Analysis and Modeling of the Onion Peeling Process in the Blowing Compressed Air Method
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Published:2023-11-02
Issue:11
Volume:11
Page:3138
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ISSN:2227-9717
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Container-title:Processes
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language:en
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Short-container-title:Processes
Author:
Woźniak Paweł12ORCID, Bieńczak Agata1, Nosal Stanisław2, Piepiórka-Stepuk Joanna3ORCID, Sterczyńska Monika3ORCID
Affiliation:
1. Łukasiewicz Research Network–Poznan Institute of Technology, Center of Agricultural and Food Technology, Ewarysta Estkowskiego 6, 61-755 Poznan, Poland 2. Faculty of Mechanical Engineering, Poznan University of Technology, Piotrowo 3, 60-965 Poznan, Poland 3. Faculty of Mechanical Engineering, Koszalin University of Technology, Racławicka 15-17, 75-620 Koszalin, Poland
Abstract
This paper presents the relationship between the efficiency of the process of onion peeling and the amount of waste generated in the process. The research was carried out on a pilot test stand for onion peeling. The process variables were the value of the compressed air pressure (p) and the value of the flow opening time through the control valve (t). The experiment took into account the influence of the onion diameter (d0) and its hardness (H). The obtained results were subjected to statistical analysis. Standard deviations were of the percentage loss of onion mass in the form of the peel removed in the onion peeling process in relation to the obtained average values. Tukey’s multiple comparison test was performed in order to identify the importance of individual process variables on the final effect of onion peeling. This was the basis for the development of a predictive model in the form of a non-linear regression Mp = f(p,t,d0,H), which is a mathematical description of the onion peeling process. Finally, the response surface area of the relationship between analyzed variables was determined. The results of research show that the peeling efficiency of the onion and waste of peel mass depend on the compressed air pressure. Extending the onion blowing time does not improve the process efficiency, while the hardness and size of the onion are irrelevant to the process.
Funder
European Union from the European Regional Development National Center for Research and Development
Subject
Process Chemistry and Technology,Chemical Engineering (miscellaneous),Bioengineering
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