Compression characteristics and damage mechanism of rose orange

Bibliographic Details
Title:	Compression characteristics and damage mechanism of rose orange
Authors:	LU Siyu, LUO Qiang, LAI Yushu, XIA Qiming
Source:	Shipin yu jixie, Vol 40, Iss 1, Pp 128-134 (2024)
Publisher Information:	The Editorial Office of Food and Machinery, 2024.
Publication Year:	2024
Collection:	LCC:Food processing and manufacture
Subject Terms:	rose orange, compression characteristics, finite element analysis, damage mechanism, Food processing and manufacture, TP368-456
More Details:	Objective: Reduced the damage of rose orange in the process of packaging and transportation, and provided a theoretical basis for postharvest storage and spectral quality testing. Methods: According to the basic geometric data of rose orange and the maximum compression force and puncture force obtained from TPA test and puncture test, the finite element model was constructed to simulate the compression of rose orange. Results: The diameter of rose orange ranged from 58.2 mm to 78.6 mm, the average weight was 169.746 g, the average thickness of peel at the equator was 3.1 mm, the maximum puncture force was 6.26 N, and the average rupture force was 126.802 N. Conclusion: The pressure resistance of rose orange equator is relatively weak to avoid extrusion and impact, and the force that rose orange can bear in the process of picking and transportation should not exceed 100 N.
Document Type:	article
File Description:	electronic resource
Language:	English Chinese
ISSN:	1003-5788
Relation:	http://www.ifoodmm.com/spyjxen/article/abstract/20240120; https://doaj.org/toc/1003-5788
DOI:	10.13652/j.spjx.1003.5788.2023.80569
Access URL:	https://doaj.org/article/2ca005476fa84368bda8c2f43abccb2e
Accession Number:	edsdoj.2ca005476fa84368bda8c2f43abccb2e
Database:	Directory of Open Access Journals

More Details
ISSN:	10035788
DOI:	10.13652/j.spjx.1003.5788.2023.80569
Published in:	Shipin yu jixie
Language:	English Chinese