Determination of physical and mechanical properties of carrot in order to reduce waste during harvesting and post‐harvesting

Food Science & Nutrition

Sharabiani

Heidarbeigi

et al. 2019

Self Cite

In Iran, more than 30% of agricultural products turn into waste at different stages from harvesting to consumption. Thus, main factors for performing of this present study are including of: (a) the importance of tomato as an agricultural product and (b) lack of information about reducing waste during tomato processing. In this study, some physical, nutritional, mechanical, and hydrodynamic properties of tomato were measured under standard conditions. Physical properties included the length, width, thickness, mean diameter (geometric and arithmetic), mass, volume, density, sphericity, surface area, and aspect ratio. Also, nutritional properties, moisture, dry matter, pH, total soluble solid (TSS), and titration acidity (TA) of tomato were evaluated. The mechanical properties of tomato (compression and shear) were measured using Instron instrument. The hydrodynamic properties were measured with water in transportation, separation, and sorting of tomatoes. The physical properties were including of length, width, thickness, mass, volume, and geometric and arithmetic mean diameters showed a direct relationship with the size of tomatoes. Also, volumetric mass (density) had an inverse relation with tomato size. Yield point and shear force were obtained 51.27 and 22.20 N, respectively. The nutritional properties such as pH value, TSS, and TA were equal to 4.22, 22.23 ο Brix, and 2%, respectively. The hydrodynamic properties of tomatoes such as the terminal velocity, the tomatoes' rise time in the water column, the buoyancy force, and the drag force were obtained to be equal to 0.05 m/s, 10.11 S, 0.52 N, and 0.17 N, respectively.

Section: Resultsmentioning

confidence: 99%

MC = \frac{M_{normalW} - M_{normald}}{M_{W}}

DM = \frac{M_{d}}{M_{W}} \times 100

…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Evaluation of engineering properties for waste control of tomato during harvesting and postharvesting

Food Science & Nutrition

Sharabiani

Heidarbeigi

et al. 2019

Self Cite

“…The moisture ratio compared to the initial moisture, balance moisture, and the samples' moisture at each moment during the process of drying walnut kernel was calculated through relation (1) (Jahanbakhshi, Abbaspour‐Gilandeh, & Gundoshmian, ; Tham et al, ):

M R = \frac{M_{t} - M_{e}}{M_{b} - M_{e}}

…”

Section: Methodsmentioning

confidence: 99%

The effect of microwave and convective dryer with ultrasound pre‐treatment on drying and quality properties of walnut kernel

Abbaspour‐Gilandeh

Kaveh

2019

J Food Process Preserv

Self Cite

In this study, the drying kinetics of walnuts was investigated including specific energy consumption (SEC), shrinkage, and walnut kernels' color in two dryers, namely ultrasonic‐convection (US‐CON) and ultrasonic‐microwave (US‐MIC). To carry out this study, walnut samples were dried at three MIC powers (270, 450, and 630 W), three input air temperatures (40, 55, and 70°C) and four duration of ultrasonic pre‐treatment (0 min (control sample), 10, 20, and 40 min). Fifteen mathematical models were used to describe the walnuts' moisture ratio. The results showed that the Midilli et al. model was the best model for describing the process of drying walnuts in US‐CON and US‐MIC dryers. Effective moisture diffusivity (Deff) values were calculated to be between 2.77 × 10–9 and 5.56 × 10–9 m2/s for the US‐CON dryer and 3.12 × 10–9 to 8.99 × 10–9 m2/s for the US‐MIC dryer. The lowest rates of color change were observed in the US‐MIC dryer at the lowest microwave power and the lowest duration of ultrasonic pre‐treatment. The lowest SEC for the US‐CON dryer was 19.52 kWh/kg, and it was 15.90 kWh/kg for the US‐MIC dryer. The highest rate of shrinkage was 14.21%, which was seen in the US‐CON dryer at the air temperature of 70°C and the duration of ultrasonic pre‐treatment of 40 min. According to the results, the best quality of walnut with the lowest changes of color and shrinkage in the microwave dryer was calculated at microwave power 270 W and control sample. Practical applications Drying foods and agricultural products using microwave dryers is a relatively cheap method and has attracted the attention of many researchers today. Also, numerous studies have been conducted on drying agricultural products through microwave and convection dryers with ultrasound pre‐treatment. The result of this study could be applied for gathering comprehensive information regarding the drying process (kinetic, Deff, Ea, and SEC) as well as the qualitative properties (color and shrinkage) of walnut kernels dried using the microwave and convective hot air dryers accompanied by ultrasound pre‐treatment.

“…The results of their study showed that the shearing force and energy of the fruits were decreased by increasing of storage time. Also, mechanical properties of different fruits and vegetables have been investigated such as apple (Kheiralipour et al., ), wild pistachio (Heidarbeigi, Ahmadi, Kheiralipour, & Tabatabaeefar, ), khinjuk (Heidarbeigi, Ahmadi, Kheiralipour, & Tabatabaeefar, ), peppermint stem (Kheiralipour & Hoseinpour, ), and carrot (Jahanbakhshi, Abbaspour‐Gilandeh, & Gundoshmian, ).…”

Section: Introductionmentioning

confidence: 99%

Influence of vermicompost and sheep manure on mechanical properties of tomato fruit

Food Science & Nutrition

Kheiralipour

2019

Self Cite

Mechanical properties of the horticultural products play an important role in improving the products quality and storage life after harvesting and also reducing product waste. Recently, using organic fertilizers has increasing trend for producing high‐quality products as well as improvement of soil quality. Two of the best options to produce organic material and sustainability of agricultural production are vermicompost and sheep manure. The present study relied on determination of mechanical properties through pressure and shear tests. Vermicompost and sheep manure were used separately to fertilize the soil. After planting tomato seeds and harvesting, tomato fruits were analyzed by a universal test machine. The results showed that vermicompost was a better fertilizer than sheep manure due to its more appropriate carbon to nitrogen ratio (C/N), acidity, and salinity. Also, in the pressure test, the maximum force required for bruise of tomato produced with vermicompost (41.5N) was more than that of control sample (no fertilizer) and sheep manure. In the shearing test, the maximum force required for shearing tomato produced with vermicompost (58.60 N) was lower than that of control sample (no fertilizer) and sheep manure. The findings of this study can be used to reduce the amount of waste at different stages of tomato production and supply including the design and optimization of processing and transportation equipment.