Assessment of the mechanical properties of Tarocco orange fruit under parallel plate compression

Pallottino, Federico; Costa, Corrado; Menesatti, Paolo; Moresi, Mauro

doi:10.1016/j.jfoodeng.2010.10.029

Cited by 24 publications

(18 citation statements)

References 20 publications

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“…During the last 40 years, many valuable research works have been made clear the need to determine the textural properties for each fruit in particular due to the close relationship between these properties with its degree of susceptibility to the different types of mechanical damage and ripening (Barchi, Berardinelli, Guarnieri, Ragni, & Totaro, ; Berardinelli, Donati, Giunchi, Guarnieri, & Ragni, ; Dan, Okuhara, & Kohyama, ; Fridley & Adrian, ; Giongo, Poncetta, Loretti, & Costa, ; Haciseferogullari, Gezer, Özcan, & MuratAsma, ; Lewis, Yoxall, Marshall, & Canty, ; Murcia, Miyamotoa, Varma, Ossa, & Arola, ; Pallottino, Costa, Menesatti, & Moresi, ; Pérez‐López et al, ; Ragni & Berardinelli, ; Shiu, Slaughter, Boyden, & Barrett, ; Shulte‐Pason, Timm, Brown, Marshall, & Burton, ; Sirisomboon, Tanaka, & Kojima, ). Many of these researchers have used experimental tests (quasi‐static mechanical tests) to obtain objective data on mechanical and textural properties of fruits.…”

Section: Introductionmentioning

confidence: 99%

Instrumental measurement of pomegranate texture during four maturity stages

Khodabakhshian

Emadi

Khojastehpour

et al. 2019

Journal of Texture Studies

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Texture of pomegranate fruit and arils are the main quality attributes in the food process industries. In this study, the texture properties of pomegranate fruit and arils (cv. “Ashraf”) at four different stage of maturity (88, 109, 124, and 143 days after full bloom) were evaluated using the puncture test (rupture force and rupture energy) and compression test (bioyield force, rupture energy, and young modulus). The tests showed that all studied textural parameters were sensitive textural parameters for distinguishing the maturity stages. Rupture force and rupture energy of pomegranate fruit were determined at top, middle, and bottom positions of the fruit. The results showed that compression load values of aril increased with advances in maturity stage of fruit, while puncture load values of fruit decreased. The textural properties of pomegranate fruit and arils exhibited a strong dependence (p < .05) on the degree of maturity at harvesting time. Also results showed that rupture force of three different studied positions of fruit was severely different. The highest and lowest values were observed at top and middle position, respectively.

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Section: Introductionmentioning

confidence: 99%

Instrumental measurement of pomegranate texture during four maturity stages

Khodabakhshian

Emadi

Khojastehpour

et al. 2019

Journal of Texture Studies

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“…Sharifi et al (2007) examined some orange parameters, such as coefficient of sphericity, mean geometrical diameter, apparent specific mass, an orange pile specific mass, rind ratio, and packing coefficient. Pallottino et al (2011) subjected orange fruit of Tarocco variety to conventional parallel plate compression tests while assessing precisely the contact area of the fruit under squeezing at different deformation levels via two different visual methods, and successfully converted the typical force-deformation curves into true stressstrain relationships, as an attempt to assess the real mechanical properties of Tarocco orange fruit and to develop more efficient on-line non-destructive sorting rules.…”

Section: Introductionmentioning

confidence: 99%

Design for limit stresses of orange fruits ( Citrus sinensis ) under axial and radial compression as related to transportation and storage design

Ihueze

Mgbemena

2017

Journal of the Saudi Society of Agricultural Sciences

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This article employed the Hertz contact stress theory and the finite element method to evaluate the maximum contact pressure and the limit stresses of orange fruit under transportation and storage. The elastic properties of orange fruits subjected to axial and axial contact were measured such that elastic limit force, elastic modulus, Poisson's ratio and bioyield stress were obtained as 18 N, 0.691 MPa, 0.367, 0.009 MPa for axial compression and for radial loading were 15.69 N, 0.645 MPa, 0.123, 0.010 MPa. The Hertz maximum contact pressure was estimated for axial and radial contacts as 0.036 MPa. The estimated limiting yield stress estimated as von Mises stresses for the induced surface stresses of the orange topologies varied from 0.005 MPa-0.03 MPa. Based on the distortion energy theory (DET) the yield strength of orange fruit is recommended as 0.03 MPa while based on the maximum shear stress theory (MSST) is 0.01 MPa for the design of orange transportation and storage system. ª 2015 The Authors. Production and hosting by Elsevier B.V. on behalf of King Saud University. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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“…Puncture and plate compression tests, while relatively simple, and routine, are classical tests that can provide extensive information regarding the textural properties of the items under investigation. The plate compression test and/or the puncture test have been used to study textural properties of Tarocco orange [13], pear [14][15][16], mango [17,18] and cherimoya fruit [19] in the past. Due to the long transportation times and storage durations that are often experienced, it is important that one fully understands how these properties change over time since this will be indicative of how long samples can be stored before they drop below acceptable quality limits.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the physicochemical and textural properties of pomelo fruit following storage

Sirisomboon

Lapchareonsuk

2012

Fruits

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-Introduction. Because of the long transportation times and storage durations that are often experienced, it is important to understand how pomelo properties change over time; that will be indicative of how long samples can be stored before they drop below acceptable quality limits. As no information is available regarding storage of pomelo fruit in the literature, the goal of our work was to study the change in pomelo physicochemical and textural properties following storage over a period of approximately 4 months. Materials and methods. The changes in physical, chemical and textural properties of commercial pomelo fruit were extensively evaluated over the course of a 4-month storage period. The correlation among physical, color, chemical and textural properties were also assessed. Results. Color properties (L*, a*, b*) changed significantly with storage; however, they did not change much during the initial 45 days of storage. The change in soluble solids content (SSC), acidity (A) and the [(SSC) / (A)] ratio suggested that pomelo fruit should not be stored for more than 75 days. Crucially, our study demonstrates that the a* parameter (greenness, R = -0.556) correlates best with the chemical property the [(SSC) / (A)] ratio, which is a recognized measurement of the consumer acceptability of citrus fruit. This means that measuring a* is a non-destructive way of monitoring the taste characteristics of pomelos in storage. This property also correlated well with the average firmness of the fruit and with the flesh texture. Conclusion. This fundamental information on the pomelo fruit could prove useful in the physical handling and processing of the fruit by breeders and postharvest technologists as well as distributors, market agents, importers and exporters.Thailand / Citrus grandis / fruits / pomelos / storage / physicochemical properties / texture / rheological properties Évaluation des propriétés physico-chimiques et de texture de chadecs au cours de leur stockage.Résumé -Introduction. En raison des longueurs de transport et de stockage souvent constatées, il serait important de comprendre comment les propriétés des chadecs évoluent au fil du temps ; cette information serait utile pour évaluer combien de temps les échantillons peuvent être stockés tout en conservant une qualité gustative acceptable. Faute d'informations disponibles dans la litté-rature sur le stockage du chadec, nous avons étudié la variation des propriétés physico-chimiques et de la texture de ce fruit sur une période de stockage de 4 mois environ. Matériel et méthodes. Le changement des composantes de propriétés physiques, chimiques et de texture de chadecs commerciaux ont été évalués pendant 4 mois de stockage. Les corrélations entre ces diverses composantes ont également été évaluées. Résultats. Les paramètres de couleur (L*, a*, b*) ont varié de manière significative pendant le stockage, mais ils n'ont pas beaucoup changé au cours des 45 premiers jours d'entreposage. Le changement de la teneur en solides solubles (SSC), de l'acidit...

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Assessment of the mechanical properties of Tarocco orange fruit under parallel plate compression

Cited by 24 publications

References 20 publications

Instrumental measurement of pomegranate texture during four maturity stages

Instrumental measurement of pomegranate texture during four maturity stages

Design for limit stresses of orange fruits ( Citrus sinensis ) under axial and radial compression as related to transportation and storage design

Evaluation of the physicochemical and textural properties of pomelo fruit following storage

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