Determine the maximum failure force and energy of tomato during different stages of maturity

Abdullah Zadeh, Hadi and Golmohammadi, Abdollah and Bejaei, Farid (2017) Determine the maximum failure force and energy of tomato during different stages of maturity. In: 1st International and 5th National Conference on Organic vs. Conventional Agriculture, 16-17 August 2017, Ardabil, Iran.

[img] Text
C-00217-AC-2.pdf

Download (406kB)
Official URL: http://www.uma.ac.ir

Abstract

Tomatoes are one of the most important food products in human nutrition that are consumed by millions every day. It is considered as one of the most valuable products of vegetable and seafood, which is second only to potatoes economically. Tomatoes are rich in vitamins. The fruit is used today in many different ways, as raw or as one of the necessary ingredients to prepare meals, sauces and include an important part of the diet of people in many countries. In this study, some of the mechanical properties of tomato have been extracted. The samples under compressive force at speeds of 20, 60,100 and in stages of immature, half mature and mature were tested which is a simple way but very efficient. The results showed that the toughness of the fruit decreases at different speeds. In the Immature fruit the energy decreases at a speed of 20. The energy also increases with increasing speed. The energy is also reduced in the half-mature fruit with increasing speed. The energy is reduced in mature fruit with increasing speed. The toughness in the fruit decreases at different speeds. The rupture force is reduced in immature fruit at speed of 20 mm/min. The rupture force also decreases with increasing speed. In the half- mature fruit, the rupture force also decreases with increasing speed.

Item Type: Conference or Workshop Item (Poster)
Persian Title: تعیین حداکثر نیروی گسیختگی و انرژی گوجه‌فرنگی در طی مراحل مختلف رسیدگی
Persian Abstract: گوجه‌فرنگی ﻫﺮ دو ﺷﮑﻞ رﺳﯿﺪه و ﻧﺎرس ﺑﺮاي ﺗﻮﻟﯿﺪ ﻣﺤﺼﻮﻻت ﻣﺨﺘﻠﻒ ﻏﺬاﯾﯽ ﻣﺼﺮف می‌شود. به‌طور تقریبی سه‌چهارم گوجه‌فرنگی به صورت تازه خوری مورد استفاده قرار می‌گیرد. این میوه امروزه به روش‌های مختلفی، به‌طور خام یا به عنوان یکی از مواد لازم برای تهیه‌ی غذا، انواع سس مصرف می‌شود و بخش مهمی از رژیم غذایی مردم بسیاری از کشورها را تشکیل می‌دهد. در این تحقیق برخی از ﻭﻳﮋﮔﻲ¬ﻫﺎﻱ ﻣﮑﺎﻧﻴﮑﻲ گوجه‌فرنگی ﺍﺳﺘﺨﺮﺍﺝ شده است. تأثیر سرعت بر روی دوره‌ی رﺳﯿﺪن ﺳﻪ نوع گوجه کال، نیمه رس رسیده بررسی شده است. آزمایشات به صورت طرح تصادفی با سه تکرار انجام شد و صفات شامل حداکثر تغییر شکل، انرژی چغرمگی و مدول الاستیسیته تعیین گردید. ﻃﻲ ﺁﺯﻣﻮﻥ ﻓﺸﺎﺭﻱ ﺍﺛﺮ رسیدگی گوجه‌فرنگی ﺑﺮ ﺗﻐﻴﻴﺮ ﺷﮑﻞ ﺩﺭ نقطه گسیختگی ﻣﻌﻨﻲ ﺑﻮﺩ دار بود. ﻧﺘﺎﻳﺞ ﺍﻳﻦ ﺗﺤﻘﻴﻖ ﻣﺸﺨﺺ ﻧﻤﻮﺩ ﻛﻪ ﻫﺮﭼﻪ ﻣﻴﻮﻩ رسیده‌تر ﺑﺎﺷﺪ ﺑﺮﺍﻱ ﮔﺴﻴﺨﺘﮕﻲ ﺑﻪ ﻧﻴﺮﻭ ﻛﻤﺘﺮﻱ ﻧﻴﺎﺯ دارد. تغییر شکل نمونه از رسیده به نیمه رس با افزایش سرعت افزایش پیدا کرده است. در نمونه کال با افزایش سرعت تغییر شکل افزایش یافته است. در نمونه رسیده در سرعت 60 میزان تغییر شکل بیشتر از سرعت 20،100 هست در آزمایش بعدی در نمونه کال با افزایش سرعت چغرمگی کاهش پیدا می‌کند.
Subjects: Divisions > Conferences > 1st International and 5th National Conference on Organic vs. Conventional Agriculture, 16-17 August 2017
Conferences > 1st International and 5th National Conference on Organic vs. Conventional Agriculture, 16-17 August 2017
Divisions: Conferences > 1st International and 5th National Conference on Organic vs. Conventional Agriculture, 16-17 August 2017
Subjects > Conferences > 1st International and 5th National Conference on Organic vs. Conventional Agriculture, 16-17 August 2017
Date Deposited: 01 Dec 2018 18:24
Last Modified: 11 Dec 2018 23:29
URI: http://repository.uma.ac.ir/id/eprint/3669

Actions (login required)

View Item View Item