# Optimizing Harvesting Efficiency: Development and Assessment of a Pneumatic Air Jet Excitation Nozzle for Delicate Biostructures in Food Processing

## TL;DR

This paper introduces a new pneumatic nozzle for food processing that improves harvesting efficiency while reducing damage to delicate crops.

## Contribution

A novel pneumatic air jet excitation nozzle is developed and optimized for use in food processing with minimal mechanical damage.

## Key findings

- The device achieved shooting frequencies of 40–45 Hz with operational pressures between 5 and 7 bar.
- Optimal cavity designs at 5 and 6 bar pressures generated uniform force and consistent vibration behavior.
- The nozzle demonstrated practical application in selective harvesting of sensitive crops like coffee fruits.

## Abstract

This study presents a new pneumatic air jet excitation nozzle, specifically designed for food processing applications. The device, which uses compressed air equipment and a precision solenoid valve, controls air discharge through a parametric air jet nozzle. Tests showed that the device could achieve shooting frequencies in the 40–45 Hz range, with operational pressures between 5 and 7 bar. A sensor system was used to measure the force generated by the device at different frequencies and pressures. Using the Design of Experiments (DOE) methodology, we identified optimal cavity designs for 5 and 6 bar pressures. These designs outperformed others in generating uniform force and maintaining consistent vibration voltage behavior. This highlights the efficacy of our approach in enhancing device performance under different conditions. The device’s practical application in food processing was demonstrated, particularly in delicate tasks such as the selective harvesting of sensitive crops like coffee fruits. The precise vibrations generated by the device could potentially enhance harvesting efficiency while significantly reducing mechanical damage to plants. The results position the device as a compelling proof of concept, offering an alternative method for exciting biostructures in food processing. This device opens up new possibilities in agricultural and biological fields, providing a non-intrusive and practical approach to manipulating and interacting with delicate, contactless structures, with a specific focus on improving food processing efficiency and quality.