Handling and frictional characteristics of pomegranate arils as a function of fruit

maturity
Rasool Khodabakhshian, Bagher Emadi*, Mehdi Khojastehpour, Mahmood Reza Golzarian
Department of Mechanics of Biosystem Engineering, Ferdowsi University of Mashhad, Mashhad,
Iran
*
Corresponding author (E-mail: [email protected])
Telephone: 00985138805832

Abstract
A comprehensive understanding of handling and frictional characteristics of agricultural
seeds and grains are essential to design and optimize planting, harvesting, handling, threshing,
cleaning, sorting, conveying, drying and storing systems. In this study, some handling
properties (three axial dimensions, geometric mean diameter, sphericity, volume, surface
area, unit mass, true and bulk density) and frictional characteristics (angles of repose and
static and dynamic coefficients of friction on four structural surfaces namely aluminium,
plywood, galvanized iron and rubber) as a function of maturity for Ashraf variety of
pomegranate arils were investigated. All handling properties of pomegranate arils were
significantly (P<0.05) affected by changing maturity in the studied stages. The obtained
results showed that studied handling properties (except sphericity and true density) and
frictional characteristics increase with an increase in maturity. The highest static coefficient
of friction for pomegranate arils was on the rubber surface, followed by plywood, galvanized
iron, and finally aluminium surfaces. In addition, static coefficient of friction revealed higher
values in comparison with the dynamic coefficient of friction at similar maturity stages of the
samples and on the same surfaces. The emptying angle of repose assumed higher values than
the filling angle of repose for pomegranate arils at all maturity stages. As with advancing in
maturity moisture content also increase, so the results of studied characteristics could be used
also as a function moisture content.

Keywords: Handling properties, frictional characteristics, pomegranate arils, maturity.

1. Introduction
Pomegranate, Punica granatum L., fruit is a major member of the Punicaceae family and it
plays an important role in healthy nutrition due to its high nutritional value, delicious taste
and excellent flavour and low calories (Holland et al., 2009). It is consumed both as fresh
fruit as well as used after separation of the seeds for the preparation of fruit juice, jams,
jellies, canned beverages and for flavoring and coloring drinks. So, because of this market
demand it has become increasingly important to characterize its different varieties and clones
to obtain a high quality product with economic interests.
Analyzing and modeling of various processing of bulk materials such as agricultural seeds
and grains needs a comprehensive understanding of handling properties (namely dimensions,
shape, mass, bulk and true density) and frictional characteristics (angles of repose and static
and dynamic coefficients of friction). The knowledge of these properties is essential for the
design of handling, sorting, sizing, drying, dehulling, storage and other processing equipment
(Kabas et al., 2007; Kashaninejad et al., 2008; Khodabakhshian et al., 2010a; Riyahi et al.
2011; Jouki and Khazaei 2012; Sologubik et al. 2013). For example, the design of hoppers,
storage and handling systems for grains requires data on friction coefficients of commonly
used materials (aluminum, plywood, galvanized iron and rubber) and angles of repose. Bulk
density, true density and porosity is useful in sizing grain hoppers and storage facilities as
they can affect the rate of heat and mass transfer of moisture during aeration and drying
operation (Kashaninejad et al., 2008; Khodabakhshian et al., 2010b). The dimensions and
shape of bulk materials such as pomegranate arils are important for either their electrostatic
separation from undesirable materials and could also be important for an analytical prediction
of its drying behavior (Khodabakhshian et al., 2010c).
An analysis of published papers (Mohsenin 1986, Kram 2006, Afzalinia and Roberge 2007,
Sharobeem 2007, Kram 2008, Izli et al. 2009, Łukaszuk et al. 2009, Khodabakhshian et al.,
2010a; Kalkan and Kara 2011; Sologubik et al. 2013) specifies that handling and frictional
characteristics of agricultural materials are affected by their parameters such as species
(variety), maturity, ripeness, moisture content. Literature review showed that although some
physical properties of pomegranate arils have been reported (Martinez et al., 2012), but
frictional characteristics and some important handling properties have not been reported.
The current study was conducted to determine handling properties (three axial dimensions,
geometric mean diameter, sphericity, volume, surface area, unit mass, true and bulk density)
and frictional characteristics (angles of repose and static and dynamic coefficients of friction
on four structural surfaces namely aluminium, plywood, galvanized iron and rubber) as a
function of maturity for Ashraf variety of pomegranate arils. To achieve this objective, a
various collection of pomegranate fruit at different maturity stages (four distinct maturity
stages between 88 and 143 days after full bloom (DAFB)) was examined. The resulting data
can be used to model industrial processes handling, sorting, sizing, drying, dehulling, storage,
in particular seed separation on a string sieve. Also, Knowledge of the changes in fruit
maturity attributes during the time course of fruit growth and development would be useful in
efforts to develop objective maturity indices for harvest and postharvest management.

2. Material and methods

2.1. Sample collection and preparation
Arils samples of pomegranate fruit were obtained from a commercial orchard in Shahidabad
Village, Behshahr County, Mazandaran Province, Iran (36°41′32″N 53°33′09″E). Test
samples were from the 2014 growing season. Four different maturity stages of the samples
were considered in this study (At 88, 109, 124 and 143 days after full bloom (DAFB))
(Figure 1). All the handling and friction properties of arils were measured in these stages that
are a usual stages since harvesting, transportation, storage and processing operations of
pomegranate aril. In each stage a sample of twenty fruits of the same size and without
physical defects was randomly collected. Then pomegranate arils were extracted and cleaned
manually to remove all foreign material and broken arils. Finally, the samples transferred to
Biosystem laboratory of Ferdowsi Univeristy of Mashahd, Mashhad, Iran to prepare samples
and to measure studied characteristics.

Stage 1, 88 DAFB Stage 2, 109 DAFB Stage 3, 124 DAFB Stage 4, 143 DAFB

Figure 1. Arils of pomegranate fruit (cv. ‘ASHRAF’) cultivar at different maturity stages.
The moisture content of arils samples (in d.b.%) at each studied stages were determined using
the standard hot air oven method with a temperature setting of 105±1 ℃ for 24 h (Mohsenin,
1978; Khodabakhshian 2010 a,b,c). Table 1 shows the results of moisture content for four
studied maturity stages. Then the samples were kept in a double layered low density
polyethylene bags of 90 m thickness, sealed and stored at low temperature (5○ in a
refrigerator) to avoid the growth of microorganisms and allowing to uniformity of moisture
distribution. Before starting the tests, the samples were taken out of the refrigerator and
allowed to warm up to room temperature for approximately 2 h (Khodabakhshian 2010 a,b,c).

Table 1. Influence of maturity stages on geometrical properties of 'Ashraf' pomegranate

cultivar during 2014 growing season.
Fruit maturity stages (DAFB)
Attribute
S1(88) S2(109) S3(124) S4(143)
Moisture content
15.00 19.84 23.33 26.66
(d.b.%)

2.1. Handling characteristics measurement

To measure the size and shape of pomegranate arils for revealing the interactions of length,
width and thickness, totally 25 arils were randomly selected (After extracting from 20 fruits
by hand) and labeled for easy identifications. The following handling characteristics and
indexes were studied:
- Three main dimensions of arils namely length (L), width (W) and thickness (T), expressed
in mm using a digital caliper (Mitutoyo, Japan) with an accuracy of ±0.01 mm.
- Geometric mean diameter, Dg (mm); sphericity, ; surface area, S (mm2) and volume, V
(cm3) of arils were computed by using the following formulas, respectively (Mohsenin, 1986;
Khodabakhshian et al., 2010b,c; Sartaj et al., 2011 Fawole et al., 2013b):
1
D g = (LWT ) 3
(1)
 = Dg L (2)
S = D g2 (3)
4
V = ab (4)
3
- Aril mass, m, expressed in g, was measured by counting and weighting 100 arils by a
precision weighting device (PX-200, Phantom Scales LLC), with an accuracy of 0.0001 g and
then divided by 100 to give the unit mass of aril.
- Bulk density of aril, ρb, expressed in g/cm3. This parameter was determined by filling a
cylindrical container of 500 ml volume with arils to a height of 15 cm at a constant rate and
then weighting the contents.
- True density of arils, ρt, expressed in g/cm3, was calculated by dividing the unit of mass of
aril to its volume.

2.2. Frictional characteristics measurement

2.2.1. Static coefficient of friction
Static coefficient of friction for pomegranate arils was measured against four aluminum,
plywood, galvanized iron and rubber, which are common useable materials for handling and
processing of grains, construction of storage and drying bins (Kashaninejad et al., 2008;
Khodabakhshian et al., 2010a). An galvanized iron cylinder of 100 mm diameter and 50 mm
height without base and lid was filled with the sample of the desired maturity stages and was
placed on the adjustable tilting surface so that the cylinder dose not touch the surface (Figure
2). The tilting surface with the cylinder resting on it was raised gradually with a screw device
until the cylinder just started to slide down (Figure 2). Then the angle of tilt (α) was read
from a graduated scale. The coefficient of friction (µs) was calculated from the following
relationship (Mohsenin, 1986; Kashaninejad et al., 2008; Khodabakhshian et al., 2010a):
𝜇𝑠 = 𝑡𝑎𝑛𝛼
(5)

Figure 2. The illustrated view of adjustable tilting surface and open-ended galvanized iron
cylinder that was used.

2.2.2. Dynamic coefficient of friction

The dynamic coefficient of friction (µk) also called the kinetic or sliding coefficient of
friction is defined as the ratio of friction force (F) to the normal force (N) acting on the
contact surface
𝜇𝑘 = 𝐹 ⁄𝑁
(6)
To measure the dynamic coefficient of friction of pomegranate arils, tests were carried out
using the friction test setup that was designed and developed in department of Mechanics of
Biosystem Engineering, Ferdowsi University of Mashhad, Mashhad, Iran (Figure 3). A
wooden box with the dimensions of 300×150×25 mm with 5 mm thickness was used and
filled with samples. The bottom surface of wooden box placed on the plate of driving unit of
setup and a friction surface was placed on the top of wooden box. A dead load of 1 kg was
applied to the top of friction surface and the friction surface was connected to the 5000 N
load cell with an accuracy of 0.01 N. The driving unit moved horizontally at a fixed velocity
of 24 mm/min. The data were recorded on a through a data acquisition system. Four different
friction surfaces, namely aluminium, plywood, galvanized iron and rubber were used in the
tests.
 Figure 3. Apparatus for measuring dynamic coefficient of friction.

2.2.3. Static angle of repose

The static or filling angle of repose is the angle of produce with the horizontal plane at which
the produce will stand when they are pilled. The static angle of repose, β, was determined by
using an open-ended cylinder of 15 cm diameter and 25 cm height. The cylinder was placed
at the center of a circular plate with diameter of 35 cm. It was filled with the samples and was
raised slowly until a cone formed on the circular plate (Khodabakhshian et al., 2010a). The
diameter (D) and height (H) of the cone were recorded. The filling angle of repose was
calculated using the following formula (Ozarslan, 2002; Khodabakhshian et al., 2010a) :
𝛽 = 𝐴𝑟𝑐𝑡𝑎𝑛(2𝐻/𝐷) (6)

2.2.4. Dynamic angle of repose

The dynamic or empting angle of repose is more important than the static one as it arises in
all cases where the bulk of the material is in the motion such as the movement of solids
discharging from bins and hoppers. A plywood box of 30×30×30 cm with a removable front
panel was used to measure the dynamic angle of repose, θ. The box was filled with the
samples at the desired maturity stage, and then the front panel was quickly removed, allowing
the samples to flow out and assume a natural slope. The empting angle of repose was
calculated from the measurements of the vertical depth and radius of spread of the sample
(Razavi et al., 2007; Khodabakhshian et al., 2010a)

2.2.5. Statistical analysis

The experiments were done at least in five replications for each stage of maturity, then the
mean (±S.E.) values reported. Statistical analysis was applying the analysis of variance
(ANOVA) using SPSS 16.0 software package for windows. Duncan’s multiple ranges test
was used to separate means at a 5% level of significance.

3. Results and discussion

3.1. Changes in handling characteristics
Table 2 showed that with advancing fruit maturity, handling characteristics of studied
pomegranate arils changes significantly (P<0.05). However in a research by Salah and
Dilshad (2002) on changes in physical and chemical properties during pomegranate fruit
maturation, they found that physical properties of pomegranate fruit (Taifi variety) of each
stage showed no statistical differences (P<0.05) in length, diameter or volume. Kashaninejad
et al. (2008) reported that significant differences were observed among dimensions,
sphericity, geometric mean diameter and unit mass of soybean seeds as moisture content
increase. From a marketing viewpoint, some handling characteristics of agricultural materials
such as size and shape are one of the important attributes that influence consumer preference
(Opara, 2000; Maquire et al., 2001; Holland et al., 2009). As it can be found from Table 2,
aril size increased with advancing fruit maturity. The main dimensions (length, width,
thickness) of pomegranate arils were 8.74, 5.83, and 4.09 mm, respectively at 88 DAFB and
reached 12, 7.7 and 6 mm, respectively at full-ripe stage. Similarly, surface area, volume and
shape parameters of studied variety of aril such as geometric mean diameter increased while
sphericity decreased (shape index) with advancing fruit maturity (Table 2). As describe
earlier, sphericity of agricultural produce describes its shape relative to the shape of a sphere
of the same volume. So, the decreasing of sphericity with advancing fruit maturity means that
pomegranate arils at immature stage was more spheroidal than the other three stages. In
agreement with our study, according to Fawole et al. (2013), fruit conformed more closely to
a sphere shape at the beginning of fruit set however, sphericity declined as growth progressed
due to faster growth in fruit diameter than in length during fruit development for two
pomegranate fruit cultivars. Kashaninejad et al. (2008) found that sphericity of soybean seeds
decreased and geometric mean diameter increased with an increase in moisture content. Aril
mass increased from 0.184 g at S1 to 0.407 g at S4. Similarly, there were significant increases
bulk density of aril (0.696-0.865 g/cm3), throughout the developmental stages investigated
(Table 2). However, in this maturity stages the true density of arils (1.196-1.04 g/cm3)
decreased. The same result also was reported by Mirdehghan and Rahemi (2007) for
pomegranate 'Malas Yazdi' cultivar grown in Iran. Also, similar trend was found during
maturity of pomegranate fruit (Taifi variety) by Salah and Dilshad (2002). Many researchers
have reported same results for handling characteristics of other bulk materials such as
agricultural seeds and grains needs (Mohsenin, 1986; Ozarslan, 2002; Kashaninejad et al.,
2008; Khodabakhshian et al., 2010b,c; Kalkan and Kara, 2011).

Table 2. Influence of maturity stages on handling characteristics of 'Ashraf' pomegranate arils

during 2014 growing season.
Fruit maturity stages (DAFB)
Geometrical attributes
S1(88) S2(109) S3(124) S4(143)
a b bc
L (mm) 8.74 (0.81) 10.71 (0.29) 11.15 (0.34) 12.01c (0.41)
a ab bc
W (mm) 5.82 (0.97) 6.47 (0.35) 7.14 (0.28) 7.71c (0.36)
T (mm) 4.09a (0.56) 5.72b (0.06) 5.25c (0.41) 6.14c (0.28)
a b b
Dg (mm) 5.92 (0.71) 7.34 (0.21) 7.39 (0.35) 8.21c (0.45)
 0.69a (0.01) 0.68a (0.05) 0.67a (0.02) 0.67a (0.01)
111.26a 171.57b 211.75c
S (mm2) 169.58b (9.54)
(27.43) (15.23) (10.92)
3 a b c
V (cm ) 0.213 (0.21) 0.291 (0.18) 0.33 (0.22) 0.39d (0.12)
a b c
Arils mass (g) 0.184 (0.02) 0.324 (0.01) 0.351 (0.02) 0.407d (0.02)
True density (g/cm3) 1.196a (0.01) 1.17a (0.04) 1.09b (0.03) 1.04c (0.02)
3 a b bc
Bulk density (g/cm ) 0.696 (0.04) 0.81 (0.01) 0.835 (0.02) 0.865c (0.01)
Different letter(s) on column indicate statistical significant differences (p<0.05) according to
Duncan’s multiple range test. n.s = non-significant.

3.2. Changes in static and dynamic coefficient of frictions

The static coefficients of friction for studied variety of pomegranate arils on four structural
surfaces including aluminium, plywood, galvanized iron and rubber against four maturity
stages are presented in Figs. 4-7, respectively.

3.2.1. Aluminium
Figure 4 shows the change patterns of static and dynamic coefficients of friction for Ashraf
variety of pomegranate arils on aluminium surface during studied different stages of fruit
maturation. As it can be seen, static and dynamic coefficients of friction increased linearly
during the days after full bloom (DAFB). So, the highest value of static and dynamic
coefficients of friction were 0.25 and 0.14, respectively. Also the lowest value were 0.23 and
0.11, respectively. Similar results for static coefficients of friction of sunflower seed and its
kernel on aluminium surface against moisture content in the range of 3-14 % d.b. were
reported by Khodabakhshian et al. (2010a). In addition, the values of static coefficient of
friction were higher than dynamic coefficient of friction in each maturity stage for
pomegranate arils. This agrees with the results for Juniper berries (Altuntas, 2015).
 0,3 Static Dynamic

0,26

0,22

0,18

0,14

0,1
80 95 110 125 140 155

Figure 4. The static and dynamic coefficient of friction of Ashraf pomegranate arils on
aluminium surface as a function of maturity.

3.2.2. Plywood
Experimental data of static and dynamic coefficient of friction for the studied variety of
pomegranate arils on plywood surface at the investigated maturity stages are shown in Figure
5. As it can be found from this figure, same as the obtained results on aluminium surface the
static and dynamic coefficient of friction of pomegranate aril on plywood surface increased
linearly when the fruit growth. Also, it can be seen that the values of static are higher than
dynamic for all runs. As shown in this figure, the highest static and dynamic coefficient of
friction for pomegranate arils was obtained 0.27 and 0.15, respectively. Also the lowest value
were 0.24 and 0.12, respectively. In comparison with obtained values of static coefficient of
friction on aluminium surface, the values of friction on plywood surface were greater. The
reason may attributes to rough surface of plywood compared with aluminum. These results
agrees with the results for pistachio (Razavi et al., 2007), soybeans (Kashaninejad et al.,
2008); sunflower seed (Khodabakhshian et al., 2010a), wheat (Kalkan and Kara, 2011) and
Juniper berries (Altuntas, 2015).

0,3 Static Dynamic

0,26

0,22

0,18

0,14

0,1
80 95 110 125 140 155

Figure 5. The static and dynamic coefficient of friction of Ashraf pomegranate arils on
plywood surface as a function of maturity.
3.2.3. Galvanized iron
The variation of static and dynamic coefficient of friction for pomegranate arils on
galvanized iron sheet at different stages of maturity are shown in Figure 6. The static and
dynamic coefficient of friction of pomegranate arils on galvanized iron sheet were obtained in the
range of 0.21-0.24 and 0.11-0.32, respectively. The results on galvanized iron sheet showed an
increase in static and dynamic coefficient of friction with increase of fruit growth. This
agrees with the results for soybeans (Kashaninejad et al., 2008); sunflower seed
(Khodabakhshian et al., 2010a) and Juniper berries (Altuntas, 2015). Same as the obtained
results on aluminium and plywood surface, he values of static coefficient of friction were
higher than dynamic coefficient of friction in each maturity stage. As it can be seen from Figs
4-6, the values of static and dynamic coefficient of friction on galvanized iron sheet were
higher than those on aluminium surface but were lower than the values on plywood surface
for both seed and kernel. The reason may be attributed to different roughness degree of
applied surfaces.

0,26 Static Dynamic

0,22

0,18

0,14

0,1
80 95 110 125 140 155

Figure 6. The static and dynamic coefficient of friction of Ashraf pomegranate arils on
galvanized iron sheet as a function of maturity.

3.2.4. Rubber
The results of static and dynamic coefficient of friction for studied variety of pomegranate
arils at different maturity stages are shown in Figure 7. The values of static and dynamic
coefficient of friction increased as maturity increased, like results of the pervious mentioned
surfaces. Also, static coefficient of friction revealed higher values in comparison with the
dynamic coefficient of friction. The comparison of resulted values showed that the highest
static and dynamic coefficient of friction for pomegranate arils was obtained 0.29 and 0.16,
respectively. Also the lowest value were 0.26 and 0.13, respectively. Kashaninejad et al.
(2008) found that static coefficient of friction for soybeans increased linearly from 0.46 to 0.6
on rubber surface as the moisture content increased from 8.20 to 24.10%. Khodabakhshian et
al. (2010a) revealed static coefficients of friction for sunflower seed and kernel in the range
of 0.45-0.59 and 0.0.5-0.66 on rubber surface with increasing moisture content, respectively.
 0,34 Static Dynamic

0,3

0,26

0,22

0,18

0,14

0,1
80 95 110 125 140 155

Figure 7. The static and dynamic coefficient of friction of Ashraf pomegranate arils on
rubber surface as a function of maturity.

As it can be found from Figs. 4-7, static and dynamic coefficient of friction forstudied variety
of pomegranate arils on four structural surfaces increased as maturity. This may be explained
by increased cohesive force of wet arils with the structural surface, since the surface becomes
stickier due to increasing of moisture content as maturity increase. Other researchers have
reported similar results for millet (Baryeh, 2002), almond nut (Aydin, 2003), pistachio
(Razavi et al., 2007), soybeans (Kashaninejad et al., 2008); sunflower seed (Khodabakhshian
et al., 2010a), wheat (Kalkan and Kara, 2011) and Juniper berries (Altuntas, 2015). Also, the
results showed that the highest value of static and dynamic coefficient of friction for
pomegranate arils was on the rubber surface, followed by plywood, galvanized iron, and
finally aluminium surfaces. In addition, static coefficient of friction revealed higher values in
comparison with the dynamic coefficient of friction at similar maturity stages of the samples
and on the same surfaces.
Tables 3 show the regression models and coefficients of determination ( R 2 ) achieved by
fitting the experimental data of static and dynamic coefficient of friction for pomegranate
arils as a function of maturity. The relationship between static and dynamic coefficient of
friction and maturity for studied variety was a positive linear relation. Similar trends have
been reported by other researchers (Baryeh, 2002; Aydin, 2003; Razavi et al., 2007;
Kashaninejad et al., 2008; Khodabakhshian et al., 2010a; Kalkan and Kara, 2011; Altuntas,
2015).. However, several researchers observed a nonlinearly relationship (Konak et al., 2002;
Kalimullah and Gunasekar, 2002).

Table 3. Regression models and coefficients of determination achieved for static and dynamic
coefficient of friction of studied variety of pomegranate arils as a function of maturity.
Static coefficient of Dynamic coefficient of
Surface R2 R2
friction friction
Aluminium µs = 0.0005x + 0.1859 0.99 µk = 0.0005x + 0.0693 0.93
Plywood µs = 0.0006x + 0.1871 0.99 µk = 0.0006x + 0.0708 0.99
Galvanized iron µs = 0.0005x + 0.1726 0.98 µk = 0.0004x + 0.0753 0.95
 Rubber µs = 0.0006x + 0.2102 0.98 µk = 0.0005x + 0.089 0.98

3.3. Changes in filling and empting angle of repose

The experimental results of filling and empting angle of repose for studied variety of
pomegranate arils during fruit growth are shown in Figure 8. The filling angle of repose
increased linearly as maturity increase. It attributes to the sphericity of pomegranate arils with
increasing maturity, allowing them to slide and roll over on each other easily (Razavi et al.,
2007; Khodabakhshian et al., 2010a). Also as it can be found from this figure, the empting
angle of repose increased linearly with an increase in maturity stage. It could be attributed to
the higher moisture content which cause higher stickness of arils surfaces and then lowers
easiness of rolling arils on each other (Razavi et al., 2007; Kashaninejad et al., 2008;
Khodabakhshian et al., 2010a). In addition, empting angle of repose revealed higher values in
comparison with the filling angle of repose.

50 Filling Empting β = 0.1859x + 21.216

R² = 0.92
45

40

35
θ = 0.1885x + 12.543
R² = 0.87
30

25
80 95 110 125 140 155

Figure 8. The filling and empting angle of repose of Ashraf pomegranate arils as a function
of maturity.

The obtained equations of linear regression are also presented in Figure 8, together with the
coefficient of determination. There were positive linear relationships with very high
correlation ( R 2 ) between filling and empting angle of repose with maturity. A linear increase
in empting angle of repose when the seed moisture content increases has also been noted for
karingda seeds, cumin seed, chick pea seeds, quinoa seeds, edible squash, sorghum seeds,
pistachio, soybeans and sunflower seed (Suthar and Das, 1996; Singh and Goswami, 1996;
Konak et al., 2002; Vilche et al., 2003; Paksoy and Aydin, 2004; Mwithiga and
MasikaSifuna, 2006; Razavi et al., 2007; Kashaninejad et al., 2008; Khodabakhshian et al.,
2010a). Aviara et al. (1999) and Bart-Plange and Baryeh (2003), however, found that the
emptying angle of repose increase non-linearly with increase in moisture content for guna
seeds and cocoa beans, respectively. These behaviors could be due to existing differences in
surface roughness of grains or seeds

Conclusion
In this paper, handling (three axial dimensions, geometric mean diameter, sphericity, volume,
surface area, unit mass, true and bulk density) and frictional (angles of repose and static and
dynamic coefficients of friction on four structural surfaces namely aluminium, plywood,
galvanized iron and rubber) characteristics of pomegranate arils were investigated as a
function of maturity. These characteristics are necessary in order to the designing of
equipments and machines for the transporting, dehulling, sorting, handling, processing,
drying, and storing pomegranate arils. The following are concluded from this investigation:
1- The handling and frictional properties of studied pomegranate arils changes significantly
with advancing fruit maturity.
2- The main dimensions (length, width, thickness) of pomegranate arils increased with
advancing fruit maturity.
3- Surface area, volume and shape parameters of studied variety of aril such as geometric
mean diameter increased while sphericity decreased (shape index) with advancing fruit
maturity.
4- Unit mass of aril increased from 0.184 g at S1 to 0.407 g at S4.
5- There were significant increases bulk density of aril (0.696-0.865 g/cm3), throughout the
developmental stages investigated.
6- During maturity stages the true density of arils (1.196-1.04 g/cm3) decreased.
7. Static and dynamic coefficient of friction for pomegranate arils on four studied surfaces
increased linearly as maturity increased.
8- The highest static coefficient of friction for pomegranate arils was on the rubber surface,
followed by plywood, galvanized iron, and finally aluminium surfaces. In addition, static
coefficient of friction revealed higher values in comparison with the dynamic coefficient of
friction at similar maturity stages of the samples and on the same surfaces.
9- The filling angle of repose increased linearly as maturity increase.
10- The empting angle of repose increased linearly with an increase in maturity stage.
11- The emptying angle of repose assumed higher values than the filling angle of repose for
pomegranate arils at all maturity stages.
As with advancing in maturity moisture content also increase, so the results of studied
characteristics could be used also as a function moisture content.

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