Meta analysis on color, total flavonoids, antioxidants, frictional, mechanical, and cutting force of moringa pods

The color, total flavonoids, antioxidants, frictional and mechanical properties (bending stress, hardness, puncture force, peak cutting force) and cutting power requirement of moringa pod was studied and reported. Drying curves exhibited the falling rate drying characteristics with drying rate constant (k) (-1.18 x 10(7)-.00571 m(-1)) and effective moisture diffusivities (1.500 x 10(-6)-2.817x 10(-8) m(2) s(-1)). The Page model with high R-2 (.997-.8282) and low chi 2$$ {\chi}<^>2 $$ value (.00119-.000927) shows the best fit on drying curves. The L*, a*, b* and total difference in color values varied from 47.05 to 32.5; -9.89 to 6.41; 35.76-21.07; and .07-21.07, respectively. The chlorophyll content (.353-.264 mg/g dm) and the total flavonoids (1.3023-.1050 mg QE/g dm) were recorded. The total phenolics (5.4-21.739 mg GAE/g dm) showed an increasing trend whereas the antioxidant activity (31.5102-20.922%) decreased with increasing drying temperature. The bending stress, hardness, and puncture force ranged from 6514.38 to 1189.33 N/mm(2); from 14.707 to 225.16 N; from 267.625 to 25.364 N. The peak cutting forces; and power requirement for cutting on the horizontal and longitudinal direction of moringa pods were 94.67-27.27 N and 179.95-73 N; and .249-.704 W and .434-1.124 W; respectively. The SEM analysis of moringa pods substantiated the variations in mechanical properties through microstructural changes. The results indicated that aspect ratio significantly affected the drying characteristics, frictional, and mechanical properties of moringa pods. Therefore, the aspect ratio can be considered while designing cutting tools, conveying, and processing equipment. Practical Applications Moringa pods are used as a vegetable in curries, soups, and cuisines in significant parts of Asia and Africa. It has good nutritional characteristics and a very tempting flavor and aroma. However, the processing and value addition of moringa lack owing to primary processing tools and value addition machines because of the non-existence of frictional, mechanical properties, and cutting force data concerning size, that is, aspect ratio and moisture content. The study's findings can help design and develop the cutters, tools, machines, and conveyors used for the primary processing and value addition of moringa pods.