Interaction properties of wine grapes: DEM analysis and experimental investigation

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL Journal of Food Engineering Pub Date : 2024-10-09 DOI:10.1016/j.jfoodeng.2024.112347

Haolei Zu , Ke He , Wenzheng Liu , Junyi Liu , Ziteng Song , Yuan Su

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Abstract

The processing of wine grapes is both labor-intensive and time-consuming, necessitating equipment improvements to enhance productivity. Virtualizing machining processes is crucial for designing and researching equipment aimed at improving food quality and safety standards. Accurate modeling requires detailed knowledge of material and interaction properties. Therefore, the contact properties of wine grapes were obtained using the progressive optimization method. Experimental and simulated results of particle collision and rolling during processing were compared to select accurate input parameters. The experiment concluded that the coefficient of restitution (CoR_g-g), coefficient of rolling friction (CoR_g-g), and static friction coefficient (CoS_g-g) between grape particles were 0.178, 0.400, and 0.459, respectively. Similarly, the corresponding values for interactions between grapes and stainless steel were 0.411, 0.027, and 0.643, respectively. Notably, these values have been independently verified through simulations.

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酿酒葡萄的相互作用特性：DEM 分析和实验研究

酿酒葡萄的加工既劳动密集又耗时，因此需要改进设备以提高生产率。虚拟加工过程对于设计和研究旨在提高食品质量和安全标准的设备至关重要。精确建模需要详细了解材料和相互作用的特性。因此，我们采用渐进优化法获得了酿酒葡萄的接触特性。对加工过程中颗粒碰撞和滚动的实验结果和模拟结果进行了比较，以选择准确的输入参数。实验结果表明，葡萄颗粒之间的恢复系数（CoRg-g）、滚动摩擦系数（CoRg-g）和静摩擦系数（CoSg-g）分别为 0.178、0.400 和 0.459。同样，葡萄与不锈钢之间相互作用的相应值分别为 0.411、0.027 和 0.643。值得注意的是，这些数值已通过模拟独立验证。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.