Rationale for the design of the root crops peeling machine

Dmytrevskyi, Dmytro and Дмитревський, Дмитрий Вячеславович and Gavrylenko, S. V. and Гавриленко, С. В. and Heiier, H. V. and Гейєр, Г. В. and Perekrest, Vladimir and Перекрест, Володимир Вікторович (2019) Rationale for the design of the root crops peeling machine. Обладнання та технології харчових виробництв (2 (39)). pp. 55-60. ISSN 2079-4827

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Abstract

Investigations were made of the influence of heat treatment parameters and the dura-tion of the cleaning process on the surface layer. The effect of steam pressure and the duration of heat treatment on the surface layer of Jerusalem artichoke tubers is established. The duration of the me-chanical post-treatment process is in the range of 30–110 s. The parameters that affect the loss of raw materials include: the depth of heat treatment of the surface layer of Jerusalem artichoke tubers, the shelf life of Jerusalem artichoke, as well as the duration of the mechanical post-treatment process. In order to implement a combined cleaning process, an apparatus for cleaning vegetable raw materials was developed. The principle of operation of which is based on a combination of steam and mechanical cleaning processes. The process of heat treatment of vegetables with a pair of pressure and the process of mechanical post-treatment take place in one working chamber, which greatly simplifies the cleaning process and reduces the time it takes. The use of the apparatus for the combined method of cleaning vegetables significantly reduces the material and energy intensity of the equipment, reduces the per-centage of losses of raw materials, and also improves the quality of cleaning. The device provides a higher quality of cleaning compared to devices that are currently used in the restaurant industry and small processing plants.

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