Determination of Physical and Mechanical Properties of Potatoes and the Importance in Food Chemistry

The physical, mechanical and morphological data of foods are essential in the separation and aeration processes, whether in the case of transportation or storage, in order to preserve the freshness of these products, and in this context we try to predict and implement some experiments that will be validated through equations, where it is desirable to determine the relationships among the characteristics. Key physical and mechanical parameters, for example, fruits are often classified by size, but it may be more economical to develop a method that classifies them by weight when designing a machine, the relationship between weight and intermediate dimensions is essential. These physical and technical properties of the potato had to be evaluated to know the effect of surface conditioning, the limits of loading without damage, as well as to allow the volume of breathing during all stages of the life cycle especially in the case of harvesting, transportation and storage, which is also important for the design of harvesting and harvesting equipment. Psychiatric treatment. The shape of potato tubers is as complex as any agricultural product, therefore, in order to determine the mechanical and physical properties, it has become more and more necessary to find all the necessary data and prove the basic viscoelastic behavior of this material, especially since then. The product is consumed by all worlds.