Food Preservation Science
Online ISSN : 2186-1277
Print ISSN : 1344-1213
ISSN-L : 1344-1213
Effects of Vibration Frequency and Inner Packaging Material on the Acceleration, Rotation, and Damage of Japanese Radishes Stacked in the Newly Developed Bulk Container under Sinusoidal Vibration
Tomoko KANETANobutaka NAKAMURAManasikan THAMMAWONGHiroaki KITAZAWAAyaka SOGAMakoto YOSHIDATakashi FUKUSHIMAKohei NAKANOTakeo SHIINA
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2013 Volume 39 Issue 5 Pages 255-261

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Abstract

 The damage (abrasion) and vibration characteristics of 5-layer stacked Japanese radishes in a triple-wall fiberboard box under sinusoidal vibration (2, 10, 15, 20, and 30Hz, 0.6G) were investigated here. The influence of packaging conditions on the vibration characteristics was also examined. A larger damage area ratio and positional changes were found at a vibration frequency of 10-20Hz. The peak frequencies of the acceleration transmissibility and the rotation angle were close to 10 and 15Hz, respectively. A positive correlation between the damage area ratio of the upper layer of Japanese radish and acceleration transmissibility (r2=0.92), as well as between the rotation angle and the fifth layer (r2=0.66), was observed. Tight wrapping, using an inner bag, lowered the acceleration transmissibility and rotation angle at the peak frequency. The peak frequency of the acceleration transmissibility and the rotation angle differed depending on the floor materials used (corrugated fiberboard, polypropylene [PP] sheet, polyethylene foam sheet). Because the rotation angle tended to increase when a2-mm thick PP sheet was used, as compared to that when other floor materials were used, use of the former material should be avoided. Overall, it is important to choose the appropriate packaging material (inner bag and floor material) depending on the purpose for use and the transport conditions. In addition, an index that combines the acceleration transmissibility and the rotation angle may be useful to estimate the damage to Japanese radish during bulk container distribution.

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© 2013 Japan Association of Food Preservation Scientists
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