{"title":"提高园艺收获效率:水分含量在超声波切割番茄茎中的作用","authors":"","doi":"10.1016/j.scienta.2024.113698","DOIUrl":null,"url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":21679,"journal":{"name":"Scientia Horticulturae","volume":null,"pages":null},"PeriodicalIF":3.9000,"publicationDate":"2024-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Enhancing horticultural harvest efficiency: The role of moisture content in ultrasonic cutting of tomato stems\",\"authors\":\"\",\"doi\":\"10.1016/j.scienta.2024.113698\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>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.</div></div>\",\"PeriodicalId\":21679,\"journal\":{\"name\":\"Scientia Horticulturae\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.9000,\"publicationDate\":\"2024-10-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Scientia Horticulturae\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0304423824008513\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"HORTICULTURE\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Scientia Horticulturae","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0304423824008513","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"HORTICULTURE","Score":null,"Total":0}
Enhancing horticultural harvest efficiency: The role of moisture content in ultrasonic cutting of tomato stems
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.
期刊介绍:
Scientia Horticulturae is an international journal publishing research related to horticultural crops. Articles in the journal deal with open or protected production of vegetables, fruits, edible fungi and ornamentals under temperate, subtropical and tropical conditions. Papers in related areas (biochemistry, micropropagation, soil science, plant breeding, plant physiology, phytopathology, etc.) are considered, if they contain information of direct significance to horticulture. Papers on the technical aspects of horticulture (engineering, crop processing, storage, transport etc.) are accepted for publication only if they relate directly to the living product. In the case of plantation crops, those yielding a product that may be used fresh (e.g. tropical vegetables, citrus, bananas, and other fruits) will be considered, while those papers describing the processing of the product (e.g. rubber, tobacco, and quinine) will not. The scope of the journal includes all horticultural crops but does not include speciality crops such as, medicinal crops or forestry crops, such as bamboo. Basic molecular studies without any direct application in horticulture will not be considered for this journal.