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http://dx.doi.org/10.5307/JBE.2004.29.1.053

Study on Optimization of Flame Peeling System for Chestnut (II) - Optimization of Flame Peeling Process for Chestnut -  

김종훈 (Korea Food Research Institute)
박재복 (Korea Food Research Institute)
최창현 (Dept. of Bio-mechatronic Engineering, Sungkyunkwan University)
이충호 (Technology Innovation Center, Jeonju University)
Publication Information
Journal of Biosystems Engineering / v.29, no.1, 2004 , pp. 53-58 More about this Journal
Abstract
The purpose of this study was to evaluate an optimization model to determine the operation conditions of the chestnuts flame peeling system. The results of this study were summarized as follows. The optimization model was developed and evaluated to represent the flame peeling characteristics of the domestic chestnuts. When the heating depth was selected for various utilization of the peeled chestnuts, the model could determine the optimal conditions of the hardness of the chestnut shells, the flame temperature, and the flame time to get the maximum peeling ratio of the chestnut flame peeling system. When the heating depth was limited to 2.2 mm, the optimization model determined the proper operation conditions and the maximum peeling ratio such as 1594 g/$\textrm{mm}^2$ of the hardness of the chestnut shells, 780$^{\circ}C$ of the flame temperature, 29 second of the flame time, and 98.1 % of the peeling ratio.
Keywords
Chestnut; Flame peeling; Peeling system; Optimization;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
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