Plant-based food materials (PBFM) are complex in nature as they encompass porous,
hygroscopic, and amorphous properties. Accurate measurement and determination of …

Loss in fresh fruit and vegetables during transportation occurs mainly due to their
susceptibility to mechanical damage. The quality loss caused by this damage depends on …

Bruising in fresh crops is a major challenge of the horticulture industry, which can cause
quality degradation and losses throughout the pre-harvest to the post-harvest stages. A …

Pear fruit is susceptible to bruising from mechanical impact during field harvesting
operations and at all stages of postharvest handling. The postharvest shelf life of bruised …

Highlights•Rheological properties and elasticity are important parameters for Chinese
cabbage.•Relaxation behaviour could be effectively described by four-element Maxwell …

The color, total flavonoids, antioxidants, frictional and mechanical properties (bending
stress, hardness, puncture force, peak cutting force) and cutting power requirement of …

Force, energy, and specific deformation required for initial rupture and kernel extraction
quality of hazelnuts were investigated as functions of shell thickness and geometric mean …

There is a huge potential for automation of cutting fruits and vegetables in the kitchen and
food industry as this can not only save time and labor on meal preparation and food …

This paper is an investigation via two experimental methods, of the textural properties of
sugar beet roots during the storage period. In the work, sugar beet roots mechanical …

Cutting skills are important for robots to acquire not only because of a need from kitchen
automation, but also because of the technical challenge for robotic manipulation. Modeling …