Development and evaluation of a garlic "Allium sativum" peeling prototype / [electronic resource].
Language: English Summary language: Arabic Description: p.1023-1042Other title:- تطوير و تقييم نموذج لتقشير الثوم [Added title page title]
- Misr journal of agricultural engineering, 2017 v.34 (2) [electronic resource].
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
Articles
|
Main | ART MJAE V34 No2 26 (Browse shelf(Opens below)) | Available |
Includes references.
The aim of the present study is to develop and evaluate garlic peeling
prototype by centrtfugation and friction to be used in home and small
processing units as restaurants and hotels. Experiments were carried alit
with two varieties ofgarlic cloves, three numbers offins (one .fin. hvo fins
and three fins) and three rotating disk speed (1600. 1800 and 2000
r.p.m). Results showed that the highest values ofproductivity were 4.00
and 1.47 kg/hfor redgarlic "RG" and white "WG" garlic respectively at
disk speed of1600 r.p.m and number offins of1fin, the lowest values of
cloves damage percentage were 2.26 % and 6.92 %for "RG" and "WG"
garlic respectively for disk speed of 1600 r.p.m and fins number of 3fin
and the lowest values of unpeeled cloves percentage were 5.29 % and
19.20 %fol" "RG" and "WG" garlic respectively for disk speed of 2000
r.p.m andfins number of lfin. Comparing peeling efficiency for the same
operational conditions clear that the peeling efficiency for "RG" garlic
war 85.1 % compared to 57.6 % for "WG" garlic. The dimensional
analysis was reasonably accepted for predicting the peeling efficiency
with coefficient ofdetermination 0.978 that helps in producing large scale
peeling machines ofgarlic cloves.
Summary in Arabic.
There are no comments on this title.