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MODELING the VIBRATIONAL RESPONSE of PLANTAIN FRUITS
Author(s) -
KAJUNA S.T.A.R.,
BILANSKI W.K.,
MITTAL G.S.,
HAYWARD G.L.
Publication year - 1996
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1996.tb00389.x
Subject(s) - relative humidity , degree (music) , horticulture , chemistry , range (aeronautics) , humidity , exciter , stiffness , natural frequency , vibration , analytical chemistry (journal) , zoology , materials science , biology , thermodynamics , physics , composite material , chromatography , acoustics
Plantain fruits of the plantain subgroup ( Musa AAB Group) were obtained at a green stage and used in this study. the fruits were labelled for identification, and stored in a chamber maintained at a temperature of 20C and relative humidity of 90 ± 4%. On daily basis, for a period of 14 days, the fruits were removed from the storage chamber and each was weighed to record the mass. They were vibrated vertically on a vibration exciter through a range of frequencies from 10 to 2000 Hz. the frequency response was modeled by a single‐degree‐of‐freedom Kelvin model. the mass of the fruit, the stiffness, the natural frequency and the critical damping all decreased significantly (p < 0.01) with storage time. There was no significant change (p > 0.05) in the damping coefficient of the fruit. the damping ratio decreased significantly (p < 0.01) with storage time. the models that described the changes in these parameters with storage time were obtained by stepwise regression, and are also presented. It was concluded that a single degree‐of‐freedom model provides satisfactory results of the vibrational characteristics of intact plantain fruit.