Dynamic Properties of Golden Delicious and Red Delicious Apple under Normal Contact Force Models

Abstract

Dynamic forces cause the most bruise damage during fruit transport and handling. In order to reduce this damage, it is necessary to model the impact forces. Limited information is available in the literature about the behavior dynamic and dynamic modeling for apple. The normal force‐displacement relationship between a viscoelastic sphere (fruit apple) and an impactor was analyzed using the Kuwabara and Kond and Tsuji models as normal force models. Fruits were subjected to dynamic loading by means of a pendulum at impact levels. In order to estimate the parameters (spring, “k” and damping, “c”) of the mentioned models for normal impacts, the nonlinear least squares technique (optimization method) was used. Practical Applications A very promising approach for the simulation of fruit impact damage during transport and handling is the contact force discrete element method (DEM). In order to do so, models for the forces acting between particles (like fruits) in contact need to be specified. Forces acting between the two particles are decomposed into normal and tangential components. In this paper, the focus is set on normal contacts. The presented research determines the parameters of normal contact forces models suited for DEM simulation of viscoelastic materials (fruit).

Supporting young researchers in food texture studies

“…Since 2002, many research articles on texture of raw or minimum processed vegetables and fruits have been published in the JTS . New methods for precise evaluation of vegetables and fruits were proposed (Barikloo & Ahmadi, ; Boonmung, Chomtee, & Kanlayasiri, ; Camps, Guillermin, Mauget, & Bertrand, ; Dan et al, ; De Oliveira, Corrêa, Botelho, & De Oliveira, ; Desmet, Lammertyn, Verlinden, & Nicolaï, ; Kabas & Ozmerzi, ; Lana, Tijskens, De Theije, Dekker, & Barrett, ; Maury et al, ; Park, Chun, Lee, Lee, & Kim, ; Puangsombut, Pathaveerat, Terdwongworakul, & Puangsombut, ; Solomon & Jindal, ; Terdwongworakul, Puangsombat, & Pathaveerat, ; Trnka, Pavloušek, Medomoca, & Buchar, ; Valero et al, ; Vandenberghe & Claes, ; Vincent, Saunders, & Beyts, ). A specified part of vegetable and fruits, such as single cells from tomato pericarp (Wang, Pritchard, & Thomas, ), cell walls of carrot and potato (Zdunek & Umeda, ), carrot cell walls (Kurita & Masuda, ), epidermal tissue of onion (Hepworth & Bruce, ), and kiwi peelability (Harker, Hallett, White, & Seal, ) were also investigated.…”

“…Since 2002, many research articles on texture of raw or minimum processed vegetables and fruits have been published in the JTS. New methods for precise evaluation of vegetables and fruits were proposed (Barikloo & Ahmadi, 2013;Boonmung, Chomtee, & Kanlayasiri, 2006;Camps, Guillermin, Mauget, & Bertrand, 2005;Dan et al, 2003 Vincent, Saunders, & Beyts, 2002). A specified part of vegetable and fruits, such as single cells from tomato pericarp (Wang, Pritchard, & Thomas, 2006), cell walls of carrot and potato (Zdunek & Umeda, 2005), carrot cell walls (Kurita & Masuda, 2012), epidermal tissue of onion (Hepworth & Bruce, 2004), and kiwi peelability (Harker, Hallett, White, & Seal, 2011) were also investigated.…”