Assessment of engineering and physicochemical properties of Gac fruit and predictive mass modeling for physical attributes
摘要
The study characterizes the engineering and physicochemical properties of Gac fruit (Momordica cochinchinensis) to support its processing and utilization. Key measurements included physical dimensions, thermal, frictional, texture properties, proximate composition, titratable acidity, pH, total soluble solids, carotenoids, and antioxidant activity. Among predictive mass models—linear, quadratic, S-curve, and power—the power model showed the highest correlation between fruit mass and properties like geometric mean diameter, surface area, and ellipsoidal volume, with an R2 of 0.976 and a low error estimate of 0.074. The pulp, with a thermal conductivity of 0.585 W/m·K and specific heat of 3890 J/kg·K, suits heat-absorbing applications, while the peel’s lower values limit thermal uses. A high friction coefficient (0.549) aids handling. The aril is rich in beta-carotene (3.56