Determination of the Effects of Rotational Velocity on Energy Consumption, Cracking Efficiency and Kernel Hazelnut Quality in Centrifugal Hazelnut Cracker

Year 2023, Volume: 13 Issue: 2, 221 - 233, 31.12.2023

Birkut Güler Hasan Karaosmanoğlu

https://doi.org/10.54370/ordubtd.1332864

Abstract

In this study, the effects of different hazelnut varieties and impeller velocities on energy consumption, hazelnut cracking efficiency and kernel quality in the centrifugal hazelnut cracking method were examined. Giresun Quality Tombul, Levant Quality Çakıldak and Kara hazelnuts, which are important Turkish hazelnut varieties, were selected as the study material. A centrifugal type machine, which does not require grading, crackes with the help of a rotating impeller, and has a crushing capacity of 100 kg per hour, was used as the experimental device. The study was carried out at 4 different fan rotation speeds: 350, 750, 1100 and 1450 rpm. According to the study results, although it is resulted that each hazelnut varieties different behaviors at different impeller velocities, it can be said that the optimum benefit is achieved at 1100 rpm. The results of the article emphasize that equipment adjustments and the development of hazelnut variety-specific processing strategies are important in optimizing cracking and parted rates in the hazelnut processing process. This study can serve as a basis for studies aimed at contributing to efficiency and quality improvements in the hazelnut processing industry.

Keywords

Hazelnut cracking, Energy efficiency, Process efficiency, Kernel quality

Savurmalı Fındık Kırma Makinesinde Dönme Hızının Enerji Tüketimi, Kırma Verimi ve İç Fındık Kalitesi Üzerine Etkilerinin Belirlenmesi

Abstract

Bu çalışmada, savurmalı fındık kırma yönteminde farklı fındık çeşitlerinin ve işleme hızlarının enerji tüketimi, fındık kırma verimi ve iç kalite üzerindeki etkileri incelenmiştir. Çalışma materyali olarak önemli Türk fındık çeşitleri olan Giresun Kalite Tombul, Levant Kalite Çakıldak ve Kara fındık seçilmiştir. Deney düzeneği olarak boylama gerektirmeyen, dönen fan yardımıyla kırma yapan, saatlik 100 kg kırma kapasitesine sahip savurmalı tip makine kullanılmıştır. Çalışma 350, 750, 1100 ve 1450 rpm olamk üzere 4 farklı fan dönüş hızında yürütülmüştür. Çalışma sonuçlarına göre farklı fan dönüş hızlarında her fındık çeşidinin farklı davranışlar sergilediği görülse de optimum faydanın 1100 rpm’de sağlandığı söylenebilir. Makalenin sonuçları, ekipman ayarlamalarının ve fındık çeşitlerine özgü işleme stratejilerinin geliştirilmesinin, fındık işleme sürecinde çatlama ve parçalanma oranlarının optimize edilmesinde önemli olduğunu vurgulamaktadır. Bu çalışma, fındık işleme sanayinde verimlilik ve kalite iyileştirmelerine katkı sağlamak amacıyla yapılan çalışmalara temel teşkil edebilecek özelliktedir.

Keywords

Enerji verimliliği, Proses verimliliği, İç fındık kalitesi, Fındık kırma

References

• Akar, A. (2016). Tombul, Palaz ve Kalınkara fındık çeşitlerinde elle ve patozla ayıklanmış örneklerde depolama süresince meydana gelen kalite değişimleri [Master's thesis]. Ordu University.
• Alasalvar, C., Amaral, J. S., Satır, G., & Shahidi, F. (2009). Lipid characteristics and essential minerals of native Turkish hazelnut varieties (Corylus avellana L.). Food Chemistry, 113, 919–925. https://doi.org/10.1016/j.foodchem.2008.08.019
• Amaral, J. S., Casal, S., Citova, I., Santos, A., Seabra, R. M., & Oliviera, B. P. P. (2006). Characterization of several hazelnut (Corylus avellana L.) cultivars based in chemical, fatty acid and sterol composition. European Food Research and Technology, 222, 274–280. https://doi.org/10.1007/s00217-005-0068-0
• Delprete, C., & Sesana, R. (2014). Mechanical characterization of kernel and shell of hazelnuts: Proposal of an experimental procedure. Journal of Food Engineering, 124, 28-34. https://doi.org/10.1016/j.jfoodeng.2013.09.027
• Dursun, İ. (2023). Kabuk kırma makinaları. İKSAD Publishing House.
• European Food Safety Authority, (2011). Scientific Opinion on the substantiation of health claims related to nuts and essential fatty acids (omega-3/omega-6) in nut oil (ID 741, 1129, 1130, 1305, 1407) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA Journal, 9(4), 2032. https://doi.org/10.2903/j.efsa.2011.2032
• FAO (2020). Food and agriculture organization of the United Nations. FAO Statistics Division. Retrieved March 15, 2023 from https://www.fao.org/faostat/en/#rankings/countries_by_commodity
• Ghirardello D., Bertolini M., Belviso S., Bello B. D., Giordano M., Rolle L., Gerbi V., Antonucci M., Spigolon N., & Zeppa G. (2016). Phenolic composition, antioxidant capacity and hexanal content of hazelnuts (Corylus avellana L.) as affected by different storage conditions. Postharvest Biol. Technol., 112, 95-104. https://doi.org/10.1016/j.postharvbio.2015.09.039
• Güner, M., Dursun E., & Dursun, İ. G. (2003). Mechanical behaviour of hazelnut under compression loading. Biosystems Engineeering, 85(4), 485-491. https://doi.org/10.1016/S1537-5110(03)00089-8
• Karaosmanoğlu, H. (2022). Geç hasadın Tombul fındığın biyometrik ve renk özellikleri ile aflatoksin düzeyine etkisi. Harran Tarım ve Gıda Bilimleri Dergisi, 26(4), 549-559. https://doi.org/10.29050/harranziraat.1138327
• Karaosmanoğlu, H. (2023). Farklı ambalaj materyallerinin depolanan fındıkların geometrik ve renk özellikleriyle aflatoksin oluşumuna etkisi. Anadolu Tarım Bilimleri Dergisi, 38(2), 331-352. https://doi.org/10.7161/omuanajas.1115743
• Moscetti, R., Frangipane, M. T., Monarca, D., Cecchini, M., & Massantini, R. (2012). Maintaining the quality of unripe, fresh hazelnuts through storage under modified atmospheres. Postharvest Biology and Technology, 65, 33-38.https://doi.org/10.1016/j.postharvbio.2011.10.009
• Pelvan, E., Olgu, E. Ö., Karadağ A., & Alasalvar, C. (2018). Phenolic profiles and antioxidant activity of Turkish Tombul hazelnut samples (natural, roasted, and roasted hazelnut skin). Food Chemistry, 244, 102–108. https://doi.org/10.1016/j.foodchem.2017.10.011
• Pycia, K., Kapusta, I., & Jaworska, G. (2019). Impact of the degree of maturity of walnuts (Juglans regia L.) and their variety on the antioxidant potential and the content of tocopherols and polyphenols. Molecules, 24(16), 2936. https://doi.org/10.3390/molecules24162936
• Sun, J., Hu, P., Lyu, C., Tian, J., Meng, X., Tan, H., Dong, W. (2022). Comprehensive lipidomics analysis of the lipids in hazelnut oil during storage. Food Chemistry. 378, 132050. https://doi.org/10.1016/j.foodchem.2022.132050
• Wang, W., Jung, J., McGorrin, R. J., Traber, M. G., Leonard, S. W., Cherian, G., & Zhao, Y. (2018). Investigation of drying conditions on bioactive compounds, lipid oxidation, and enzyme activity of Oregon hazelnuts (Corylus avellana L.). LWT-Food Science and Technology, 90, 526–534. https://doi.org/10.1016/j.lwt.2018.01.002