柿子削皮機之研制

The Development of Peeling Machine for Persimmon Fruit

陳文彬(Wen-Bin Chen)

《農業機械學刊》 8卷2期 (1999/06) Pp. 47-61

https://doi.org/10.30062/JAM.199906.0005

摘要

柿餅加工過程中，削皮作業直接影響全程的加工品質。台灣地區現階段使用的柿子削皮機仍無法一次完成削皮作業，尚需依賴人工再行補修，非但浪費工時，且造成柿子削皮不均，以致影響產品的品質。為解決勞力不足，提高產品品質，實有必要發展高性能的削皮機械。本研究所研製的削皮機係以靠模原理利用彈簧的力量使刀架刃部接觸柿子，止塊沿凸輪環運動完成進刀與退刀作業。試驗結果顯示：柿子曲率半徑於柿子外形上各點大小差的範圍約4.4mm。柿子果蒂處果皮組織硬度最大，果尖果皮組織最具韌性。切削角22°時削皮完整率最高，17°次之，27°最低。削皮厚度0.4 mm刺針轉速300 rpm削皮完整率最高，重疊率低。刀具轉盤的轉速與刺針桿轉速比為1:9時削皮完整性最為理想，重疊現象最少，削皮作業能力每分鐘可達10-12個。

關鍵字

柿子 ； 削皮 ； 靠模力

並列摘要

Peeling operation affects directly the product quality in persimmon fruits process. The conventional peeling machines may not have persimmon fruits peeling perfectly. Compensation by manual operations is needed. The emphasis of this study is to develop a new peeling machine to improve the effect of persimmon fruits peeling. Applying the approach mold theory, this peeling machine provides a tensile force by a coil spring to ensure the blade intimately contact the profile of the persimmon fruit being peeled. A cam as well as a stop block drives the blade approaching or recessing. Experimental results showed that the differences of curvature radii of a sampling persimmon fruit are less than 4.4mm. The textures of fruit skin have maximum hardness and crispness on the stem and maximum tenacity on the top of fruit. To the blade, the best cutting angle of peeling is 22°. The peeling effects decline as the cutting angle changes to 17°or 27°, respectively. When the rotary speed of thorn arrives 300 rpm, a complete peeling may be obtained and peeling thickness is 0.4 mm. The highest efficiency is obtained when the rotary speed ratio between knife tray and throne is 1:9. The peeling capacity of this machine is around 10 to 12 persimmon fruits per minute.

並列關鍵字

Persimmon fruit ； Peeling ； Approach mold force