An innovative walnut cracker: Self-grading and multi-station extrusion mechanism with high efficiency

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2024-08-27 DOI:10.1111/1750-3841.17303

Junhua Zhao, Li Li, Lingling Li, Yunfeng Zhang

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引用次数: 0

Abstract

The walnut cracking process is the most critical and delicate step for achieving high-quality kernels. The traditional method for cracking (manually) is labor-intensive, time-consuming, and tedious. The existing cracking approaches are low production efficiency and serious walnut kernel breakage. Increasing cracking efficiency with minimum kernel breakage has been a challenging issue in the preliminary processing of walnuts. Therefore, this study develops an innovative walnut cracker with self-grading and multi-station extrusion, combined with theoretical investigation and experiment verification. First, a statistical analysis of walnut physical properties was conducted, including dimensions, shell thickness as well as shape characteristics. The mechanical properties of walnut cracking were examined by a series of experiments. Based on mechanical theory, a grading mechanism was designed for preliminary processing before walnut cracking. Then a shaftless screw conveying mechanism and an extrusion cracking mechanism were developed. To evaluate the cracker's performance, a comprehensive examination was carried out. The experiments yielded impressive results, with a grading rate of 87.3%, a shell-breaking rate of 91.50%, and a kernel-exposed rate of 84.72%. These outcomes signify a substantial improvement in production efficiency while minimizing kernel breakage. The developed walnut cracker plays a crucial role in walnut processing and kernel extraction, thereby elevating economic value.

Practical Application

A self-grading multi-station extrusion walnut cracker is developed, which includes a grading mechanism with a shaftless screw conveyor and a grid-type trommel screen for conveying and classifying walnuts. This cracker can adapt to different walnut varieties by changing the gap-adjusting guide to control the breaking gap. Compared to similar extrusion-type walnut crackers, the developed cracker not only incorporates preliminary classification but also exhibits superior performance.

Highlights

A novel multi-station extrusion mechanism for walnuts cracking is developed.
The cracker can accommodate various walnut sizes for self-grading and screening.
The design with semi-arc plates converts extrusion force into alternating stress.
The shell-breaking rate and kernel-exposed rate achieves 91.50% and 84.72%.

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创新的核桃饼干：自分级和多工位挤压机制，效率高。

核桃仁开裂过程是获得优质核桃仁的最关键、最精细的步骤。传统的裂解方法（手工）耗费大量人力、时间和精力。现有的裂解方法生产效率低，核桃仁破损严重。在核桃初加工过程中，如何提高裂解效率并尽量减少核仁破损一直是一个具有挑战性的问题。因此，本研究结合理论研究和实验验证，开发了一种具有自分级和多工位挤压的创新型核桃裂解器。首先，对核桃的物理特性进行了统计分析，包括尺寸、外壳厚度以及形状特征。通过一系列实验研究了核桃裂纹的机械性能。根据力学理论，设计了一种分级机构，用于核桃裂解前的初步处理。然后开发了无轴螺旋输送机构和挤压裂解机构。为了评估裂解机的性能，进行了全面的检查。实验结果令人印象深刻，分级率为 87.3%，破壳率为 91.50%，核仁暴露率为 84.72%。这些结果表明，在最大限度减少核仁破损的同时，生产效率也得到了大幅提高。所开发的核桃破碎机在核桃加工和核仁提取中发挥了关键作用，从而提高了经济价值。实际应用：开发了一种自分级多工位挤压式核桃裂解机，其中包括一个分级机构，带有一个无轴螺旋输送机和一个用于输送和分级核桃的栅格型淘米筛。通过改变间隙调节导轨来控制破碎间隙，该破碎机可适应不同的核桃品种。与同类挤压式核桃破碎机相比，所开发的破碎机不仅具有初步分级功能，而且性能优越。亮点开发了一种用于核桃裂解的新型多工位挤压机构。该裂解机可容纳各种尺寸的核桃，进行自我分级和筛选。半弧形板的设计将挤压力转换为交变应力。破壳率和核仁露出率分别达到 91.50% 和 84.72%。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.