Comportamento mecânico de frutos de café: módulo de deformidade

Couto, Sandra M.; Batista, Cláudia da Silva; Peixoto, Abraão Brito; Devilla, Ivano Alessandro

doi:10.1590/s1415-43662002000200018

Cited by 15 publications

(32 citation statements)

References 7 publications

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“…Afterwards, with force curves as a function of the deformation during the application of a load on the product, assuming the total deformation, the deformity modulus can be obtained. Couto, Batista, and Devilla (2002), studying the mechanical behavior of coffee berries, concluded that the deformity modulus is considered more significant than the elasticity when a product is compressed; thus, the total deformation has more practical application. The deformity modulus is a function of the Poisson's ratio and it is assumed to be a constant value for each material.…”

Section: Introductionmentioning

confidence: 99%

Mechanical properties of rough and dehulled rice during drying

et al. 2013

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This work aimed to determine the mechanical properties of rough and dehulled rice grains, for different moisture contents, by obtaining their rupture force, deformation, maximum compression force and proportional deformity modulus under a compression test. Rice grains, with moisture content varying from 0.12 to 0.30 (d.b.), were subject to an uniaxial compression in order to analyze these properties. On reducting moisture content the rupture force increased from 37.2 to 70.6 N for dehulled rice and 48.0 to 79.5 N for rough rice. The average compression force varied from 131 to 171 N for dehulled rice and 203 to 283 N for rough rice. The value range of proportional deformity modulus was from 5.5 x 109 to 7.4 x 10 9 Pa for dehulled rice and 9.5 x 10 9 to 12.3 x 10 9 Pa for rough rice. Rough rice presented more resistance to compression compared to dehulled rice.

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Section: Introductionmentioning

confidence: 99%

Mechanical properties of rough and dehulled rice during drying

et al. 2013

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“…The values of the radii of curvature (r and R) of the fruit at the contact points were obtained by adjusting the curvature of the circumference of the object coordinate planes according to the relevant compression position (COUTO et al, 2002), as illustrated in Figure 2. Source: Couto et al (2002).…”

Section: Methodsmentioning

confidence: 99%

“…In this regard, numerous studies have been developed to identify the mechanical properties of various agricultural products with different moisture contents, such as coffee fruit (COUTO et al, 2002;BATISTA et al, 2003), hazelnut (GÜNER et al, 2003), soybean , pistachios (GALEDAR et al, 2009), rice (RESENDE et al, 2013 and wheat (FERNANDES et al, 2014). However, information about the mechanical properties of baru fruits is not found in the literature.…”

Section: Introductionmentioning

confidence: 99%

Mechanical properties of baru fruit (Dipteryx alata Vogel)

Oliveira¹,

Resende²,

Devilla³

2017

SCA

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This paper aimed to verify the influence of moisture content and drying temperature on the values of maximum compression strength for fixed strains (1; 2; 3; 4; 5; 6; and 7 mm), rupture force, and proportional deformity modulus on the baru fruit (Dipteryx alata Vogel) under compression in a natural resting position. Baru fruits with a moisture content ranging from 0.333 to 0.053 (decimal dry basisdb) were used. The fruits were uniaxially compressed between two parallel plates, in the natural resting position, and the nuts were dried at temperatures of 60, 80, and 100 °C. The reduction in the moisture content during drying was monitored using a gravimetric method (weight loss) to determine the initial moisture content of the product and the final moisture content. Based on our results, the compression force needed to deform the baru fruit decreased with increasing moisture content, regardless of the drying temperature. The proportional deformity modulus increased with the reduction of moisture content for all the studied temperatures. The reduced moisture content increased the force required to rupture the baru fruit, regardless of the drying temperature. The rupture forces of temperatures of 60 to 100 °C may be represented by one model.

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“…According to Couto et al (2002), when studying the mechanical behavior of a material, the deformability modulus is more significant than the elasticity modulus, considering that when a product is compressed, it is the total deformation that has practical applicability.…”

Section: Palavras-chavementioning

confidence: 99%

“…When determining the proportional deformability modulus for coffee fruits, in the maturity stages denominated "green", "greenish" and "cherry", under different moisture contents, Couto et al (2002) concluded that the proportional deformability modulus decreased as the fruits deformation increased. Batista et at.…”

Section: Palavras-chavementioning

confidence: 99%

Mechanical behavior of pumpkin fruits subjected to compression during maturation

Neto

Almeida

Olivier

et al. 2013

Pesqui. Agropecu. Trop.

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During handling operations, many problems that reduce the quality of vegetables may occur. Mechanical injuries are the leading cause of postharvest losses for the pumpkin, and can take place at any point of the production chain. This study aimed at evaluating the pumpkin fruits behavior, during their ripening stages, on the values of maximum compression force for fixed deformations, and determining the proportional deformability modulus of the fruits under compression at the repose position. Fruits were harvested at 15, 30, 40, 50 and 60 days after flowering and uniaxially compressed between two parallel plates. The results allowed to conclude that both the required compression force and the proportional deformability modulus increased during the maturation course, reaching a maximum force of 1,778 N and a maximum deformation modulus of 164 MPa, after 30 days. After this period, both the maximum force and the modulus values decreased, reaching 1,514.8 N of maximum force and a modulus of 132.09 MPa, after 60 days of ripening. Over the course of a longer maturation time, the fruit firmness increased, therefore requiring an increase in the maximum load to achieve greater deformation. The ideal period for harvest and transport of 'Jacarezinho' pumpkin fruits was set from 30 to 40 days after anthesis.

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Comportamento mecânico de frutos de café: módulo de deformidade

Cited by 15 publications

References 7 publications

Mechanical properties of rough and dehulled rice during drying

Mechanical properties of rough and dehulled rice during drying

Mechanical properties of baru fruit (Dipteryx alata Vogel)

Mechanical behavior of pumpkin fruits subjected to compression during maturation

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