Thermo-biomechanical coupling analysis for preventing tomato fruit cracking during ripening-Reference-Cited by-同舟云学术

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Thermo-biomechanical coupling analysis for preventing tomato fruit cracking during ripening

Published:2023-03 Issue: Volume:341 Page:111336
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Liu Huijie,Zhu Pengfei,Li Zhiguo^ORCID,Li Jianping,Tchuenbou-Magaia Fideline^ORCID,Ni Jiheng

Publisher

Elsevier BV

Subject

Food Science

Reference56 articles.

1. Tomato (Lycopersicon esculentum Mill) fruit growth and ripening as related to the biomechanical properties of fruit skin and isolated cuticle;Bargel;J. Exp. Bot.,2005

2. Heat and mass transfer coefficients and modeling of infrared drying of banana slices;Baptestini;Rev. Ceres,2017

3. Cell wall swelling, fracture mode, and the mechanical properties of cherry fruit skins are closely related;Bruggenwirth;PLANTA,2017

4. Deformation behaviour simulation of an apple under drop case by finite element method;Celik;J. Food Eng.,2011

5. Partitioning of absorbed light energy differed between the sun-exposed side and the shaded side of apple fruits under high light conditions;Chen;Plant Physiol. Biochem.,2012

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Genome-wide identification, characterization, evolution and expression analysis of the DIR gene family in potato (Solanum tuberosum);Frontiers in Genetics;2023-08-23

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