Optimization Research and Experimental Analysis of Apricot Fruit Cutting and De-core Mechanism

doi:10.6048/j.issn.1001-4330.2022.12.024

Abstract

Abstract:

【Objective】 To optimize the cutting mechanism of apricots according to their separation kernelcharacteristics and to determine the optimum operating parameters to reduce the pulp loss rate. 【Methods】 Asingle - factor test was carried out to analyze the effects of different types of kemel removal knives, crankmechanism speed, the distance between cutter head and blade, and apricot pulp loss rate. The optimal combi-nation of parameters was obtained by combining orthogonal tests. 【Results】 The optimum combination of pa-rameters was the circular head knives A1, a speed of 36 r/min, and a distance of 20 mm between the cutterhead and the blade. The loss rate of apricot flesh was 2.53%, which was 1% lower than that of the originaldesign of the fresh apricot cutting equipment. 【Conclusion】 The apricots with an early picking period had ahigher peak of separation force F and were poorly separated from the kemel, while those picked at the late pe-riod had a small peak F value and were better separated from the kernel. The heiye apricot had poorer separa-tion kemel characteristics than the other varieties. The operation parameters were the best, when the type ofkernel removal knives, the crank speed, distance between the head and the knife were A1, 36r/min, 20mm,respectively.

Key words: fresh apricot; core removal; optimized design; experiment

摘要： 【目的】 根据杏离核特性,优化切分去核机构研究及确定最佳作业参数,降低果肉损失率。【方法】 优化改进去核机构的作业参数及去核刀具,采用单因素试验分析不同去核刀具类型、曲柄转速、刀头与刀片的距离以及杏离核特性对杏肉损失率的影响,结合正交试验分析得出作业最佳参数组合。【结果】 最佳参数组合为圆形刀头刀具A1,转速为36 r/min,刀头与刀片距离为20 mm,离核型杏作为试验材料时,杏肉损失率为2.53%;相对于原有设计的鲜杏切分去核设备,杏肉损失率降低了1%。【结论】 采摘期早的杏离核力F峰值大,离核性较差;采摘期晚的杏离核力F峰值小,离核性较好。黑叶杏相对于其他品种离核特性较差。当选用刀头刀具A1,转速为36 r/min,刀头与刀片距离为20 mm与离核型杏进行组合时,作业参数最优。

关键词: 鲜杏, 去核, 优化设计, 试验

CLC Number:

Maowulan , ZHU Zhaoshuai, YANG Liling, CUI Kuanbo, ZHU Zhanjiang. Optimization Research and Experimental Analysis of Apricot Fruit Cutting and De-core Mechanism[J]. Xinjiang Agricultural Sciences, 2022, 59(12): 3084-3092.

毛吾兰, 祝兆帅, 杨莉玲, 崔宽波, 朱占江. 杏果切分去核机构优化及作业参数分析[J]. 新疆农业科学, 2022, 59(12): 3084-3092.

Figures/Tables 18

Fig.1 Prototype test

Fig.2 Effects of different types of knives on the loss rate of apricot flesh

Fig.3 Structure of continuous apricot kernel remover Note: 1. Cutter; 2. Core removal mechanism; 3. Guide rail; 4. Frame; 5. Conveyor chain; 6. Limiting brush; 7. Discharge port; 8. Apricot kernel discharge; 9. Divider port; 10. Crankshaft connecting rod; 11. Apricot flesh discharge port; 12. Linear bearing

Fig.4 Internal structure of the denuclearization mechanism Note: Ⅰfeeding and conveying area;Ⅱ manual assisted positio-ning area;Ⅲ cutting and nucleating area;Ⅳ collection area

Table 1 Technical parameters of fresh apricot cutting and nucleating machine

参数 Parameter	指标 Index
整机尺寸(长×宽×高) Machine size (length×width×height) (mm)	4 200×1 260 ×1 500
整机功率Whole machine power (KW)	1.5
输入电压Input voltage (V)	380
输出电流频率Output current frequency (Hz)	15-50
排序输送倾角Sorting conveyor inclination (°)	30
入料口高度Inlet height (mm)	900-1 250
出料口高度Height of discharge port (mm)	600-830
加工效率Processing efficiency (kg/h)	500

Fig.5 Schematic diagram of the structure of non-nuclear institutions Note: 1. Knife holder; 2. Core removal tool; 3. Crankshaft connecting rod; 4. Drive sprocket; 5. Frame; 6. Drive sprocket

Fig.6 Different tool types and specifications

Fig.7 The nucleation ability of different apricot varieties in different picking periods

Fig.8 Crank-connecting rod structure Note: 1. slider; 2. connecting rod; 3. crank; 4. guide rod

Fig.9 Denuclear process Note: 1. knife handle; 2. blade; 3. knife head; 4. apricot core; 5. apricot flesh; 6. holes

Fig.10 Effects of different crank speeds on the loss rate of apricot flesh structure of continuous apricot kernel remover

Fig.11 Effects of different distances between cutter head and blade on the loss rate of apricot flesh

Fig.12 Different types of knives act on apricots

Fig.13 Work renderings

Table 2 Test factors and levels

水平 Levels	刀具类型 Tool type A	曲柄转速 Crank speed B (r/min)	刀头与刀片距离 Distance between cutter head and blade C(mm)	离核性 Nucleus D
1	刀具A1	36	20	离核型
2	刀具A2	41	0	粘核型
3	刀具A3	46	-20	离核型

Table 3 Experiment design and results

试验号 Test number	A	B	C	D		试验指标 test index y_g	y^2g
1	1	1	1	1	1	2.53	6.40
2	1	2	2	2	2	8.83	77.97
3	1	3	3	3	2	10.81	116.86
4	2	1	3	2	2	9.26	85.75
5	2	2	1	3	2	9.34	87.24
6	2	3	2	1	1	5.32	28.30
7	3	1	2	3	2	9.46	89.49
8	3	2	3	1	1	3.08	9.49
9	3	3	1	2	2	10.12	102.41
K₁_j	22.17	21.25	21.99	10.93		R= $\overset{9}{\underset{g = 1}{Σ}}$ y_g=68.75 W= $\overset{9}{\underset{g = 1}{Σ}} y_{g}^{2}$ =603.91 P= $\frac{R^{2}}{n}$ =525.17 S_T=W-P=78.74
K_2j	23.92	21.25	23.61	57.82
K_3j	22.66	26.25	23.15	—
${K_{1 j}}^{2}$	491.51	451.56	483.56	119.46
${K_{2 j}}^{2}$	572.17	451.56	557.43	3343.15
${K_{3 j}}^{2}$	513.48	689.06	535.92	—
Q_j= $\overset{r_{j}}{\underset{i = 1}{Σ}} \frac{K_{i j}^{2}}{n_{i j}}$	525.72	530.73	525.64	597.01
S_j=Q_i-P	0.55	5.56	0.47	71.84

Table 3 Experiment design and results

试验号 Test number	A	B	C	D		试验指标 test index y_g	y^2g
1	1	1	1	1	1	2.53	6.40
2	1	2	2	2	2	8.83	77.97
3	1	3	3	3	2	10.81	116.86
4	2	1	3	2	2	9.26	85.75
5	2	2	1	3	2	9.34	87.24
6	2	3	2	1	1	5.32	28.30
7	3	1	2	3	2	9.46	89.49
8	3	2	3	1	1	3.08	9.49
9	3	3	1	2	2	10.12	102.41
K₁_j	22.17	21.25	21.99	10.93		R= $\overset{9}{\underset{g = 1}{Σ}}$ y_g=68.75 W= $\overset{9}{\underset{g = 1}{Σ}} y_{g}^{2}$ =603.91 P= $\frac{R^{2}}{n}$ =525.17 S_T=W-P=78.74
K_2j	23.92	21.25	23.61	57.82
K_3j	22.66	26.25	23.15	—
${K_{1 j}}^{2}$	491.51	451.56	483.56	119.46
${K_{2 j}}^{2}$	572.17	451.56	557.43	3343.15
${K_{3 j}}^{2}$	513.48	689.06	535.92	—
Q_j= $\overset{r_{j}}{\underset{i = 1}{Σ}} \frac{K_{i j}^{2}}{n_{i j}}$	525.72	530.73	525.64	597.01
S_j=Q_i-P	0.55	5.56	0.47	71.84

Table 4 Variance analysis

方差来源 Soruce of variation	平方和 sum of squares	自由度 Degree of freedom	均方差 mean square error	F比及显著性 F ratio and significance
A	0.55	2	0.28	1.83
B	5.56	2	2.78	18.53※
C	0.47	2	0.24	1.57
D	71.84	1	71.84	239.47※
误差error E	0.3	1	0.3	—
总和total	78.74	8	—	—

Table 5 Verification test results

品种 Varieties	样本质量 sample quality (kg)	生产率 productivity (kg/h)	杏肉损失率 Loss rate of apricot flesh (%)
赛买提杏Saimaiti apricot	80	640	2.8
乔勒潘杏Qiaolepan apricot	80	639	2.7
胡安娜杏Huanna apricot	80	643	3.0
克孜郎杏Keailang apricot	80	641	3.4
黑叶杏Heiye apricot	80	633	9.6
对照组Control group	80	554	3.5

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