Umudike Journal of Engineering and Technology

Aerodynamic characteristics of two varieties of Canarium schweifurthii engl. fruits and nuts (Long and Short varieties) was investigated using two methods (suspended and drop). The fruits and nuts were conditioned to three different moisture contents (12.62%, 23.23% and 40.81%, and 10.13%, 15.07% and 20.11% w.b. respectively) using oven dry method. The test was replicated three times for each moisture content and variety considered. The results showed that the terminal velocity of Canarium schweifurthii engl. long and short fruit for suspended method range from 9.71-4.15 m/s and 6.20-2.06 m/s respectively, 0.0398-0.0208 m/s and 0.0768-0.0262 m/s respectively for drop method at 12.62-40.81% wet basis. The nuts had 5.80-9.82 m/s and 3.63-9.82 m/s respectively for suspended method and, 0.0226-0.0568 m/s and 0.0191-0.0416 m/s respectively for drop method at 10.13-20.11% wet basis. Drag coefficient of fruit and nut decreased significantly (pfor both methods studied. In separating the fruit and nut varieties from each other, suspension method is recommended while fruit cleaning and nut separation from pulp after digestion would be best with drop methods.