Studies of the Selected Mechanical Properties of Banana (Cavendish Var.)

During banana processing, knowledge of the mechanical properties of bananas is very important. To determine these mechanical properties, a shear-pressure loading test was used with three moisture content levels, three velocities for lowering the lever during the test, and two methods of placement in the pressure test with the force-deformation diagram and extracting from it. In the shear test, there was a significant relationship between the moisture content effect and the three mechanical properties. The maximum and minimum amounts of failure stress at the moisture content levels of 85.39% and 65.58% for the side and the internal arc of the banana placement methods occurred, respectively. Additionally, the maximum and minimum failure strain amounts at a moisture content of 71.64% for the second and first placement occurred, respectively. The maximum and minimum modulus of elasticity at the moisture content levels of 85.39 w.b.% and 71.64 w.b.% for the first and second placement occurred.