ANALYSIS OF WASTE DURING THE MECHANICAL POTATO PEELING
Abstract
The article describes the features and theoretical fundamentals of the mechanical method for potato peeling as most frequently used for manufacturing potato products, its advantages and disadvantages are considered, rational technological parameters of mechanical peeling are determined. The relationship between the amount of waste formed in the process of mechanical potato peeling and tuber sizes is established. Based on the results of the influence of parameters of tubers, the trajectory and speed of their movement in drum and roll peeling machines and action upon tuber forces, the dependence of the amount of waste is found. The amount of waste forming during the peeling of different-size potato tubers in the drum peeling machine МOК-350 is analyzed, and the recommendations to improve the peeling effectiveness are developed.
About the Authors
Z. V. Lovkis
Scientific and Practical Center for Foodstuffs, Minsk
Belarus
Corresponding Member, D. Sc. (Engineering), Professor, General Director
Belarus
Corresponding Member, D. Sc. (Engineering), Professor, General Director
A. V. Kulikou
Scientific and Practical Center for Foodstuffs, Minsk
Belarus
Ph. D. (Engineering), Senior researcher
Belarus
Ph. D. (Engineering), Senior researcher
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