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2011, vol. 15, br. 3, str. 130-133
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Određivanje fizičkih osobina korenastog povrća pomoću testa prodiranja
Determination of physical characteristics of root vegetables with puncture test
Projekat: Sušenje voća i povrća iz integralne i organske proizvodnje kombinovanom tehnologijom (MPNTR - 31058)
Sažetak
Zadatak istraživanja bio je ispitivanje fizičkih osobina korenastog povrća: mrkve, peršuna, paštrnaka i celera. Navedeno korenasto povrće je namenjeno za realizaciju na tržištu u svežem stanju, te je iz tog razloga posebno značajno poznavanje njegovog oblika, strukture i teksture korena. Mrkva, peršun i paštrnak gajeni su u sistemu mini gredica, a celer je proizveden na ravnom zemljištu. Izmeren je prinos korena i lista, kao i sadržaj suve materije. Pomoću testa prodiranja (puncture test) ispitivane su fizičke osobine korena. Za merenje sile prodiranja korišćen je merni instrument TMS-PRO (Food technology), sa prečnikom probojca 6 mm. Za svaki koren, na mestu maksimalnog prečnika izveden je test prodiranja (puncture test) na tri merna mesta: bočno prodiranje u ceo koren i na poprečnom preseku na mestu ksilema i floema. Na krivi prodiranja određene su karakteristične tačke: tačka prodiranja ('yield point'), maksimalna i srednja vrednost sile prodiranja za pređeni put od 10 mm, kao i nagib sile prodiranja. Takođe je analiziran i oblik krive prodiranja u zavisnosti od pređenog puta probojca. Ispitivanjem fizičkih osobina pomoću testa prodiranja (puncture test) utvrđene su statistički značajne i jasno izražene razlike po mernim mestima za koren mrkve, paštrnaka, peršuna i celera, čime je dokazano postojanje heterogene strukture ispitivanih materijala. Kvantitativne izmerene vrednosti sile prodiranja imaju veliki tehnološki značaj pri projektovanju linija mašina za mehanizovano ubiranje kao i postrojenja za doradu.
Abstract
The aim of this research was to analyze the physical characteristics of root vegetables: carrot, parsley, parsnip and celery. These root vegetables are sold fresh on the market which is why it is important to specify its shape, structure and root texture. Carrot, parsley and parsnip were grown in ridge cultivation and celery was grown on the flat ground. The yields of root and leaf, as well as the dry matter were measured. Root physical characteristics were tested by the puncture test. The puncture force was measured by TMSPRO instrument (Food technology) having the cylindrical punch diameter of 6 mm. The puncture test was performed for every root at three measuring points located at the point of maximum diameter: sideways into the whole root and at the cross section of xylem and phloem. Critical points were determined on the puncture curve: puncture point ('yield point'), maximum and average value of the puncture force for the distance of 10 mm, as well as the slope of the puncture force. Also, the shape of the puncture curve was analyzed with respect to the depth of the cylindrical punch penetration. The puncture test showed statistically significant and clearly expressed differences in the measuring points of the carrot, parsnip, parsley and celery which confirmed the heterogeneous structure of the tested root vegetables. The measured quantitative values of the puncture force are very important in the technological sense since they can contribute to the design of the machinery used for mechanical harvesting and processing.
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