Experiment and analysis of method on stripping off green husk from ripened walnuts by pressing

Authors

LIANG Jinsheng, Mechanical & Electrical Engineering College of Shaanxi University of Science & Technology, Xi’an, Shaanxi 710021, China
CAO Jujiang, Mechanical & Electrical Engineering College of Shaanxi University of Science & Technology, Xi’an, Shaanxi 710021, China
WU Dongze, Mechanical & Electrical Engineering College of Shaanxi University of Science & Technology, Xi’an, Shaanxi 710021, China

Abstract

Based on the analysis of disadvantages of the green-husk walnuts stripping methods and the characteristics of ripened walnuts, the pressing test was carried out, and pressure-deformation figure of ripened green husk walnut was mapped. By analysis of test data, the breakdown pressure and the corresponding compression of the ripened walnut green husk and shell were determined. Based on the significant difference on breakdown pressure between the green husk and shell, and the state of green husk rupture and separation by pressing, the method of stripping off green-husk by pressing is put forward. These results provide the basis for new equipment development.

Publication Date

6-28-2016

First Page

100

Last Page

102

DOI

10.13652/j.issn.1003-5788.2016.06.023

Recommended Citation

Jinsheng, LIANG; Jujiang, CAO; and Dongze, WU (2016) "Experiment and analysis of method on stripping off green husk from ripened walnuts by pressing," Food and Machinery: Vol. 32: Iss. 6, Article 23.
DOI: 10.13652/j.issn.1003-5788.2016.06.023
Available at: https://www.ifoodmm.cn/journal/vol32/iss6/23

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