Measurement bruise volume of olive during impact test using FEM and quality evaluation of extracted olive oil-Reference-Cited by-同舟云学术

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Measurement bruise volume of olive during impact test using FEM and quality evaluation of extracted olive oil

Published:2021-08-03 Issue:10 Volume:9 Page:5493-5508
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Rashvand Mahdi¹^ORCID,Akbarnia Abbas¹,Abbaszadeh Rouzbeh²,Karimi Davoud¹,Jafari Ali³

Affiliation:

1. Machine design and Mechatronics Department Institute of Mechanics Iranian Research Organization for Science and Technology (IROST) Tehran Iran

2. Biosystem Engineering Department Agricultural Research Institute Iranian Research Organization for Science and Technology (IRSOT) Tehran Iran

3. Faculty of Agriculture Machinery, Agriculture and Natural Resources Department Tehran University Tehran Iran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2508

Reference44 articles.

1. Dedicated non-destructive devices for food quality measurement: A review

2. Bruise susceptibilities of Golden Delicious apples as affected by mechanical impact and fruit properties

3. Viscoelastic finite element analysis of the dynamic behavior of apple under impact loading with regard to its different layers

4. The effect of impact and fruit properties on the bruising of peach

5. Susceptibility of pear varieties to bruising

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