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Yam is a versatile crop and plays a vital role in tropical regions, where it can be transformed into various food products. Peeling is an essential step in the processing of yam, as it increases its value. While manual peeling with knives is common in households, larger-scale production requires the use of yam peeling machines. The objective of this study was to analyze and enhance the performance of an existing yam peeling machine. The key components of the machine include the machine frame, a wire mesh-like drum, a speed reduction gear motor, a pumping machine, sprockets, pipes, and a water container. The yam peeler is powered by a three-phase 2 hp electric motor. The machine was tested on three different types of yams with varying moisture contents and at different speeds. Various performance parameters such as peeling efficiency, peeling capacity, flesh loss, and time efficiency were evaluated. Statistical analysis and SPSS models were utilized to examine the relationship between different factors and the performance metrics of the machine. The study revealed that as the peeling speed increased, the efficiency decreased. The peeling efficiency ranged from 63.27% to 92.74%, peeling capacity ranged from 2.28 kg/h to 11.34 kg/h, and flesh loss varied from 7.26% to 36.73%. The moisture content of the yams, peeling speeds, and tuber morphology were found to have significant effects on peeling efficiency, flesh loss, peeling capacity, and time efficiency. The yam peeler production cost is estimated to be $150. The machine demonstrated suitability for small-scale food industries due to its low cost and minimal maintenance requirements. [ABSTRACT FROM AUTHOR]

Chickpeas hold significant nutritional and cultural importance, being a rich source of protein, fiber, and essential vitamins and minerals. They are a staple ingredient in various cuisines worldwide. Peeling chickpeas is considered a crucial pre-consumption operation due to the undesirability of peels for some uses. This study aimed to design, test, and evaluate a small chickpea seed peeling machine. The peeling prototype was designed in accordance with the chickpeas' measured properties; the seeds' moisture content was determined to be 6.96% (d.b.). The prototype was examined under four different levels of drum revolving speeds (100, 200, 300, and 400 rpm), and three different numbers of brush peeling rows. The prototype was tested with rotors of four, eight, and twelve rows of brushes. The evaluation of the chickpea peeling machine encompassed several parameters, including the machine's throughput (kg/h), energy consumption (kW), broken seeds percentage (%), unpeeled seeds percentage (%), and peeling efficiency (%). The obtained results revealed that the peeling machine throughput (kg/h) exhibited an upward trend with increases in the rotation speed of the peeling drum. Meanwhile, the throughput decreased as the number of peeling brushes installed on the roller increased. The highest recorded productivity of 71.29 kg/h was achieved under the operational condition of 400 rpm and four peeling brush rows. At the same time, the peeling efficiency increased with the increase in both of peeling drum rotational speed and number of peeling brush rows. The highest peeling efficiency (97.2%) was recorded at the rotational speed of 400 rpm and twelve peeling brush rows. On the other hand, the lowest peeling efficiency (92.85%) was recorded at the lowest drum rotational speed (100 rpm) and number of peeling brush rows (4 rows). In the optimal operational condition, the machines achieved a throughput of 71.29 kg/h, resulting in a peeling cost of 0.001 USD per kilogram. This small-scale chickpea peeling machine is a suitable selection for small and medium producers. [ABSTRACT FROM AUTHOR]

Chickpeas hold significant nutritional and cultural importance, being a rich source of protein, fiber, and essential vitamins and minerals. They are a staple ingredient in various cuisines worldwide. Peeling chickpeas is considered a crucial pre-consumption operation due to the undesirability of peels for some uses. This study aimed to design, test, and evaluate a small chickpea seed peeling machine. The peeling prototype was designed in accordance with the chickpeas’ measured properties; the seeds’ moisture content was determined to be 6.96% (d.b.). The prototype was examined under four different levels of drum revolving speeds (100, 200, 300, and 400 rpm), and three different numbers of brush peeling rows. The prototype was tested with rotors of four, eight, and twelve rows of brushes. The evaluation of the chickpea peeling machine encompassed several parameters, including the machine’s throughput (kg/h), energy consumption (kW), broken seeds percentage (%), unpeeled seeds percentage (%), and peeling efficiency (%). The obtained results revealed that the peeling machine throughput (kg/h) exhibited an upward trend with increases in the rotation speed of the peeling drum. Meanwhile, the throughput decreased as the number of peeling brushes installed on the roller increased. The highest recorded productivity of 71.29 kg/h was achieved under the operational condition of 400 rpm and four peeling brush rows. At the same time, the peeling efficiency increased with the increase in both of peeling drum rotational speed and number of peeling brush rows. The highest peeling efficiency (97.2%) was recorded at the rotational speed of 400 rpm and twelve peeling brush rows. On the other hand, the lowest peeling efficiency (92.85%) was recorded at the lowest drum rotational speed (100 rpm) and number of peeling brush rows (4 rows). In the optimal operational condition, the machines achieved a throughput of 71.29 kg/h, resulting in a peeling cost of 0.001 USD per kilogram. This small-scale chickpea peeling machine is a suitable selection for small and medium producers.

A mechanistic based model for computing efficiency of an improved cassava attrition peeling machine was developed and evaluated in this study to enable performance predictions prior to fabrication. The model accounted for all relevant parameters affecting peeling with peeling efficiency established as a function of tuber mass, moisture content, drum speed, sphericity, peel thickness, number and surface area of peeling balls among others. The simulation model was developed using algebraic substitution/computation based algorithm. The comparative analysis validated the simulation model with the improved model's prediction error ranging from-0.006% to 0.011% resulting in over 99% prediction accuracy. Also, the simulation presented a user friendly interface that eliminated the computational rigors associated with error prone manual computations as a relief to researchers in the cassava processing sector. Hence, the improved peeling efficiency model and its simulation are recommended for developing varying capacities of cassava peelers required by end users in order to eliminate cost intensive trial and error associated with the empirical approach. [ABSTRACT FROM AUTHOR]

Garlic peeling is a tedious, laborious and time consuming process and creates some health issues like irritation in fingers and nail breakings in the kitchen. Knowledge of engineering properties of garlic bulb and garlic clove is very important for development of machinery. Hence, study was conducted to determine engineering properties of garlic (GG-4) relevant to development of garlic peeler. Some engineering properties were measured for garlic bulb and garlic clove at 41.69% moisture content wet basis. On the basis of above problems and engineering properties of garlic the rotary disc type garlic clove peeling machine were designed and evaluated. The performance of the rotary disc type garlic peeler with the recommended specifications was evaluated. The peeling efficiency of rotary disc type garlic peeler was found 89.43%. The total cost of peeling machine was found to be $ 137. [ABSTRACT FROM AUTHOR]

A mechanical peeler cum juice extractor was designed and developed for simultaneous peeling and juice extraction of kinnow and sweet orange fruits. Based on the designed components and prior optimization of operational parameters for peeling of both the fruits, a functional machine was developed. Major components of the machine include spur gear assembly (Φ 102 mm and Φ 76 mm), two fruit holders (Φ 30 mm), revolving shaft with length 570 mm, clearance of the tool for peeling 25 mm and cutting knife with length 80 mm, respectively. This peeler was operated using a motor, gear assembly and the combination of pulleys. The juice extractor was also fitted with a conical hopper having a flattened base to facilitate the juice extraction of peeled fruits. For performance evaluation, fruit rotation speed was considered as independent parameter and was varied at 220, 260, 280, 300, 360 rpm, whereas peeling time (s), peeling efficiency (%), peel remained on fruit (%) and juice loss (%) were taken as dependent parameters. The machine resulted in best performance at fruit rotational speed of 220 rpm (kinnow) and 260 rpm (sweet orange) with higher peeling efficiency and minimum juice loss. The capacity for peeling and juicing operation was 60–90 kg/h (kinnow) and 50–60 kg/h (sweet orange), respectively. This composite peeling cum juice extractor machine can find its applicability in cottage citrus fruit juice processing industries as well as for the domestic juice sellers. [ABSTRACT FROM AUTHOR]

A new onion peeling machine was manufactured and evaluated to suit the smallscale processing units under Egyptian conditions. The onion peeling machine composed of two main parts. The first part is used to cut and separate the top and the bottom of the onion using a rotary conveyor. While, the second part is used to remove the skin using a rotary barrel cylinder separating the dry peel by colliding with solid objects. The machine was evaluated using different onion bulb sizes (small < 40 mm, medium from 40 to 60 mm, and large > 60 mm diameter); four peeling drum speed of 30, 40, 50, and 60 r.p.m; two peeling peels type of rubber and Galvanized iron; and three batch load of 5, 7.5, and 10 kg. The experiment was used to evaluate the peeler in term of its machine productivity, actual peeling efficiency, removed peels percentage, proportion of peeling loss as onion cracks, onion bruising, power and energy requirements, and operational cost. Results of the tests indicated that, maximum of 91.37% onion peeling efficiency and 11.34% percentage of the removed peels were recorded. Also, the maximum machine capacity was 0.34 Mg/h. On the other hand, a minimum of onion bruising percentage, onion cracks percentage and total cost were 0.80%, 1.23% and 231.4 231.40 L.E/Mg, respectively. [ABSTRACT FROM AUTHOR]

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The effect of a freeze–thaw pre-treatment (FTP) on the peeling process of cassava tubers was investigated in this study. The length and weight of the cassava tubers varied from 200 to 280 mm and 500 to 900 g, respectively. A prototype abrasive cassava peeling machine was used. The operational parameters were the rotational speed of the brushes (550–1150 rpm), peeling time (1–5 min), thawing temperature (50–90 °C), and incubation time of the thawing treatment (0–120 s). Response surface methodology was applied to optimize FTP to improve the peeling process of cassava tubers. Peeled surface area and peel loss were measured as the responses. Results revealed that the peeled surface area and peel loss were significantly influenced by the rotational speed of the brushes, peeling time, and the incubation time of the thawing treatment (p < 0.05). Under optimal peeling conditions, with a rotational speed of 1000 rpm, a peeling time of 3.4 min, a thawing temperature of 59 °C, and an incubation time of 90 s, the peeled surface and the peel loss were approximately 99.5 and 19%, respectively. The results show that the use of FTP can improve cassava peeling by softening the peels and increasing the peeled surface area. [ABSTRACT FROM AUTHOR]

A 5kg motorized ginger rhizomes peeling machine was designed and developed. Three moisture contents (70 %, 75 % and 80 %) wb, three feed rates (54 kg/hr, 68 kg/hr and 73 kg/hr) and three peeling speeds (230 rpm, 270 rpm and 300 rpm) were used to evaluate the performance of the developed machine. A 3 x 3 x 3 factorial experiment in a randomized complete block design; replicated two times was used to study the effects of the three factors (moisture content, feed rates and peeling speed) on the performance parameters (peeling efficiency, peeling capacity and percent damage). The study showed that peeling efficiency increased with an increase in moisture content and peeling speed and decreased with an increase in feed rate. Peeling capacity decreased with a decrease in moisture content, and increased with an increase in peeling speed. Percent damage decreased with increasing moisture content, increased with an increase in feed rate and peeling speed. For a maximum peeling efficiency, peeling capacity and minimum percent damage, an optimum moisture content of 75 % wb, feed rate of 68 kg/hr and peeling speed of 270 rpm are recommended. [ABSTRACT FROM AUTHOR]

The performance of a Cassava Attrition peeling Machine was quantified and optimized using response surface methodology with mass, Mc moisture content, MC geometric mean diameter, Dg, peel thickness, P,i, of cassava tubers; number of peeling balls, «/, and peeling drum speed, Nj as factors investigated while flesh loss, peeling efficiency and throughput constitute the response variables. The experimental plan used was based on standard central composite RSM design, with a half factorial portion in which all combination of factors were at two levels. The results o f the performance analyses revealed that the machine operates optimally with a throughput of 180.7Ikg/h, efficiency of 88.7% and 5.4% flesh loss at the determined optimal speed of the peeling drum (Nfi, moisture content of the cassava(MC), mass of loaded cassava (Mc), number o f peeling balls (nJ), average geometric mean diameter of the cassava tubers (Dg) and the mean peel thickness of the cassava (Pth) of 45rpm, 85% 82kg, 134, 48mm and 4.13mm respectively. These results improved the machine by over 60% of its throughput and 17.64%> efficiency at the optimal settings of the operational parameters. The results further showed that the main effects of all the factors provided significant influence on the responses with the exception of geometric mean diameter on efficiency (hence elimination of preoperational treatment) while the factor interactions provided secondaiy influence. Confirmatory test o f the developed RSM models revealed over 95% prediction accurac. [ABSTRACT FROM AUTHOR]

The present research aims to develop a ginger peeling machine which can peel the outer skin of ginger with less mass loss. Machine and product parameters for the developed ginger peeler were optimized. Fresh gingers with moisture content 87.47% and pre-treated at 1% NaOH solution exhibited highest peeling efficiency (70.20%), followed by hot water soaking and overnight soaking. At constant moisture content, reverse trend was observed for mass loss. The highest mass loss of about 4.13% was seen with hot water soaked samples, followed by overnight soaking and NaOH treatment. Gingers with 87.47% moisture content and pre-treatment at 1% NaOH solution exhibited maximum peeling efficiency. The optimimum peeling efficiency was 66.62% for the ginger having 79.28% moisture contant treated with NaOH (70°C, 10 min). [ABSTRACT FROM AUTHOR]

The effect of a freeze−thaw pre-treatment (FTP) on the peeling process of cassava tubers was investigated in this study. The length and weight of the cassava tubers varied from 200 to 280 mm and 500 to 900 g, respectively. A prototype abrasive cassava peeling machine was used. The operational parameters were the rotational speed of the brushes (550−1150 rpm), peeling time (1−5 min), thawing temperature (50−90 °C), and incubation time of the thawing treatment (0−120 s). Response surface methodology was applied to optimize FTP to improve the peeling process of cassava tubers. Peeled surface area and peel loss were measured as the responses. Results revealed that the peeled surface area and peel loss were significantly influenced by the rotational speed of the brushes, peeling time, and the incubation time of the thawing treatment (p < 0.05). Under optimal peeling conditions, with a rotational speed of 1000 rpm, a peeling time of 3.4 min, a thawing temperature of 59 °C, and an incubation time of 90 s, the peeled surface and the peel loss were approximately 99.5 and 19%, respectively. The results show that the use of FTP can improve cassava peeling by softening the peels and increasing the peeled surface area.

Fruit industries require convenient peeling method, especially during puree processing to prevent deterioration of fruit quality and product loss. Therefore, manual, chemical (sodium hydroxide/NaOH) and enzymatic (Pectinex Ultra SP-L) peeling methods were compared to determine the peeling efficiencies of 'Chok Anan' mangoes. The effect of different peeling parameters (concentrations [chemical peeling: 1.6-7.3% of 0.4M-1.83M; enzymatic peeling: 0.005-0.095%], temperatures [chemical peeling: 80-95oC; enzymatic peeling: 25-40°C], and duration of soaking [chemical peeling: 5-10 min; enzymatic peeling: 30-120 min]) were evaluated for peeling yield, peeling time, absorption of chemical and enzyme solution, the penetration depth of NaOH and enzyme activities (reducing sugar analysis). The enzymatic peeling had significantly (p<0.05) reduced the time (4.46 min) of mango peeling compared to manual (5.30 min) and chemical (6.49 min) peeling which were time-consuming. The parameters involved resulted in no significant difference (p>0.05) in peeling yield (>86%), but there was significant (p<0.05) effect on absorption of both NaoH and pectinase solutions at 0.84g/100g (enzymatic) and 2.50g/100 g (chemical), 0.45 mm penetration depth of NaOH and significant decrease in enzyme activities from 20.04g/100 mL to 4.92g/100 mL using reducing sugar analysis. The optimal enzymatic peeling conditions (concentration: 0.009%, temperature: 25°C, duration of soaking: 120 min) had made it possible to recycle the pectinase solution twice thus may be beneficial for the mango processing industry compared to chemical peeling. [ABSTRACT FROM AUTHOR]

The processing of cocoyam tubers for industrial or human use involves different operations of which peeling is the major problem. This study was aimed at designing, fabricating and carrying out performance evaluation of a cocoyam peeling machine, taking into consideration some physical and mechanical properties of the cocoyam tubers. The machine was evaluated based on the following parameters which includes; throughput capacity and peeling efficiency at the speeds of 400 rpm, 700 rpm and 933 rpm. Results revealed that, for all the speeds tested in the experiment, the corresponding peeling efficiencies of the machine were 50%, 64% and 68% respectively while that of the throughput capacities were 63.20 kg/hr, 84.90 kg/hr and 112.92 kg/hr respectively. It was observed that 933 rpm speed was the most suitable speed for the operation of this machine, as it had higher peeling efficiency of 68% with a throughput capacity of 112.92 kg/hr. These results showed appreciable improvement over manual method which is 20 - 35 kg/hr. [ABSTRACT FROM AUTHOR]

Garlic peeling is a tedious, key, costly and time consuming unit operation in garlic processing. A power operated garlic peeler having a cylinder-concave mechanism was developed with an intention to reduce cost and time. Physical properties of garlic relevant for peeler development were identified and measured. The average length, width, thickness, geometric mean diameter, sphericity, weight of garlic segment and weight of 1,000 garlic segment were measured as 26.3 mm, 10.4 mm, 8.7 mm, 13.3 mm, 0.5, 1.8 g and 1,813 g, respectively. An experimental garlic peeler having cylinder covered with 10 mm thick rubber was fabricated and evaluated for its performance with crop-machine parameters viz., cylinder speed (29, 36 and 42 rpm), cylinder-concave clearance (8, 10 and 12 mm), moisture content (23.1, 27.7, 33.4 and 40.5 % wet basis) and concave mechanisms. Crop-machine parameters were optimized based peeling efficiency and they found to be cylinder speed of 36 rpm, cylinder-concave clearance of 10 mm, mild steel square (8 × 8 screen). Prototype garlic peeler was evaluated with the optimized crop-machine parameters. The peeling efficiency, yield of peeled garlic and unpeeled garlic, damage and peel separation were 86.6, 86.2, 4.7, 9.15 and 96 %, respectively with a machine throughput capacity of 27 kg/h and the energy requirement of 1.15 kw-h. Operation cost of the peeler was determined on the basis of fixed and variable cost and found to be INR 22.9/h. The developed garlic peeler saved INR 16.11/kg (94.99 %) and 1.63 (97 %) man hours in comparison to the hand peeling of garlic. [ABSTRACT FROM AUTHOR]

A kolanut peeling machine was designed, constructed and evaluated for the postharvest processing of the seed. The peeling machine consists of a standing frame, peeling unit and hopper. The peeling unit consists of a special paddle, which mixes the kolanut, rubs them against one another and against the wall of the barrel and also conveys the kolanut to the outlet. The performance of the kolanut peeling machine was evaluated for its peeling efficiency at different moisture content (53.0, 57.6, 61.4 % w.b.) and speeds of operation of the machine. The result of the analysis of variance shows that the main factors and their interaction had significant effects ( p < 0.05) on the peeling efficiency of the machine. The result also shows that the peeling efficiency of the machine increased as the moisture content increase and decreased with increase in machine speed. The highest efficiency of the machine was 60.3 % at a moisture content of 61.4 % w.b. and speed of 40 rpm. [ABSTRACT FROM AUTHOR]

Ginger, an underground rhizome, is valued as a spice and is used in both dry and fresh form. The process of peeling is labour-intensive and is a time-consuming operation in post-harvest handling of ginger done manually by women labour. To reduce time and labour requirement, a mechanical ginger peeler having a square mesh drum was developed. Peeling trials were conducted for varying drum loads (6kg, 8kg and 10kg), varying drum speeds (35rpm, 40rpm and 45rpm) and for different peeling durations (5 min, 10 min and 15 min). Optimum machine parameters for maximum efficiency were: drum load of 8 kg per batch, operated at drum speed of 40rpm for peeling duration 15 min. Peeling efficiency and material loss at optimum conditions were determined to be 55.60% and 4.68%, respectively. Dry ginger obtained after mechanical peeling was found to contain essential oil at 2%, oleoresin 4.6%, moisture content 9.82% and crude fibre content 2.5%.

Peeling of fresh ginger is an important operation done before drying to enhance the drying process and is generally done manually. A mechanical ginger peeler was developed with its peeling drum made of diamond cut mesh. Peeling trials were conducted for varying drum loads (5 kg, 6 kg and 7 kg), for varying drum speeds (20 rpm, 25 rpm and 30 rpm) and for different peeling durations (5 m, 10 m and 15 m) to determine the peeling efficiency and material loss in the developed peeler. It was found that peeling of ginger was associated with the material loss. The optimum machine parameters for maximum peeling with minimum loss was obtained at a drum load of 7 kg per batch, operated at a drum speed of 30 rpm for a peeling duration of 15 min, to produce sufficiently peeled ginger. The peeling efficiency and material loss at the optimum conditions were determined as 59.43% and 4.76%, respectively. The ginger obtained after mechanical peeling was dried and the quality was determined. It was found to have essential oil of 2.0%, oleoresin of 4.6%, moisture content of 9.82% and crude fibre content of 2.5%. [ABSTRACT FROM AUTHOR]

In this study, the effect of enzymatic pre-treatment and the size of cassava tubers on mechanical peeling was examined. Cassava tubers were sorted based on their mass as small, medium and large. Viscozyme® L and an abrasive cassava peeling machine was used for the enzymatic pre-treatment and the mechanical peeling, respectively. Response surface methodology (RSM) was used to investigate the effect of the enzyme dose (0.5–1.9 mL g−1), incubation time (1.5–6 h), peeling time (1.5–4.5 min) and size of the tubers (small, medium and large) on the peeling process. Peeled surface area (PSA) and peel loss (PL) were measured as main responses in RSM. Results showed that the PSA and PL were significantly (p < 0.05) influenced by the enzyme dose, incubation time and peeling time. The size of tubers only had a significant impact on the PSA. The optimum operating conditions for different sizes of tubers were found and validated. Under optimum conditions, the PSA of the large tubers (89.52%) was significantly higher than the PSA of the medium and small tubers (p < 0.05). Application of enzymatic pre-treatment can improve the mechanical peeling process especially for larger cassava tubers. [ABSTRACT FROM AUTHOR]