The effect of storage pressure on the mechanical properties of paddy grains

Cheng, Xuduo; Yan, Xiaojie; Ming-jian, HU

doi:10.1016/j.jspr.2016.03.003

Cited by 14 publications

(9 citation statements)

References 4 publications

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“…However, during harvesting, drying, storage, and transportation, soybean grains are susceptible to external forces that cause external damage or cracking of the grains due to stress. This affects the quality, economic benefits, and germination rate of soybeans(Cheng, Yan, & Huang, 2014; Shao, Yang, Liu, Jiao, & Gao, 2011; Špokas, Steponavičius, & Petkevičius, 2008). Therefore, it is important to study the mechanical properties of soybean grains and the internal stress distribution characteristics due to external forces.…”

Section: Introductionmentioning

confidence: 99%

An experimental and finite element analysis of the characteristics of soybean grain compression damage

Jin

Kang

Guo

et al. 2021

J Food Process Engineering

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During mechanized harvesting, the compression of soybean grains is the main form of crushing caused by the interaction between the operating components and the soybean grains; the resulting damage characteristics of the grains are not well understood. Using Zhengdou 1307 as test materials, the characteristics of stress distributions under different moisture contents soybean grains in the horizontal, lateral, and vertical positions were measured and analyzed, the process of compressive damage was observed, and the damage characteristics due to compression forces were obtained. The test results show that the forced form and compressive displacement of a soybean grain is related to the magnitude of the compressive force, and the location of the stress concentration moves toward the contact, as the contact area decreases, breaking force decreases with increasing moisture content. The grain is subjected to the highest pressure when placed flat, and cracks along the vertical line of the hilum upon rupture. When placed laterally and vertically, the damage to the grain due to a compressive force is mainly from the separation of the two cotyledons. Practical applications The crushing rate is an important indicator to measure the harvest quality of the soybean combine. The mechanical properties of soybean grains are an important factor affecting the crushing rate. In the process of mechanized soybean harvesting, the compression of soybean grains is the main form of crushing caused by the interaction between working parts and soybean grains, but the characteristics of soybean grains damaged by compression are not clear. This study provides a reference for the analysis of soybean damage during the harvesting, transporting, storing, and other stages by studying the damage characteristics of soybean grains, and provides certain ideas for the study of other grain damage characteristics.

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Section: Introductionmentioning

confidence: 99%

An experimental and finite element analysis of the characteristics of soybean grain compression damage

Jin

Kang

Guo

et al. 2021

J Food Process Engineering

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“…Growing consumer awareness puts pressure on food producers to supply products that meet certain standards (norms) [15], forcing them to search for methods allowing for effective control and assessment of the quality of manufactured food products. In connection with continuous development and actions taken to modernize and automate food production processes, methods used to assess the quality of raw materials and food products have also been evolving, and now also encompass analysis of sensory characteristics, including color [16][17][18], shape, and texture, using instrumental methods [19,20]. The adequate analysis of sensory characteristics of food products based on digital photos may be a key factor in the development of these methods.…”

Section: Introductionmentioning

confidence: 99%

Machine and Deep Learning in the Evaluation of Selected Qualitative Characteristics of Sweet Potatoes Obtained under Different Convective Drying Conditions

et al. 2022

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This paper discusses the use of various methods to distinguish between slices of sweet potato dried in different conditions. The drying conditions varied in terms of temperature, the values were: 60 °C, 70 °C, 80 °C, and 90 °C. Examination methods included instrumental texture analysis using a texturometer and digital texture analysis based on macroscopic images. Classification of acquired data involved the use of machine learning techniques using various types of artificial neural networks, such as convolutional neural networks (CNNs) and multi-layer perceptron (MLP). As a result, in the convective drying, changes in color darkening were found in products with the following temperature values: 60 °C (L = 83.41), 70 °C (L = 81.11), 80 °C (L = 79.02), and 90 °C (L = 75.53). The best-generated model achieved an overall classification efficiency of 77%. Sweet potato dried at 90 °C proved to be completely distinguishable from other classes, among which classification efficiency varied between 61–83% depending on the class. This means that image analysis using deep convolutional artificial neural networks is a valuable tool in the context of assessing the quality of convective-dried sweet potato slices.

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“…Cheng et al. (2016) conducted mechanical properties research by paddy grains compressing at short axis orientation with the texture analyzer machine; the effect of compression pressure and time on the mechanical properties of paddy grains was investigated. Test results showed that working pressure and holding time had great influence on the mechanical‐fracturing property of rice grains.…”

Section: Introductionmentioning

confidence: 99%

“…Erica et al (2006) investigated the physical properties and fracture resistance of safflower seeds at moisture contents, providing theoretical basis for related engineering application. Cheng et al (2016) conducted mechanical properties research by paddy grains compressing at short axis orientation with the texture analyzer machine; the effect of compression pressure and time on the mechanical properties of paddy grains was investigated. Test results showed that working pressure and holding time had great influence on the mechanical-fracturing property of rice grains.…”

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confidence: 99%

Research on mechanical‐structure properties during sunflower seed extrusion‐oil extraction

Yang

Chen

Yin

et al. 2021

Food Processing Preservation

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In order to study the force‐structure and oil out property of sunflower seed kernel under compressive loading during processing, the force‐structure properties of sunflower seeds under different compression distance, compression speed, holding time and temperature were investigated by texture analyzer combined with in‐situ optical microscopic observation for compression test on sunflower seeds. The sunflower kernel damage was analyzed with the FEM method. The results showed that the extrusion force of the sunflower seed kernel increased with increasing compression distance. Due to the weakest load‐bearing capacity of sunflower seeds in the horizontal direction and the force interaction diffusion effect, cracks are produced at the seed edges. The number of cracks increased with the increase in extrusion force; surface damage is more severe. The compression speed had little effect on the seed peak extrusion force. Holding pressure can make sunflower seeds more fully squeezed, and the cracks are intensified, but the effect is no longer obvious after 240s. The peak extrusion force increases slowly in an “S” shape with the increase in temperature. At the same time, the cracks on the surface of sunflower seeds gradually increased. FEM simulation results match with the cracks generated with experiment test during compression, appear at the edges. Novelty impact statement A self‐developed in‐situ observation test rig and the FEM method were used to research the sunflower seed extrusion‐structural damage evolution during extrusion‐extraction. The research method can be used for better modeling and understanding the seed structural‐mechanical and oil output property, leading to better oil extraction. The peak extrusion force increase showed an “S” shape under temperature effect; 90℃ is the most appropriate extrusion condition for oil extraction. 240 s pressure holding is a better choice for oil extraction for structural damage.

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The effect of storage pressure on the mechanical properties of paddy grains

Cited by 14 publications

References 4 publications

An experimental and finite element analysis of the characteristics of soybean grain compression damage

An experimental and finite element analysis of the characteristics of soybean grain compression damage

Machine and Deep Learning in the Evaluation of Selected Qualitative Characteristics of Sweet Potatoes Obtained under Different Convective Drying Conditions

Research on mechanical‐structure properties during sunflower seed extrusion‐oil extraction

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