2005
DOI: 10.1016/j.jfoodeng.2004.04.028
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Research on the fatigue behavior for peanut shelling

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Cited by 11 publications
(4 citation statements)
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“…The moisture were determined using standard air oven method at a temperature of 105±1°C and drying time of 24 h (ISI 1966). Friction angle was measured by slope method i.e., pods, husks and seed are kept on a glass surface and raised slowly upward direction to note down the angle side (Güzela et al 2005;Aydin 2003). All the data was evaluated statistically.…”
Section: Methodsmentioning
confidence: 99%
“…The moisture were determined using standard air oven method at a temperature of 105±1°C and drying time of 24 h (ISI 1966). Friction angle was measured by slope method i.e., pods, husks and seed are kept on a glass surface and raised slowly upward direction to note down the angle side (Güzela et al 2005;Aydin 2003). All the data was evaluated statistically.…”
Section: Methodsmentioning
confidence: 99%
“…Kernels (seeds) contain rich edible oil, proteins, amino acids, and vitamin E, and are consumed worldwide as edible nut, peanut butter, or candy, and peanut oil extracted from the seeds (Bertioli et al 2016 ; Ozudogru et al 2013 ). The shelling of peanut hull is the first step needed to transform the peanut materials into a product (Guzel et al 2005 ). Shelling percentage (weight of kernels/weight of pods) significantly varied among peanut varieties.…”
Section: Introductionmentioning
confidence: 99%
“…The statistical results of peanut broken pressure are shown in Fig. 3, which indicates that the mean pressure during manual shelling process is 40.6 N. The ability of a peanut seed to withstand squeeze at the top and bottom ends is relatively weak [6], which suggests that the ends should be protected during shelling (Fig. 4).…”
Section: Mechanical Analysis Of the Shelling Processmentioning
confidence: 99%