Analysis of green walnut peeling mechanism and device design and experiment

Authors

LI Kang, School of Mechanical and Engineering, Qingdao University of Technology, Qingdao, Shandong 266520, China
LI Changhe, School of Mechanical and Engineering, Qingdao University of Technology, Qingdao, Shandong 266520, ChinaFollow
LIU Mingzheng, School of Mechanical and Engineering, Qingdao University of Technology, Qingdao, Shandong 266520, China
WANG Leyi, School of Mechanical and Engineering, Qingdao University of Technology, Qingdao, Shandong 266520, China
FAN Linzheng, School of Mechanical and Engineering, Qingdao University of Technology, Qingdao, Shandong 266520, China
YE Xiangrui, School of Mechanical and Engineering, Qingdao University of Technology, Qingdao, Shandong 266520, China
WANG Ziwen, School of Mechanical and Engineering, Qingdao University of Technology, Qingdao, Shandong 266520, China
WANG Renkun, School of Mechanical and Engineering, Qingdao University of Technology, Qingdao, Shandong 266520, China
CAO Chengmao, School of Engineering, Anhui Agricultural University, Hefei, Anhui 230036, China
WU Jiankang, Shandong Wukangxuan Modern Agriculture and Forestry Development Co., Ltd., Zoucheng, Shandong 273500, China

Corresponding Author(s)

李长河（1966—），男，青岛理工大学教授，博士生导师，博士。E-mail: sy_lichanghe@163. com

Abstract

Objective: To improve the mechanization of the initial processing of walnuts, and to solve the problems such as low stripping rate and high crushing rate in the process of green walnut peeling. Methods: A green walnut peeling device was designed which was integrated scraping and squeezing, rolling and cleaning. The mechanical and kinematic analysis of the peeling process of green walnuts, was made to establish a spatial force model of green walnuts combined with theoretical mechanics theory, and the key structural of system devices was designed. Based on the single-factor test, a three-factor, three-level orthogonal test was conducted with Design-Expert 13 to optimize the working parameters of the green pecan peeling device by taking the speed, the range of the spacing between the end of the rollers and the center distance as the influencing factors. Results: The optimal operating parameters of the green walnut peeling device were: rotational speed 64.54 r/min, distance between the ends of the rollers 41.7 mm, and center distance 9.44 mm. Under this condition the debarking rate was 91.92% and the crushing rate was 4.49%. Conclusion: The peeling device can meet the requirements of green walnut peeling production.

Publication Date

10-20-2023

First Page

89

Last Page

97,185

DOI

10.13652/j.spjx.1003.5788.2023.80095

Recommended Citation

Kang, LI; Changhe, LI; Mingzheng, LIU; Leyi, WANG; Linzheng, FAN; Xiangrui, YE; Ziwen, WANG; Renkun, WANG; Chengmao, CAO; and Jiankang, WU (2023) "Analysis of green walnut peeling mechanism and device design and experiment," Food and Machinery: Vol. 39: Iss. 8, Article 14.
DOI: 10.13652/j.spjx.1003.5788.2023.80095
Available at: https://www.ifoodmm.cn/journal/vol39/iss8/14

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