Effect of Moisture Content on the Mechanical Properties of Cucumber Fruit
Effect of Moisture Content on the Mechanical Properties of Cucumber Fruit
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水分含量对黄瓜果实力学性能的影响
DOI：
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发表时间：
2018
期刊：
影响因子：
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通讯作者：
Hilary Uguru
中科院分区：
文献类型：
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作者：
O. Eboibi;Hilary Uguru
压缩力下的机械性能的知识是非常重要的因素，在设计和开发的收获，处理和加工系统的农产品。研究了Nandini黄瓜（Cucumis sativus L）果实的力学性能（破坏应力、破坏能、破坏应变、最大压应力、最大相对变形、断裂能、断裂应力和杨氏模量）。这些性能进行了评估，在六个水分水平（75，78，82，86，89，和92%湿基）的准压缩负载下进行了使用Testometric通用试验机（UTM）。结果表明，水分含量对黄瓜果实的各项力学性能均有显著影响（P<0.05）。结果表明，随着含水率的增加，试样的破坏应力、破坏能、最大压缩应力、断裂应力、断裂能和杨氏模量分别显著降低51.67%、62.79%、51.7%、51.77%、62.03%和44.73%。试验结果表明，随着含水率从75%增加到92%，破坏应变和最大相对变形分别增加了28.72和39.475。研究结果对黄瓜搬运加工机械的设计具有重要的参考价值。
The knowledge of mechanical properties under compressive force is very important factor in the design and development of harvesting, handling and processing systems of agricultural products. In this study the mechanical properties (failure stress, failure energy, failure strain, maximum compressive stress, maximum relative deformation, rupture energy, rupture stress, and Young modulus) of Nandini cucumber (Cucumis sativus L) fruit were investigated. These properties were evaluated at six moisture levels (75, 78, 82, 86, 89, and 92% wet basis) under quasi-compression loading was carried out by using the Testometric Universal Testing Machine (UTM). The results show that moisture content had significant (P<0.05) effect on all the mechanical properties of the cucumber fruit investigated. The results showed that the failure stress, failure energy, maximum compressive stress, rupture stress, rupture energy, and Young modulus significantly decreased by 51.67, 62.79, 51.7, 51.77, 62.03, and 44.73% respectively with increased in moisture content. The result of this experiment shows that as the moisture content increased from 75 to 92% wb, the value of the failure strain and maximum relative deformation increased by 28.72 and 39.475 respectively. The results of this study will be very useful in the design of the cucumber handling and processing machines.