The effect of ohmic heating process on some mechanical properties of green beans

The moisture content of the beans and the pods of the green beans were determined and the samples were then subjected to ohmic pretreatment at the specified levels. For this purpose, force-deformation device was used. Static loading was performed to determine the mechanical properties of the pre-treated specimens. Experiments were carried out in a completely randomized design with factorial experiment. The effect of ohmic heating parameters at three time levels of 3,6 and 9 minutes and three voltage levels of 30,50,70 V and for vertical loading at one surface was investigated. The results showed that both factors (ohmic heating time and voltage value) had a significant effect on fracture force and other mechanical properties, so that with increasing ohmic heat duration the amount of fracture force and other mechanical properties decreased. The result of the loading was that in the fracture force section of the grain the maximum value of 3 minutes was 30 V with a value of 19.193 N and the lowest value was 9 minutes with a voltage of 70 grain equal to 5.58 and in the discussion of grain failure energy the highest and The lowest values ​​were 21.622 N and 5.77 N respectively, which were 30 V and 3 min for maximum and 70 V and 6 min for minimum. In the discussion of the fracture force of green bean pod with grain the highest value was 30 V and 3 min time equal to 578.13 N and 72.35 N 35 min which was 70 V and 3 min time and also the highest and lowest energy The fracture-like fracture force of this sample at the same time and voltage were 656.49 and 187.38, respectively.