Mechanical Models of Compression and Impact on Fresh Fruits

Li, Zhiguo; Miao, Fengli; Andrews, James W.

doi:10.1111/1541-4337.12296

Cited by 62 publications

(33 citation statements)

References 128 publications

(195 reference statements)

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“…The fruit mechanics will be a vital basis for assessing postharvest fruit quality (Chaves et al, 2017;Contigiani et al, 2018;Duarte-Molina et al, 2016), predicting internal mechanical response (e.g. damage evolution) under different handling processes (Li, 2013;Li et al, 2017b), and developing mechanical handling equipment (e.g. harvesting robot fingers, washing, grading and packing machines) (Ji et al, 2017;Mahalik and Nitaigour, 2014).…”

Section: Introductionmentioning

confidence: 99%

Characterization of textural failure mechanics of strawberry fruit

Zude-Sasse

et al. 2020

Journal of Food Engineering

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Fresh strawberry fruit is highly susceptible to damage during mechanical handlings. To prevent fruit macro-damage from external forces and predict damage evolution in internal tissues, the textural failure mechanics of strawberry fruit and its tissues were characterized by loading-unloading tests at different compression speeds. Strawberry fruit showed expected three stages of deformation during the loading phase, namely elastic, local plastic and structural failure deformation. Their cutoff points depended on the compression speed and loading direction, which was validated further by the corresponding visible browning processes in tissues from fruit longitudinal equatorial section. The peak force and absorbed energy depended on the loading direction and compression speed while the percentage of damaged mass only depended on the loading direction. The fruit was most susceptible to mechanical damage when it was compressed along its stem-blossom axis at low percentage deformation and along its radial axis at high percentage deformation. The absorbed energy and percentage of damaged mass of the strawberry fruit was correlated, which suggested that the absorbed energy could be an appropriate and easily measurable mechanical parameter for quantitatively assessing the degree of fruit damage. The failure stress, failure energy and elastic modulus of fruit tissues increased with the compression speed, while this factor did not affect the failure strain. The average failure stress, failure strain, failure energy and elastic modulus of fruit inner tissue were 0.093

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Section: Introductionmentioning

confidence: 99%

Characterization of textural failure mechanics of strawberry fruit

Zude-Sasse

et al. 2020

Journal of Food Engineering

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“…One is that due to the permeability of the cell wall and as a result of increase in external pressure on it over time, the water that exits inside the tissue enters the intercellular space. The second theory is related to the plastic behavior of the cell wall that increases the wall surface (Farkas, Fenyvesi, & Petróczki, 2019; Li, Miao, & Andrews, 2017; Zulkifli, Hashim, Harith, & Shukery, 2020). The extent of damage to the viscoelastic texture of the products depends on the tissue load and their rheological properties.…”

Section: Introductionmentioning

confidence: 99%

Potato creep analysis during storage using experimental measurement and finite element method (FEM)

Shahgholi

Latifi

Jahanbakhshi

2020

J Food Process Engineering

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Analysis of static forces has an important role in bulk storage of agricultural products. The forces exerted on individual fruits, vegetables, or grains cause mechanical damage to them and lead to their permanent deformation. By analyzing the forces involved, we can manage them with proper methods and prevent the creation of waste. In this research, by conducting experiments, the required parameters for potato samples were obtained and simulated through the finite element method under load. Creep and tension tests were conducted on a cylindrical potato sample with the diameter and height of 25 mm. Apparent shear modulus had been extracted over time and imported to the Abaqus 2016. Simulation results showed that the maximum tension of 0.061 MPa occurred in layers near the pressure plate. Tension concentration caused the maximum tension of 0.07 MPa in the center of the potato. In accordance with the created tension, maximum displacement of 0.35 mm occurred in contact layer with the pressure plate and by moving away from this plate, displacement decreased linearly and reached to zero at bottom layer. The results showed that measuring the forces in storage and knowing the forces applied to the product can be effective in controlling the storage quality of agricultural products and reducing waste. Practical Applications Analysis of static forces has important role in bulk storage of agricultural products. By analyzing the involving forces, they can be managed with proper methods and prevent the creation of waste. This paper found that maximum stress and damage occur at force inserted areas and in areas of tubers are in contact with external material like transporting and storage boxes. Then, it should be tried to fabricate new flexible and viscoelastic materials such as polymers which acts like tubers in contact areas to decrease tubers’ stress to minimum value at contact points. Also more attention should be paid to stress concentration that may occur inside tubers which can lead to crush and destroy the product. Stacking more tubers on storage which can increase inserted stress beyond the value that leads to stress concentration should be avoided.

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“…Viscous and elastic elements have been estimated by applying relaxation tests (Yildiz et al., 2013), performed by a step deformation of the sample through tension, compression, or any test configuration (Peleg, 1987). The generalized Maxwell (Li, Miao, & Andrews, 2017) and Peleg models (Peleg, 1979) have been applied to describe and predict viscous and elastic parameters in several agricultural matrices, such as date fruits (Alirezaei et al., 2013; Hassan, Alhamdan, & Elansari, 2005), cherries (Moghimi, Saiedirad, & Moghadam, 2011), papaya (Torres, Montes, Pérez, & Andrade, 2012; Torres‐Valenzuela, Ayala‐Aponte, & Serna‐Cock, 2016), jatropha (Herak, Kabutey, Choteborsky, Petru, & Sigalingging, 2015), and cheese (Karaman, Yilmaz, Toker, & Dogan, 2016). Additionally, the physical meaning of the viscous and elastic elements of the Maxwell model has been discussed for materials, such as kashar cheese (Karaman et al., 2016) and dietary fiber systems of wheat starch (Yildiz et al., 2013).…”

Section: Introductionmentioning

confidence: 99%

Correlation among PME activity, viscoelastic, and structural parameters for Carica papaya edible tissue along ripening

Sánchez

Gutiérrez-López

Cáez-Ramírez

2020

Journal of Food Science

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Papaya fruit, widely consumed around the world, is mechanically and structurally affected by several enzymatic processes during ripening, where pectin methylesterase plays a key role. Hence, the aim of this work was to evaluate possible correlations among physicochemical changes, mechanical parameters, viscoelastic behavior, and enzyme activity of pectin methylesterase to provide information about the softening phenomenon by applying the Maxwell and Peleg models. Mechanical parameters were estimated by texture profile analysis, enzyme activity by Michaelis–Menten parameters, and viscoelastic behavior by relaxation test responses fitted to these models. The Maxwell model described properly mechanical changes during ripening, displaying a better adjustment (R2 > 0.97) than the Peleg model (0.80 < R2 < 0.84). Pearson correlation analysis (P ≤ 0.01) indicated an inversely proportional relation among firmness, total soluble solids, and the first elastic element of the Maxwell model. Besides, the PME Michaelis–Menten affinity constant showed a correlation between the first elastic element and the first viscoelastic element of the Maxwell model. Findings of this work pointed out that the first Maxwell elastic element could explain structural changes as papaya ripening advance, associated with pectin methylesterase activity, cell wall disruption, and cell assembling into the tissue. Practical Application Mechanical and viscoelastic behavior of papaya fruit tissue were described by the Maxwell model associating both viscous and elastic elements to the softening process. The results provide background and practical knowledge to describe structural changes during the ripening process of papaya depending on its enzymatic activity. Outcomes could be further applied to understand changes in other fruits or food matrixes that soften during postharvest, storage, and food chain supply processes.

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Mechanical Models of Compression and Impact on Fresh Fruits

Cited by 62 publications

References 128 publications

Characterization of textural failure mechanics of strawberry fruit

Characterization of textural failure mechanics of strawberry fruit

Potato creep analysis during storage using experimental measurement and finite element method (FEM)

Correlation among PME activity, viscoelastic, and structural parameters for Carica papaya edible tissue along ripening

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