Design, Fabrication, Testing and Analysis of the De-Skinning Machine for Roasted Peanuts

Rahul, S.R. and Sandeep, Hegde and Shamanth, Kumar and Ramesh, A. (2006) Design, Fabrication, Testing and Analysis of the De-Skinning Machine for Roasted Peanuts. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	Peanuts are a rich source of proteins and fats. Though peanuts are used generally for oil extraction, they also find wide usage in the preparation of confectioneries, sweets, chikkies, chutneys and a lot of other nutraceuticals. Demand for deskinned peanuts is increasing both in the domestic and international markets. Presently, deskinning is carried out in small production centers with manual labor. This process is highly cumbersome and the production rates are far too low for commercial operation. Literature survey indicates that no such machinery exist in the market. A need was felt for the development of a simple, efficient deskinning unit. This project deals with the practical experimentation on prototype models and several design concepts that are used to de-skin the roasted peanut with out breaking the kernel. Several trials were carried out under each design and a check for consistency of the results so obtained was made. The design parameters were changed and trials were carried out. The parameters that are varied are the RPM of rotation of the shaft (which is coupled to the motor), the distance between the two surfaces in which the peanuts get de-skinned, the time for which the peanuts are held between the contact surfaces, and combination of different materials that are used to de-skin the roasted peanut. (These materials form the contact surfaces). On the basis of trial and error, design was chosen, which yields optimum results in terms of efficiency. Studies were also conducted on the trial design concepts and then the final design which yields the highest efficiency have been reported. The prime input to the de-skinning machine were roasted peanuts (roasting conditions not taken into consideration). The various contact surfaces that has been used are thermocol, rubber (shoe sole material), cycle tube, foot-mat with soft projections, and nylon brushes. The hardness of each material varies and by the trial error process the most suitable material or a combination of the above mentioned will be selected for the final design. Apart from material selection, other design parameters will also be changed and tested for the most optimal conditions so that best results in terms of efficiency are obtained.
Uncontrolled Keywords:	peanuts roasted peanuts deskinning machine
Subjects:	600 Technology > 08 Food technology > 22 Legumes-Pulses > 03 Peanut 600 Technology > 02 Engineering & allied operations
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	16 Mar 2007
Last Modified:	28 Dec 2011 09:26
URI:	http://ir.cftri.res.in/id/eprint/469

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