UNIVERSITI KUALA LUMPUR

MALAYSIAN INSTITUTE OF CHEMICAL &

BIOENGINEERING TECHNOLOGY
LABORATORY TECHNICAL REPORT
SUBMISSION FORM

To: EN HISHAMUDDIN BIN JAMALUDIN Code Subject: CFB20504

From: Student ID. No.:
AHMAD TAJUDIN BIN AZMI @ MAZNI 55218115303
FAIZ IQMAL BIN NAZRI 55218115275
MUHAMMAD AFHAM BIN KAMAL 55204113515
No. of Group: Group 1 Date of Experiment: 7 April 2017
Title of Experiment: Spherecity and Surface Area Measurement

Received by: Date of Submission: 14 April 2017

*To be filled by the marker*

VERY VERY
POOR GOOD EXCELLENT
CRITERIA POOR GOOD
2 3 5
1 4
2 4 6 8 10
1.0 ABSTRACT & OBJECTIVES (TOTAL: 10%)
1. State the summary to the experiment
conducted.
2. State the objectives of the experiment (point
form)

2.0 PROCEDURES (TOTAL: 5%) 1 2 3 4 5

1.Methodology is presented in suitable and
understandable flowchart.
3.0 RESULTS (TOTAL: 10%) 2 4 6 8 10
1.Data are presented as deemed suitable with
complete label and units in tables and/or graphs.
3 6 9 12 15
4.0 DISCUSSIONS (TOTAL: 15%)
1. Explanations of the referred tables and/or
graphs are presented after it.
2. Discuss on the findings and relations to the
theory and objective of experiment.
5.0 CONCLUSIONS (TOTAL: 5%) 1 2 3 4 5
1. Summary of the results to relate the findings or
results with the theory applicable to the
experiment.
6.0 REFERENCES (TOTAL: 5%) 1 2 3 4 5

1. Minimum of 4 references.

TOTAL MARKS
1.0 Abstract & Objective(s):

Sphericity is an important parameter used in fluid flow and heat and mass transfer
calculations. Sphericity or shape factor can be defined in different ways. According to the most
commonly used definition, sphericity is the ratio of volume of solid to the volume of a sphere
that has a diameter equal to the major diameter of the object so that it can circumscribe the solid
sample. Sphericity can be defined as the ratio of surface area of a sphere having the same volume
as the object to the actual surface area of the object. In this experiment, the results of sphericity
of triaxial ellipsoid method proves to be more efficient compared to the water displacement
method. After comparisons, oranges proves to be much sphere compared to potatoes in this
experiment.

The objective of this experiment is to:

Determine the sphericity of potato and orange based on the measurement of surface area.
Determine the sphericity of potato and orange based on the measurement of dimension.

2.0 Procedures:

The fruit samples (potato and orange) were

weighed.

Three dimensions of potato and orange

was measured by using vernier
calliper. The volume based on the
triaxial ellipsoid measurement can be
determined.

Surface area of the fruit or tuber were

then measured to determine the
sphericity.
3.0 Results:

Fruit Samples Mass(g)

Orange A 129.8
Orange B 131.6
Potato A 111.7
Potato B 121.0

Table 1: Mass of the fruit samples

Initial volume: 800

Fruit Samples Volume (ml)

Orange A 860 800 = 60
Orange B 860 800 = 60
Potato A 840 800 = 40
Potato B 840 800 = 40

Table 2: Volume of the fruit samples by displacement method

Fruit samples A (cm) B (cm) C(cm)

Orange A 6.25 6.35 6.55
Orange B 6.20 6.33 6.50
Potato A 5.75 5.80 9.40
Potato B 5.55 5.70 8.60

Table 3: Dimension of the fruit samples by the triaxial ellipsoid

Fruit Samples Volume (cm3)

Orange A 259.95
Orange B 255.09
Potato A 313.49
Potato B 272.06

Table 4: Volume of the fruit samples based on the triaxial ellipsoid measurement
 Fruit Samples Surface Area (cm2)
Orange A 96
Orange B 104
Potato A 68
Potato B 112

Table 5: Surface area of the fruit samples

Fruit Samples Sphericity

Orange A 1.0211
Orange B 1.0229
Potato A 1.1814
Potato B 1.1675

Table 6: Sphericity of the fruit samples based on triaxial method

Fruit Samples Sphericity

Orange A 0.5725
Orange B 0.5325
Potato A 0.3754
Potato B 0.2491

Table 7: Sphericity of the fruit samples based on displacement method

4.0 Discussion

Sphericity is an important parameter used in fluid flow and heat and mass transfer
calculations. Sphericity or shape factor can be defined in different ways. According to the most
commonly used definition, sphericity is the ratio of volume of solid to the volume of a sphere
that has a diameter equal to the major diameter of the object so that it can circumscribe the solid
sample. Sphericity is also defined as the ratio of surface area of a sphere having the same volume
as the object to the actual surface area of the object.

This experiment is about to determined sphericity of potato and orange based on their
measurement of surface area and dimension. There are two method were used which are
displacement method and triaxial ellipsoid method. Two samples of potato and orange were
examined. To determined sphericity by using triaxial ellipsoid method, three dimensions of
potato and orange was measured by using vernier calliper. The size of both oranges and potatoes
can be determined using the projected area method. In this method, three characteristics
dimensions are defined as major diameter, which are the longest dimensions of the maximum
projected area. Second is intermediate diameter, which is the minimum diameter of the
maximum projected area or the maximum diameter of the minimum projected area. Lastly is
minor diameter, which is the shortest dimension of the minimum projected area.

By referring Table 3.0, the measurement of orange A at dimension A (length) is 6.25 cm

while for dimension B (thickness) and C (width) is 6.35 cm and 6.55 cm respectively. Next,
measurement for orange B at dimension A, B and C is 6.20 cm, 6.33 cm and 6.50 cm for every
each. Furthermore, measurement for potato A at dimension A is 5.75 cm, B is 5.80 cm and C is
9.40 cm. Reading for dimension A, B and C for potato B is 5.55 cm, 5.70 cm and 8.60 cm.
Furthermore, to identify sphericity of displacement method, the volume of water displacement
and the surface area of potato and orange is needed in calculation. First thing first, potato and
orange was weight and the data can be seen in the table 1.0 which are weight for orange A and B
is 129.8 g and 131.6 g respectively. Hence, weight for potato A and B are 111.7 g and 121.0 g
respectively. Then, the volume of water displacement were taken by used a jug that contain of
800 ml of water at initial then the potato and orange was put inside the beaker separately and
water increased. Table 2.0 shows the result before and after water displacement which are for
orange A and B is from 800 ml to 860 ml. For potato A and B, the volume of water show that it
increased from 800 ml to 840 ml.

Next, to determine the surface area, potato and orange was peeled and the peel was drawn
on the graph paper then every each of small graphs was calculated. The data of surface area on
graph was stated in the Table 5.0 which shows that the surface area for orange A is 96 cm; while
for orange B is 104 cm. The surface area for potato A is 68 cm and the surface area for potato B
is 112 cm.

For Table 6.0 and Table 7.0, it is shown the data of sphericity value after calculated for
triaxial ellipsoid method and water displacement method. The value of sphericity for triaxial
method of orange A and B were determined as 1.0211 and 1.0229 respectively. Meanwhile, the
sphericity value for potato A and B are 1.1814 and 1.1675 for each. In addition, the sphericity
value of water displacement method for orange A is 0.5725 while for orange B is 0.5325.
Therefore, the sphericity value for potato A is 0.3754 and then value sphericity for potato B is
0.2491.

By comparing the result of sphericity for both method as shown in Table 6.0 and Table 7,
sphericity of triaxial ellipsoid method for orange and potato is more closed to the value of 1
compared to the water displacement method. By referring the theory, the best value for sphericity
is 1. However, in triaxial method, the average value sphericity of orange and potato are 1 which
is the orange is 1.022 while the potato is 1.1745. For the average value displacement, the orange
is 0.5525 while the potato is 0.31225 which is far from 1. So, from here it can be seen that the
triaxial method is more efficient and recommended to use in calculated sphericity of things.

However, there is some error that happened during the experiment. Some of error that happened
is parallex error while calculating the surface area on the graph. This is because the graph plot is
too small and student had face with difficulties while calculating of every plot of graph
especially while calculating the peel of potato. Other than that, student also had difficulties while
reading the exact measurement of vernier calliper because of that parallex error might be
happened during taken the measurement.
5.0 Conclusion:

The objective of this experiment being conducted is to determine sphericity of potato and
orange based on their measurement of surface area and dimension. Oranges and potatoes have
been used. The result showed that sphericity of triaxial ellipsoid method for orange and potato is
much closer to the value of 1 compared to the water displacement method. This proves that the
triaxial method is more efficient. When compared between orange and potato, the sphericity of
orange is more accurate because it more closed to 1. It is highly recommended that student need
have knowledge how to use and more focus to read the measurement of vernier callipers to avoid
parallex error. Lastly, during peeling of the potatoes and oranges, avoid playful act that may
cause any injuries and make sure that all the skins were placed right on the graph paper to find
the surface area.

6.0 References:

1) Ludger O. Figura, Arthur A Teixeira, (2007), Food Physics: Physical Properties-

Measurement & Application. Springer-Verlag Berlin Heidelberg, Germany.
2) Tadesse Fikre, (2013), Engineering Properties of Food, Hawassa University, Retrieved
at
https://www.academia.edu/11324490/Engineering_Properties_of_Foods_Teaching_Note
_ on October 17, 2015.
3) Serpil Sahin, Servet Gulum Sumnu, (2007), Physical Properties of Foods, Springer
Sciences & Business Media, United States, America.
4) Varzakas, T., Tzia, C. (2014), Food Engineering Handbook: Food Process Engineering.
CRC Press.