Modelling of mechanical peeling of vegetables on the basis of energy consumption

Abstract

Energy consumption model of peeling process is required to optimise main influenced factors as well as to limit peeling waste and consumed energy. Mechanical peeling process using an abrasive-cutter brush which applies both abrasive and cutting forces was modeled. Choosing the input and output variables which would be industrially applicable was attempted. Three variables, namely, angular velocities of abrasive-cutter brush (ωp), the degree of unevenness of produce surface (φ), and the shape of the abrasive-cutter brush (λ), were chosen as independent variables and the peel losses per unit time were chosen as the output of the model. The developed model was verified using the experimental results of peeling by abrasive-cutter brush for two varieties of pumpkin named Jarrahdale and Jap. The results showed correlation coefficients between predicted and experimental values of the Jap (0.98) and Jarrahdale (0.96) were statistically significant. It is concluded that the relationship among different parameters of the product and peeling tool and their effect on the peeling rate would be industrially applicable.