A comparative study on engineering properties of three varieties of shallots

Abstract

Shallot is one of the essential vegetables in Indonesia. Besides being consumed by the household, shallots are also potentially usable for industries. Many researchers have done a study on engineering properties of onions, but not in shallots. The information about the physical and mechanical properties of shallots related to handling and processing is still lacking. Therefore, this study conducted to provide the database on physical and mechanical properties of three different varieties of shallots and to find out the similarities and differences among them. Results of the study showed that physically, each type had a typical characteristic which was different from other varieties. The weight of Tuktuk variety was about three times of Bima Brebes variety and nearly six times of Sumenep variety. The similarity showed in the case of particle and bulk densities. Regarding the texture profile, there was a significant difference in skin strength among the three varieties. Otherwise, there was no significant difference in their elasticities. The varieties of shallots and the type of surface material affected the emptying angle of repose and static friction.