نوع مقاله : مقاله پژوهشی
نویسندگان
1 2. دانشیار گروه فنی کشاورزی- پردیس ابوریحان -دانشگاه تهران
2 گروه فنی کشاورزی، دانشکده ابوریحان، دانشگاه تهران، پاکدشت، ایران
چکیده
کلیدواژهها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Sour Orange peel (Citrus aurantium) contains bittering compounds such as naringenin and limonin, the presence of which in the juice reduces the sensory quality of the product. Accurate and effective peeling is a key step in the processing of oranges. In this study, the physical and geometric properties of orange fruit were investigated. The results showed that oranges have a shape close to a sphere with a sphericity of 0.96 %, which has a positive effect on the design of peeling equipment. To optimize the performance of the orange peeler, the rotational speed of the cylinder (5 levels: 300, 500, 700, 900 and 1100 rpm), the feed rate (4 levels:1, 3, 6, and 8 oranges per turn) and the mesh size of the blade (3 levels: 2, 3 and 4 mm) were evaluated in a completely randomized factorial design with three replications. The response variable was the average percentage of peeled area. The results of the analysis of variance showed that the effect of rotational speed, feed rate and blade mesh size as well as their interaction were significant at the 1% probability level. By increasing the rotational speed to 900 rpm, the peeling percentage increased significantly, but at speeds higher than 900 rpm and 4 mm mesh, mechanical damage to the fruit and a decrease in quality were observed. The optimal operating conditions of the device were obtained, which included a rotational speed of 900 rpm, feeding of 6 oranges and a blade mesh of 3 mm.
کلیدواژهها [English]
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