An extended finite element model for fracture mechanical response of tomato fruit

In the present study, barberries were poured into a topless cylinder with a diameter of 55 mm and were subjected to axial compression force up to 440 kg (4,314.926 N). Effects of duration of water exposure, loading rate, and number of layers were investigated on momentary juice mass, Stress–strain behavior, and stress‐relaxation behavior. Considering momentary porosity, the momentary juice mass, stress–strain, and stress‐relaxation behaviors of the berries were modeled by inverse tangent function, exponential function, and One‐term Maxwell model, respectively. The extraction yield of juice (EYJ), specific absorbed energy by berries (SAEB), and efficiency index of energy (EIE) were calculated, and their analysis of variance and optimization were performed. The results showed that the R2 of the exponential model for the Stress–Strain diagram, Maxwell model for relaxation behavior, and inverse tangent model for momentary juice mass variation were more than 0.975, 0.985, and 0.995, respectively. The effects of the three operating parameters on the stiffness factor of springs and damping factor of dashpot were significant at 5%. Furthermore, the effects of the three input variables on the juice point force, juice point energy, EYJ, SAEB, and EIE were significant at 1%. Practical Applications The first step in producing barberry products in accordance with international food standards is barberry juice extraction. In the current study, the axial pressure method, one of the conventional barberry juicing methods, was investigated. This method has more ability to control the quality of juice than other methods. Traditionally, fruits are soaked in water for several hours before barberry juicing. Also, in the loading stage, rigid plates are placed between the fruit layers. Duration of water exposure, loading rate, and the number of layers are the three major influential factors in the juicing process. The information obtained from this article can help optimize the barberry juicing process using existing axial pressure devices. Besides, the results can be used in the optimal design of the barberry‐juicing device.

Section: Resultsmentioning

confidence: 99%

Extracting barberry juice: Mathematical models describing loading stage, stress‐relaxation behavior, and momentary juice mass

Mirzabe

Hajiahmad

Asadollahzadeh

2021

“…The loading methods such as single‐sam (Li, Zhang, & Thomas, 2016), bulk‐sam (Akangbe & Herak, 2017), radial (Ihueze & Mgbemena, 2017), uniaxial (Kabutey et al, 2021), quasi‐static (Hasseldine et al, 2017), and dynamic (Azadbakht, Vahedi Torshizi, & Asghari, 2019) are common. Modeling methods such as regression or mathematical (Sadrnia et al, 2008), Artificial Neural Network (Vahedi Torshizi et al, 2020), finite element (Li, Li, & Tchuenbou‐Magaia, 2021), and discrete element (Diels, Wang, Nicolai, Ramon, & Smeets, 2019) are common.…”

Section: Resultsmentioning

confidence: 99%

Physico‐mechanical properties of unripe grape berries relevant in the design of juicing machine

Mirzabe

Hajiahmad

2021

To optimally design post-harvest handling and processing equipment for unripe green grape berries, it is necessary to determine the physical and mechanical properties of the product. In the current study, dimensional (by image processing), gravimetrical, frictional, and aerodynamic (by image processing) properties of unripe green grape berries affected by storage time (31 days in refrigerator) were investigated. Besides, rupture force, rupture energy, elasticity modulus, toughness, hardness, maximum compressive contact stress, Poisson's ratio (by image processing), and shear modulus in horizontal and vertical loading under different moisture content and loading rate levels were measured. Moreover, to model loading and stress-relaxation behavior of bulk berries, berries were poured into cylinder and compressed. Effects of cylinder diameter, loading rate, the height of layers, and number of layers on loading and stress-relaxation behavior were investigated. During storage, as the moisture content decreased from 94.57 to 83.88% (w.b.), dimensions and mass of the berries decreased while bulk density and true density increased. With decreasing the moisture, friction angles on galvanized, iron, and rubber were ranged from 22.43 to 26.73 , from 25.38 to 28.53 , and from 29.7 to 34.2 , respectively. Filling angle of repose ranged from 13.44 to 17.65 and emptying angle of repose ranged from 13.95 to 18.33 . In the mentioned moisture range, terminal velocity increased from 0.202 to 0.275 m s À1 , and drag coefficient increased from 0.180 to 0.272. Reducing moisture content and increasing rupture energy of the fruits during storage indicates that berries' juice should be extracted immediately after harvest. Practical ApplicationsUnripe grape berries with a sour taste can be processed into several sour sauce and verjuice products. Therefore, determining the physical properties of unripe grape berries is essential for the design of harvesting and post-harvesting equipment. The current work aims to determine unripe grape berries' physical and mechanical properties to recognize their relevance in physico-mechanical processing. Some of the necessary information for designing and manufacturing harvesting and post-harvesting machines is provided in this research. Thus, the results provided in the present study would contribute to improving juice extractors, sorters, separators, cleaners, storage structures, dryers, aeration equipment, conveyors, pneumatic elevators, and so forth, designed for the unripe grape berries.

“…The stress–strain curve was plotted during the compression until it reached 30% of the maximum force. The fracture energy was calculated by integrating the deformation‐load graph (Celik, 2017a; Li et al, 2021). In addition, the Elasticity modulus, bio‐yield points, and Poisson's ratio were obtained using the suggested method for viscoelastic material by Mohsenin (1986).…”

Section: Methodsmentioning

confidence: 99%

Potential of finite element method to optimize the olive harvester machine (hand‐held rotary harvester)

Rashvand

Altieri

Genovese

et al. 2022

Self Cite

The mechanical damage of olive caused by harvesting machines is one of the main reasons for the quality reduction of produced olive oil. The hand-held rotary harvester (RH) is a machine that is used in small orchards extensively. The present paper focuses on utilizing the finite element method (FEM) to define the percentage of bruising damage by RH with two different materials of the head component (Ethylene Propylene Rubber and Neoprene). Three cultivars, ripening stage, and rotational speeds of RH head components were considered for experimental and simulation methods. The controlled impactor device was developed to validate the simulation process. The simulation and experimental results showed the Ethylene Propylene Rubber head produced less stress and bruise volume than the Neoprene head. Moreover, the quality characteristics of extracted olive oil, including free fatty acid, peroxide value, K232 and K270 coefficients, total chlorophyll, total carotenoid, total phenol, and total flavonoid were measured. Finally, the correlation of quality characteristics of olive oil, measured bruise volume and simulated was investigated using linear model and principal components analysis. Practical applicationsDespite the advancement of horticulture industries, the demand for optimization of agricultural machinery to decrease mechanical damage during the harvest process exists. The hand-held olive harvester causes the bruise phenomenon reduction, leading to decrease quality of extracted olive oil. In this research, the time-dependent finite element method based on dynamic-explicit was utilized to simulate the harvest process. The results show that using the numerical and statistical methods, the producer factories of olive harvester machines can optimize the devices to enhance the quality of harvested olive and extracted olive oil.