Literature DB >> 27478240

Development of walnut dehulling machine and assessment of its performance using Ethephon and Tween-80 as pre-treatments for hull loosening.

Syed Zameer Hussain1, Tehmeena Ahad1, A H Rather1, H R Naik1.   

Abstract

A power- driven walnut dehulling machine was developed and tested. The machine was evaluated for dehulling after applying Ethephon and Tween-80 to green walnuts by dip and spray methods. The results showed that with the increase in dipping time and post dipping/spraying time, the effective throughput capacity, dehulling efficiency and fully dehulled walnut percentage increased, whereas partially dehulled walnut percentage and labour requirement decreased in both manual and mechanical dehulling. Maximum effective throughput capacity, dehulling efficiency and fully dehulled walnut percentage were observed, when green walnuts were subjected to dehulling after 4 days of Ethephon spray treatment (0.3 %). The effective throughput capacity, dehulling efficiency and fully dehulled walnut percentage were found significantly higher in mechanical dehulling than in manual dehulling.

Entities:  

Keywords:  Dehulling efficiency; Effective throughput capacity; Ethephon; Manual dehulling; Walnut dehuller

Year:  2016        PMID: 27478240      PMCID: PMC4951437          DOI: 10.1007/s13197-016-2261-5

Source DB:  PubMed          Journal:  J Food Sci Technol        ISSN: 0022-1155            Impact factor:   2.701


  1 in total

Review 1.  Walnut (Juglans regia L.): genetic resources, chemistry, by-products.

Authors:  Marcela L Martínez; Diana O Labuckas; Alicia L Lamarque; Damián M Maestri
Journal:  J Sci Food Agric       Date:  2010-09       Impact factor: 3.638

  1 in total
  2 in total

1.  Design and development of technology for walnut cracking.

Authors:  S Z Hussain; B Ammatullah; V Kanojia; M Reshi; B Naseer; H R Naik
Journal:  J Food Sci Technol       Date:  2018-10-08       Impact factor: 2.701

2.  Design and development of low cost sesame dehuller and its process standardization.

Authors:  Devanand Gojiya; Vanraj Gohil
Journal:  J Food Sci Technol       Date:  2022-06-21       Impact factor: 3.117

  2 in total

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