the kernels do not fill completely the internal space of the shells and it is the
little clearance between the kernels and the shells that facilitate the separation. The
moisture content of mango stone was determined by using air oven method. A
temperature of 105±1oC was set in the oven. First of all the empty sample box weight
was measured (W1). Then the weight of sample box with mango stone was measured
(W2). After the desired temperature of 105±1oC was reached, then sample kept into
the oven. After 24 h the box taken out from the oven and put into desiccator for 10-15
min. The sample box with sample and lid was taken out from desiccator, then the
weight of sample with box was measured (W3).The moisture content of the sample
was determined by using the following formula,
Moisture content, % (W.b) = (W2 – W3)/ (W2-W1) × 100
Where, W1 = Weight of sample box.
W2 = Weight of sample box with mango stone.
W3 = Weight of sample box and mango stone after oven drying.

Size and Shape

The size of the product was measured so that the design of cleaners, graders,
winnowers, etc. can be possible. In the present experiment, size of the mango stone was
determined to design the feeder and cutting mechanism of the developed decorticator.
The total 30 numbers of mango stones of each variety were taken for the experiment.
The spatial dimensions of the mango stone was determined by using Vernier calliper.
The shape of the mango stone was used to design the feeding mechanism in the
decorticator.
Geometric mean diameter
The size of the mango stone is determined with the help of geometric mean of the three
dimensions, i.e. length, breadth and thickness. To determine the geometric mean
diameter of the mango stone, spatial dimensions like length (L), breadth (B) and
thickness (T) were measured with the help of Vernier Calliper. The total 30 numbers of
mango stones of each variety were taken for the experiment. The geometric mean
diameter (Dg) of samples was determined by using the following given,

Dg = (L×B ×T)1/3

Where, L=Length, mm
B = Breadth, mm
T = Thickness, mm

Sphericity
It is defined as ratio of diameter of sphere having same volume as that of the mango
stone. The total 30 numbers of mango stones of each variety were taken for the
experiment. The Sphericity (Sp) of mango stone was determined by using following
formula given,
Sphericity = (𝑙 × 𝑏 × 𝑡)1/3 𝑙

Where, l = length, mm
b = breadth, mm
t = thickness, mm
 Roundness
It is a measure of the sharpness of the corners of the sample. The total 30 numbers
of mango stones of each variety were taken for the experiment. The following formula
was used to determine the Roundness of mango stone
Roundness = 𝐴𝑝 /𝐴𝑐
Where, AP = largest projected area of object in natural rest position, mm2
AC = area of smallest circumscribing circle, mm2

Bulk density
It is the ratio of mass per unit volume of the sample. Bulk density is important
parameter in designing of different processing machineries like separators, handling
equipment, dryers, storage and transportation machineries and systems. The bulk
density of mango stone was used to determine capacity of drum and collection unit of
the hopper. The bulk density was determined with the help of hectoliter apparatus. A
cylindrical container of known volume (1000 ml) was used. It was filled with mango
stone from a height of 15 cm. After that the weight of the mango stones was measured
using an electronic weighing balance of an accuracy of 0.001 g. The bulk density (ρb)
was calculated as the ratio of the weight of the mango stones to its volume.

True density
The true density was determined by using the liquid displacement method. The total 30
numbers of mango stones of each variety were taken for the experiment. First of all, measure
the weight of single mango stone. After that toluene was poured in a marked beaker and initial
volume of the toluene was noted down. Then the weighed mango stone sample was drop in this
beaker containing toluene and reading of change in volume was noted. Finally true density of
the mango stone was determined by using following formula
True density =( weight of the mango stone / displaced volume of the toluene solution)

Porosity
The percent void of an unconsolidated mass of the materials in terms of volume is called as
porosity. The porosity of mango stone was determined from the values of bulk density a true
density by using the following relationship

Porosity = (True density – bulk density / true density )× 100

Angle of repose
The angle of repose of the mango stone was measured which helped to design the hopper and
collection unit of decorticator. The angle of repose was characterizes the flowing capability of
the mango stone. The angle of repose is the angle with the horizontal at which the material will
stand when piled. The angle of repose is the angle made by mango stone with the horizontal
wooden surface when piled from a known height with help of empty cylindrical cone of
particular height and particular diameter. Mango stone sample was piled over a horizontal
surface. The radius of the pile was calculated from the circumference of the pile and the height
of the pile was determined. The angle of repose was calculated using the formula

Ɵ = tan -1 (H C – Hp) / Dp
Ɵ =tan -1 (h / r)

Where,
Ɵ = Angle of repose, o
HC = Height of the cone, cm
HC = Height of the platform, cm
h = Height of the pile, cm
r = radius of the piles, cm

Coefficient of friction
The coefficient of friction is an important property which helps to estimate the lateral pressure
in storage silos, design the storage bins and hopper for the gravity discharge. These properties
help to know flow ability of the sample in a machine. The total 30 numbers of mango stones
of each variety were taken for the experiment.

The box of size 103 mm × 103 mm × 5 mm is tied by cord passing over a pulley and pan is
attached to this cord. After that, the known weight of sample was put into the pan until the box
starts to slide. These weight (W1) was noted. Later, the box is filled with sample and again
weights (W2) were put into pan. The coefficient of friction of the mango stone was determined
by using the following formula

Coefficient of friction, μᵢ= ( W2 – W1) / W

Where, W1 = weight placed in load pan which caused sliding of empty box
W2 = weight of sample caused sliding of filled box
W = weight of sample material inside the box
Mechanical Properties of Mango stone
The mechanical properties are used to determine the compressive strength, impact force,
shear resistance etc. of the samples. The mechanical properties are important while designing
the milling, handling, storage, transportation and food processing equipment .

Stress

Stress is force acting per unit area which is perpendicular to the direction of force. The
Universal Testing Machine (UTM) was used to determine the stresses developed in the mango
stone. There are two types of stresses,

a. Compressive stress

b. Tensile stress

Compressive Stress

Compressive stress was used to determine the rupture point of the mango stone with the help
of Universal Testing Machine . The Universal Testing Machine has three load cells, one
moving platform, a PC card Monitor, a driving unit and a data acquisition system. The
procedure used for testing of sample was as follows. First of all the sample was placed on the
moving platform. After that the load cell with speed of 5 mm/min was allowed to move
downward till it touches the sample and further crush it.

Tensile Stress

Tensile stress was used for determining the rupture point of the mango stone under tensile
forces. To determine the tensile stress the procedure adopted was as follows. In the beginning
the specimen dimensions viz; length, breadth, thickness were recorded. The specimen was fit
on to the Universal Testing Machine in the upper and lower gripping jaws. After that pressed
start button on Universal Testing Machine. Then the load cell moved away from the initial
position to upward direction with speed 10 mm/min.
Pre-treatments of Mango Stone

Two pre-treatments to the mango stone namely soaking and steaming were carried out during
the experiment.

Soaking of Mango Stone

Soaking was one of the pre-treatment used on mango stone before decortication. The stones
were soaked in water at room temperature for 24 h. After draining out of water; the stones were
spread on ground in a shade for 12 h. The moisture content and spatial dimensions of the mango
stone were measured after shade drying.

Steaming of Mango Stone

In the steaming, the mango stones were exposed to steam for 30 min in an autoclave. The
steamed samples were kept in the shade for 24 h . The spatial dimensions of steamed samples
were measured and compared with un-steamed sample.

Drying of Mango stone

Drying was performed on mango stone to remove the moisture content. Sun drying and tray
dryers were used for performing drying operation. Drying makes the mango stone suitable for
safe and long term storage. Dried sample gives maximum breakage during milling of products.

Sun drying

The sun drying was performed on alphonso, kesar and local varieties of mango stone in the
Konkan region. The mango stones were spread in thin layer on the ground surface and expose
to the sun. The mango stone sample of 1 kg was taken in a tray and the observations of weight
loss were recorded at 15 min interval for first couple of hour. Thereafter, observations of weight
loss were recorded at an interval of one hour till getting the constant weight. Total three
replications of drying were performed.

Convective (Tray) drying

The mango stone of alphonso, kesar and local varieties were dried in a tray dryer at
temperature of 50, 60 and 70 oC. The mango stone samples taken in a tray and the observations
of weight loss were recorded at 15 min interval for first couple of hour and then recorded at 30
min for second couple of hour; thereafter the weight loss was recorded after every one hour.
The experiment was continued till getting the constant weight. Total three replications of
drying were performed.

Benefits of Mango Seeds

 In Ayurveda mango seed is used to treat heart diseases, diabetes and even high blood
cholesterol.
 Mango seed has the ability to control hair loss, dandruff as well as early greying of hair.
 The seed kernel helps cure skin breakouts and acne.