Predictions of viscoelastic behavior of pomegranate using artificial neural network and Maxwell model

Stress relaxation is one of the defined tests to characterize the viscoelastic properties of food and agricultural materials. Stress relaxation data are very important because they provide useful and valuable information such as fruit firmness and ripening, food processing and predicting changes in the material during mechanical loading. Viscoelastic behavior of some varieties of pomegranate that are cultivated in Iran has been studied in current research. For this purpose, stress relaxation test was conducted with three cultivars of pomegranate (Ardestani, Shishekap and Malas) for three sizes (small, medium and large). In this article the potential of artificial neural network (ANN) technique is evaluated as an alternative method for Maxwell model to predict the viscoelastic behavior of pomegranate. Neural stress relaxation models were constructed to describe stress relaxation behavior of pomegranate with respect to time. The neural models were built based upon relaxation time as input network and stress relaxation as output network. The results revealed that both ANN model and Maxwell model have high capability of producing accurate and reliable predictions for stress.     

Method for measuring viscoelastic properties of wood under high temperature and high pressure steam conditions

A method for measuring the viscoelastic properties of wood under high temperature and high pressure steam was developed using a testing machine with a built-in autoclave. A newly developed load cell capable of resisting a steam pressure of 16kgf/cm² and a temperature of 200°C was installed in the autoclave. This load cell could be used to determine precisely the loads while steaming at temperatures from 100°C to 200°C. In addition to load-detection problems, it was necessary to avoid the nonuniform thermal degradation of wood during the measurement process under steaming at high temperatures. This nonuniform degradation could be minimized by shortening the time required for the wood to attain thermal equilibrium using specimens conditioned to the fiber saturation point. According to this method, a stress relaxation curve for sugi (Cryptomeria japonica D. Don) wood being compressed while steaming at 180°C was obtained. The stress was seen to decrease rapidly with time, reaching almost zero at 3000s.     

果实快速夹持复合碰撞模型研究

针对具备持续动力输入和果实约束变形两大特殊性的果实夹持碰撞问题,以果实黏弹性Burger's模型为基础,提出并建立了夹持器恒速模式与负载能力限定下的果实夹持碰撞三阶段复合模型。试验证实初始夹持速度19.2 mm/s下,该模型的峰值碰撞力预测误差仅为1.12%。基于该三阶段复合模型对果实夹持碰撞规律的分析发现,以恒速模式实施果实夹持时,初始夹持速度6 mm/s完成绿熟期、变色期、红熟初期与红熟中期番茄果实夹持所需时间分别仅为0.62 s、1.06 s、1.19 s和1.24 s,而超过10 mm/s后继续加大初始夹持速度对提高作业效率的作用有限。峰值碰撞力和果实变形分别与夹持速度呈线性和近似线性关系,随着初始夹持速度的提高果实破裂损伤的概率大大增加,当初始夹持速度低于20 mm/s时番茄果实损伤概率反而呈现绿熟期最高而红熟初期最低的现象。该模型为揭示夹持碰撞的特殊规律和实现果实快速柔顺夹持作业提供了借鉴和依据。     

Correlation of glutenin macropolymer with viscoelastic properties during dough mixing

Although significant correlations exist for glutenin macropolymer (GMP) quantity and rheological properties/bread making quality of dough, little information about these links is available. The relationship between GMP contents measured by UV absorption method/RP-HPLC and dough viscoelastic properties determined by TA-XT2i texturometer from three wheat varieties (Xiaoyan6, Yumai56 and Zhengnong8805) during mixing was investigated. GMP contents of doughs decrease significantly (P<0.05) during mixing. During the initial mixing stage, amounts of the HMW-GS and LMW-GS and GMP decrease significantly (P<0.05). Their contents begin to increase beyond peak dough development time (DDT). This indicates that during further mixing after peak DDT some glutenin subunits are incorporated into GMP by repolymerization. The HMW/LMW-GS ratio has a significant effect on load-deformation properties (area, resistance and extensibility) of dough. The varieties behaved differently in relation to the contribution of their HMW-LMW-GS ratio to the rheological properties.     

Effect of microfibril angle on the longitudinal tensile creep behavior of wood

In this report, we undertook studies of the viscoelastic properties of wood from the viewpoint of the fine structure and properties of the constituent materials in the wood cell wall. To measure the mechanical properties of the wood as the behavior of the cell wall, it is required to perform the longitudinal tensile test using a homogeneous specimen. In this study, microtomed specimens of sugi (Cryptomeria japonica D.Don) earlywood were used for the creep test, which were conducted at the fiber saturation point. The substantial creep compliance of the cell wall was simulated using a simplified viscoelastic model consisting of a Voigt element and an independent spring in series. Based on the experimental results, the values of the parameters were optimized. The results were as follows: (1) the longitudinal tensile creep deformation tends to increase with the elapsed time, similar to the bending creep behavior; (2) the magnitude of the longitudinal creep function increases with MFA; and (3) each parameter in the simplified viscoelastic model is markedly affected by the MFA. Based on these results, the mechanism of the longitudinal tensile creep deformation of wood is discussed.     

受剪薄木板在变载下的挠度

通过蠕变实验资料的计算。预测木材在变载作用下,粘弹性应变的变化规律。研究中采用了广义开尔文体模型,总应变可由每个时刻应变增量的总和计算出来。结果表明:模型常数以及在变载作用下的实测挠度值和模型的理论值有较高的拟合度。     

小兴安岭几个主要树种的蠕变特性

本文是根据短时间的木材弯曲蠕变实验对小兴安岭的几种主要树种木材的粘弹性模型元件数和元件常数进行了确定。用来描绘木材弯曲蠕变的粘弹性模型都是由一个马克思维尔体和两个开尔文体所组成的六元件模型。 研究结果得知J_0>J_1>J_2,且J_2:J_1与η_2:η_1前者比后者显著的低,而J_1:J_0与η_1:η_0之比后者显著的高。另外还得知树种不同,粘弹性常数具有很大差异,从而决定了各自抵抗蠕变的能力。 用此种实验方法来确定粘弹性模型的元件数和元件常数,其拟合度较高,是一种行之有效的方法。因此可认为在木材物性研究和在粘弹性状态的预测中,采用粘弹性模型元件常数,就将和力学性质中的常数一样表示蠕变度量。这对木材的物性研究和工程应用提供了可靠的参数。     

苹果静重损伤的试验研究

以苹果的完整形态为对象，从工程的角度来研究苹果静重损伤的规律。在试验的基础上，通过理论分析得到描述苹果粘弹性特性四单元力学模型，并以此推导出苹果在静重作用下变形的数学模型。利用苹果损伤的能量原理，经回归计算，获得表示静重损伤规律的回归方程