Finite element modal analysis of the fruit-peduncle of Coffea arabica L. var. Colombia estimating its geometrical and mechanical properties
Finite element modal analysis of the fruit-peduncle of Coffea arabica L. var. Colombia estimating its geometrical and mechanical properties
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DOI：
10.1016/j.compag.2014.06.011
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发表时间：
2014-10
影响因子：
8.3
通讯作者：
H. A. Tinoco;D. Ocampo;F. M. Peña;J. Sanz-Uribe
中科院分区：
文献类型：
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作者：
H. A. Tinoco;D. Ocampo;F. M. Peña;J. Sanz-Uribe
本研究展示了阿拉比卡咖啡果梗系统固有频率和振动模式识别的启发式过程。哥伦比亚通过模态分析。根据实验数据，用提出的理论模型接近果蒂系统的真实拓扑。几何模型可以在任何成熟阶段生成，并且与真实的咖啡果实相比时显示出良好的一致性。水果的弹性特性是通过使用每个成熟阶段的硬度实验数据进行灵敏分析来确定的。据观察，随着成熟天数的增加，果实失去弹性。通过有限元模态分析，确定了果柄系统的固有频率，并选择并分析了前 20 种振动模式。建立了动态标准来识别和定义振动模式在果蒂界面处产生旋转的频率间隔。结果表明，特定区间内与固有频率相关的模式可能有利于成熟阶段果蒂界面之间的分离，但这些区间与其他成熟阶段不同。本研究中开发的启发式过程可以推广到其他品种的咖啡。
This study shows a heuristic process for identification of natural frequencies and modes of vibration of the fruit-peduncle system ofCoffea arabica L.var. Colombiaby means of a modal analysis. From experimental data, the real topology of the fruit-peduncle system was approached with a proposed theoretical model. The geometric models can be generated in any ripening stage and these showed a good agreement when these are compared with real coffee fruits. The elastic properties of the fruit were determined from a sensitive analysis using experimental data of firmness for each ripening stage. It was observed that with the increase in the days of ripening, the fruit loses its elastic capacity. From a finite element modal analysis, the natural frequencies were identified for the fruit-peduncle system and the first 20 modes of vibration were selected and analyzed. A dynamic criterion was established to identify and define frequency intervals in which the modes of vibration produce rotations at the fruit-pedicel interface. The results shows that the modes associated to natural frequencies in specific intervals probably facilitate the separation between the interface fruit-pedicel for the ripe stage but these intervals are different from other ripening stages. The heuristic process developed in this study may be extrapolated to other varieties of coffee.