期刊
FOODS
卷 12, 期 6, 页码 -出版社
MDPI
DOI: 10.3390/foods12061189
关键词
eggshell strength; Hertz contact theory; non-destructive measurement; Young's Modulus; eggshell impact; quasi-static compression
This study presents a new method based on Hertz contact theory for non-destructively determining eggshell strength. The goal was to evaluate the material and structural strength of eggshells by measuring the collision of an eggshell with a small steel ball using a laser vibrometer. The study found a correlation of 0.85 between the traditional static stiffness and the stiffness obtained from the Hertz contact theory.
In the egg industry, fast and highly reliable quality measurements are crucial. This study presents a novel method based on Hertz contact theory that allows for non-destructive determination of eggshell strength. The goal of the study was to evaluate the material strength (Young's Modulus) and structural strength (stiffness) of eggshells. To this end, an experimental setup was constructed to measure the collision of an eggshell with a small steel ball, which was recorded using a laser vibrometer. The study analyzed a sample of 120 eggs and found a correlation of 0.85 between the traditional static stiffness measured during quasi-static compression tests and the stiffness obtained from the Hertz contact theory. The results show that Hertz contact theory is valid for small steel spheres impacting eggshells, while a sensitivity analysis indicated that the most important factor in determining the strength of the eggshell is the contact duration between the egg and the impactor. These results open up the possibility of grading eggs based on their shell strength in a non-destructive manner.
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