تأثیر روش‌های نگهداری خیار گلخانه‌ای بر خواص مکانیکی و خمش بحرانی

نوع مقاله : مقاله پژوهشی (کاربردی)

نویسندگان

استادیار، گروه مهندسی مکانیک بیوسیستم دانشگاه جیرفت، جیرفت، ایران.

10.48301/kssa.2022.335022.2052

چکیده

در این تحقیق تأثیر بسته­بندی به عنوان عامل اول دارای چهار سطح بدون بسته­بندی یا شاهد، سلفون، پاکت شفاف متالایز و پلاستیک نانو و زمان نگهداری به عنوان عامل دوم شامل سطوح هفته اول، دوم، سوم و چهارم بر برخی از خواص مکانیکی شامل نیروی شکست، تغییر شکل، سفتی، انرژی شکست و خمش بحرانی خیار در قالب آزمایش فاکتوریل بر پایۀ طرح کاملاً تصادفی بررسی و تعیین شد. پوسیدگی و له شدگی زیاد نمونه­های شاهد باعث حذف آنها در هفتۀ سوم و چهارم در طول آزمایش­ها شد. نتایج نشان داد نوع بسته­بندی فقط بر خمش بحرانی در سطح ۵ درصد معنی­داری بود و بر سایر پارامترها تأثیری نداشت. اثر متقابل نوع بسته­بندی و زمان نگهداری بر پارامترهای نیروی شکست، تغییر شکل، سفتی، انرژی شکست و خمش بحرانی خیار نتایج متفاوتی داشت. کمترین مقدار خمش بحرانی (cm-1 ۴۳۵/۰) و بیشترین مقدار سفتی (N/mm ۰/۱۸) در پایان هفتۀ چهارم مربوط به نمونه­های داخل بسته متالایز بود. همچنین نتایج نشان داد که روش بسته­بندی در پاکت شفاف متالایز نسبت به سایر روش­های مورد آزمایش می­تواند موجب حفظ کیفیت محصول و افزایش طول دورۀ ماندگاری شود.  

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

The Effect of Greenhouse Cucumber Storage Methods on Mechanical Properties and Critical Bending

نویسندگان [English]

  • Farhad Khoshnam
  • Hamid Ghasemkhani
  • Mohammad Reza Kamandar
Assistance Professor, Department of Mechanical Engineering of Biosystems, University of Jiroft, Jiroft, Iran.
چکیده [English]

In the present research, the effect of packaging as the first factor with four levels without packaging or control, cellophane, metallized transparent envelope and nano plastic and storage time as the second factor including levels of the first, second, third and fourth week on some mechanical properties including the breaking force, deformation, stiffness, breaking energy and critical bending of cucumber were investigated and determined in the form of a factorial experiment based on a completely random design. Excessive spoilage and softening of control samples caused them to be removed in the third and fourth weeks during the experiments. The results showed that the type of packaging was significant only on critical bending at the level of 5% and had no effect on other parameters.  The interaction effect of packaging type and storage time on the parameters of rupture force, displacement, stiffness, rupture energy and critical bending of cucumber had different results. The lowest critical bending value (0.435 cm-1) and the highest stiffness value (0.18 N/mm) at the end of the fourth week were related to the metallized package samples. In addition, the results showed that the method of packaging in a metallized transparent envelope can preserve the quality of the product and increase the shelf life compared to other tested methods.

کلیدواژه‌ها [English]

  • Storage Time
  • Quality
  • Packaging
  • Stiffness
  • Amount of Deflection
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