Study on the determination method of potato peeling rate

Authors

LI Shangzhen, School of Mechanical and Electrical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
ZHU Lixue, School of Mechanical and Electrical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
ZHANG Shiang, School of Mechanical and Electrical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
YANG Songxia, School of Mechanical and Electrical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
YAO Huaping, School of Mechanical and Electrical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
HUANG Jianyu, School of Mechanical and Electrical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China

Abstract

Proposed a pixel ratio measurement method, and designs 3 different potato models and 3 different peeling rate orthogonal tests through the model verification method, to verify the determination method. The experimental results showed that there was no significant difference between the actual measured value and the theoretical calculated value of the potato model in the 95% confidence interval, which indicated that the proposed pixel ratio measurement method had a strong credibility in the calculation of the peeling rate of potato. This method is scientific and feasible to evaluate the peeling effect of potatoes, and can be used as an effective method for the quality identification of potato products.

Publication Date

8-28-2019

First Page

200

Last Page

203

DOI

10.13652/j.issn.1003-5788.2019.08.037

Recommended Citation

Shangzhen, LI; Lixue, ZHU; Shiang, ZHANG; Songxia, YANG; Huaping, YAO; and Jianyu, HUANG (2019) "Study on the determination method of potato peeling rate," Food and Machinery: Vol. 35: Iss. 8, Article 37.
DOI: 10.13652/j.issn.1003-5788.2019.08.037
Available at: https://www.ifoodmm.cn/journal/vol35/iss8/37

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