DETERMINATION OF POISSON'S RATIO AND YOUNG'S MODULUS OF RED BEAN GRAINS

作者：Kiani Mostafa Deh Kiani; Maghsoudi Hossein^*; Minaei Saeid

来源：Journal of Food Process Engineering, 2011, 34(5): 1573-1583.

DOI：10.1111/j.1745-4530.2009.00391.x

In this study, the Poisson's ratio and Young's modulus of red bean grains were determined as a function of moisture content (5, 7.5, 10, 12.5 and 15% w.b.) and loading rate (3, 6, 9, 12 and 15 mm/min) for Goli and Akhtar varieties. Quasi-static compression loading was carried out, and both unit lateral extension and unit normal compression values were determined. Average Poisson's ratio values from 0.322 to 0.267 and from 0.406 to 0.340 were obtained for moisture levels ranging from 5 to 15%, for Goli and Akhtar varieties, respectively. Poisson's ratio increased from 0.257 to 0.332 and from 0.346 to 0.405 at loading rates of 3 to 15 mm/min, for Goli and Akhtar varieties, respectively. Young's modulus of elasticity decreased as moisture content increased and increased with increasing loading rate for both varieties. These finding will be useful in predicting the load deformation behavior of red bean grains.

• 出版日期2011-10