RHEOLOGICAL CONSTANTS OF THE FOUR ELEMENTS BURGERS MODEL FOR POTATO TUBERS AFFECTED BY VARIOUS FIXED LOADS UNDER DIFFERENT STORAGE CONDITIONS
Abd El-Maksoud, M., Gamea, G., Abd El-Gawad, A. (2009). RHEOLOGICAL CONSTANTS OF THE FOUR ELEMENTS BURGERS MODEL FOR POTATO TUBERS AFFECTED BY VARIOUS FIXED LOADS UNDER DIFFERENT STORAGE CONDITIONS. EKB Journal Management System, 26(1), 359-384. doi: 10.21608/mjae.2020.110153
M. A. Abd El-Maksoud; G. R. Gamea; A. M. Abd El-Gawad. "RHEOLOGICAL CONSTANTS OF THE FOUR ELEMENTS BURGERS MODEL FOR POTATO TUBERS AFFECTED BY VARIOUS FIXED LOADS UNDER DIFFERENT STORAGE CONDITIONS". EKB Journal Management System, 26, 1, 2009, 359-384. doi: 10.21608/mjae.2020.110153
Abd El-Maksoud, M., Gamea, G., Abd El-Gawad, A. (2009). 'RHEOLOGICAL CONSTANTS OF THE FOUR ELEMENTS BURGERS MODEL FOR POTATO TUBERS AFFECTED BY VARIOUS FIXED LOADS UNDER DIFFERENT STORAGE CONDITIONS', EKB Journal Management System, 26(1), pp. 359-384. doi: 10.21608/mjae.2020.110153
Abd El-Maksoud, M., Gamea, G., Abd El-Gawad, A. RHEOLOGICAL CONSTANTS OF THE FOUR ELEMENTS BURGERS MODEL FOR POTATO TUBERS AFFECTED BY VARIOUS FIXED LOADS UNDER DIFFERENT STORAGE CONDITIONS. EKB Journal Management System, 2009; 26(1): 359-384. doi: 10.21608/mjae.2020.110153

RHEOLOGICAL CONSTANTS OF THE FOUR ELEMENTS BURGERS MODEL FOR POTATO TUBERS AFFECTED BY VARIOUS FIXED LOADS UNDER DIFFERENT STORAGE CONDITIONS

Misr Journal of Agricultural Engineering
Article 19, Volume 26, Issue 1, January 2009, Page 359-384  XML PDF (545.65 K)
Document Type: Original Article
DOI: 10.21608/mjae.2020.110153
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Authors
M. A. Abd El-Maksoud1; G. R. Gamea1; A. M. Abd El-Gawad2
1Assoc. Prof. of Ag. Eng. Dep. Fac. Of Ag. Menoufiya U., Egypt.
2Eng. of Ag. Eng. Res. Center, Egypt.
Abstract
The rheological constants of the four element Burgers model when potatoes (Diamont and Santana) were subjected to various fixed loads (stresses) on the main dimensions of the tubers were investigated .The rheological constants were K1(instantaneous elasticity ,N/mm)-K2(retarded elasticity ,N/mm)-C1(free viscous element ,N. min/mm and C2(retarded viscous element ,N. min/mm).The investigation was conducted for fresh and cured tubers as well as tubers under two different storage systems  (trditional Nawalla at 16+3oC ; 84% RH and Cold store at 4oC ; 90% RH ).
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