Viscoelastic-plastic behavior of single tomato mesocarp cells in high speed compression-holding tests

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@article{5414de3587b144939adac3c3a6fb2a3a,
title = "Viscoelastic-plastic behavior of single tomato mesocarp cells in high speed compression-holding tests",
abstract = "The micromechanics of isolated tomato fruit cells were investigated by microcompression-holding. Covering the cells with deionized water after isolation caused no significant volume changes, suggesting that cells suspended in water for compression testing were representative of those in the original tissue. The viscoelastic-plastic behavior of such cells was characterized by compression at 4900 ± 200 μm s− 1, then holding. Although the cells were generally not spherical initially and some cell deformation appeared to be local, the force-time data were fitted by the Hertz–Maxwell model for relaxation of viscoelastic spheres. The force at 15% deformation, instantaneous and equilibrium elastic moduli, yield strength, and first and second relaxation times were 2.5 ± 0.6 mN, 0.6 ± 0.3 MPa, 0.22 ± 0.08 MPa, 0.03 ± 0.01 MPa, 0.48 ± 0.05 s, and 0.033 ± 0.004 s, respectively. These parameters showed little sensitivity to several reasonable definitions of cell size nor to changes in the (assumed) Poisson's ratio.",
keywords = "Tomato fruit, Single cells, High speed compression, Viscoelastic-plastic, Hertz–Maxwell model",
author = "Zhiguo Li and Zhibing Zhang and Colin Thomas",
year = "2016",
month = apr,
doi = "10.1016/j.ifset.2016.01.011",
language = "English",
volume = "34",
pages = "44--50",
journal = "Innovative Food Science and Emerging Technologies",
issn = "1466-8564",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Viscoelastic-plastic behavior of single tomato mesocarp cells in high speed compression-holding tests

AU - Li, Zhiguo

AU - Zhang, Zhibing

AU - Thomas, Colin

PY - 2016/4

Y1 - 2016/4

N2 - The micromechanics of isolated tomato fruit cells were investigated by microcompression-holding. Covering the cells with deionized water after isolation caused no significant volume changes, suggesting that cells suspended in water for compression testing were representative of those in the original tissue. The viscoelastic-plastic behavior of such cells was characterized by compression at 4900 ± 200 μm s− 1, then holding. Although the cells were generally not spherical initially and some cell deformation appeared to be local, the force-time data were fitted by the Hertz–Maxwell model for relaxation of viscoelastic spheres. The force at 15% deformation, instantaneous and equilibrium elastic moduli, yield strength, and first and second relaxation times were 2.5 ± 0.6 mN, 0.6 ± 0.3 MPa, 0.22 ± 0.08 MPa, 0.03 ± 0.01 MPa, 0.48 ± 0.05 s, and 0.033 ± 0.004 s, respectively. These parameters showed little sensitivity to several reasonable definitions of cell size nor to changes in the (assumed) Poisson's ratio.

AB - The micromechanics of isolated tomato fruit cells were investigated by microcompression-holding. Covering the cells with deionized water after isolation caused no significant volume changes, suggesting that cells suspended in water for compression testing were representative of those in the original tissue. The viscoelastic-plastic behavior of such cells was characterized by compression at 4900 ± 200 μm s− 1, then holding. Although the cells were generally not spherical initially and some cell deformation appeared to be local, the force-time data were fitted by the Hertz–Maxwell model for relaxation of viscoelastic spheres. The force at 15% deformation, instantaneous and equilibrium elastic moduli, yield strength, and first and second relaxation times were 2.5 ± 0.6 mN, 0.6 ± 0.3 MPa, 0.22 ± 0.08 MPa, 0.03 ± 0.01 MPa, 0.48 ± 0.05 s, and 0.033 ± 0.004 s, respectively. These parameters showed little sensitivity to several reasonable definitions of cell size nor to changes in the (assumed) Poisson's ratio.

KW - Tomato fruit

KW - Single cells

KW - High speed compression

KW - Viscoelastic-plastic

KW - Hertz–Maxwell model

U2 - 10.1016/j.ifset.2016.01.011

DO - 10.1016/j.ifset.2016.01.011

M3 - Article

VL - 34

SP - 44

EP - 50

JO - Innovative Food Science and Emerging Technologies

JF - Innovative Food Science and Emerging Technologies

SN - 1466-8564

ER -