Full Text

Turn on search term navigation

© 2021. This work is licensed under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

Longans, which are produced in tropical countries, are rich in nutrients and high in commercial value. To extend their shelf life, fresh longans are roasted to dry them out. For the convenience of cooking applications, the dried longan pulp is peeled and seeded beforehand. Presently, this is done manually; thus, this research aims to automate this process. A cutting tool with a serrated bending angle is used to cut the dried longan pulp, and then the longan is fixed by a lifting mechanism. The pulp is breached with a cutting tool and this breach is pushed up against a 6 mm hole in the silicone soft plate of the lifting mechanism to separate out the seed by squeezing. Commercially available dried longans are used in this experiment. The cutting surface width of the cutter designed in this study is 20 mm, and the serration bending angle is 30°. This cutter operates at a speed of 29 cm/s on dried longan pulp, attaining a success rate of 85%. The lifting mechanism also presented in this study fixes the dried longan and uses a squeezing motion to separate the flesh from the seed with a silicone soft plate. Here, a lifting speed of 28 mm/s achieves the highest rate of success at peeling, and the success rate of pulp-and-seed separation can reach 86.7%.

Details

Title
A Novel Semiautomatic Flesh Peeling and Seed Removing Mechanism for Dried Longan
First page
48
Publication year
2021
Publication date
2021
Publisher
MDPI AG
e-ISSN
20770472
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2478141303
Copyright
© 2021. This work is licensed under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.