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

IF 3.2 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Science Pub Date : 2024-09-19 DOI:10.1111/1750-3841.17342
Bin Li,Xia Wan,Ji-Ping Zou,Yi-Rong Wan,Yi-Hua Xiao,Nan Chen
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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.
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基于有限元法的蜜桃冲击损伤特征可视化研究
研究不同厚度缓冲材料下水果冲击损伤的可视化,可以提供更有效的运输和包装解决方案,从而减少水果损伤造成的经济损失。珍珠棉(EPE)是市场上常用的缓冲材料,本文采用有限元法研究了蜜桃在不同厚度的珍珠棉缓冲材料下的冲击损伤行为。首先,通过单摆装置获得蜜桃与不同厚度(2、4 和 6 毫米)的 EPE 材料碰撞时的损伤面积、最大接触力和损伤体积,然后通过压缩试验获得桃肉的弹性模量和泊松比。最后,建立蜜桃的有限元模型并进行碰撞模拟。研究结果表明,蜜桃的力学参数值随着缓冲材料厚度的增加而降低。当碰撞角低于 60°时,蜜桃在与厚度为 4 毫米或更厚的珍珠棉材料碰撞时不会受损。通过将测试值与模拟值进行比较,发现损伤面积、损伤体积和最大接触力的误差分别小于 19.71%、26.82% 和 25.88%。该研究不仅证明了有限元法在蜜桃损伤定量预测中的可行性,也为蜜桃的包装设计提供了合理的支持。
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来源期刊
Journal of Food Science
Journal of Food Science 工程技术-食品科技
CiteScore
7.10
自引率
2.60%
发文量
412
审稿时长
3.1 months
期刊介绍: The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
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