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In this study, two cylinders were used as the main part of the basket press. Berries were poured into the cylinders and were subjected to compression force. Loading rate, layer height, number of layers, and cylinder diameter were considered operating factors. Force–deformation data were recorded. At the end of each test, the mass of extracted juice was measured. Extraction Yield of Juice (YOP), pomace density, Specific Absorbed Energy by Berries (SAEB), and Efficiency Index of Energy (EIE) were output variables. Analysis of variance and optimization were performed. The operating parameters on YOP and SAEB were effective at a significance level of p‐value <.01. Moreover, the EIE was significant under the effect of all inputs at 5%. YOP and SAEB ranged from 23.42 to 43.10% and 192.23 to 255 J kg−1, respectively, for basket 1. The corresponding values for basket 2 were 11.07 to 27.81% and 53.53 to 84.01 J kg−1, respectively. Novelty impact statement: The basket press method helps to maintain the quality of the juice because by applying the controlled pressure, the bitter seeds of the unripe grape berries can be prevented from being crushed and the bitterness transferred to the juice. The pressure on the berries was increased to the point that the quality of the extracted verjuice did not decrease. Effects of loading rate, layer height, and the number of layers are significant on the performance and efficiency of the method. [ABSTRACT FROM AUTHOR]

Juice as a healthy drink is currently being consumed by a large percentage of the world's population. Juices are considered an essential component of the diet. In addition, the first step towards the production of fruit-based products such as marmalade, juice, soft drinks, alcoholic drinks, pastilles, sauce, and jelly is the extraction of juice. The applicability of the filter-press method for the extraction of black mulberry juice was investigated and optimised in this study. Considering cylinder diameter, layer height, and loading rate as independent variables, juice percent, juice density, final bulk density of pomace, final true density of pomace, final porosity of pomace, juice point time, elasticity modulus of bulk berries, specific consumed energy, and mean required power were determined. The force-deformation behaviour during the loading stage, stress-time behaviour during the stress-relaxation stage, and momentary juice percent during the test were modelled. The system's performance was optimised and verified practically based on minimising mean required power and maximising juice percent, capacity index (multiplication of input variables), and energy efficiency. The initial moisture content of the black mulberries was 86.36%, while the highest amount obtained for the percentage of extracted juice was 78.27%. Juice density, specific consumed energy, and mean required power ranged between 1016 and 1048 kg m−3, 163.55–453.66 J, and 0.18–1.68 W, respectively. The optimisation and verification results showed that the maximum achievable desirability was 56.75%, and the maximum absolute error between predicted and practical values was less than 2%. • Black mulberry fruits were subjected to the axial compression load to extract juice. • Cylinder diameter, layer height, and loading rate were considered operating factors. • An exponential function modeled force-deformation behavior during the loading stage. • One-term Maxwell model was used to model stress-relaxation behavior. • Momentary juice mass (juice percent) behavior was modeled. [ABSTRACT FROM AUTHOR]

To optimally design post‐harvest handling and processing equipment for unripe green grape berries, it is necessary to determine the physical and mechanical properties of the product. In the current study, dimensional (by image processing), gravimetrical, frictional, and aerodynamic (by image processing) properties of unripe green grape berries affected by storage time (31 days in refrigerator) were investigated. Besides, rupture force, rupture energy, elasticity modulus, toughness, hardness, maximum compressive contact stress, Poisson's ratio (by image processing), and shear modulus in horizontal and vertical loading under different moisture content and loading rate levels were measured. Moreover, to model loading and stress‐relaxation behavior of bulk berries, berries were poured into cylinder and compressed. Effects of cylinder diameter, loading rate, the height of layers, and number of layers on loading and stress‐relaxation behavior were investigated. During storage, as the moisture content decreased from 94.57 to 83.88% (w.b.), dimensions and mass of the berries decreased while bulk density and true density increased. With decreasing the moisture, friction angles on galvanized, iron, and rubber were ranged from 22.43° to 26.73°, from 25.38° to 28.53°, and from 29.7° to 34.2°, respectively. Filling angle of repose ranged from 13.44° to 17.65° and emptying angle of repose ranged from 13.95° to 18.33°. In the mentioned moisture range, terminal velocity increased from 0.202 to 0.275 m s−1, and drag coefficient increased from 0.180 to 0.272. Reducing moisture content and increasing rupture energy of the fruits during storage indicates that berries' juice should be extracted immediately after harvest. Practical Applications: Unripe grape berries with a sour taste can be processed into several sour sauce and verjuice products. Therefore, determining the physical properties of unripe grape berries is essential for the design of harvesting and post‐harvesting equipment. The current work aims to determine unripe grape berries' physical and mechanical properties to recognize their relevance in physico‐mechanical processing. Some of the necessary information for designing and manufacturing harvesting and post‐harvesting machines is provided in this research. Thus, the results provided in the present study would contribute to improving juice extractors, sorters, separators, cleaners, storage structures, dryers, aeration equipment, conveyors, pneumatic elevators, and so forth, designed for the unripe grape berries. [ABSTRACT FROM AUTHOR]