Studies And Application On The Shape And Mechanical Rheological Properties Of Potato Tuber

There are many biological mechanics problems of fruit, vegetables and grain during the process of harvesting, processing, storing and packing, which contained mechanical damage and protecting measure of fruit and vegetables. One of the most important funcation of biological mechanics is to forecast the respond of fruit and vegetable during each link by using of relevant theories, experiments and compute methods, provided theorical foundation for machinery and process technology. But many qualities and species differences of agriculture products can be expressed by its basic physical properties and mechanical rheological properties. There are a lot of studies of mechanical rheological properties of fruit and vegetable in home and abroad, which including apple, pear, straw berry, honey peach, kiwi berry, peach, watermelon, pea and so on.。 Potato is the one of the most popular vegetables;in order to improve the quality of potato,cultivate the given varieties which suit to specifically process type,some theories and corresponding mathematical parameters are need to become instruction in theory.Five varieties potato tuber were chosen in this paper, acquired three-dimension images through machine vision system, whose basic physical properties were studied; Acquired mechanics data by WDW-5 universal testing machine, mechanical and rheological properties of potato tuber were studied. At present, studies on potato tuber are limited on species planting and improvement, the relevant reports about mechanical and rheological properties of cooked potato tuber are so little . . Mechanical and rheological properties of cooked potato were studied in this paper, in order to study the differences of taste of potato tuber.Picked up length, width and height of potato through image processing; Computed three-axial average diameter, ratio of length to width, ratio of length to height, which can be used in classification. Identified the determination of manufacture type effectively by using of shape physical property parameters , amylum content and specific gravity parameters. Where, process type including fry chips, fry pieces and producing amylum.By means of theoreitic analysis ande experiment research, the mechanical and rheological properties of potato tuber were studied. Acquired elastic modulus, failure energy, failure force; Stress relaxation parameters , such as , : amount of Maxwell cell, relaxation modulus, relaxation time. Potato tuber compression mechanical property, stress relaxation properties were studied through experiment. Set up rheological model of potato tuber and analyzed theorically. Designed and developed intact deformation testing equipment which can be used together with universal...