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Hertz Theory Application in Modeling and Analysis of Mechanical Rupture Force of Cocoa Pod

Received: 11 August 2016     Accepted: 27 August 2016     Published: 21 September 2016
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Abstract

Cocoa seeds damage is a major problem facing cocoa farmers during breaking process. Hertz's theory on the contact forces was used for prediction of the rupture force just required to break a cocoa pod under compressive load along its lateral axis. Different varieties of cocoa pods were first subjected to compressive forces. Then they were placed on a test bench and subjected to the impact forces of steel mass dropped at different heights. The objective of this study is to improve the productivity of cacao pods breaker predicting the necessary rupture force. The model of the rupture force obtained from Hertz's theory performed good results compared with experimental values measured in the process of breaking the pods. The average ruptures forces of the cacao pods varieties "Criollo", "Forastero" and "Trinitario" have been determined. Rigidity (stiffness) of the pod was obtained from the force-deformation curve. There is a strongest correlation between the pod rigidity and the rupture force.

Published in International Journal of Mechanical Engineering and Applications (Volume 4, Issue 5)
DOI 10.11648/j.ijmea.20160405.13
Page(s) 182-188
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2016. Published by Science Publishing Group

Keywords

Modeling, Rupture Force, Hertz Theory, Cocoa Pods, Stiffness Modulus, Force-Deformation Curve

References
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[18] M. O. Faborode, R. R. Dirinfo, “A mathematical model of cocoa pod deformation based on Hertz theory,” International Agrophysics 8, pp. 403–409, 1994.
[19] M. Grotte, F. Duprat, D. Loonis, “Mechanical Properties of the Skin and the Flesh of Apples,” International Journal of Food Properties, 4 (1), pp. 149–161, 2001
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Cite This Article
  • APA Style

    Josué Dzudié Fonsso, Wolfgang Nzié, Guy Edgar Ntamack, Bienvenu Kenmeugné. (2016). Hertz Theory Application in Modeling and Analysis of Mechanical Rupture Force of Cocoa Pod. International Journal of Mechanical Engineering and Applications, 4(5), 182-188. https://doi.org/10.11648/j.ijmea.20160405.13

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    ACS Style

    Josué Dzudié Fonsso; Wolfgang Nzié; Guy Edgar Ntamack; Bienvenu Kenmeugné. Hertz Theory Application in Modeling and Analysis of Mechanical Rupture Force of Cocoa Pod. Int. J. Mech. Eng. Appl. 2016, 4(5), 182-188. doi: 10.11648/j.ijmea.20160405.13

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    AMA Style

    Josué Dzudié Fonsso, Wolfgang Nzié, Guy Edgar Ntamack, Bienvenu Kenmeugné. Hertz Theory Application in Modeling and Analysis of Mechanical Rupture Force of Cocoa Pod. Int J Mech Eng Appl. 2016;4(5):182-188. doi: 10.11648/j.ijmea.20160405.13

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  • @article{10.11648/j.ijmea.20160405.13,
      author = {Josué Dzudié Fonsso and Wolfgang Nzié and Guy Edgar Ntamack and Bienvenu Kenmeugné},
      title = {Hertz Theory Application in Modeling and Analysis of Mechanical Rupture Force of Cocoa Pod},
      journal = {International Journal of Mechanical Engineering and Applications},
      volume = {4},
      number = {5},
      pages = {182-188},
      doi = {10.11648/j.ijmea.20160405.13},
      url = {https://doi.org/10.11648/j.ijmea.20160405.13},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmea.20160405.13},
      abstract = {Cocoa seeds damage is a major problem facing cocoa farmers during breaking process. Hertz's theory on the contact forces was used for prediction of the rupture force just required to break a cocoa pod under compressive load along its lateral axis. Different varieties of cocoa pods were first subjected to compressive forces. Then they were placed on a test bench and subjected to the impact forces of steel mass dropped at different heights. The objective of this study is to improve the productivity of cacao pods breaker predicting the necessary rupture force. The model of the rupture force obtained from Hertz's theory performed good results compared with experimental values measured in the process of breaking the pods. The average ruptures forces of the cacao pods varieties "Criollo", "Forastero" and "Trinitario" have been determined. Rigidity (stiffness) of the pod was obtained from the force-deformation curve. There is a strongest correlation between the pod rigidity and the rupture force.},
     year = {2016}
    }
    

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  • TY  - JOUR
    T1  - Hertz Theory Application in Modeling and Analysis of Mechanical Rupture Force of Cocoa Pod
    AU  - Josué Dzudié Fonsso
    AU  - Wolfgang Nzié
    AU  - Guy Edgar Ntamack
    AU  - Bienvenu Kenmeugné
    Y1  - 2016/09/21
    PY  - 2016
    N1  - https://doi.org/10.11648/j.ijmea.20160405.13
    DO  - 10.11648/j.ijmea.20160405.13
    T2  - International Journal of Mechanical Engineering and Applications
    JF  - International Journal of Mechanical Engineering and Applications
    JO  - International Journal of Mechanical Engineering and Applications
    SP  - 182
    EP  - 188
    PB  - Science Publishing Group
    SN  - 2330-0248
    UR  - https://doi.org/10.11648/j.ijmea.20160405.13
    AB  - Cocoa seeds damage is a major problem facing cocoa farmers during breaking process. Hertz's theory on the contact forces was used for prediction of the rupture force just required to break a cocoa pod under compressive load along its lateral axis. Different varieties of cocoa pods were first subjected to compressive forces. Then they were placed on a test bench and subjected to the impact forces of steel mass dropped at different heights. The objective of this study is to improve the productivity of cacao pods breaker predicting the necessary rupture force. The model of the rupture force obtained from Hertz's theory performed good results compared with experimental values measured in the process of breaking the pods. The average ruptures forces of the cacao pods varieties "Criollo", "Forastero" and "Trinitario" have been determined. Rigidity (stiffness) of the pod was obtained from the force-deformation curve. There is a strongest correlation between the pod rigidity and the rupture force.
    VL  - 4
    IS  - 5
    ER  - 

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Author Information
  • Department of Mechanical Engineering, National School of Agro-industrial Sciences, University of Ngaoundere, Ngaoundere, Cameroon

  • Department of Mechanical Engineering, National School of Agro-industrial Sciences, University of Ngaoundere, Ngaoundere, Cameroon

  • Department of Physics, Faculty of Sciences, University of Ngaoundere, Ngaoundere, Cameroon

  • Mechanical and Material Laboratory, HTTTC Kumba, University of Buea, Kumba, Cameroon

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