Physical Properties of Plant and Animal Materials: v. 1: Physical Characteristics and Mechanical Properties

Mohsenin, N. N.

doi:10.4324/9781003062325

Cited by 263 publications

(415 citation statements)

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“…Fruit and stone volume was calculated using the formula 4/3πr 3 , where r = [L + W + T]/6. Geometric mean diameter (Dg) and sphericity (Ø) were calculated using the following equations Dg = (LWT) 0.333 and Ø = Dg/L (Aydin, 2003;Mohsenin, 1986). Following Mohsenin (1986), fruit surface area (S) was expressed as S = π Dg 2 .…”

Section: Fruit and Stone Traitsmentioning

confidence: 99%

“…Geometric mean diameter (Dg) and sphericity (Ø) were calculated using the following equations Dg = (LWT) 0.333 and Ø = Dg/L (Aydin, 2003;Mohsenin, 1986). Following Mohsenin (1986), fruit surface area (S) was expressed as S = π Dg 2 . Fruit weight was measured on an electronic balance with a sensitivity of ± 0.001 g. The firmness of the fruit was evaluated by maximum compression force in the equatorial region of fruits using electronic firmness tester (AGROSTA®100 Field digital firmness tester).…”

Section: Fruit and Stone Traitsmentioning

confidence: 99%

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Morphological and Pomological Characteristics of Sweet Cherry (Prunus AviumL.) GrownIn-situunder South Mediterranean Climate in Morocco

Baji¹,

Hanine

Ennahli

et al. 2021

International Journal of Fruit Science

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Section: Fruit and Stone Traitsmentioning

confidence: 99%

Section: Fruit and Stone Traitsmentioning

confidence: 99%

Morphological and Pomological Characteristics of Sweet Cherry (Prunus AviumL.) GrownIn-situunder South Mediterranean Climate in Morocco

Baji¹,

Hanine

Ennahli

et al. 2021

International Journal of Fruit Science

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“… r denotes the equivalent radius of the sample, which computed by equating volume of a sphere (

V = \frac{4}{3} π r^{3}

) to the volume of green peas grain. The volume of grain was estimated as follows (Mohsenin, 1970):

normalV = 4 italicπa b^{2}

where a and b are minor and major diameters of grain sample, respectively. These diameters were determined by image processing technique in the Matlab software.…”

Section: Thermophysical Properties Of Green Peasmentioning

confidence: 99%

Simulation of hot air infrared‐assisted green peas drying using finite element method

Zare

Akbarzadeh

Nematollahi

et al. 2020

J Food Process Engineering

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The objective of this study was to simulate the drying kinetics of green peas in a hotair infrared-assisted dryer using an appropriate finite element method (FEM). To achieve the aim of the study, the axisymmetric FEM with the Galerkin approach was employed to model and predict the drying behavior. One of the key physical properties required for the modeling was to determine the effective moisture diffusivity obtained from previous study on green peas drying in a lab-scale hot-air infraredassisted dryer. To compare the simulated moisture transfer results with those of experiments several experiments consisting of combination of main factors namely drying air temperatures (30 C, 40 C, and 50 C), infrared power intensity (0 as a control, 0.2, 0.4, and 0.6 W cm −2), and drying air flow velocity (0.5, 1, and 1.5 ms −1) were conducted in three replications. The predicted average moisture contents by the proposed mathematical model showed reasonably a good agreement with the experimental data (maximum error value: RMSE = 2.18 and MARE = 5.08%). The simulation was also compared by two-dimensional FEM. The results demonstrated that the accuracy of the axisymmetric FEM was higher than two-dimensional FEM. Based on the results, the developed FEM model has reasonable accuracy and can be applied to provide more information on the dynamics of moisture movement without running any experiments. Furthermore, the useful information about optimum design of industrial dryers and drying behavior can be achieved by simulation of the drying process. Practical Applications Food security is an important issue for every developing country. Fruits are a major source of nutrients that widely used as fresh or processed. Drying process is widely used to improve the security, quality, shelf time, and also the packaging and transportation of the foodstuff. Design of dryer requires a high degree of attention. The useful information about optimum design of dryer and drying behavior can be achieved by simulation of the drying process. In this study, the finite element method is used to model and simulate the drying process of green peas (Pisum sativum L.). Green peas are one of the ancient cultivated and nutritious popular vegetables with a most useful amount of fiber that enjoy the antioxidant and anti-inflammatory benefits.

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“…A freqüência mínima de carregamentos com pelo menos um fruto danificado foi de 87%. Mohsenin (1986) (Mattiuz, 2002).…”

Section: Introductionunclassified

“…O dano por impacto geralmente é causado pela colisão do fruto contra superfícies sólidas ou outros frutos durante as etapas de colheita, manuseio e transporte (Mohsenin, 1986). O dano mecânico por compressão é causado pela imposição de uma pressão variável contra a superfície externa do fruto, quer seja por um fruto adjacente ou pela própria parede da embalagem, em que está acondicionado o fruto.…”

Section: Introductionunclassified

Danos mecânicos pós-colheita em pêssego fresco

Gutierrez¹

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Physical Properties of Plant and Animal Materials: v. 1: Physical Characteristics and Mechanical Properties

Cited by 263 publications

References 0 publications

Morphological and Pomological Characteristics of Sweet Cherry (Prunus AviumL.) GrownIn-situunder South Mediterranean Climate in Morocco

Morphological and Pomological Characteristics of Sweet Cherry (Prunus AviumL.) GrownIn-situunder South Mediterranean Climate in Morocco

Simulation of hot air infrared‐assisted green peas drying using finite element method

Danos mecânicos pós-colheita em pêssego fresco

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