Modeling of Coffee Fruit: An Approach to Simulate the Effects of Compression
The flavor, aroma, and color of coffee can be changed due to mechanical damage, reducing its quality. To measure the mechanical behavior of the fruit, compression tests can be performed at different stages of ripeness. In this study, we analyzed the deformation, strain energy, and von Mises stress o...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-12-01
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| Series: | AgriEngineering |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2624-7402/5/4/141 |