Design and test of the rub peeling machine for potato

Authors

YANG Jiapeng, Department of Electrical and Information Engineering, Xinjiang Institute of Engineering, Urumqi, Xinjiang 830022, China
WANG Qinghui, Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang 830091, China
YAN Shengkun, Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang 830091, China
YANG Zhongqiang, Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang 830091, China

Abstract

To improve the dehulling rate and reduce the damage rate, a peeling machine for potato was designed according to the principle of rubbing. The machine consisted of waterworks, discharge control device, locking device, peeling roller, spiral brush roller and so on. It adopted rubbing of peeling roller and spiral brush roller for potato peeling. The main factors influenced peeling were studied, including rotating speed, time and feeding rate, and a peel test was carried out. The results showed the mass loss rate increased significantly with the increase of rotating speed and time. However, with the increase of feeding rate, the mass loss rate decreased. The suitable working parameters of the peeling machine were as follows: The rotating speed and time should be about 205 r/min and 3.5 min respectively, with feeding speed at about 105 kg/h. The mass loss rate could reach only 11.1%. Meanwhile, the lifting scheme of the full automatic mechanical peeling machine was controlled by the main motor, water pump, inlet baffle, discharging mouth damper using PLC and frequency converter.

Publication Date

11-28-2017

First Page

100

Last Page

103

DOI

10.13652/j.issn.1003-5788.2017.11.021

Recommended Citation

Jiapeng, YANG; Qinghui, WANG; Shengkun, YAN; and Zhongqiang, YANG (2017) "Design and test of the rub peeling machine for potato," Food and Machinery: Vol. 33: Iss. 11, Article 21.
DOI: 10.13652/j.issn.1003-5788.2017.11.021
Available at: https://www.ifoodmm.cn/journal/vol33/iss11/21

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