Optimum Processing Parameters of Macadamia Nut Shell Breaking

WANG Shi-qi, HE Bang-gui, FENG Qun, ZHU Pei-yuan, MA Tao-tao

Packaging Engineering ›› 2019 ›› Issue (3) : 38-45.

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PDF(4308 KB)
Packaging Engineering ›› 2019 ›› Issue (3) : 38-45. DOI: 10.19554/j.cnki.1001-3563.2019.03.006

Optimum Processing Parameters of Macadamia Nut Shell Breaking

  • WANG Shi-qi1, HE Bang-gui1, FENG Qun1, ZHU Pei-yuan2, MA Tao-tao2
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Abstract

The work aims to obtain the better loading direction and loading rate of shell breaking of Macadamia nuts through orthogonal test and finite element analysis. Firstly, an orthogonal experiment was designed. The factors of the experiment included the diameter of Macadamia nut, loading speed and loading direction. The indexes of the experiment were shell breaking force and peel rate. Secondly, the finite element analysis of Macadamia nuts loaded from different directions was carried out by Ansys software. The test indexes were significantly affected by three test factors, and the influence of three factors was independent. The shell breaking force of Macadamia nut increased with the increase of nut diameter. The loading speed for the best shell breaking effect was between 25~45 mm/min. The loading direction of the maximum peel rate was along the seed umbilical cord. Finite element analysis showed that, there were more cracks and obvious strikes along the direction of the seed umbilical cord, and the shell breaking effect was the best. It provides a reference for optimizing the packaging process of Macadamia nuts.

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WANG Shi-qi, HE Bang-gui, FENG Qun, ZHU Pei-yuan, MA Tao-tao. Optimum Processing Parameters of Macadamia Nut Shell Breaking[J]. Packaging Engineering. 2019(3): 38-45 https://doi.org/10.19554/j.cnki.1001-3563.2019.03.006
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