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http://dx.doi.org/10.5307/JBE.2004.29.1.045

Study on Optimization of Flame Peeling System for Chestnut(I) - Development of Simulation Model for Flame Peeling Characteristics -  

김종훈 (Korea Food Research Institute)
박재복 (Korea Food Research Institute)
최창현 (Dept. of Bio-mechatronic Engineering, Sungkyunkwan University)
권기현 (Korea Food Research Institute)
Publication Information
Journal of Biosystems Engineering / v.29, no.1, 2004 , pp. 45-52 More about this Journal
Abstract
The chestnut is a well-blown and important forest product in Korea. The annual production of chestnut is about 95,000 tons and its cultivating area is 80,000 ha. However, the peeling process of outer and inner skins of chestnut is very difficult due to hardness and adhesiveness of chestnut skin. The purpose of this study was to develop a prediction model for flame peeling characteristics of domestic chestnuts, and to evaluate an optimization model to determine the operation conditions of the chestnut flame peeling system. The results of this study were summarized as follows. It was found that the flame peeling characteristics of domestic chestnuts were by the flame temperature, and the flame time. The peeling ratio and the heating depth were increased as the flame temperature and the flame time were increased. The peeling ratio and the heating depth were increased linearly when those were less than 85 % and 2 mm respectively. As the hardness of chestnut shell was decreased, the peeling ratio was increased. A simulation model was developed to predict the peeling ratio and the heating depth based on the hardness of the chestnut shell, the flame temperature, and the flame time of the peeling system. The model was evaluated by comparing the measurement and the prediction of the peeling ratios and heating depths, and showed the good relationship.
Keywords
Chestnut; Flame peeling; Peeling system; Optimization;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 /
[ Cheng,L.M. ] / Food Machinery
2 밤의 성숙도에 따른 저장성 및 박피효율에 관한 연구 /
[ 이양희;김길환 ] / 한국과학기술연구소 연구보고서
3 Studies on the processing of chestnut /
[ Shu,K.S.;P.J.Han;S.J.Lee ] / Korean J. Food Science Technology
4 /
[ Fellows,P. ] / Food Processing Technology
5 Study on the development of chestnut peeling machineries /
[ Park,J.B.;J.H.Kim;D.M.Kim;J.T.Kim;K.H.Kweon ] / Report of Korea Food Research Institute G1147-0758
6 Effect of flame peeling characteristics on the hardness of the chestnut shells /
[ Kim,J.H.;J.B.Park;C.H.Choi;J.M.Kim ] / J. of the Korean Society or Agricultural Machinery   과학기술학회마을
7 Development of chestnut peeling system /
[ Kim,J.H.;J.B.Park;C.H.Choi ] / J. of the Korean Society or Agricultural Machinery   과학기술학회마을