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Study on visualization of impact damage characteristics of honey peaches based on finite element method.

Authors :
Li B
Wan X
Zou JP
Wan YR
Xiao YH
Chen N
Source :
Journal of food science [J Food Sci] 2024 Nov; Vol. 89 (11), pp. 7132-7142. Date of Electronic Publication: 2024 Sep 19.
Publication Year :
2024

Abstract

The study of visualization of impact damage of fruit under different thicknesses of buffer materials can provide more efficient transportation and packaging solutions, and thus the economic losses caused by fruit damage can be reduced. Pearl cotton (EPE) is commonly used as a buffer material in the market, and the impact damage behavior of honey peaches under different thicknesses of EPE buffer material was studied by using the finite element method. Firstly, the damage area, maximum contact force and damage volume during the collision of honey peaches with EPE materials of different thicknesses (2, 4, and 6 mm) were obtained by the single pendulum device, and then the Modulus of elasticity and Poisson's ratio of peach flesh were obtained by compression test. Finally, the finite element model of honey peach was built and the collision simulations were performed. The results of the study showed that the values of mechanical parameters of honey peach decreased with the increase of the thickness of the buffer material. When the collision angle was below 60°, the honey peaches were not damaged in the collision with the EPE material with a thickness of 4 mm or more. By comparing the tested values with the simulated values, it was found that the errors of the damage area, damage volume and maximum contact force were less than 19.71%, 26.82%, and 25.88%, respectively. The study not only proves the possibility of the finite element method in the quantitative prediction of honey peaches damage but also provides rational support for the packaging design of honey peaches.<br /> (© 2024 Institute of Food Technologists.)

Details

Language :
English
ISSN :
1750-3841
Volume :
89
Issue :
11
Database :
MEDLINE
Journal :
Journal of food science
Publication Type :
Academic Journal
Accession number :
39295436
Full Text :
https://doi.org/10.1111/1750-3841.17342