Effect of Parameters on the Separation of Almond Shell and Kernel, and Design and Development a Pneumatic Separator

Abstract

Introduction Almonds (Prunus amygdalus) belongs to the family of Rosaceae and the subspecies of Pronoideae. Its kernel contains a lot of energy, amino acids, sugars and mineral elements. Iran is ranked fifth in terms of producing almonds after United States, Australia, Spain, and Morocco, but at the same time, Iran's position is not very suitable in the world export market. The processing of this product involves three stages of shell breaking, kernel separation, and packaging. One of the important methods of separation of the kernel from the wooden crust is the use of pneumatic separation and this method can be used to grade, clean, and separate the seeds of different materials. Materials and Methods Almond samples of the Shokofeh variety (A.H.3) were obtained from Maragheh gardens in East Azarbaijan province. The moisture content of the shell, the kernel, and mixture of them was determined using the oven drying method. Also, some physical and mechanical properties were measured. In order to design the almond separator system, it is important to determine aerodynamic properties. The most important aerodynamic properties such as terminal velocity and drag force were determined. The first step in designing and manufacturing a device is to select the cross-sectional shape and dimension. The cross-section of the machine is selected based on parameters such as simplicity and construction costs. With the assumption of a machine with a separation capacity of 2 kg (mixed product) per minute, the length and the width of the machine were obtained to be 18 cm and 15 cm. Using the terminal velocity and dimensional data, the blower distance to the outlet, the tunnel length, the power and flow rate of the blower were calculated and then the design and construction were done. To evaluate the separation and evaluation of the apparatus, parameters such as blower speed, shell size, and moisture content of the mixture were investigated for each parameter at three levels. Airflow rates of the wind tunnel were 3, 5, and 7 m s-1, moisture content (7%, 13%, and 19%), shell size in three groups: small, medium, and large. Results and Discussion The average geometric properties including length, width, thickness, geometric mean diameter, and spherical coefficient for almonds were 20.64, 13.25, 7.4, 12.64 mm, and 0.612, respectively, as well as properties for large shells (25.17, 16.5, 11.15, 16.66 mm, and 0.66), for average size (17.36, 13.5, 6.4, 11.44 mm, and 0.65) and fine size (13, 9.9, 3.5, 7.66 mm, and 0.59), respectively. The mechanical properties of the samples (shell and almond kernel) were measured at three levels of moisture content of 7%, 13%, and 19%. The results showed that by increasing the moisture content, the fracture force for both shell and kernel increases. Almond shell had the highest angle of rotation at all levels of moisture. This was due to its heterogeneous shape, broken edges and rough surface. On the other hand, almonds had the lowest degree of rotation, due to the greater weight of the kernel and the more homogeneous and spherical shape than the shell. The results obtained from measuring the terminal velocity of the samples selected from the kernel and shell in terms of their weight indicated that the velocity limit for the almonds was 10.2-12.2 m s-1 and for the shell, the range was 1.8-6 m s-1. The variance analysis of the effect of particle size, velocity, and moisture parameters on the level of separation of shell in almond mixture showed that all major effects and interactions of factors were significant at 1% probability level. Particle size and moisture content did not affect the separation rate at 7 m s-1. With decreasing velocity, the separation rate in the particle size was reduced, which was due to the higher speed of the separation rate. At low velocity, the best separation was related to the fine particle size, which was due to the harmonization of the fine particle velocity and the separation rate. Conclusions Pneumatic separation of almond kernel and shell was affected by air velocity, particle size and moisture content. As the flow rate increases, the amount of shell separation from the kernel increases. Particle size and moisture content did not affect the separation rate at 7 m s-1. The results at medium moisture content indicated that in addition to the acceptable separation level (relative to other moisture levels) at this level (13%), the harvesting time of this product can be managed and the use of additional energy in the processing of this product is prevented.

Keywords

• almond
• drag force
• pneumatic separation
• terminal velocity