杏果切分去核机构优化及作业参数分析

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

【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。

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