Physical and mechanical properties of biological materials

Fabbro, Inácio Maria Dal; Gazzola, Jonathan; Avilla, E.D.; Silva, Gabriela Kurokawa e; Biasi, Ângelo Roberto; Enes, Adilson Machado; Rodrigues, Suzana B.

doi:10.5935/1806-6690.20200099

Cited by 4 publications

(6 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…To facilitate the study of the mechanical behavior of agricultural materials and products, spring-dashpot models are used. In experimental methods, different spring-dashpot arrangements are presented; so in the present study, each unripe grape berry can be considered as a spring-dashpot model such as Maxwell (Abedi & Takhar, 2021), Kelvin (Fabbro et al, 2021), Generalized-Maxwell (Karaman et al, 2016), and Burger model (Karaman et al, 2016) that are shown in Figure 8.…”

Section: Discussionsmentioning

confidence: 99%

Utilization of the basket press method to extract verjuice

Hajiahmad

Mirzabe

2022

Food Processing Preservation

View full text Add to dashboard Cite

In this study, two cylinders were used as the main part of the basket press. Berries were poured into the cylinders and were subjected to compression force. Loading rate, layer height, number of layers, and cylinder diameter were considered operating factors. Force–deformation data were recorded. At the end of each test, the mass of extracted juice was measured. Extraction Yield of Juice (YOP), pomace density, Specific Absorbed Energy by Berries (SAEB), and Efficiency Index of Energy (EIE) were output variables. Analysis of variance and optimization were performed. The operating parameters on YOP and SAEB were effective at a significance level of p‐value < .01. Moreover, the EIE was significant under the effect of all inputs at 5%. YOP and SAEB ranged from 23.42 to 43.10% and 192.23 to 255 J kg−1, respectively, for basket 1. The corresponding values for basket 2 were 11.07 to 27.81% and 53.53 to 84.01 J kg−1, respectively. Novelty impact statement The basket press method helps to maintain the quality of the juice because by applying the controlled pressure, the bitter seeds of the unripe grape berries can be prevented from being crushed and the bitterness transferred to the juice. The pressure on the berries was increased to the point that the quality of the extracted verjuice did not decrease. Effects of loading rate, layer height, and the number of layers are significant on the performance and efficiency of the method.

show abstract

Section: Discussionsmentioning

confidence: 99%

Utilization of the basket press method to extract verjuice

Hajiahmad

Mirzabe

2022

Food Processing Preservation

View full text Add to dashboard Cite

show abstract

“…The axial elastic modulus of flesh is 3.96 MPa, and the radial elastic modulus is 1.7 MPa. The axial modulus of elasticity is 5.33 MPa (Dal Fabbro et al, 2020), and the radial modulus of elasticity is 4.32 MPa (Tian et al, 2017). The Poisson's ratio of flesh is based on the Poisson's ratio of most vegetables and fruits.…”

Section: Methodsmentioning

confidence: 99%

“…The Poisson's ratio of flesh is based on the Poisson's ratio of most vegetables and fruits. The Poisson's ratio of mature kiwifruit parts is 0.3, that of immature kiwifruit parts is 0.4, and the elastic modulus is 4.0 MPa (Dal Fabbro et al, 2020). Boundary conditions between the peel and flesh and placenta is bonded contact.…”

Section: Fem-based Engineering Simulationmentioning

confidence: 99%

See 1 more Smart Citation

Study on the mechanism of local compression bruising in kiwifruit based on FEM

Mao,

Xie,

Wang

et al. 2023

J Food Process Engineering

View full text Add to dashboard Cite

This study focuses on the relationship between local compression and local bruise volume of kiwifruits by means of finite element method (FEM). The effects of four indenter shapes and three compression directions on the local kiwifruit bruise were considered. The local bruise volume and the irregular cross section area of kiwifruit were calculated. Multi‐scale kiwifruit 3D modelling based on irregular cross‐sectional area computed by slice‐integration method. Local compression bruise was simulated by FEM. The results of the local bruise test show that the contact force and the bruise volume of kiwifruit are positive linear correlation. Comparing the simulation with the experimental, the mean absolute percentage error (MAPE) of the reconstructed model is 0.0394, and the R2 of contact force–bruise volume curve is 0.8203. The maximum equivalent forces and abrasions occur in the 0° and 90° loading directions with the square indenter has been showed by FEM results.Practical applicationsSe‐enriched kiwifruit has high nutrition and economic value. Kiwifruits are often influenced by a variety of factors and processes from harvest to consumption time. Cleaning, transport, and various processing operations including peeling and slicing in the kiwifruit industry are responsible for local bruise to kiwifruit. Therefore, understanding the mechanism of local bruise caused by local contact force of kiwifruit plays an important role in reducing kiwifruit waste in the postharvest stage. Local bruise mechanisms can be used in harvesting and post‐harvest mechanical design and product transportation and positioning equipment.

show abstract

“…The use of time-based mathematical models based on the viscoelastic equations is the most accurate and indicated for biological material (Dal Fabbro et al, 2020). Nevertheless, they are complex models based on tensor calculations of the stress and strain varying over time, as they demand an advanced treatment in terms of shear, poison, elasticity, and bulk modules since they are variable in time and in deformation rates.…”

Section: Stem Mechanical Propertiesmentioning

confidence: 99%

Mechanical properties of lettuce (Lactuca sativa L.) for horticultural machinery design

Xavier

Galvão

Rodrigues

et al. 2022

Sci. agric. (Piracicaba, Braz.)

View full text Add to dashboard Cite

Currently, there is a growing need to develop machines that replace human work efficiently and effectively in horticulture with the same sensibility of the human hand, since horticultural foods are notably very fragile to handle and process, especially considering machinery and systems. This work aimed to determine the mechanical properties of lettuce (Lactuca sativa L.) variety Crispa. For that, two methodologies were used in the field of material engineering: one specific for polymers and composites -the standard ASTM D3039 -Standard test method for tensile properties of polymer matrix composite materials (ASTM, 2002a) and the other specific for plastic films -the ASTM 882 -Standard test method for tensile properties of thin plastic sheeting (ASTM, 2002b). The tests were adapted for lettuce samples. The mechanical properties for the leaf and stem of head lettuce (var. Crispa) were obtained with appropriate statistical rigor, which can be considered valid initial estimates for dimensioning mechanisms and systems of machines for horticultural works specialized in lettuce. These properties provide fundamental engineering parameters to design machine elements that interact with biological materials, allowing to develop devices that generate minor damage to biological structures in lettuce.

show abstract

Physical and mechanical properties of biological materials

Cited by 4 publications

References 0 publications

Utilization of the basket press method to extract verjuice

Utilization of the basket press method to extract verjuice

Study on the mechanism of local compression bruising in kiwifruit based on FEM

Mechanical properties of lettuce (Lactuca sativa L.) for horticultural machinery design

Contact Info

Product

Resources

About