Mechanical performance test of cashew nut sheller

Authors

LIU Yijun, Agricultural Product Processing Research Institute of Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China
HUANG Hui, Agricultural Product Processing Research Institute of Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China
ZHANG Fang, Agricultural Product Processing Research Institute of Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China
FU Yunfei, Agricultural Product Processing Research Institute of Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China
ZHU Deming, Agricultural Product Processing Research Institute of Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China
HUANG Maofang, Agricultural Product Processing Research Institute of Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China

Abstract

Studied the effect of the speed, the material of guide, feeding methods and the properties of cashew nut on the state of cutting during the process of shell. The results showed that within the scope of test level, the rate of correct position was 65.1%, when the cashew was boiled in the 115 ℃, for 20 min, with the pushing speed 20 r/min, wiht the rigid plastic guide , and article vertical feeding.

Publication Date

10-28-2016

First Page

74

Last Page

76

DOI

10.13652/j.issn.1003-5788.2016.10.017

Recommended Citation

Yijun, LIU; Hui, HUANG; Fang, ZHANG; Yunfei, FU; Deming, ZHU; and Maofang, HUANG (2016) "Mechanical performance test of cashew nut sheller," Food and Machinery: Vol. 32: Iss. 10, Article 16.
DOI: 10.13652/j.issn.1003-5788.2016.10.017
Available at: https://www.ifoodmm.cn/journal/vol32/iss10/16

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