2012
DOI: 10.17265/2159-5828/2012.10.004
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Mathematical Evaluation Changes in Rheological and Mechanical Properties of Pears during Storage under Variable Conditions

Abstract: In order to better design, fabricate and control pear handling machine, we should take into account mechanical and rheological properties of pear fruits as related to handling process. The changes in rheological properties of pears stored at 5, 15, 25 °C and variable (fluctuating) temperature for 12 days were evaluated in terms of elasticity and viscosity parameters using creep tests. The elasticity and viscosity parameters in creep tests in general decreased with increase in storage time both under constant a… Show more

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Cited by 2 publications
(1 citation statement)
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“…The literature on determining the bruising of agricultural products under dynamic impact loading has explored various destructive and nondestructive experimental methods. The pendulum test has been widely utilized as a destructive method by researchers (Abedi & Ahmadi, 2013; Bajema & Hyde, 1998; Eissa et al, 2012; Komarnicki et al, 2016; Nikara et al, 2020; Xia et al, 2021; Xie et al, 2020, 2023; Yeşiloğlu Cevher, 2022). Nondestructive damage detection of agricultural products through various technologies has also been commonly studied (Chen & Sun, 1991; El‐Mesery et al, 2019; Firouzjaei et al, 2018; Lu & Lu, 2017; Nturambirwe & Opara, 2020; Wang et al, 1988).…”
Section: Introductionmentioning
confidence: 99%
“…The literature on determining the bruising of agricultural products under dynamic impact loading has explored various destructive and nondestructive experimental methods. The pendulum test has been widely utilized as a destructive method by researchers (Abedi & Ahmadi, 2013; Bajema & Hyde, 1998; Eissa et al, 2012; Komarnicki et al, 2016; Nikara et al, 2020; Xia et al, 2021; Xie et al, 2020, 2023; Yeşiloğlu Cevher, 2022). Nondestructive damage detection of agricultural products through various technologies has also been commonly studied (Chen & Sun, 1991; El‐Mesery et al, 2019; Firouzjaei et al, 2018; Lu & Lu, 2017; Nturambirwe & Opara, 2020; Wang et al, 1988).…”
Section: Introductionmentioning
confidence: 99%