Nuri N. Mohsenin

Physical Properties of Plant and Animal Materials: v. 1: Physical Characteristics and Mechanical Properties (eBook, PDF)

• Format: PDF

Produktbeschreibung

This collection of essays by both Western and East European experts examines the efforts to develop strategies for dealing with the environmental crisis both by governments and at the grassroots level of newly emerging green movements.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 758
• Erscheinungstermin: 28. Oktober 2020
• Englisch
• ISBN-13: 9781000122633
• Artikelnr.: 60394350

Autorenporträt

Nuri N. Mohsenin

Inhaltsangabe

Preface
CHAPTER 1 IMPORTANCE
1.1 Physical Characteristics
1.2 Mechanical Properties
1.3 Thermal Properties
1.4 Electrical Properties
1.5 Optical Properties
CHAPTER 2 STRUCTURE AND RETENTION OF WATER
2.1 Organization of the Plant Body
2.2 The Cell Wall
2.3 The Cell Contents .
2.4 Relationship Between Turgor Pressure and Tissue Rigidity
2.5 Dimensional Characteristics of Cells and Intercellular Spaces
2.6 Gross Structure and Chemical Composition of Selected Agricultural Products
2.7 Retention of Water in Biological Materials
Sorption
desorption isotherm
Adsorption equations
2.8 Selected Bibliography on Structure of Plant and Animal Products
CHAPTER 3 PHYSICAL CHARACTERISTICS
3.1 Shape and Size
3.2 Criteria for Describing Shape and Size
Charted standards
Roundness
Sphericity
Measurement of axial dimensions
Resemblance to geometric bodies Average projected area
3.3 Volume and Density
Platform scale
Specific gravity balance
Specific gravity gradient tube
Air comparison pycnometer
Pycnometer method
Unit bulk density of porous materials
Radiation method
3.4 Porosity
3.5 Surface Area
Leaf and stalk surface area
Fruit surface area
Egg surface area
Specific surface in a porous pack
CHAPTER 4 SOME BASIC CONCEPTS OF RHEOLOGY
4.1 Biological Systems and Mechanical Properties
4.2 ASTM Standard Definition of Terms Related to Mechanical Properties
4.3 Other Definitions Related to Mechanical Properties
4.4 Physical States of a Material
4.5 Classical Ideal Materials Ideal elastic behavior (Hookean body) Ideal plastic behavior (St. Venant body) Ideal viscous behavior (Newtonian liquid)
4.6 Time Effects (Viscoelasticity)
4.7 Rheological Models Electrical equivalence of mechanical models
4.8 Rheological Equations
Total stress and total strain
Maxwell model
Generalized Maxwell model
Kelvin model
4
element model (Burgers model)
Generalized Kelvin model
4.9 Viscoelastic Characterization of Materials
Stress
strain behavior
Creep
Stress relaxation
Dynamic tests
4.10 Non
Newtonian Fluids and Viscometry
Types of flow curves Viscometry
Mechanics of flow in capillary viscometers
Mechanics of flow in rotational viscometers
4.11 Selected Books on Rheology
4.12 List of Symbols
CHAPTER 5 RHEOLOGICAL PROPERTIES
5.1 Force
Deformation Behavior
5.2 Stress
Strain Behavior
Uniaxial compression
Uniaxial tension
Shear
Bending
5.3 Elastic
Plastic Behavior
5.4 Evaluation of Poisson's Ratio
5.5 Bulk Stress
Strain Behavior
5.6 Viscoelastic Behavior
Stress relaxation behavior
Creep behavior
Dynamic viscoelastic behavior
Viscoelastic characterization by compliance and strain energy methods
5.7 Flow of Organic Fluids
CHAPTER 6 CONTACT STRESSES BETWEEN BODIES IN COMPRESSION
6.1 Hertz Problem of Contact Stresses
6.2 Contact Problem for Viscoelastic Bodies
6.3 Boussinesq Problem of Die Loading
6.4 Applications of Hertz and Boussinesq Techniques
6.5 List of Symbols
Chapter 7 RHEOLOGY AND TEXTURE OF FOOD MATERIALS
7.1 Descriptive Terms
7.2 Classification of Methods of Texture Evaluation
7.3 Subjective or Sensory Measurements
Physiological aspects
Psychological aspects
Mechanical aspects
7.4 Objective or Instrumental Measurements
Fundamental rheological tests
Relationship between fundamental tests and sensory evaluations
7.5 Imitative and Empirical Tests .
7.6 Texture Profile Method
7.7 Need for Standardization of Nomenclature and Measuring Techniques
7.8 Texture and Structural Mechanics of Food Materials
7.9 Dynamic Tests for Evaluation of Food Texture
7.10 Dimensional Analysis of Food Texture
7.11 Mechanical Tests Applicable to Food Materials
7.12 Firmness and Hardness
Firmness
Hardness
Dynamic hardness
7.13 Effect of Age, Water Content and Temperature on Texture of Foods
Chapter 8 MECHANICAL DAMAGE
8.1 Economic Importance
Seeds and grains
Fruits and vegetables
8.2 Causes of Mechanical Damage
8.3 Biological and Chemical Reactions Following Mechanical Damage
8.4 Terms and Definitions Related to External Damage
8.5 Detection and Evaluation of Mechanical Damage
8.6 Impact Damage
Mechanics of impact
Energy
absorbing capacity of cushioning materials
Loading rate and mechanical damage
8.7 Damage Under Dead Load
8.8 Comparison of Static and Dynamic Resistance to
Mechanical Damage
8.9 Vibration Damage
8.10 Stress
Cracking
8.11 Maximum Allowable Load for Agricultural Products .
Strength of eggshell Strength of seed sand grains Strength of fruits and vegetables 8.12 List of Symbols
Chapter 9 AERO
AND HYDRODYNAMIC CHARACTERISTICS
9.1 Drag Coefficient
Friction drag Profile or pressure drag
9.2 Terminal Velocity
Spherical bodies Non
spherical bodies
Terminal velocity from drag coefficient
Reynold's number relationship
Terminal velocity from time
distance relationship
9.3 Applications to Agricultural Products
Frontal area
Particle orientation
Separation from foreign materials
Pneumatic transport and handling
Air flow through products and drag coefficient of materials
Other applications of aerodynamic properties
Hydraulic transport and handling
9.4 List of Symbols
CHAPTER FRICTION
10.1 Some Basic Concepts of Solid Friction
The laws of friction
Effect of load and properties of contacting bodies Effect of sliding velocity and contact surface temperature
Effect of water film (friction and adhesion) Effect of surface roughness (directional friction coefficient)
10.2 Solid Friction in Agricultural Materials
Measurement of static and kinetic coefficient of friction
Effect of normal pressure Effect of sliding velocity Effect of surface conditioning Effect of moisture Effect of environment
10.3 Rolling Resistance
10.4 Angle of Internal Friction and Angle of Repose
Angle of repose Angle of internal friction
10.5 Flow of Bulk Granular Materials
Gravity flow in bins and hoppers Gravity flow through orifices Gravity flow through chutes Forced flow of solids
10.6 Pressure Distribution in Storage Structures
Definitions of shallow bins and deep bins Pressure distribution in shallow bins Pressure distribution in deep bins
10.7 Pressure Distribution in Compression Chambers
10.8 Applications in Design of Handling and Processing Machines
Power losses due to friction
Screw conveyors
Oscillating conveyors
Forage harvesters
Sifting on an oscillating riddle
Grain threshing
Fertilizer spreaders
Design criteria for minimum mechanical injury
10.9 List of Symbols
APPENDIX
CITED REFERENCES
NAME INDEX
SUBJECT INDEX.