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Research in Separation Technology of Cashew

Author: YiChangQing
Tutor: ZhangZuo
School: Wuhan Polytechnic University
Course: Mechanical and Electronic Engineering
Keywords: Cashew grading Roller Orthogonal experiment Mixed-level rate Classification efficiency Regression analysis
CLC: TS255.6
Type: Master's thesis
Year: 2010
Downloads: 58
Quote: 0
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Abstract


The cashew is a rich nutritional value and industrial value of nuts, planted in the world is a very wide range of yield. However, the cashew processing methods can not meet the practical needs. In order to improve the efficiency of cashew processing, mechanization Sheller is a major way. In order to adapt to of cashew nuts the mechanization decorticating the needs as well as tool path definition of cashew nut sheller on all levels of cashew grading. By comparison status and methods of the domestic and international cashew grading, select drum grading machine is simple and economical and practical method. Through theoretical analysis and come to the state of motion of cashew nuts in the drum; analysis of cashew samples measured, calculated for cashew grading sieve size. Experimental study to identify the main factors affecting cashew grading effect in order to reduce cashew grading mixed-class rate, and improve the classification efficiency factors of the structural factors that affect the cashew grading and working conditions, the impact of the trend and the optimal operating parameters provide a theoretical basis for the choice of structural design and operating parameters of cashew grading machine. Articles by the state of motion of cashew nuts in the drum stress analysis, calculate the speed range of the drum. Use of homemade experimental equipment the natural cashew selected as the experimental sample, select the orthogonal experiment method, first grade, second grade cashew grading the experimental study, various factors and by the method of mathematical statistics mixed regression model between the level rate and classification efficiency. By orthogonal experimental analysis the most influential factor is the sieve length: mixed-level first-class rate, the most influential factor is the number of turns on the first level of classification efficiency. The the consolidated first stage of the experimental results obtained: When sieve length of 18mm, the speed is 9.98r/min, rotation number 100, the first stage is relatively best grading effect. The mixed-level rate of 7.2%, the classification efficiency 75%. The most influential factor is the number of rotations of the second grade mixed class rate, the most influential factor is the sieve length on the second level of classification efficiency. The consolidated second stage of the experimental results obtained: When the sieve length of 21.1mm, the speed is 9.98r/min, rotation number 100, the whole of the second stage is relatively best grading effect, then mixed level was 3.7%, classification efficiency of 88.3%. Regression equation real and effective response relationship between the rate and classification efficiency of the experimental parameters and mixed-level provides a theoretical basis for the follow-up to continue to study.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Fruits, vegetables,nuts processing industry > Nut processing food
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