Interaction properties of wine grapes: DEM analysis and experimental investigation

• Published in: Journal of food engineering Vol. 387; p. 112347
• Main Authors: Zu, Haolei, He, Ke, Liu, Wenzheng, Liu, Junyi, Song, Ziteng, Su, Yuan
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.02.2025
• Subjects: Discrete element method; Interaction properties; Progressive optimum method; Wine grape; Progressive optimum method; Interaction properties; Discrete element method; Wine grape
• ISSN: 0260-8774
• DOI: 10.1016/j.jfoodeng.2024.112347

The processing of wine grapes is both labor-intensive and time-consuming, necessitating equipment improvements to enhance productivity. Virtualizing machining processes is crucial for designing and researching equipment aimed at improving food quality and safety standards. Accurate modeling requires detailed knowledge of material and interaction properties. Therefore, the contact properties of wine grapes were obtained using the progressive optimization method. Experimental and simulated results of particle collision and rolling during processing were compared to select accurate input parameters. The experiment concluded that the coefficient of restitution (CoRg-g), coefficient of rolling friction (CoRg-g), and static friction coefficient (CoSg-g) between grape particles were 0.178, 0.400, and 0.459, respectively. Similarly, the corresponding values for interactions between grapes and stainless steel were 0.411, 0.027, and 0.643, respectively. Notably, these values have been independently verified through simulations. [Display omitted] •Material and interaction properties of the wine grape are measured experimentally.•The progressive optimum method provides valid result for DEM calibration.•Suitability of the determined properties were carefully verified.