{"title":"创新的核桃饼干：自分级和多工位挤压机制，效率高。","authors":"Junhua Zhao, Li Li, Lingling Li, Yunfeng Zhang","doi":"10.1111/1750-3841.17303","DOIUrl":null,"url":null,"abstract":"<div>\n \n <section>\n \n \n <p>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.</p>\n </section>\n \n <section>\n \n <h3> Practical Application</h3>\n \n <p>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.</p>\n </section>\n \n <section>\n \n <h3> Highlights</h3>\n \n <div>\n <ul>\n \n <li>A novel multi-station extrusion mechanism for walnuts cracking is developed.</li>\n \n <li>The cracker can accommodate various walnut sizes for self-grading and screening.</li>\n \n <li>The design with semi-arc plates converts extrusion force into alternating stress.</li>\n \n <li>The shell-breaking rate and kernel-exposed rate achieves 91.50% and 84.72%.</li>\n </ul>\n </div>\n </section>\n </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"89 10","pages":"6157-6173"},"PeriodicalIF":3.2000,"publicationDate":"2024-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"An innovative walnut cracker: Self-grading and multi-station extrusion mechanism with high efficiency\",\"authors\":\"Junhua Zhao, Li Li, Lingling Li, Yunfeng Zhang\",\"doi\":\"10.1111/1750-3841.17303\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n <section>\\n \\n \\n <p>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.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Practical Application</h3>\\n \\n <p>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.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Highlights</h3>\\n \\n <div>\\n <ul>\\n \\n <li>A novel multi-station extrusion mechanism for walnuts cracking is developed.</li>\\n \\n <li>The cracker can accommodate various walnut sizes for self-grading and screening.</li>\\n \\n <li>The design with semi-arc plates converts extrusion force into alternating stress.</li>\\n \\n <li>The shell-breaking rate and kernel-exposed rate achieves 91.50% and 84.72%.</li>\\n </ul>\\n </div>\\n </section>\\n </div>\",\"PeriodicalId\":193,\"journal\":{\"name\":\"Journal of Food Science\",\"volume\":\"89 10\",\"pages\":\"6157-6173\"},\"PeriodicalIF\":3.2000,\"publicationDate\":\"2024-08-27\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/1750-3841.17303\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/1750-3841.17303","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
An innovative walnut cracker: Self-grading and multi-station extrusion mechanism with high efficiency
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%.
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.
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