麻风果脱壳机的设计与试验研究

Design and Experiment of a Jatropha-Nut Huller

为了适应麻风果深加工产业化,实现机械化脱壳工艺,作者自行研制了一种高效、可靠的麻风果脱壳机.并通过以脱壳率和破损率为试验测量指标,进行了麻风果初始含水率、挤压滚轮转速、挤压间隙三因素三水平正交试验,采用综合评价法对所选的参数进行优化和试验对比.分析结果表明,含水率和挤压间隙在显著性水平α=0.01的水平下对综合评价值影响极显著;辊轮转速在显著性水平α=0.05的水平下对综合评价值影响显著.其影响主次因素依次为:挤压间隙→麻风果含水率→辊筒转速.最佳组合为:麻风果初始含水率20%、辊筒转速300r/min、挤压间隙5mm.经过参数优化后,可得到脱壳率大于85%,而破碎率可控制在10%以内的脱壳效果.

In order to adapt to the industrialization of deep processing of the jatropha-nut （Jatropha curcas L.） and realize its mechanical hulling,the authors of this paper have independently designed an efficient and reliable jatropha-nut huller,carried out an orthogonal experiment of 3 factors （the initial moisture content rate of the jatropha-nut,the speed of the squeeze-wheel and the gap of the squeeze-wheel） with 3 levels for each parameter,and adopted Synthesis Evaluation Method to compare and optimized the three parameters with cracked nut rate and smashed nut rate as the evaluation indexes. The results show that moisture content and extrusion gap have highly significant influence on the comprehensive evaluation value （r=0.01）,and roller speed significantly affects it （r=0.05）. The order of the influencing factors is extrusion gap jatropha-nut moisture content rate the roller speed. The optimum combination of the parameters is jatropha-nut initial moisture content 20%,roller speed 300 r/min and extrusion gap 5 mm. With the optimized combination of parameters,the hulled nut rate is more than 85%,while the smashed nut rate is less than 10%.