DETERMINATION OF PHYSICAL, MECHANICAL AND HYDRODYNAMIC PROPERTIES OF SCOLYMUS

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JAHANBAKHSHI A.; YEGANEH R.; AKHOUNDZADEH YAMCHI A.

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Paper Information

Journal: ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION Year:2017 | Volume:8 | Issue:1 Page(s): 125-141

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Title

DETERMINATION OF PHYSICAL, MECHANICAL AND HYDRODYNAMIC PROPERTIES OF SCOLYMUS

Author(s)

JAHANBAKHSHI A. | YEGANEH R. | AKHOUNDZADEH YAMCHI A. | Issue Writer Certificate

Keywords

SCOLYMUSQ1

PHYSICAL PROPERTIESQ2

MECHANICAL PROPERTIESQ2

HYDRODYNAMIC PROPERTIESQ2

Abstract

Background and objectives: SCOLYMUS is one of the most abundant plants of mountainous regions of Iran, which has attracted the attention of consumers. In Iran, more than 17 percent of the food produced is lost during various stages of the supply chain. Its prevention requires the knowledge of physical, mechanical and HYDRODYNAMIC PROPERTIES of agricultural products. Information on physical, mechanical and HYDRODYNAMIC PROPERTIES of SCOLYMUS can be helpfull in designing machines, transferring, separation, hydraulic grading, washing, quality inspection, preservation and processing which in turn reduce crop losses and increase efficiency of operations during processing. Materials and methods: In this study, some physical, mechanical and HYDRODYNAMIC PROPERTIES of SCOLYMUS were measured in three replications under standard conditions. The PHYSICAL PROPERTIES including length, width, thickness, geometric and arithmetic mean diameter, mass, volume, density, sphericity, surface area, aspect ratio and moisture content on a wet basis were measured. The MECHANICAL PROPERTIES of the samples during shear and bending (break) of SCOLYMUS from the middle of its length were measured by Instron machine Zwick/Roell under required standards. The HYDRODYNAMIC PROPERTIES for SCOLYMUS transferring, sorting and grading were carried out by water.Results: I terms of PHYSICAL PROPERTIES, length, width, thickness, mass, volume and geometric mean diameter had a direct relationship while density had inverse relation with the size of the SCOLYMUS. Shape, size, volume, surface and density are important PHYSICAL PROPERTIES determining the design of a specific machine or in analysis of obtaining behaviors in transporting materials. For MECHANICAL PROPERTIES in bending test, elastic modulus, maximum force needed to bending SCOLYMUS, work done to achieve maximum force needed to bending and deformation in order to apply maximum force were 0.00341 GPa, 41.5 N, 444.29 N.mm and 18.91 mm, respectively. In shear test, shear modulus, the maximum force needed to shear SCOLYMUS, shear strength and shear deformation when applying maximum force were calculated as 0.002 N/mm2, 82.9 N, 0.0207 N/mm2, 19.15 mm, respectively. Information obtained from the MECHANICAL PROPERTIES of SCOLYMUS in shear and bending tests can be used by SCOLYMUS processing factories. HYDRODYNAMIC PROPERTIES of SCOLYMUS including the rising time in the water column, average limit speed and average flotation force exerted on SCOLYMUS in the water column was obtained as 4.67 s, 0.02 m/s and 0.93 N, respectively. The density of SCOLYMUS was lower than water and as a result, it can be graded and transmitted hydraulically without any damage.Conclusion: The data obtained from this study can be applied for designing and optimization of process equipments, transport, sorting and packing of SCOLYMUS.

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APA: Copy

JAHANBAKHSHI, A., YEGANEH, R., & AKHOUNDZADEH YAMCHI, A.. (2017). DETERMINATION OF PHYSICAL, MECHANICAL AND HYDRODYNAMIC PROPERTIES OF SCOLYMUS. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 8(1 ), 125-141. SID. https://sid.ir/paper/240150/en

Vancouver: Copy

JAHANBAKHSHI A., YEGANEH R., AKHOUNDZADEH YAMCHI A.. DETERMINATION OF PHYSICAL, MECHANICAL AND HYDRODYNAMIC PROPERTIES OF SCOLYMUS. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2017;8(1 ):125-141. Available from: https://sid.ir/paper/240150/en

IEEE: Copy

A. JAHANBAKHSHI, R. YEGANEH, and A. AKHOUNDZADEH YAMCHI, “DETERMINATION OF PHYSICAL, MECHANICAL AND HYDRODYNAMIC PROPERTIES OF SCOLYMUS,” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 8, no. 1 , pp. 125–141, 2017, [Online]. Available: https://sid.ir/paper/240150/en

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