Humidity and mechanical properties of onion skins
Review articleOpen access

AbstractStrength, stiffness, strain at fracture and moisture content of onion skins were measured after incubation at a range of humidities. Higher relative humidity (RH) resulted in skins which had greater moisture content, were stronger in multi-directional tests and which were less stiff. In uni-directional tests, skins incubated at higher RH had extended more at fracture than those incubated at lower humidity, but were no stronger. Skins exposed to 95% RH were about twice as resistant to breaking in multi-directional testing as those exposed to 16% RH. This effect seemed to result from a much greater ability to extend before fracture occurred. The implications for skin conditioning of stored onion bulbs are discussed.

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