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A constitutive model for mechanical response characterization of pumpkin peel and flesh tissues under tensile and compressive loadings

机译:拉伸和压缩载荷下南瓜皮和肉组织机械响应特征的本构模型。

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摘要

Enhancing quality of food products and reducing volume of waste during mechanical operations of food industry requires a comprehensive knowledge of material response under loadings. While research has focused on mechanical response of food material, the volume of waste after harvesting and during processing stages is still considerably high in both developing and developed countries. This research aims to develop and evaluate a constitutive model of mechanical response of tough skinned vegetables under postharvest and processing operations. The model focuses on both tensile and compressive properties of pumpkin flesh and peel tissues where the behaviours of these tissues vary depending on various factors such as rheological response and cellular structure. Both elastic and plastic response of tissue were considered in the modelling process and finite elasticity combined with pseudo elasticity theory was applied to generate the model. The outcomes were then validated using the published results of experimental work on pumpkin flesh and peel under uniaxial tensile and compression. The constitutive coefficients for peel under tensile test was α = 25.66 and β = −18.48 Mpa and for flesh α = −5.29 and β = 5.27 Mpa. under compression the constitutive coefficients were α = 4.74 and β = −1.71 Mpa for peel and α = 0.76 and β = −1.86 Mpa for flesh samples. Constitutive curves predicted the values of force precisely and close to the experimental values. The curves were fit for whole stress versus strain curve as well as a section of curve up to bio yield point. The modelling outputs had presented good agreement with the empirical values and the constructive curves exhibited a very similar pattern to the experimental curves. The presented constitutive model can be applied next to other agricultural materials under loading in future.
机译:在食品工业的机械操作过程中,提高食品质量和减少废物量需要对负荷下材料响应的全面了解。尽管研究的重点是食品的机械响应,但无论是在发展中国家还是发达国家,收获后和加工阶段的废物量仍然很大。这项研究旨在开发和评估在收获后和加工操作下坚韧皮蔬菜的机械响应本构模型。该模型关注南瓜果皮和果皮组织的拉伸和压缩特性,这些组织的行为根据流变学响应和细胞结构等各种因素而变化。在建模过程中考虑了组织的弹性和塑性响应,并结合有限弹性和拟弹性理论生成了模型。然后使用已发表的南瓜肉和果皮在单轴拉伸和压缩下的实验结果对结果进行验证。拉伸试验下的剥离本构系数为α= 25.66和β= -18.48Mpa,而对于肉,本构系数为α= -5.29和β= 5.27Mpa。在压缩下,皮的本构系数为α= 4.74和β= -1.71 Mpa,而肉样品的构成为α= 0.76和β= -1.86 Mpa。本构曲线可以精确地预测力的值,并且接近于实验值。这些曲线适合于整个应力-应变曲线以及直至生物屈服点的曲线的一部分。模拟输出已经与经验值很好地吻合,并且构造曲线表现出与实验曲线非常相似的模式。所提出的本构模型可以在未来承受负荷的其他农业材料旁边应用。

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