The study and comparison of elastic modulus of pineapple fruit in macroscopic and microscopic modes

Khodabakhshian, Rasool; Hassani, Mahshid

doi:10.1002/jemt.23790

Cited by 6 publications

(2 citation statements)

References 35 publications

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“…The use of this correlation quality and these maturity indexes for fruits can be developed with the help of parameters. Researchers have proven that the elasticity modulus of fruits is correlated to their maturity stages and have classified the fruits based on the ripening stage [36,37]. In this technique, it has been assumed that the contact area is circular and frictionless, and that deformation should be within the limit of deformation.…”

Section: Hertz Contact and Impact Measurement Parametersmentioning

confidence: 99%

A Review on the Commonly Used Methods for Analysis of Physical Properties of Food Materials

et al. 2022

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The chemical composition of any food material can be analyzed well by employing various analytical techniques. The physical properties of food are no less important than chemical composition as results obtained from authentic measurement data are able to provide detailed information about the food. Several techniques have been used for years for this purpose but most of them are destructive in nature. The aim of this present study is to identify the emerging techniques that have been used by different researchers for the analysis of the physical characteristics of food. It is highly recommended to practice novel methods as these are non-destructive, extremely sophisticated, and provide results closer to true quantitative values. The physical properties are classified into different groups based on their characteristics. The concise view of conventional techniques mostly used to analyze food material are documented in this work.

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Section: Hertz Contact and Impact Measurement Parametersmentioning

confidence: 99%

A Review on the Commonly Used Methods for Analysis of Physical Properties of Food Materials

et al. 2022

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“…This shortcoming can now be overcome by atomic force microscopy (AFM). AFM has recently been recognized as a powerful tool that allows three-dimensional imaging and also as equipment for measuring roughness for biomaterials (Cybulska, Zdunek, Psonka-Antonczyk, & Stokke, 2013;Akhatova, Fakhrullina, Khakimova, & Fakhrullin, 2018;Panchal, Fakhrullina, Fakhrullin, & Lvov, 2018;Cárdenas-Pérez et al, 2019;Posé et al, 2019;Cavallaro et al, 2020;Khodabakhshian and Hassani, 2021). However, no report has been published for the surface changes of agricultural products during ripening or postharvest by AFM.…”

Section: Introductionmentioning

confidence: 99%

Classification of bananas during ripening using peel roughness analysis—An application of atomic force microscopy to food process

Khodabakhshian

Baghbani

2021

J Food Process Engineering

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To monitor banana surface (peel) roughness changes during ripening treatment, atomic force microscopy (AFM) as a novel and emerging technique was used in this study. The roughness of banana peel was studied using the arithmetic mean between peaks and troughs (Ra) and the root‐mean‐square roughness (Rq). It was concluded that with changing the ripening stages, the behavior of the roughness changes significantly. With advancing fruit ripening, the extending of the epicarp and the decrease of the surface (peel) roughness were found due to enlarging of fruit volume. The highest mean roughness was found to be at stage 1, Ra = 8.25 and Rq = 9.65 nm. Based on two‐dimensional profile results, the surface (peel) roughness was affected strongly by studied different ripening stages. It was concluded that the peak values in the ripple profiles become smaller with advancing fruit ripening. However, the effects of noise in the profiles appeared to increase. So, in all the initial stages of banana fruit ripening, the noise was found to be minimal. Consequently, the AFM technique was found to be a promising tool for quantification of the peel roughness or glossiness and also could help in the quality control of banana fruit on the nanoscale.

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Macroscopic and microscopic investigations of determining elasto‐mechanical properties of limequat fruit

Vatani,

Abbaspour‐Fard,

Khodabakhshian

2024

Microscopy Res & Technique

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Given the paramount importance of agricultural products in global health and food security, and the increasing consumer demand, understanding the mechanical behavior of these materials under various conditions is necessary yet challenging. Due to their heterogeneous and non‐uniform nature, determining their mechanical behavior is complex. This study employs atomic force microscopy (AFM) to determine the modulus of elasticity of limequat fruit at the microscopic scale and compares it with macroscopic methods. The analyses revealed a statistically significant difference (at the 1% level) in the mechanical behavior determined at the macroscopic scale. The highest modulus of elasticity, 0.752 MPa, was observed using Hertz's theory under complete placement between two parallel planes. The lowest, 0.059 MPa, was noted when a spherical probe compressed a rectangular sample. The average modulus of elasticity of the limequat peel was 2.007 MPa. At the microscopic scale, the modulus of elasticity of the fruit tissue ranged from 0.370 to 0.365 MPa, and for the peel, it was 0.246 MPa.Research Highlights Working principles of this innovative technique were elaborated. The AFM technique used provide elasto‐mechanical properties determination of cell walls of single living cells extracted from biological materials on the nanoscale. By combining AFM topographical image and nano‐indentation of living fruit cells it will be possible to investigate cells' elasto‐mechanical properties. Atomic force microscopy holds great potential for monitoring fruit mechanical properties of biological materials.

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The study and comparison of elastic modulus of pineapple fruit in macroscopic and microscopic modes

Cited by 6 publications

References 35 publications

A Review on the Commonly Used Methods for Analysis of Physical Properties of Food Materials

A Review on the Commonly Used Methods for Analysis of Physical Properties of Food Materials

Classification of bananas during ripening using peel roughness analysis—An application of atomic force microscopy to food process

Macroscopic and microscopic investigations of determining elasto‐mechanical properties of limequat fruit

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