Investigating deformation and elastic modulus of tomatoes during various stages of maturity

Abdullah Zadeh, Hadi and Golmohammadi, Abdollah and Bejaei, Farid (2017) Investigating deformation and elastic modulus of tomatoes during various stages of maturity. In: 1st International and 5th National Conference on Organic vs. Conventional Agriculture, 16-17 August 2017, Ardabil, Iran.

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Abstract

Both ripe and unripe tomatoes are consumed to produce various food products. Three - quarters of tomatoes are used approximately freshly. 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 effect of speed on the maturity period of three tomatoes type in the stages of premature, half mature and mature have been investigated. The experiments were carried out in a randomized design with three replications and traits including maximum deformation, energy of toughness and modulus of elasticity were determined. The effect of tomato's maturity on the deformation at the point of failure was significant during the compression test. The results of this study showed that whatever fruit is ripe, it requires less force to rupture. The deformation of the sample from mature to half - mature has increased with increasing speed. In immature sample deformation has increased with increasing speed. In the mature sample at a speed of 60 the amount of deformation is greater than the speed of 20,100 mm/min. In the next test, in immature samples, modulus of elasticity decreases with increasing speed.

Item Type: Conference or Workshop Item (Poster)
Persian Title: بررسی تغییر شکل و مدل الاستیسیته گوجه فرنگی طی مراحل مختلف رسیدگی
Persian Abstract: گوجه فرنگی ﻫﺮ دو ﺷﮑﻞ رﺳﯿﺪه و ﻧﺎرس ﺑﺮاي ﺗﻮﻟﯿﺪ ﻣﺤﺼﻮﻻت ﻣﺨﺘﻠﻒ ﻏﺬاﯾﯽ ﻣﺼﺮف ﻣﯽﺷﻮد به طور تقریبی سه چهارم گوجه فرنگی به صورت تازه خوری مورد استفاده قرار میگیرد این میوه امروزه به روش‌های مختلفی، به طور خام یا به‌عنوان یکی از مواد لازم برای تهیه ی غذا، انواع سس مصرف می‌شود و بخش مهمی از رژیم غذایی مردم بسیاری از کشورها را تشکیل می‌دهد.در این تحقیق ﺍﺳﺘﺨﺮﺍﺝ ﻭﻳﮋﮔﻲ ﻫﺎﻱ ﻣﮑﺎﻧﻴﮑﻲ گوجه فرنگی ﺻﻮﺭﺕ ﮔﺮﻓﺘﻪ ﺑﺴﻴﺎﺭ ﮔﺴﺘﺮﺩﻩ ﺑﻮﺩﻩ ﺍﺳﺖ تاثیر سرعت بروی دوره ي رﺳﯿﺪن ﺳﻪ نوع گوجه کال نیمه رس رسیده ازمایش شده آزﻣﺎﯾﺶ ﺑﺮای ﺗﻌﯿﯿﻦ ﺧﻮاص ﻓﯿﺰﯾﮑﯽ و ﻣﮑﺎﻧﯿﮑﯽ آﻧﻬﺎ اﻧﺠﺎم ﺷﺪ ﻃﺮح آزﻣﺎﯾﺸﯽ اول در ﻗﺎﻟﺐ ﻃﺮح ﺗﺼﺎدﻓﯽ سه تکرارحداثر جابه جایی، سطح زیر نمودار،انرزی، مدل الاستیسیته تعیین گردید . ﻃﻲ ﺁﺯﻣﻮﻥ ﻓﺸﺎﺭﻱ ﺍﺛﺮ رسیدگی ﮔﻮﺟﻪ ﻓﺮﻧﮕﻲ ﺑﺮ ﺗﻐﻴﻴﺮ ﺷﮑﻞ ﺩﺭ ﻧﻘﻄﻪﮔﺴﻴﺨﺘﮕﻲ ﻣﻌﻨﻲ ﺑﻮﺩ ﺩﺍﺭﻧﺘﺎﻳﺞ ﺍﻳﻦ ﺗﺤﻘﻴﻖ ﻣﺸﺨﺺ ﻧﻤﻮﺩ ﻛﻪ ﻫﺮﭼﻪ رسیده تر ﺑﺎﺷﺪ ﻣﻴﻮﻩ ﭼﻘﺮﻣﻪ ترﺩﺍﺭﺩ ﻭ ﺑﺮﺍﻱ ﮔﺴﻴﺨﺘﮕﻲ ﺑﻪ ﻧﻴﺮﻭ ﻛﻤﺘﺮﻱ ﻧﻴﺎﺯ دارد تغییر شکل نمونه رسیده به نمیه رس با افزایش سرعت افزایش پیدا کرده در نمونه کال هرچه سرعت بیشتر میزان تغییر شکل بیشتر در نمونه رسیده در سرعت 60میزان تغییر شکل بیشتر از سرعت 20،100 هست در آزمایش بعدی در نمونه کال با فزایش سرعت مدول الاستیسیه 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: 01 Dec 2018 18:24
URI: http://repository.uma.ac.ir/id/eprint/3666

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