Mechanical behavior of pumpkin fruits subjected to compression during maturation

Neto, Ácacio Figueirêdo; Almeida, Francisco de Assis Cardoso; Olivier, Nelson Cárdenas; Dantas, Alan Christie da Silva; Irmão, M.A.S.

doi:10.1590/s1983-40632013000300003

Cited by 8 publications

(3 citation statements)

References 16 publications

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“…[32], the more mature the outer layer of the fruit, the less the resistance; according to Ref. [38], during maturation, the cells grow and the cell wall thickness decreases, reducing this mechanical property; according to [39], a higher water content is present in ripe fruit, compared to the semi-ripe and immature maturation stages, making the fruit more flexible and resulting in a lower force required for collapse. Thus, the deformation of more mature fruit will be greater.…”

Section: Resultsmentioning

confidence: 99%

Modeling of Coffee Fruit: An Approach to Simulate the Effects of Compression

Pereira,

Magalhães,

Santos

et al. 2023

AgriEngineering

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The flavor, aroma, and color of coffee can be changed due to mechanical damage, reducing its quality. To measure the mechanical behavior of the fruit, compression tests can be performed at different stages of ripeness. In this study, we analyzed the deformation, strain energy, and von Mises stress of coffee fruits at mature, semi-mature, and immature stages under compression forces. Compression in three directions (x, y, and z) was simulated on coffee fruit models using the finite element method. A compression support was applied in the opposite direction to the force application axis. Numerical simulations of the compression process allowed us to verify that the more mature the fruit, greater the associated mean deformation (2.20 mm mm−1, 0.78 mm mm−1, and 0.88 mm mm−1), the lower the mean strain energy (0.07 mJ, 0.21 mJ, and 0.34 mJ), and the lower the mean equivalent von Mises stress (0.25 MPa, 1.03 MPa, and 1.25 MPa), corresponding to ripe, semi-ripe, and immature fruits, respectively. These analyses not only save time and professional resources but also offer insights into how strain energy and von Mises stress affect fruits at different maturation stages. This information can guide machine adjustments to reduce coffee harvesting damages.

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Section: Resultsmentioning

confidence: 99%

Modeling of Coffee Fruit: An Approach to Simulate the Effects of Compression

Pereira,

Magalhães,

Santos

et al. 2023

AgriEngineering

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“…Henandes et al, (2013) apresenta em seus resultados que frutos de manga rompem com fratura transversal mesmo estando submetidos a carregamento axial. Figueiredo Neto et al (2013) realizaram ensaios mecânicos em frutos de abobora, que apresentaram fratura semelhante as deste trabalho, onde foi comprovado o aumento da resistência mecânica com respectivo aumento do estagio de maturação. As cargas de fratura reportadas no trabalho variaram entre 1000 N e 2000 N que se assemelham as encontradas neste trabalho para as cultivares Jacarezinho e Leite.…”

Section: Amostraunclassified

Mechanical Behaviour of Pumpkin Using Tests Compression

Dantas

Olivier

Neto

et al. 2014

Nucleus

Self Cite

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RESUMO:Os materiais biológicos possuem propriedades elásticas e viscoelásticas, cujo conhecimento torna-se importante para o desenvolvimento de equipamentos e técnicas adequadas de colheita, transporte e processamento de produtos hortícolas. O presente trabalho apresenta os resultados das tensões transversais máximas que causam a ruptura de abóbora (Cucurbita moschata) das variedades leite e jacarezinho, através de ensaios mecânicos de compressão axial, evidenciando, dessa forma, quais as cargas máximas que são capazes de provocar o rompimento das estruturas destes frutos. Foram analisadas as particularidades referentes à geometria das duas variedades de abóboras, realizando-se cortes em suas seções transversais, para que fossem determinadas as tensões de flexão e de compressão atuantes nas estruturas rígidas das hortaliças estudadas. Corpos de prova cilíndricos, extraídos das polpas das abóboras, foram submetidos a ensaios de compressão axial, com o objetivo de se determinarem os coeficientes de Poisson distintos para ambas as variedades, cujos valores medidos são 0,50 e 0,46, para as variedades leite e jacarezinho, respectivamente. O Modelo proposto para a análise da fratura nos frutos de abóbora mostrou-se compatível com os dados experimentais resultando em um modo de falha por fratura longitudinal ao eixo de aplicação das cargas. A carga transversal resultante é no mínimo quatro vezes maior que a carga máxima de compressão aplicada para ambas as variedades.Palavras-chave: Abóbora. Propriedades mecânicas. Qualidade SUMMARY: Biological materials have elastic and viscoelastic properties, whose knowledge becomes important for the development of equipment and technical measures for harvest, transportation and processing of vegetables. This work presents the results of the stresses that cause the maximum transverse rupture of pumpkins (Cucurbita moschata) varieties of leite and jacarezinho, by mechanical axial compression. Were analyzed the particular features concerning the geometry of the specimens of pumpkins, performing cuts in their cross sections, so there would be algebraic necessary condition in order that would be determined the bending stress and compression acting on the rigid structures of the studied vegetables. Cylindrical samples, extracted from the pulp of pumpkins, were subjected to axial compression tests, in order to determine the coefficients of Poisson different for both cultivars, the values dimensionless, are 0.50 and 0.46, varieties for leite and jacarezinho, respectively. The proposed model to analyze the fracture mechanism of the pumpkin fruits is compatible with the experimental data. It shows which the failure of the fruits tends to occur in a direction longitudinal to the load application axis. The resulting transversal loads are a minimum of four times the maximum applied compressive load, for both pumpkin varieties.Keywords: Pumpkin. Mechanical properties. Quality INTRODUÇÃOAs cucurbitáceas compõem a segunda família de maior importância econômica e inserida nela, incluem-se as abóbor...

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“…Obtaining the curve of forces in function of the Total Deformation, the Total Modulus of Deformability is obtained. According to Couto et al (2002) and Figueiredo Neto et al (2013) in their study on the mechanical behavior of a material, the Modulus of Deformability is considered more significant than those of elasticity because when a product is compressed, the Total Deformation has more practical application.…”

Section: Introductionmentioning

confidence: 99%

Resistance Evaluation of the Acerola (Malphigia emarginata D.C.) Seed to Compression

Neto¹,

Irmão²,

Alencar³

et al. 2017

JAS

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The objectives of this work were to verify the moisture content influence on the maximum compression force values, to determine the Proportional Modulus of Deformation, the Maximum Tangent and Secant for acerola seeds under compression on its natural repose position and for fixed deformations. Acerola seeds with moisture content varying from 0.12 to 0.46 (d.b.) compressed uniaxially between two parallel rigid plates. It can be concluded that the compression needed for deforming the acerola seeds decreases as its moisture content increases when the deformation values were within 19.2 and 548.8 N. The Proportional Modulus of Deformation increases with the reduction of the moisture content, where values found were within 5.2 to 72.1 × 10 7 Pa. The sigmoidal model represented resistance to the compression of the acerola seeds adequately for different moisture content.

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Mechanical behavior of pumpkin fruits subjected to compression during maturation

Cited by 8 publications

References 16 publications

Modeling of Coffee Fruit: An Approach to Simulate the Effects of Compression

Modeling of Coffee Fruit: An Approach to Simulate the Effects of Compression

Mechanical Behaviour of Pumpkin Using Tests Compression

Resistance Evaluation of the Acerola (Malphigia emarginata D.C.) Seed to Compression

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