Nuri N. Mohsenin

• 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.

Nuri N. Mohsenin

• 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.

Nuri N. Mohsenin

• 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.