Properties of tough skinned vegetable-pumpkin tissue
Shirmohammadi, Maryam, Yarlagadda, Prasad K., & Gudimetla, Prasad (2012) Properties of tough skinned vegetable-pumpkin tissue. In 11th Global Congress on Manufacturing and Management (GCMM2012), 28-30 November 2012, AUT University, Auckland.
Understanding of mechanical behaviour of food particles will provide researchers and designers essential knowledge to improve and optimise current food industrial technologies. Understanding of tissue behaviours will lead to the reduction of material loss and enhance energy efficiency during processing operations. Although, there are some previous studies on properties of fruits and vegetables however, tissue behaviour under different processing operations will be different. The presented paper is a part of FE modelling and simulation of tissue damage during mechanical peeling of tough skinned vegetables. In this study indentation test was performed on peeled and unpeeled samples at loading rate of 20 mm/min for peel, flesh and unpeeled samples. Consequently, force deformation and stress and strain of samples were calculated. The toughness of the tissue also has been calculated and compared with the previous results.
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|Item Type:||Conference Paper|
|Keywords:||Mechanical behaviours, , FE modelling, , Stress, Strain, , material loss, , energy efficiency.|
|Subjects:||Australian and New Zealand Standard Research Classification > ENGINEERING (090000) > FOOD SCIENCES (090800) > Food Processing (090805)|
|Divisions:||Current > Schools > School of Chemistry, Physics & Mechanical Engineering
Current > QUT Faculties and Divisions > Science & Engineering Faculty
|Copyright Owner:||Copyright 2012 [please consult the author]|
|Deposited On:||12 Dec 2012 23:17|
|Last Modified:||29 Mar 2013 16:31|
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