Influencia de la temperatura en las propiedades mecánicas de la arracacha (arracacia xanthorrhiza)

Maria Isabel Páez Valencia; Jose David Cárdenas Nieto

doi:10.22490/ECBTI.8398

Vol. 4 No. 2 (2023)

Published 2024-09-23

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Artículos

Influence of temperature on the mechanical characteristics of arracacha (Arracacia xanthorrhiza)

DOI: https://doi.org/10.22490/ECBTI.8398

Maria Isabel Páez Valencia Universidad Nacional Abierta y a Distancia

Jose David Cárdenas Nieto Universidad Nacional Abierta y a Distancia

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Abstract
References

The deformability modulus (E_d), fracture stress (σ_F) and Hencky fracture strain (g_H) of arracacha samples were evaluated in a cooking process in which three temperatures (70, 80 and 90°C) and three times (15, 60 and 105 minutes) were used. The samples were subjected to uniaxial compression tests. The results showed that increasing the temperature significantly decreased the deformability modulus and the fracture stress due to the degradation of the cellular structure of the arracacha by heat, which translates into a decrease in its rigidity and hardness. Additionally, cooking time also influenced the fracture stress although to a lesser extent than temperature. On the other hand, a relationship was presented between the cooking temperature and the fracture strain of the arracacha. As the temperature increases, an increase in fracture deformation is observed, indicating greater flexibility of the cooked arracacha samples.

keywords: fracture stress , Deformability modulus, Hencky fracture strain

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Páez Valencia, M. I., & Cárdenas Nieto, J. D. (2024). Influence of temperature on the mechanical characteristics of arracacha (Arracacia xanthorrhiza). Documentos De Trabajo ECBTI, 4(2). https://doi.org/10.22490/ECBTI.8398

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