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Impact behaviour of freeze-dried and fresh pomelo ( Citrus maxima ) peel: influence of the hydration state
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| Zeitschriftentitel: | Royal Society Open Science |
|---|---|
| Personen und Körperschaften: | , , |
| In: | Royal Society Open Science, 2, 2015, 6, S. 140322 |
| Format: | E-Article |
| Sprache: | Englisch |
| veröffentlicht: |
The Royal Society
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| Schlagwörter: |
| author_facet |
Thielen, Marc Speck, Thomas Seidel, Robin Thielen, Marc Speck, Thomas Seidel, Robin |
|---|---|
| author |
Thielen, Marc Speck, Thomas Seidel, Robin |
| spellingShingle |
Thielen, Marc Speck, Thomas Seidel, Robin Royal Society Open Science Impact behaviour of freeze-dried and fresh pomelo ( Citrus maxima ) peel: influence of the hydration state Multidisciplinary |
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thielen, marc |
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Thielen, Marc Speck, Thomas Seidel, Robin 2054-5703 The Royal Society Multidisciplinary http://dx.doi.org/10.1098/rsos.140322 <jats:p> Pomelos ( <jats:italic>Citrus maxima</jats:italic> ) are known for their thick peel which—inter alia—serves as energy dissipator when fruits impact on the ground after being shed. It protects the fruit from splitting open and thus enables the contained seeds to stay germinable and to potentially be dispersed by animal vectors. The main part of the peel consists of a parenchymatous tissue that can be interpreted from a materials point of view as open pored foam whose struts are pressurized and filled with liquid. In order to investigate the influence of the water content on the energy dissipation capacity, drop weight tests were conducted with fresh and with freeze-dried peel samples. Based on the coefficient of restitution it was found that freeze-drying markedly reduces the relative energy dissipation capacity of the peel. Measuring the transmitted force during impact furthermore indicated a transition from a uniform collapse of the foam-like tissue to a progressive collapse due to water extraction. Representing the peel by a Maxwell model illustrates that freeze-drying not only drastically reduces the damping function of the dashpots but also stiffens the springs of the model. </jats:p> Impact behaviour of freeze-dried and fresh pomelo ( <i>Citrus maxima</i> ) peel: influence of the hydration state Royal Society Open Science |
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| title |
Impact behaviour of freeze-dried and fresh pomelo ( Citrus maxima ) peel: influence of the hydration state |
| title_unstemmed |
Impact behaviour of freeze-dried and fresh pomelo ( Citrus maxima ) peel: influence of the hydration state |
| title_full |
Impact behaviour of freeze-dried and fresh pomelo ( Citrus maxima ) peel: influence of the hydration state |
| title_fullStr |
Impact behaviour of freeze-dried and fresh pomelo ( Citrus maxima ) peel: influence of the hydration state |
| title_full_unstemmed |
Impact behaviour of freeze-dried and fresh pomelo ( Citrus maxima ) peel: influence of the hydration state |
| title_short |
Impact behaviour of freeze-dried and fresh pomelo ( Citrus maxima ) peel: influence of the hydration state |
| title_sort |
impact behaviour of freeze-dried and fresh pomelo (
<i>citrus maxima</i>
) peel: influence of the hydration state |
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Multidisciplinary |
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http://dx.doi.org/10.1098/rsos.140322 |
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2015 |
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140322 |
| description |
<jats:p>
Pomelos (
<jats:italic>Citrus maxima</jats:italic>
) are known for their thick peel which—inter alia—serves as energy dissipator when fruits impact on the ground after being shed. It protects the fruit from splitting open and thus enables the contained seeds to stay germinable and to potentially be dispersed by animal vectors. The main part of the peel consists of a parenchymatous tissue that can be interpreted from a materials point of view as open pored foam whose struts are pressurized and filled with liquid. In order to investigate the influence of the water content on the energy dissipation capacity, drop weight tests were conducted with fresh and with freeze-dried peel samples. Based on the coefficient of restitution it was found that freeze-drying markedly reduces the relative energy dissipation capacity of the peel. Measuring the transmitted force during impact furthermore indicated a transition from a uniform collapse of the foam-like tissue to a progressive collapse due to water extraction. Representing the peel by a Maxwell model illustrates that freeze-drying not only drastically reduces the damping function of the dashpots but also stiffens the springs of the model.
</jats:p> |
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| description | <jats:p> Pomelos ( <jats:italic>Citrus maxima</jats:italic> ) are known for their thick peel which—inter alia—serves as energy dissipator when fruits impact on the ground after being shed. It protects the fruit from splitting open and thus enables the contained seeds to stay germinable and to potentially be dispersed by animal vectors. The main part of the peel consists of a parenchymatous tissue that can be interpreted from a materials point of view as open pored foam whose struts are pressurized and filled with liquid. In order to investigate the influence of the water content on the energy dissipation capacity, drop weight tests were conducted with fresh and with freeze-dried peel samples. Based on the coefficient of restitution it was found that freeze-drying markedly reduces the relative energy dissipation capacity of the peel. Measuring the transmitted force during impact furthermore indicated a transition from a uniform collapse of the foam-like tissue to a progressive collapse due to water extraction. Representing the peel by a Maxwell model illustrates that freeze-drying not only drastically reduces the damping function of the dashpots but also stiffens the springs of the model. </jats:p> |
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| spelling | Thielen, Marc Speck, Thomas Seidel, Robin 2054-5703 The Royal Society Multidisciplinary http://dx.doi.org/10.1098/rsos.140322 <jats:p> Pomelos ( <jats:italic>Citrus maxima</jats:italic> ) are known for their thick peel which—inter alia—serves as energy dissipator when fruits impact on the ground after being shed. It protects the fruit from splitting open and thus enables the contained seeds to stay germinable and to potentially be dispersed by animal vectors. The main part of the peel consists of a parenchymatous tissue that can be interpreted from a materials point of view as open pored foam whose struts are pressurized and filled with liquid. In order to investigate the influence of the water content on the energy dissipation capacity, drop weight tests were conducted with fresh and with freeze-dried peel samples. Based on the coefficient of restitution it was found that freeze-drying markedly reduces the relative energy dissipation capacity of the peel. Measuring the transmitted force during impact furthermore indicated a transition from a uniform collapse of the foam-like tissue to a progressive collapse due to water extraction. Representing the peel by a Maxwell model illustrates that freeze-drying not only drastically reduces the damping function of the dashpots but also stiffens the springs of the model. </jats:p> Impact behaviour of freeze-dried and fresh pomelo ( <i>Citrus maxima</i> ) peel: influence of the hydration state Royal Society Open Science |
| spellingShingle | Thielen, Marc, Speck, Thomas, Seidel, Robin, Royal Society Open Science, Impact behaviour of freeze-dried and fresh pomelo ( Citrus maxima ) peel: influence of the hydration state, Multidisciplinary |
| title | Impact behaviour of freeze-dried and fresh pomelo ( Citrus maxima ) peel: influence of the hydration state |
| title_full | Impact behaviour of freeze-dried and fresh pomelo ( Citrus maxima ) peel: influence of the hydration state |
| title_fullStr | Impact behaviour of freeze-dried and fresh pomelo ( Citrus maxima ) peel: influence of the hydration state |
| title_full_unstemmed | Impact behaviour of freeze-dried and fresh pomelo ( Citrus maxima ) peel: influence of the hydration state |
| title_short | Impact behaviour of freeze-dried and fresh pomelo ( Citrus maxima ) peel: influence of the hydration state |
| title_sort | impact behaviour of freeze-dried and fresh pomelo ( <i>citrus maxima</i> ) peel: influence of the hydration state |
| title_unstemmed | Impact behaviour of freeze-dried and fresh pomelo ( Citrus maxima ) peel: influence of the hydration state |
| topic | Multidisciplinary |
| url | http://dx.doi.org/10.1098/rsos.140322 |