Optimizing Harvesting Efficiency: Development and Assessment of a Pneumatic Air Jet Excitation Nozzle for Delicate Biostructures in Food Processing

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F68081723%3A_____%2F24%3A00586606" target="_blank" >RIV/68081723:_____/24:00586606 - isvavai.cz</a>

Alternative codes found

RIV/60460709:41340/24:100871

Result on the web

<a href="https://www.mdpi.com/2304-8158/13/10/1458" target="_blank" >https://www.mdpi.com/2304-8158/13/10/1458</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods13101458" target="_blank" >10.3390/foods13101458</a>

Result language

angličtina

Original language name

Optimizing Harvesting Efficiency: Development and Assessment of a Pneumatic Air Jet Excitation Nozzle for Delicate Biostructures in Food Processing

Original language description

This study presents a new pneumatic air jet excitation nozzle, specifically designed for food processing applications. The device, which uses compressed air equipment and a precision solenoid valve, controls air discharge through a parametric air jet nozzle. Tests showed that the device could achieve shooting frequencies in the 40-45 Hz range, with operational pressures between 5 and 7 bar. A sensor system was used to measure the force generated by the device at different frequencies and pressures. Using the Design of Experiments (DOE) methodology, we identified optimal cavity designs for 5 and 6 bar pressures. These designs outperformed others in generating uniform force and maintaining consistent vibration voltage behavior. This highlights the efficacy of our approach in enhancing device performance under different conditions. The device's practical application in food processing was demonstrated, particularly in delicate tasks such as the selective harvesting of sensitive crops like coffee fruits. The precise vibrations generated by the device could potentially enhance harvesting efficiency while significantly reducing mechanical damage to plants. The results position the device as a compelling proof of concept, offering an alternative method for exciting biostructures in food processing. This device opens up new possibilities in agricultural and biological fields, providing a non-intrusive and practical approach to manipulating and interacting with delicate, contactless structures, with a specific focus on improving food processing efficiency and quality.

Czech name

—

Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2024

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Foods

ISSN

2304-8158

e-ISSN

2304-8158

Volume of the periodical

13

Issue of the periodical within the volume

10

Country of publishing house

CH - SWITZERLAND

Number of pages

16

Pages from-to

1458

UT code for WoS article

001232798600001

EID of the result in the Scopus database

2-s2.0-85194039294