Study on elastic modulus of fiber layer of dried betel nut by three points bend method determination

Authors

KANG Xiaoning, Institute of Processing & Design of Agroproducts, Hainan Academy of Agricultural Sciences, Haikou, Hainan 571100, China
LI Liang, Food Science College, Tibet Agriculture & Animal Husbandry University, Nyingchi, Tibet 860000, China
JI Jianbang, Institute of Processing & Design of Agroproducts, Hainan Academy of Agricultural Sciences, Haikou, Hainan 571100, China

Abstract

A new method for evaluating the mechanical properties of areca nut fiber layer is established. The elastic modulus of areca nut was determined by three-point bending method and the parameters were optimized. Scanning electron microscope (SEM) and sensory evaluation test were used to verify the scientific nature of the method. The results showed that the moisture content and width of the sample had a certain effect on the elastic modulus, but the measuring conditions had no significant effect on the elastic modulus, and the elastic modulus of areca nut dried fruit could be objectively and scientifically measured by the three-point bending method, As a simple and effective measurement method, the three-point bending method can directly quantify the softness of the fiber layer of areca nut.

Publication Date

10-28-2018

First Page

212

Last Page

216

DOI

10.13652/j.issn.1003-5788.2018.10.042

Recommended Citation

Xiaoning, KANG; Liang, LI; and Jianbang, JI (2018) "Study on elastic modulus of fiber layer of dried betel nut by three points bend method determination," Food and Machinery: Vol. 34: Iss. 10, Article 42.
DOI: 10.13652/j.issn.1003-5788.2018.10.042
Available at: https://www.ifoodmm.cn/journal/vol34/iss10/42

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