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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60460709:41340/24:100871

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2024

Kód důvěrnosti údajů

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

Název periodika

Foods

ISSN

2304-8158

e-ISSN

2304-8158

Svazek periodika

13

Číslo periodika v rámci svazku

10

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

16

Strana od-do

1458

Kód UT WoS článku

001232798600001

EID výsledku v databázi Scopus

2-s2.0-85194039294