ABSTRACT

 An investigation was carried out to determine some engineering properties of fresh, boiled, kernel and nut of oil palm fruit (Dura). The classes of engineering properties determined were physical and mechanical. The physical properties investigated include, moisture content, size, volume, sphericity, solid density, bulk density and porosity and mechanical properties were angle of repose, coefficient of static friction and compressive strength. The moisture contents were found to be 24.63% (fresh), 15.25% (boiled), 7.94% (kernel) and 25.31% (nut). The mean major diameters of the samples were 2.59mm(fresh), 2.74mm(boilcd), 2.24mm(kernel) and 1.27(nut).Themean intermediate diameters were 1.72mm(frcsh), i.79mm(boiled),1.28mm(kcrncl) and 0.78(nut). While the mean minor diameters were 1.47(fresh), 1.6mm (boiled), 1.15mm (kernel) and-0.55mm (nut). For the arithmetic and geometric mean diameters, the results were 1.9mm and 580.6mm (fresh), 2.05mm and 965.77mm (boded), 1.56mm and 45.79mm (kernel) and 0.87mm andl.27mm (nut). The average volumes were 3.49mm\frcsh)„ 4.35mm\boiled), 1,75mm3(kernel) and 0.29mm3(nut). The average sphericities were 70.7% (fresh), 73 28% (boiled), 66.36% (kernel) and 64.36% (nut). The average true solid densities, bulk densities and porosities of the samples were 1.66g/mm3, 0.00054 g/mm3 and 60.2l%(frcsh), 1.32 g/mm3- 0.00054g/mm3 and 75.73%(boilcd), 1.63 g/mm3,O.OOO53g/mm3 and 61.32%(kerncl) and 2.13 g/mm3,0.0008 g/mm3 and 46.91 %(nut). The average values for the angles of repose on wood were 20.8° (fresh), 22.81° (boiled), 19.09° (kernel) and 60.71° (nut). On glass, the angles of repose were 18.09° (fresh), 21.99° (boiled), 17.53° (kernel) and 64.08° (nut). While dial of metals were 19.45° (fresh), 21.7° (boiled), 18.55° (kernel) and 62.3° (nut) (metal). 'the coefficients of static friction on wood were 0.38(frcsh), 0.42boilcd), 0.35(kcrnel) and l.89(nui). ’ On glass, coefficients ofstatic friction were O.33(frcsh), 0.44(boilcd), 0.32(kernel) and 2.18(nul). While that of metals were 0.35(fresh), 0.4(boiled), 0.34(kernel), 2.0 (nut). The average Ibi ces at break for the natural and longitudinal positions were 973.9N and 1208.6N, respectively. The mean stresses at break were 973.9N/mm2 and 1208.6N/mm2, respectively. While the minimum and maximum stresses were 689.6N/mnr and 1300.5N/mm2, respectively.