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Mechanical peeling of pumpkins. Part 2: Modeling of peeling process
A novel mechanical peeling process using an abrasive-cutter brush which applies both abrasive and cutting forces was modeled. An energy consumption model of the peeling process is required to optimize the main influential factors as well as to limit peeling waste and consumed energy. The input and output variables which could be industrially applicable
Emadi, Bagher +2 more
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Multiple kinds of peeling processes and instabilities in heterogeneous film peeling
International Journal of Solids and Structures, 2023Chuang-Shi Shen
exaly +2 more sources
Analysis and Modeling of the Onion Peeling Process in the Blowing Compressed Air Method
This paper presents the relationship between the efficiency of the process of onion peeling and the amount of waste generated in the process. The research was carried out on a pilot test stand for onion peeling.
Paweł Wozniak +2 more
exaly +2 more sources
PEELING OF YAMS FOR PROCESSING
Journal of Food Processing and Preservation, 1985White yam (Dioscorea rotundata) lye or flame peeled were evaluated for quality characteristics and peeling loss in comparison to hand peeling. Lye concentration (15–20% at 98°C with a dipping time 3–5 min) effectively removed the histological peel as the flame method, (flame temperature was 857°C and exposure time was 9 min) with a peeling loss of 4 ...
O. ONAYEMI, A. OJO, V. O. ADETUNJI
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LEMON PEEL DEGRADATION MODELING IN THE ENZYMATIC PEELING PROCESS
Journal of Food Process Engineering, 2011ABSTRACT This work studies the optimization of the enzymatic peeling of Primofiore lemons, focusing on determining the changes that happen in the peel albedo. In this process, the conditions of temperature, time and concentration of the enzymatic preparation were determined in order to produce the maximum peel mass loss related to the best peeling ...
AXEL PAGÁN +3 more
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Orange peel degradation and enzyme recovery in the enzymatic peeling process
International Journal of Food Science & Technology, 2005SummaryA detailed study was carried out on enzymatic peeling of oranges in a reactor using an enzyme preparation. This work was focused on determining the changes that happen in the peel albedo of Navelina oranges. Thus, the conditions of temperature and concentration of the enzymatic preparation were optimized in order to produce the maximum weight ...
Axel Pagán +3 more
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A SIMPLE CHESTNUT PEELING PROCESS AND PROPERTIES OF THE PEELED KERNELS
Acta Horticulturae, 2009We developed a simple, fan-driven process to peel chestnuts that utilizes impact to remove shells and pellicle. A working prototype has peeled over 10 tons of Chinese chestnuts at a maximum peeling rate of 150 kg/h output. Capital costs and operating costs of the process are a fraction of the cost of steam or flame peeling technologies.
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Thermal Simulation of Peel Grinding Process
Applied Mechanics and Materials, 2009This paper describes the grinding temperature characteristics in peel grinding. Some mathematical models such as average heat flux, triangular heat flux distribution and workpiece temperatures in the contact area are built. Using triangular heat flux model, the heat flow transferred to wheel and workpiece are analyzed.
Jian Qiu +3 more
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Potato Peel Dietary Fiber Composition: Effects of Peeling and Extrusion Cooking Processes
Journal of Agricultural and Food Chemistry, 1997Potato peels are a potential source of dietary fiber. The abrasion peeling method used by chip manufacturers results in more starch and less dietary fiber than the steam peeling procedure used for production of dehydrated potatoes. The objective of this study was to identify differences in dietary fiber composition between these types of peels and the ...
Mary Ellen Camire +3 more
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