Surface Area and Volume Modeling of the Williams Pear (Pyrus Communis)

Ljiljana Babic Department of Agricultural Engineering, Faculty of Agriculture, University of Novi Sad, Novi Sad, Serbia

Snezana Matic-Kekic Department of Agricultural Engineering, Faculty of Agriculture, University of Novi Sad, Novi Sad, SerbiaCorrespondence[email protected]

Nebojsa Dedovic Department of Agricultural Engineering, Faculty of Agriculture, University of Novi Sad, Novi Sad, Serbia

Mirko Babic Department of Agricultural Engineering, Faculty of Agriculture, University of Novi Sad, Novi Sad, Serbia

Ivan Pavkov Department of Agricultural Engineering, Faculty of Agriculture, University of Novi Sad, Novi Sad, Serbia

Abstract

Two methods for estimation of the surface area and volume of a Williams pear quarter provides the focus of this study. The heat energy needed for the drying process depends, in part, on the surface area. The first method involved multiplying the number of pears by the average surface area or volume. The second method involved calculating the surface area and volume of each pear quarter based on the pear length only, as described in the proposed algorithm. It was based on significant correlation between pear length and points on the upper bounder of the pear as well as on integral calculus.

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ACKNOWLEDGMENT

This research was realized in the framework of the Ministry of Sciences and Environmental Protection, Republic of Serbia, Project “The Quality of Dried Fruits,” No. BTR20065. The article was financed the Ministry of Education and Science, the Republic of Serbia, Grant No. TR-31058, TR-31046, 2011–2014.

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Surface Area and Volume Modeling of the Williams Pear (Pyrus Communis)

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Surface Area and Volume Modeling of the Williams Pear (Pyrus Communis)

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