Measurement bruise volume of olive during impact test using FEM and quality evaluation of extracted olive oil

Abstract

Mechanical damage of fruit is one of the consequences of inappropriate harvesting and postharvest process (Lu & Lu, 2017).Nowadays, the harvesting of agriculture products is mechanized by different harvesting machines and then transferred to food industry for postharvest operations (Komarnicki et al., 2017). The shape of damage depends on the physical and biological structure of the product as well as the type of load (static, dynamic, and oscillating).These occurrences sometimes damage the internal tissue of the fruit which not only spoils the fruit tissue but also leads to discharging the material of the inside cell and spreading damage (Li et al., 2017).Usually, bruising caused by the impact is not detectable immediately and depending on the flesh and biological characteristics of the fruit, it is observable after a few hours (Scheffler et al., 2018).On the other hand, the water and much carbohydrate content which contribute to the metabolic processes lead to an increasing bruised area. This damage of fruit's skin remains even after the fermentation

Using the Equivalent Static Pressure Method to Assess Free Fall Damage of the Korla Fragrant Pear

“…The depth (d) of the browning area of the fragrant pear, the long axis (a) of the damaged area, and the short axis (b) of the damaged area were measured with an electronic vernier calliper. The damage volume was calculated using Equation ( 4), according to a method by Mahdi [31].…”