GROUP NO.

3 COURSE ABP 21
MEMBERS GONITO, LIEZEL B. INSTRUCTO ENGR. RANDY
BAJITA, RALPH JHON M. R JOCO
MORENTE, PAMELA ANGEL
MOTOL, JONNEL
LABORATORY 2

I. RATIONALE

Today, one of the main global challenges is how to ensure food security for a
world growing population whilst ensuring long-term sustainable development. Proper
management of post-harvest systems can serve as a major help in resolving various
social and economic issues. A significant decrease in post-harvest loss can alleviate
food insecurity all over the world. Simultaneously, food safety can be ensured by
protecting commodities.

The thermo-physical features of fruits and vegetables are among the crops
that require sufficient knowledge and awareness to be handled properly. It is
essential for constructing the storage, machinery, and equipment required for food
production as well as for determining how long it will take to refrigerate, freeze, heat,
or dry food. Crops' thermo-physical characteristics, which govern their chemical
composition, temperature, moisture content, and other characteristics, must be taken
into account as the design's foundation. With the use of machines and other
advances, it is feasible to produce food more quickly while reducing losses, and food
waste, and ensuring food safety and quality by estimating shelf life, moisture
content, and other deteriorating characteristics utilizing these features.

In addition, thermo-physical data of different commodities is vital to the

optimization of postharvest handling processes. Where having knowledge regarding
this plays an important role in postharvest management that it has the capability to
meet food requirements of a growing population by eliminating losses, making more
nutritive food items from raw commodities like fruits and vegetables, and by proper
processing and fortification.

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 II. OBJECTIVES

1. Understand and evaluate the physical properties of the fresh produced as a

basis for design of:
a. Machinery;
b. Facilities and handling systems;
c. Development of quarantine treatments; and
d. Quality evaluation.

2. Identify the commodity’s:

a. Physical characteristics;
b. Optical properties;
c. Mechanical properties;
d. Thermal properties;
e. Acoustics properties; and
f. Electrical properties.

III. MATERIALS

A. Laboratory Materials:

1. Weighing scale
2. Ruler
3. Caliper
4. Pencil
5. Graphing paper
6. Graduated cylinder

B. Software:

1. Image J Software (for PC)

C. Commodities:

1. Radish 4 pcs.
2. Carrot 4 pcs.
3. Taro leaf 4 pcs.

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IV. METHODS

Selecting Commodities

In the laboratory activity, the three selected commodities were radish, carrot,
and taro leaf. The four (4) pieces of each commodity are labeled C1T1, C1T2, C1T3,
and C1T4 for samples of radish, C2T1, C2T2, C2T3, and C2T4 for samples of carrot,
and C3T1, C3T2, C3T3, and C3T4 for samples of taro leaf.

Size and Shape

By the use of a ruler and caliper, the sizes and shapes of the commodities
were determined, and the results were then contrasted with the documented
standards in the Philippine National Standards (PNS) for radish, carrot, and taro leaf.

Sphericity

How spherically a thing is measured by its sphericity. The longest dimension

of the largest projected area, the smallest diameter of the largest projected area, and
the shortest dimension of the largest projected area were used to measure the
commodity.

Volume of water displaced

The volume, unit density, and specific gravity of the commodities were
determined using the water displacement method. With this technique, the samples
are immersed in an undetermined amount of water. The displaced water was
transferred into a graduated cylinder and measured to determine the sample's
volume.

Surface Area

The surface area of C2T1 was calculated using the desktop program ImageJ.
The software can be used to move, annotate, edit, calibrate, measure, process, print,

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and save raster image data. It was created at the National Institutes of Health and
the Laboratory for Optical and Computational Instrumentation (imagej.nih.gov).
Using a peeler, the skin of the C2T1 was thinly peeled. On a blank piece of
paper, the peeled skin was placed and photographed with a ruler underneath serving
as the image's scale bar. The item that was photographed was uploaded to ImageJ
for processing. First, a grayscale version of the colored image was created. Then,
Analyze > Set Scale was selected after drawing a line over a 1 cm part of the ruler.
In the Set Scale window, enter 1 into the ‘Known Distance’ box and change the ‘Unit
of Length’ box to cm. It was established that the measurement was accurate by
drawing a new line. The peel's image is then thresholded manually using the
following setting: Image > Click "Apply" after adjusting the threshold to encompass
the entire peel in red.The entire peel region is covered by the manual threshold
setting. Analyze > Analyze Particles analyzes the particle. The minimum particle size
can be altered in order to discharge the outliers. The default range for "Size (cm2)" is
0 to infinity. Turn on "Show Outlines," select "Display Result," and press "Ok." It lists,
counts, and numbers 9 peels. The area in square centimeters for each peel is listed
in the data window.

Compressive Strength

The ability of a material or structural component to withstand loads that cause

that material or structure to shrink is known as compressive strength. Finger-
pressure testing was used to estimate the compressive strength of C2T1.

Impact Resistance

The term "impact resistance" refers to a material's capacity to absorb energy

and endure repeated hits without suffering damage like cracking and spalling. To
determine the impact resistance of the commodity using a drop test wherein the
block or rock is needed to have an impact on the commodity that will affect the
appearance, size, and shape.

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V. RESULT AND DISCUSSION

1. Determine the size and shape of the commodities.

Table 1. Size and shape of radish, carrot, and taro leaves.

Commodity Sample Weight (g) Length Diameter Shape

(cm) (cm)
Radish C1T1 64 18.1 2.1 Long Cylindrical
C1T2 56 16.5 2.75 Long Cylindrical
C1T3 58 18 2.45 Long Cylindrical
C1T4 72 16 2.4 Long Cylindrical

Carrot C2T1 80 11.8 3.4 Conical

C2T2 88 12.6 3.75 Conical
C2T3 86 12.2 3.7 Conical
C2T4 66 12 3.25 Conical

Taro leaf C3T1 2.29 15.5 11 Heart-shaped

14.5 Heart-shaped
C3T2 3.85 19.4
16 Heart-shaped
C3T3 4.84 20.7 18.3 Heart-shaped
C3T4 6.26 24.4

Table 1 shows the different size and shape of radish, carrot, and taro leaves.
The sizes of the commodities were identified by measuring the weight (g), length
(cm), and diameter (cm). Meanwhile, the shapes were determined through
observation.

According to PNS for Fresh Vegetables – Radish – Grading and

classification, the size of radish is determined by the length and diameter of the
radish considering its variety. Table shows that C1T1 to C1T4 was classified as
Medium (M) in terms of length given that it has a 15-20 cm, while it is classified as
Small (S) when it comes to diameter having the value of less than 4 cm.

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 In addition, according from the internet the carrots classified their sizes based
from their length and weight. Given the data in table the carrot sample were
categorized as Small (S) in size because the length are less than 13 cm.

Lastly, the table show that all taro leaf samples has a heart shaped, which
fresh taro leaves shall be graded according to the following classes and the sample
used was classified Class B – ranges from 16 cm - 23 cm diameter of leaves of
same variety Class C – not less than 10 cm but not more than 15 cm diameter of
leaves of same variety.

2. Determine the sphericity of the commodities.

Table 2. Sphericity of radish ,and carrot.

Dimensions

Commodity Sample A B C Sphericity

(cm) (cm) (cm) (unitless)
RADISH C1T1 18.1 2.1 2.05 0.43
C1T2 16.5 2.75 2.7 0.44
C1T3 18 2.45 2.4 0.447
C1T4 16 2.4 2.65 0.421
CARROT C2T1 11.8 3.4 3.3 0.236
C2T2 12.6 3.75 3.6 0.301
C2T3 12.1 3.7 3.6 0.263
C2T4 12 3.25 3.3 0.29

How spherical a thing is can be determined by its sphericity. The term

“sphericity” was coined by Wadell in1935 and refers to the relationship between a
particle’s actual surface area of an equal volume sphere. It is measured using the
formula:

𝑆𝑝 𝑒𝑟𝑖𝑐𝑖𝑡𝑦 𝑣𝑜𝑙𝑢𝑚𝑒 𝑜𝑓 𝑠𝑜𝑙𝑖𝑑

√
𝑣𝑜𝑙𝑢𝑚𝑒 𝑜𝑓 𝑐𝑖𝑟𝑐𝑢𝑚𝑠𝑐𝑟𝑖𝑏𝑒𝑑 𝑠𝑝 ℎ 𝑒𝑟𝑒

𝑆𝑝 𝑒𝑟𝑖𝑐𝑖𝑡𝑦

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 𝑔𝑒𝑜𝑚𝑒𝑡𝑟𝑖𝑐 𝑚𝑒𝑎𝑛 𝑑𝑖𝑎𝑚𝑡𝑒𝑟
𝑆𝑝ℎ𝑒𝑟𝑖𝑐𝑖𝑡𝑦
𝑚𝑎𝑗𝑜𝑟 𝑑𝑖𝑎𝑚𝑒𝑡𝑒𝑟

(𝑎𝑏𝑐)1/3
𝑆𝑝ℎ𝑒𝑟𝑖𝑐𝑖𝑡𝑦 = Equation 1.
𝑎

Where a is the longest intercept or the longest dimension of the maximum

projected area. While b is the minimum diameter of the maximum projected area or
the maximum diameter of the minimum projected area. And c is the shortest
dimension of the minimum projected area. Sphericity is very important parameter
especially for 3-dimensional objects. It is widely used in food operations during
calculation, design and analysis (Bayram 2018).

Table 2 shows the sphericities of radish and carrot. It showed that in radish,
C1T3 has a highest sphericity of 0.447, while C1T1, C1T2, and C1T4 have 0.43,
0.44, and 0.421.While, the sphericity of carrots denoted as C2T1, C2T2, C2T3, and
C2T4 was 0.43, 0.44, 0.45, and 0.42, respectively.
Sphericity is a very important parameter, especially for 3-dimensional objects.
It is widely used in food operations during calculation, design and analysis (Bayram
2018). Sphericity has a maximum value of 1 which corresponds to a particle with a
perfectly spherical shape (Blott and Pye,2007). In addition, data revealed that radish
have the closest value to 1 rather than carrot but both of these were not exactly
considered as a spherical object.

3. Measure the volume, unit density, and specific gravity using water displaced
method.

Table 3. Volume, unit density, and specific gravity of radish, and carrot.
Commodit Sample Volume
y Displaced Unit Density SpecificGravity
(ml) (g/cm )3
(unitless)

Radish C1T1 29 2.21 2.21

C1T2 11 5.09 5.09
C1T3 26 2.23 2.23
C1T4 48 1.5 1.5

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Carrot C2T1 58 1.38 1.38
C2T2 55 1.6 1.6
C2T3 53 1.62 1.62
C2T4 36 1.83 1.83

Table 3. shows the volume, unit density, and specific gravity of radish, and
carrot by the used of water displaced method. In order to get the following value the
said commodities was submerged in a container full of water and the amount of
water displaced considered the volume of the two commodities.

While the unit density was determined using the formula:

𝑚𝑎𝑠𝑠
𝑈𝑛𝑖𝑡 𝐷𝑒𝑛𝑠𝑖𝑡𝑦 = Equation 2.
𝑣𝑜𝑙𝑢𝑚𝑒

And the specific gravity is computed using the formula:

𝑆𝑝𝑒𝑐𝑖𝑓𝑖𝑐 𝐺𝑟𝑎𝑣𝑖𝑡𝑦 = 𝜌𝑠𝑢𝑏𝑠𝑡𝑎𝑛𝑐𝑒 = 𝜌𝑠𝑢𝑏𝑠𝑡𝑎𝑛𝑐𝑒

𝜌𝑟𝑒𝑓𝑒𝑟𝑒𝑛𝑐𝑒 1 𝑔⁄𝑐𝑚3

Density is directly related to the mass and volume. The value of the table above
showed that if the commodity have the higher volume it have a lower density. The
lowest density was C2T1 having 1.38 g/cm3, while the highest density was C1T2
having the value of 5.09 g/cm3.

4. Determine the surface area through ImageJ application and manual solving.

The surface area of C1T2 was calculated using the desktop program ImageJ.
The software can be used to move, annotate, edit, calibrate, measure, process, print,
and save raster image data. It was created at the National Institutes of Health and
the Laboratory for Optical and Computational Instrumentation (imagej.nih.gov).

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(Figure 1). The application displays the peels' surface area in square centimeters.

(Figure 2). Manual computation of surface area of C1T2

After that, a manual calculation of the surface area (Figure 2) was made to
verify the accuracy of the data produced by ImageJ. Table 4 compares the surface
results provided by ImageJ and the hand calculation side by side.

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Table 4. Surface area of C1T2 using ImageJ and manual computation.

Peel Manual
ImageJ
Computation
(cm2)
( cm 2)
1 15.633 15.5
2 15.269 15.5
3 13.953 14
4 13.184 13
5 12.926 12.5
6 11.92 12
7 13.386 13.5
8 7.672 7.5
9 7.988 8
Total Surface Area 112.381 111.5

The table demonstrates that ImageJ created a total surface area of 112.381 cm2,
while the manual calculation produced a surface area of 111.5 cm2. Because of
human error in plotting and measuring manual computation, it is clear that there is a
little gap between ImageJ and manual computation.

5. Determine the compressive strength of radish, carrot and taro leaf using
fingerpressure test.

Table 5. Compressive strength of radish, carrot, and taro leaf.

Commodity Sample Compressive
Strength
Radish C1T1 Hard
C1T2 Hard
C1T3 Hard
C1T4 Hard
Carrot C2T1 Hard
C2T2 Hard
C2T3 Hard
C2T4 Hard
Taro leaf C3T1 Soft
C3T2 Soft
C3T3 Soft
C3T4 Soft

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 The commodities were subjected to a finger-pressure test, which involved
applying pressure to them. The test determined the product's compressive strength
and hardness. Subjective measure of firmness with the fingers can be useful for
quick measures of gross differences in firmness, particularly of soft products
(Mitcham 2003).

Base from the data showed in table above both radish and carrot were
classified as hard. Also carrot and radish are known for their crisp, crunchy texture
when eaten raw, but these root vegetables can get soggy and limp and even wilt if
we don't store them correctly their shelf life can last up to 3 weeks, while taro leaf
categorized as soft in terms of firmness and has a short shelf life where it can only
last up to 3 days. Thus, it may be said that hard fruits and vegetables have a longer
shelf life than other softer commodities.

6. Determine the impact resistance of C1S2 using drop test.

Table 6. Impact resistance of C2T2 using drop test procedure wherein 1.6kg of rock
was dropped in the commodity.
Tria Energy Heigh Analysis
l received of t
Radish (cm)
(N.m)
1 2.35 15 Minor marks
2 3.92 25 Minor marks,
have minimum
sore spots
3 7.85 50 Major
imperfections,
have large
sore spots
4 9.77 75 Severe
blemishes,
breaks into
piece

Impact resistance for fruits and vegetables was used to prevent bruises and
prolong shelf life. The skin of the crop breathes more quickly and quickly degrades if

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there is an open region or bruises. The ripeness and size of the fruits, the impact
surfaces, the weight of the object drop, and the impact energy were evaluated using
a drop weight resistance test.

According to Table 6, a radish weighing 1.6 kg crashed into a rock at various

heights. In the initial testing, a 15 cm rock was thrown into the radish, resulting in
small flaws. The spot develops broader on the second and third attempts, 25 cm and
50 cm, respectively, leading to the vegetable cracking in the centre. The 1.6 kilogram
rock was thrown from a height of 75 cm during the fourth trial. The outcome is that
the radish breaks into pieces and the sap leaks out. The age, size, and firmness of
the crop all affect how resilient fruits and vegetables are to impact.

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 Appendices A

Computations

A. Sphericity

Carrots

Sphericity C1T1 = [(11.8cm) (3.4 cm) (3.3 cm)]1/3

11.8cm
= 0.43

Sphericity C1T2 = [(12.6 cm) (3.75 cm) (3.6 cm)]1/3

12.6 cm
= 0.44

Sphericity C1T3 = [(12.2 cm) (3.7 cm) (3.6cm)]1/3

12.2cm
= 0.45

Sphericity C1T4 = [(12 cm) (3.25 cm) (3.3 cm)]1/3

12 cm
= 0.42

Raddish

Sphericity C2S1 = [(18.1 cm) (2.1 cm) (2.05 cm)] 1/3

4.6 cm
= 0.24

Sphericity C2S2 = [(16.5 cm) (2.75cm) (2.7 cm)] 1/3

16.5 cm
= 0.30

Sphericity C2S3 = [(18 cm) (2.45 cm) (2.4 cm)] 1/3

18 cm
= 0.26

Sphericity C2S4 = [(16 cm) (2.4cm) (2.7cm)] 1/3

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 16 cm
= 0.29

B. Surface Area

Using graph method, manually count whole square and Irregular square.

A=C+½ρ

where: C = center (whole square)

P = perimeter (irregular shape)

Note: 1 square = 1 cm

Given:

C = 37 cm2

P = 149 cm2

Solution :

A = 37 + ½ (149)

= 111.5 cm2

Peel
ImageJ (cm2)

1 15.633
2 15.269
3 13.953
4 13.184
5 12.926
6 11.92
7 13.386
8 7.672
9 7.988
Total Surface Area 112.381

Appendices B

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 Documentations

Size and Weight Classifications

1. Carrots

2. Raddish

3. Taro Leaf

Volume Displacement

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Finger-Pressure Test
1. Radish

2. Carrots

E. Impact Test

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