Optimized Design and Experiment of the Jatropha-Nut Huller

Li Hua Zhang; Chao Wang; Tao Tao Liu

doi:10.4028/www.scientific.net/AMM.215-216.447

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HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vols. 215-216Optimized Design and Experiment of the...

Optimized Design and Experiment of the Jatropha-Nut Huller

Abstract:

The authors designed an efficient and reliable Jatropha-nut huller. And the orthogonal experiments of 3 factors and 3 levels had been accomplished with hulling rate and the smashed nut rate as the test measurement indexes, which related to the initial moisture content rate of the Jatropha-nut, the speed of the squeeze-wheel and the interstice between the squeeze-wheel and crusher plate. The result shows that, moisture content rate and extrusion interstice affected obviously the comprehensive evaluation value at 1% levels of significance, and roller speed affected obviously the comprehensive evaluation value at 5% levels of significance, the order of impact factors were as follows: extrusion interstice, Jatropha-nut moisture content rate, the roller speed. The best level is: the Jatropha-nut initial fruit moisture content is 20%, speed roller 300r.min^-1, extrusion interstice 5mm. After the parameters optimized, hulling rate is more than 85%, and the smashed nut rate is less than 10%.

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Periodical:

Applied Mechanics and Materials (Volumes 215-216)

Pages:

447-451

DOI:

https://doi.org/10.4028/www.scientific.net/AMM.215-216.447

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Online since:

November 2012

Authors:

Li Hua Zhang, Chao Wang, Tao Tao Liu

Keywords:

Huller, Jatropha-Nut, Orthogonal Experiment, Structural Design

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References

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