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Design, Fabrication and Evaluation of a Pitting Machine for Cornelian cherry Fruit | ||
| SUSTAINABILITY RESEARCH: Technology Development and Assessment | ||
| مقالات آماده انتشار، پذیرفته شده، انتشار آنلاین از تاریخ 10 آذر 1403 | ||
| نوع مقاله: Original Article | ||
| شناسه دیجیتال (DOI): 10.22098/sr.2024.14705.1017 | ||
| نویسندگان | ||
| Dr.Behnam Gharibeh gharibeh* 1؛ Ali hassanpour2؛ Adel hosainpour3 | ||
| 1Biosystem Engineering group- Agricultural faculty- Tabriz University - Iran - Tabriz | ||
| 2- Department of Mechanical Engineering of Biosystems, Urmia University, Urmia, Iran. | ||
| 3Department of Mechanical Engineering of Biosystems, Urmia University, Urmia, Iran. | ||
| چکیده | ||
| The Cornelian cherry is one of the horticultural products that can be planned and invested for processing due to their high nutrient value. The presence of the product core has created a serious obstacle in its processing and marketing. Pitting is one of the processes that increases the added value of cornelian cherry. In this study, based on the needs of gardeners and processing units, a cornelian cherry pitting machine was designed and built. Studying different pitting processes and considering the physical-mechanical properties of cornelian cherry fruit, researchers of this study selected punch type. According to the power transmission system and Geneva mechanism used in this machine, it is able to single-grain the product and, then, do the pitting operation completely. All parts of cornelian cherry pitting machine were designed and, then, its computer model was prepared by CATIA software. Accordingly, cornelian cherry pitting machine was made from the drawings extracted from the software. Product losses during pitting, maintaining the product appearance after pitting, and the success of the pitting operation were main factors considered in evaluating the machine. The efficiency of the machine was evaluated by using three types of punches, namely simple, simple round blade and three-feathered blade and two levels of moisture content (70 and 75%) in six treatments. Analysis of variance showed that there was a significant difference in the losses of the product and its final form in the aforementioned treatments. The best efficiency was obtained in the treatment with 75% moisture content and three-feathered punch, so that under these conditions 93.33% of the product was successfully pitted and the lowest meat losses were observed in this treatment. | ||
| کلیدواژه‌ها | ||
| Cornelian cherry؛ Pitting؛ Puncher؛ Matrix and Moisture content | ||
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آمار تعداد مشاهده مقاله: 7 |
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