Thermo-biomechanical coupling analysis for preventing tomato fruit cracking during ripening
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AbstractFruit cracking is closely related to the heat transfer resulting from sunlight, so a thermo-biomechanical coupling three-point bending FE analysis in the tomato pericarp sample was performed. Results showed that the established FE model was capable of reproducing the experimental probe loading force-pericarp deflection and the crack propagation length-pericarp deflection curves in deflection deformation up to 6 mm, with average relative errors of 3.0% and 4.3%, respectively. The propagation area and volume of the crack in pericarp model were gradually sensitive to the temperature gradient acting on the exocarp surface and fruit ripeness. Three obtained linear mathematical models can quantitatively predict the cracking status of the pericarp under different temperature gradient levels when the sunlight caused a uniform temperature increase on the exocarp surface. The tomato had a better anti-cracking ability when the sunlight caused a non-uniform temperature increase on the exocarp surface. This study provides a basis for preventing the cracking of tomato fruit during development by controlling the environment.
CitationLiu, H., Zhu, P., Li, J., Tchuenbou-Magaia, F. and Ni, J. (2022) Thermo-biomechanical coupling analysis for preventing tomato fruit cracking during ripening. Journal of Food Engineering, 341, Article no. 111336. https://doi.org/10.1016/j.foodeng.2022.111336
JournalJournal of Food Engineering
DescriptionThis is an accepted manuscript of an article published by Elsevier on 20/10/2022, available online: https://doi.org/10.1016/j.jfoodeng.2022.111336 The accepted version of the publication may differ from the final published version.
SponsorsThis work was supported by a European Marie Curie International Incoming Fellowship (326847 and 912847), a Chinese Universities Scientific Fund (2452018313), and a Project of the Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture (Ministry of Agriculture and Rural Affairs) of Zhejiang University (2011NYZD2004).
Except where otherwise noted, this item's license is described as https://creativecommons.org/licenses/by-nc-nd/4.0/