Characterization of Engineering Properties (Electrical Properties) of Rubus fruticosus

Some engineering properties of Rubus fruticosus fruits were characterized in order to provide fundamental information about their properties that will aid in designing modern technology for their handling, processing, storage, preservation, quality evaluation, distribution and marketing. The engineering properties studied are electrical properties. The fruits samples of moisture content (5, 15, 30, 45, 60% (wb)) were conditioned to four different temperature levels, respectively before testing. American Standards for Testing and Materials (ASTM) and American Society of Agricultural and Biological Engineering (ASABE) standard procedures were used to test all the properties considered. Genstat, Mathlab, JMP in SAS, Duncan in SPSS and Microsoft excel statistical packages were used to analyze the generated data and the means were compared using the analysis of variance (ANOVA) at 5% level of probability. Dielectric constant and loss factor of the fruits decreased with increase in frequency (200 MHz – 20 GHz) and increased with temperature. The study was carried out in Anambra State Nigeria and took duration of 9 months. This information is recommended for design and development of efficient and effective technology for mechanizing Rubus fruticosus products.