Stress Relaxation of Date at Different Temperature and Moisture Content of Product: A New Approach
Iran is one of the greatest producers of date in the
world. However due to lack of information about its viscoelastic
properties, much of the production downgraded during harvesting
and postharvesting processes. In this study the effect of temperature
and moisture content of product were investigated on stress
relaxation characteristics. Therefore, the freshly harvested date
(kabkab) at tamar stage were put in controlled environment chamber
to obtain different temperature levels (25, 35, 45, and 55 0C) and
moisture contents (8.5, 8.7, 9.2, 15.3, 20, 32.2 %d.b.). A texture
analyzer TAXT2 (Stable Microsystems, UK) was used to apply
uniaxial compression tests. A chamber capable to control temperature
was designed and fabricated around the plunger of texture analyzer to
control the temperature during the experiment. As a new approach a
CCD camera (A4tech, 30 fps) was mounted on a cylindrical glass
probe to scan and record contact area between date and disk.
Afterwards, pictures were analyzed using image processing toolbox
of Matlab software. Individual date fruit was uniaxially compressed
at speed of 1 mm/s. The constant strain of 30% of thickness of date
was applied to the horizontally oriented fruit. To select a suitable
model for describing stress relaxation of date, experimental data were
fitted with three famous stress relaxation models including the
generalized Maxwell, Nussinovitch, and Pelege. The constant in
mentioned model were determined and correlated with temperature
and moisture content of product using non-linear regression analysis.
It was found that Generalized Maxwell and Nussinovitch models
appropriately describe viscoelastic characteristics of date fruits as
compared to Peleg mode.
[1] J. S. Sidhu, "Date fruits production and processing. In Handbook of fruit
and fruit processing," Blackwell Publishing, 2006.
[2] N. N. Mohsenin, "Physical properties of plant and animal
materials,"Amsterdam: Gordon and Breach, 1986.
[3] M. A. Del Nobile, S. Chillo, A. Mentana, A. Baiano, "Use of the
generalized Maxwell model for describing the stress relaxation behavior
of solid-like foods," Journal of Food Engineering, vol. 78, pp. 978-983,
2007.
[4] P. P. Lewicki,. "Rheological properties of raisins,": Part I: compression
test. Journal of Food Engineering, vol. 24, pp. 321-338, 1995.
[5] S. Kajuna, W. K. Bilanski, G. S. Mittal, "Effect of ripening on the
parameters of three stress relaxation models for banana and plantain,"
ASAE, vol.14 (1), pp. 55-61, 1998.
[6] M. Fincan, P. Dejmek, "Effect of osmotic pretreatment and pulsed
electric field on the viscoelastic properties of potato tissue," Journal of
Food Engineering, vol. 59, pp. 169-175, 2003.
[7] B. H. Hassan, A. M. Alhamdan, A. M. Elansari, "Stress relaxation of
dates at Khalal and Rutab stages of maturity," Journal of Food
Engineering, vol. 66, pp. 439-445, 2005.
[8] J. Lu, J. Tan, P. Shatadal, D. E. Gerrard, "Evaluation of pork color by
using computer vision," Meat Science, vol. 56, pp. 57-60, 2000.
[9] T. Brosnan, D. W. Sun, "Improving quality inspection of food products
by computer vision--a review," Journal of Food Engineering, vol. 61,
pp. 3-16, 2004.
[10] D. J. Lee, R. Schoenberger, J. Archibald, S. McCollum, "Development
of a machine vision system for automatic date grading using digital
reflective near-infrared imaging," Journal of Food Engineering, vol. 86,
pp. 388-398, 2008.
[11] R. Chinchuluun, W. S. Lee, R. Ehsani, "Machine vision system for
determining citrus count and size on canopy shake and catch harvester,"
ASABE, vol. 25 (4), pp. 451ÔÇÉ458, 2009.
[12] Anonymous, Commodity production. Retrieved 2012, from
http://faostat.fao.org/site/339/default.aspx, 2010.
[13] K. M. Waananen, M. R. Okos, "Stress relaxation properties of yellowdent
corn kernels under uniaxial loading," ASAE, vol. 35 (4), pp. 1249-
3504, 1992
[14] J. F. Steffe, "Rheological methods in food processing engineering," East
Lansing, MI, USA: Freeman Press, 1992
[15] A. Nussinovitch, M. Peleg, M. D. Normand, "A modified Maxwell and a
non exponential model for characterization of the stress relaxation of
agar and alginate gels," Journal of Food Science, vol. 54(4), pp.1013-
1016, 1989.
[16] M. Peleg, K. Pollak, "The problem of equilibrium conditions in stress
relaxation analysis of solid foods. Journal of Texture Studies," vol. 13,
pp. 1-11.
[17] L. Greenspan, "Humidity fixed points of binary saturated aqueous
solutions," Journal of Research of the National Bureau of Standards,
vol. 81(A) (1), pp. 89-96, 1982.
[18] T. D. Hong, R. H. Ellis, J. Gunn, D. Moore, "Relative humidity,
temperature, and the equilibrium moisture content of conidia of
Beauveria bassiana (Balsamo) Vuillemin: a quantitative approach,"
Journal of Stored Products Research, vol. 38, pp. 33-41, 2002.
[19] D. Zare, S.Minai, M. Mohamad Zadeh, M. H. Khoshtaghaza, "Computer
Simulation of Rough Rice Drying in a Batch Dryer," Energy Conv. &
Mang. vol. 47, pp. 3241-3254, 2006.
[20] P. Lewicki, W. Wolf, "Rheological Properties of Raisins," Part II. Effect
of Water Activity. Journal of Food Engineering, vol. 26 (1), pp. 29-43,
1995.
[21] R. M. Myhara, M. S.Taylor, B. A. Slominski, I. Al-Bulushi, "Moisture
sorption isotherms and chemical composition of Omani Dates," Journal
of Food Engineering, vol. 37, pp. 471-479, 1998.
[1] J. S. Sidhu, "Date fruits production and processing. In Handbook of fruit
and fruit processing," Blackwell Publishing, 2006.
[2] N. N. Mohsenin, "Physical properties of plant and animal
materials,"Amsterdam: Gordon and Breach, 1986.
[3] M. A. Del Nobile, S. Chillo, A. Mentana, A. Baiano, "Use of the
generalized Maxwell model for describing the stress relaxation behavior
of solid-like foods," Journal of Food Engineering, vol. 78, pp. 978-983,
2007.
[4] P. P. Lewicki,. "Rheological properties of raisins,": Part I: compression
test. Journal of Food Engineering, vol. 24, pp. 321-338, 1995.
[5] S. Kajuna, W. K. Bilanski, G. S. Mittal, "Effect of ripening on the
parameters of three stress relaxation models for banana and plantain,"
ASAE, vol.14 (1), pp. 55-61, 1998.
[6] M. Fincan, P. Dejmek, "Effect of osmotic pretreatment and pulsed
electric field on the viscoelastic properties of potato tissue," Journal of
Food Engineering, vol. 59, pp. 169-175, 2003.
[7] B. H. Hassan, A. M. Alhamdan, A. M. Elansari, "Stress relaxation of
dates at Khalal and Rutab stages of maturity," Journal of Food
Engineering, vol. 66, pp. 439-445, 2005.
[8] J. Lu, J. Tan, P. Shatadal, D. E. Gerrard, "Evaluation of pork color by
using computer vision," Meat Science, vol. 56, pp. 57-60, 2000.
[9] T. Brosnan, D. W. Sun, "Improving quality inspection of food products
by computer vision--a review," Journal of Food Engineering, vol. 61,
pp. 3-16, 2004.
[10] D. J. Lee, R. Schoenberger, J. Archibald, S. McCollum, "Development
of a machine vision system for automatic date grading using digital
reflective near-infrared imaging," Journal of Food Engineering, vol. 86,
pp. 388-398, 2008.
[11] R. Chinchuluun, W. S. Lee, R. Ehsani, "Machine vision system for
determining citrus count and size on canopy shake and catch harvester,"
ASABE, vol. 25 (4), pp. 451ÔÇÉ458, 2009.
[12] Anonymous, Commodity production. Retrieved 2012, from
http://faostat.fao.org/site/339/default.aspx, 2010.
[13] K. M. Waananen, M. R. Okos, "Stress relaxation properties of yellowdent
corn kernels under uniaxial loading," ASAE, vol. 35 (4), pp. 1249-
3504, 1992
[14] J. F. Steffe, "Rheological methods in food processing engineering," East
Lansing, MI, USA: Freeman Press, 1992
[15] A. Nussinovitch, M. Peleg, M. D. Normand, "A modified Maxwell and a
non exponential model for characterization of the stress relaxation of
agar and alginate gels," Journal of Food Science, vol. 54(4), pp.1013-
1016, 1989.
[16] M. Peleg, K. Pollak, "The problem of equilibrium conditions in stress
relaxation analysis of solid foods. Journal of Texture Studies," vol. 13,
pp. 1-11.
[17] L. Greenspan, "Humidity fixed points of binary saturated aqueous
solutions," Journal of Research of the National Bureau of Standards,
vol. 81(A) (1), pp. 89-96, 1982.
[18] T. D. Hong, R. H. Ellis, J. Gunn, D. Moore, "Relative humidity,
temperature, and the equilibrium moisture content of conidia of
Beauveria bassiana (Balsamo) Vuillemin: a quantitative approach,"
Journal of Stored Products Research, vol. 38, pp. 33-41, 2002.
[19] D. Zare, S.Minai, M. Mohamad Zadeh, M. H. Khoshtaghaza, "Computer
Simulation of Rough Rice Drying in a Batch Dryer," Energy Conv. &
Mang. vol. 47, pp. 3241-3254, 2006.
[20] P. Lewicki, W. Wolf, "Rheological Properties of Raisins," Part II. Effect
of Water Activity. Journal of Food Engineering, vol. 26 (1), pp. 29-43,
1995.
[21] R. M. Myhara, M. S.Taylor, B. A. Slominski, I. Al-Bulushi, "Moisture
sorption isotherms and chemical composition of Omani Dates," Journal
of Food Engineering, vol. 37, pp. 471-479, 1998.
@article{"International Journal of Biological, Life and Agricultural Sciences:63178", author = "D. Zare and M. Alirezaei and S.M. Nassiri", title = "Stress Relaxation of Date at Different Temperature and Moisture Content of Product: A New Approach", abstract = "Iran is one of the greatest producers of date in the
world. However due to lack of information about its viscoelastic
properties, much of the production downgraded during harvesting
and postharvesting processes. In this study the effect of temperature
and moisture content of product were investigated on stress
relaxation characteristics. Therefore, the freshly harvested date
(kabkab) at tamar stage were put in controlled environment chamber
to obtain different temperature levels (25, 35, 45, and 55 0C) and
moisture contents (8.5, 8.7, 9.2, 15.3, 20, 32.2 %d.b.). A texture
analyzer TAXT2 (Stable Microsystems, UK) was used to apply
uniaxial compression tests. A chamber capable to control temperature
was designed and fabricated around the plunger of texture analyzer to
control the temperature during the experiment. As a new approach a
CCD camera (A4tech, 30 fps) was mounted on a cylindrical glass
probe to scan and record contact area between date and disk.
Afterwards, pictures were analyzed using image processing toolbox
of Matlab software. Individual date fruit was uniaxially compressed
at speed of 1 mm/s. The constant strain of 30% of thickness of date
was applied to the horizontally oriented fruit. To select a suitable
model for describing stress relaxation of date, experimental data were
fitted with three famous stress relaxation models including the
generalized Maxwell, Nussinovitch, and Pelege. The constant in
mentioned model were determined and correlated with temperature
and moisture content of product using non-linear regression analysis.
It was found that Generalized Maxwell and Nussinovitch models
appropriately describe viscoelastic characteristics of date fruits as
compared to Peleg mode.", keywords = "Stress relaxation, Viscoelastic properties, Date,
Texture analyzer.", volume = "6", number = "9", pages = "809-6", }