Physical properties of full-ripe dabai (Canarium odontophyllum miq. variety Song) at different fractions

Nur Afiqah Hani Abdul Rashid, . and Rosnah Shamsudin, . and Siti Hajar Ariffin, . and Wan Nor Zanariah Zainol@Abdullah, . and Puteri Nurain Megat Ahmad Azman, . (2024) Physical properties of full-ripe dabai (Canarium odontophyllum miq. variety Song) at different fractions. Pertanika Journal of Science & Technology (Malaysia), 32 (2). pp. 725-739. ISSN 2231-8526

Dabai fruit is an exotic and seasonal fruit in Sarawak. Among the varieties available, the Song variety was chosen due to better taste and high demand amongst local consumers. This study determined the physical properties of dabai (Song variety) at three different fractions: whole fruit, nut, and kernel. According to the results, whole fruit had the highest values in geometric mean diameter (27.86 mm), volume (12.70 cm³), mass (13.89 g), surface area (2442.60 mm²) and angle of repose (39.06°) when compared to nut and kernel. Bulk density of dabai nut reached the highest with the value of 0.63 gcm⁻³. Kernel had the highest percentage of porosity (80.50) compared to others. The correlations of physical properties between whole fruit, nut and kernel were further analysed using Principal Component Analysis (PCA). The findings can potentially be useful in the design of handling and processing equipment.

Full text available from: Official URL: http://www.pertanika.upm.edu.my/resources/files/Pe...

Abstract

Dabai fruit is an exotic and seasonal fruit in Sarawak. Among the varieties available, the Song variety was chosen due to better taste and high demand amongst local consumers. This study determined the physical properties of dabai (Song variety) at three different fractions: whole fruit, nut, and kernel. According to the results, whole fruit had the highest values in geometric mean diameter (27.86 mm), volume (12.70 cm³), mass (13.89 g), surface area (2442.60 mm²) and angle of repose (39.06°) when compared to nut and kernel. Bulk density of dabai nut reached the highest with the value of 0.63 gcm⁻³. Kernel had the highest percentage of porosity (80.50) compared to others. The correlations of physical properties between whole fruit, nut and kernel were further analysed using Principal Component Analysis (PCA). The findings can potentially be useful in the design of handling and processing equipment.

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Item Type:	Article
AGROVOC Term:	Canarium
AGROVOC Term:	tropical fruits
AGROVOC Term:	chemicophysical properties
AGROVOC Term:	dimensions
AGROVOC Term:	density
AGROVOC Term:	porosity
AGROVOC Term:	food industry equipment
AGROVOC Term:	statistical methods
Geographical Term:	Malaysia
Depositing User:	Ms. Azariah Hashim
Date Deposited:	27 Nov 2025 09:53
Last Modified:	27 Nov 2025 09:53
URI:	http://webagris.upm.edu.my/id/eprint/2803

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