SUMMARYA demand currently exists for information on the mechanical behavior of foods and agricultural products during handling, processing and quality evaluation. Many of the older subjective tests have now been replaced by various techniques from which empirical and partially objective measurements may he obtained; however, the majority of these measurements are not well‐defined in terms of accepted physical constants, thereby making their interpretation difficult. To provide consistency between various investigations, all mechanical properties may be evaluated in terms of common engineering parameters as the first approximation. From the point of view of mechanics, many products such as fruits, vegetables, and cereal grains in their natural state may be considered as convex bodies for which classical solutions can be applied for evaluation of compression, shear and tension properties.In this paper previous and current investigations in which the engineering approach to mechanical property evaluation has been used are reviewed. In all of these investigations, the common methods for product testing are hydrostatic and uniaxial compression. Instrumentation and techniques are described for obtaining and interpreting data from these tests in terms of physical constants.The mechanical behavior of most agricultural products is time dependent. Therefore, characterization of mechanical behavior requires the application of viscoelasticity principles in which both viscous and elastic responses are combined. The fundamental principles of viscoelasticity are presented briefly and analogies are developed for relating the observed behavior to well‐established mechanical systems.To illustrate the application of the engineering approach to mechanical property evaluation, a study on McIntosh apple fruits is described. This study demonstrates that many of the principles of classical mechanics are applicable to selected agricultural materi
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