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

Abstract

In the present study, the modulus of elasticity of three dried cocoa bean varieties (N38, F3, and WA) was determined through compressive and tensile property 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 the modulus of elasticity for N38, F3, and WA was 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 bean processing machines.