Theoretical and Experimental Researches of the Process of Seed Dehullingof Sunflower Confectionery Sort
Year: 2020
Type: article
Abstract: The areas of use of the huskless sunflower kernel are constantly expanding and, at the same time, the requirements for the structural and mechanical properties of peeled seeds are being modified. A significant part of the huskless sunflower kernel is the subject of export of Ukraine. The purpose of this study was to study the laws of the influence of a complex of modern factors on the separation process of husks of a fine fraction of confectionery sunflower seeds and definition of effective technological parameters that ensure the maximum output of the whole kernel “with a nose», namely, the influence of four factors: N – factor (speed of rotation of the rotor of the seed), W – factor (moisture of the seeds), T – factor (temperature of seed crushing) and Or – factor (orientation of the seeds at the moment of impact on the deck of the Dehuller). For the first time it has been experimentally proved that under the influence of subzero temperatures the efficiency of the effect of adsorption moisture on the elastic-plastic properties of the seed coat decreases. And it is also proved that a factor that takes into account the position of the seeds at the time of impact on the deck of the Dehuller significantly affects the rate of caving in the small fraction of seeds of the confectionery variety. Effective technological solutions are proposed for the implementation of scientific achievements in technologies for the extraction of vegetable oil and protein, as well as in the production of a high-quality of sunflower kernelconfectionery sort.
Authors: L. Perevalov, L. Fadeev, O. Piven, V. Timchenko, M. Diachenko
Language: English
Subfield: Mechanical Engineering
Field: Engineering
Domain: Physical Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W3045277649