Journal of Biosystems Engineering

Korean Society for Agricultural Machinery (한국농업기계학회)
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Estimation of the Allowable Bio-shock Fragility Index of Fruits for Optimum Packaging Design

적정 포장설계를 위한 과실의 바이오 허용 충격지수 추정

  • Kim, Ghi-Seok (Division of Bioresources Engineering, Chungnam National University) ;
  • Jung, Hyun-Mo (Dept. of Packaging Management, Kyongbuk College of Science) ;
  • Kim, Ki-Bok (Division of Metrology for Quality Life, Korea Research Institute of Standards and Science) ;
  • Kim, Man-Soo (Division of Bioresources Engineering, Chungnam National University)
  • Published : 2007.12.25
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Abstract

Physical damage to fruits and vegetables caused by shock degrades the value of product in the fresh market. In order to design a product/packaging system to protect the product, the G-factor to the product that causes shock damage needs to be determined. The shock fragility of organisms such as fruits with a concept correspondent to the G-factor of industrial products was calculated and we defined the allowable bio-shock fragility index as the value divided peak acceleration that was generated in safe drop height by standard acceleration of gravity. We did modeling for safe drop hight that would prevent fruits from damage by drop tests and tried to estimate the allowable bio-shock fragility index of pears and apples for optimum packaging design. The bio-shock fragility index of pears was in the range of $0.74{\sim}2.29\;G$, while apples had a slightly higher value than that of pears, of $0.51{\sim}2.98\;G$. This result shows accordance with the general fact that apples have a firmer structure and get less damage from the same impact. Based on this result, it is possible to create an optimum packaging design by providing a damage standard by impact.

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References

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