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Title : Determination of rheological properties of vegetables and fruit based on work inputs of strain
Key words : strength, creep, vegetable, fruit
Summary :

Mechanical properties of plum fruit and edible parts of vegetables were investigated. An interim test and creep test of plums, turnip, kohlrabi and radish were carried out. Based on the work inputs of strain, temporary values of coefficient EC and stress σobl were calculated. Susceptibility to creeping of tissues of the investigated objects was determined through calculation of the number of days to doubling of the strain value based on MacLeod equation. When comparing mechanical properties of plum fruit with properties of vegetables, significant differences in the values of Wp index of the strain work inputs as well as values of coefficient EC were reported. The obtained results allow determination of susceptibility to strain of tissues of the investigated fruit. It was found out that before long-lasting storage of plant materials, it is indispensable to determine anisotropy of their mechanical properties.

Please use the following format to cite the selected article : Bohdziewicz, J., Czachor, G., Grzemski, P. (2013). Determination of rheological properties of vegetables and fruit based on work inputs of strain. Inzynieria Rolnicza, 4(147), 35-43.
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