Science Publishing Group: International Journal of Food Engineering and Technology: Table of Contents
<i>International Journal of Food Engineering and Technology (IJFET)</i> is an international journal that publishes innovative papers in the fields of food engineering, microstructure development and characterization, food processing, food biotechnology, technology, packaging and engineering of foods and food products, food quality, food handling. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes.<br/>Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.
http://www.sciencepublishinggroup.com/j/ijfet Science Publishing Group: International Journal of Food Engineering and Technology: Table of Contents
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International Journal of Food Engineering and Technology
International Journal of Food Engineering and Technology
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Comprehensive Evaluation of Dynamic Impact as a Measure of Potato Quality
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Comprehensive evaluation of dynamic impact (free fall) of potato tubers were conducted to ascertain relation of drop height, impact surface, water irrigation also the size of tubers on impact parameters such as (bruise area, impact energy, absorbed energy, coefficient of restitution and dynamic stiffness factor). In addition, five different impact surfaces were used namely (cardboard, wood, steel, plastic and foam) on the platform of the equipment. Potato tubers under different water irrigation (fresh water and treated water) were divided into two mass groups (90 -180 g), M1, and (1- 90 g), M2. Tubers dropped from four heights (40, 30, 20, 10 cm) onto the different surfaces and the different impact parameters were measured. Results showed impact damage measured in terms of bruise diameter is highly influenced by the impact surfaces. Steel surface inflicted the greatest impact damage on the tubers. Impact energy of tuber is greatly influenced by drop height and mass of tuber. Tuber, which dropped from heights (40 cm), absorbed the greatest energy indicating that they suffered the most impact damage. Dynamic stiffness factor for tuber was decreased by increasing storage period. Tuber with low dynamic stiffness factor led to more absorbed energy than tuber with higher dynamic stiffness factor. Moreover, designers of potato harvesters, packaging materials, processing plants and handlers of potato tubers to reduce mechanical damage, especially those due to impact and ensure good quality products, can use results obtained.
Comprehensive evaluation of dynamic impact (free fall) of potato tubers were conducted to ascertain relation of drop height, impact surface, water irrigation also the size of tubers on impact parameters such as (bruise area, impact energy, absorbed energy, coefficient of restitution and dynamic stiffness factor). In addition, five different impact surfaces were used namely (cardboard, wood, steel, plastic and foam) on the platform of the equipment. Potato tubers under different water irrigation (fresh water and treated water) were divided into two mass groups (90 -180 g), M1, and (1- 90 g), M2. Tubers dropped from four heights (40, 30, 20, 10 cm) onto the different surfaces and the different impact parameters were measured. Results showed impact damage measured in terms of bruise diameter is highly influenced by the impact surfaces. Steel surface inflicted the greatest impact damage on the tubers. Impact energy of tuber is greatly influenced by drop height and mass of tuber. Tuber, which dropped from heights (40 cm), absorbed the greatest energy indicating that they suffered the most impact damage. Dynamic stiffness factor for tuber was decreased by increasing storage period. Tuber with low dynamic stiffness factor led to more absorbed energy than tuber with higher dynamic stiffness factor. Moreover, designers of potato harvesters, packaging materials, processing plants and handlers of potato tubers to reduce mechanical damage, especially those due to impact and ensure good quality products, can use results obtained.
Comprehensive Evaluation of Dynamic Impact as a Measure of Potato Quality
doi:10.11648/j.ijfet.20150101.11
International Journal of Food Engineering and Technology
2015-06-17
© Science Publishing Group
Mostafa M. Azam
Ayman H. Amer Eissa
Comprehensive Evaluation of Dynamic Impact as a Measure of Potato Quality
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2015-06-17
2015-06-17
10.11648/j.ijfet.20150101.11
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=336&doi=10.11648/j.ijfet.20150101.11
© Science Publishing Group