Research on shell-cracking equipment and it's working parameter

Authors

HUANG Yafang, College of Food Science & Technology, Hunan Agricultural University, Changsha, Hunan 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128, China
LI Ke, College of Food Science & Technology, Hunan Agricultural University, Changsha, Hunan 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128, China
LI Zongjun, College of Food Science & Technology, Hunan Agricultural University, Changsha, Hunan 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128, China
LI Luoming, College of Food Science & Technology, Hunan Agricultural University, Changsha, Hunan 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128, China

Abstract

Bayberry seed shell-cracking equipment and it's working parameters were researched. The special equipment for that was prepared, and the optimization working parameters for bayberry seed shell cracking was achieved. Those optimal parameters are as follows: the cracking rotor runs 120r/min, the cracked rate for the first level bayberry nuclear 98.75% with the roller spacing 6.5 mm, and the naked seed obtained is 11.62%; for the second level, the cracked rate is 95.98% at roller spacing 3.5 mm, and naked seed obtained is 11.21%; for the third level, the parameters are 90.80%, 3.5 mm, and 9.91%. By statistical analysis, total shell cracked rate reaches up to 96.16%, total naked seed obtained is 11.14%, and the total utilization rate for bayberry seed is 92.83%.

Publication Date

8-28-2015

First Page

97

Last Page

99

DOI

10.13652/j.issn.1003-5788.2015.04.026

Recommended Citation

Yafang, HUANG; Ke, LI; Zongjun, LI; and Luoming, LI (2015) "Research on shell-cracking equipment and it's working parameter," Food and Machinery: Vol. 31: Iss. 4, Article 26.
DOI: 10.13652/j.issn.1003-5788.2015.04.026
Available at: https://www.ifoodmm.cn/journal/vol31/iss4/26

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