Comportamento mecânico dos grãos de feijão submetidos a compressão

Resende, Osvaldo; Corrêa, Paulo César; Ribeiro, Dimas M.; Neto, Ácacio Figueirêdo

doi:10.1590/s1415-43662007000400010

Cited by 11 publications

(13 citation statements)

References 9 publications

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“…The compressive force required to deform the baru fruits decreased with increasing moisture content for all temperatures. Similar results were observed by Resende et al (2007) and Ribeiro et al (2007) for bean and soybean, respectively.…”

Section: Methodssupporting

confidence: 87%

“…Figure 4 shows that the proportional deformity modulus decreases with the decreasing deformation of the product. Different results were observed by Resende et al (2007) and Fernandes et al (2014) for beans and wheat, respectively. Table 3 shows the parameters from the linear models that can be used to determine the rupture force as a function of moisture content for baru fruit for all of the studied drying conditions.…”

Section: Figure 3 Mean Maximum Compression Force Values For Drying Tmentioning

confidence: 62%

“…However, information about the mechanical properties of baru fruits is not found in the literature. Resende et al (2007) note that information on the mechanical characteristics of agricultural products is essential for the development of new equipment to achieve a maximum efficiency without compromising the final quality. During the steps of processing and storage, agricultural products suffer from impacts, which may cause damage and, consequently, increase their susceptibility to decay (BARGALE et al, 1995).…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Methodssupporting

confidence: 87%

Section: Figure 3 Mean Maximum Compression Force Values For Drying Tmentioning

confidence: 62%

Section: Introductionmentioning

confidence: 99%

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Mechanical properties of baru fruit (Dipteryx alata Vogel)

Oliveira¹,

Resende²,

Devilla³

2017

SCA

Self Cite

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“…Agricultural products may suffer cracks and fractures, if the strains they are subjected to exceed their resistance (Resende et al 2007).…”

Section: Palavras-chavementioning

confidence: 99%

“…Several factors affect the mechanical properties of agricultural products, such as drying temperature, water content, kind of force and grain area where this kind of force is applied (Mohsenin 1986, Li et al 1989, Resende et al 2007.…”

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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Determination Methods and Influencing Factors of Grain Mechanical Properties

Gao,

Tian,

Xue

et al. 2024

Journal of Food Quality

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Grain is extremely vulnerable to external loads during production and processing, resulting in the deterioration of grain quality. Deteriorated grain not only affects the economic value of grain but also affects the safety of storage. This has a very important relationship with the biomechanical properties of grains. It is of great significance to explore the mechanical properties of grain under different conditions and analyze the relationship between its physical and chemical properties and mechanical properties for improving its processing and eating quality. In this paper, the research methods of the mechanical properties of grains are reviewed. Various factors influencing the mechanical properties of cereals were analyzed. The relationship between the internal organizational structure of grain and its mechanical properties was discussed. This paper puts forward the shortcomings in the current research on the mechanical properties of grains and puts forward the prospect and analysis of its importance in future development in order to provide a reference for reducing crushing in the grain processing process.

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Comportamento mecânico dos grãos de feijão submetidos a compressão

Cited by 11 publications

References 9 publications

Mechanical properties of baru fruit (Dipteryx alata Vogel)

Mechanical properties of baru fruit (Dipteryx alata Vogel)

Mechanical behavior of pumpkin fruits subjected to compression during maturation

Determination Methods and Influencing Factors of Grain Mechanical Properties

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