Enhancing horticultural harvest efficiency: The role of moisture content in ultrasonic cutting of tomato stems

Abstract

Ultrasonic vibration has notable benefits in the harvesting and processing of tomato stems, particularly in reducing cutting force and minimizing moisture loss. Given the anisotropic nature of biological materials, the moisture content of tomato stems significantly impacts their physical properties. This study investigates the influence of varying moisture content on temperature and cutting force during the ultrasonic cutting of tomato stems. Initially, the moisture content of tomato stems at different maturity stages was measured using a water activity meter. Mechanical properties were characterized using a universal testing machine, and thermal properties were analyzed with a differential scanning calorimeter (DSC). Regression models were established to correlate moisture content with these material properties. Additionally, a three-dimensional microscopic model of stem skeletons, interfaces, and fiber bundles was created to simulate the fracture mechanisms during ultrasonic cutting under different moisture levels. Single-factor and response surface optimization experiments were conducted using a custom experimental setup under varying maturity stages, excitation frequencies, and voltage variations. Results showed that after 24 h, the peak temperatures for tomato stems at different maturity stages were 97.84 °C, 80.59 °C, and 74.15 °C, with corresponding cutting forces of 0.492 N, 0.544 N, and 0.998 N, respectively. The discrepancy between experimental results and simulation data was within 10 %. Higher moisture content was found to enhance the thermal conductivity of fiber materials, aiding in the fracture of fiber bundles, thus reducing cutting time and force. This study provides a theoretical foundation for the application of ultrasonic technology in the efficient harvesting and processing of industrial crops, with significant implications for horticultural crop treatment and processing.