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Article
2001
The Modelling of the Cutting Process During the Dry Peeling of Potatoes
The Modelling of the Cutting Process During the Dry Peeling of Potatoes
Abstract (English)
On their way to the consumer, a very large part of the potatoes is freshly peeled before being cooked. A newly designed peeling technique allows the currently high losses and environmental pollution to be minimized. Modern peeling techniques use knife-like blades in order to give the cut crops a smooth surface. Based on the examination of a mechanical peel- ing technique with a spatially swinging knife plate, a modelling approach for the simulation of the cut, which is carried out through the interaction between hole-shaped blades and freely movable potato tubers, is pre- sented. This modelling approach for the cut is closely coupled with the modelling of the impact behaviour of potato tubers, which has already been described in a separate contribution in this journal [1].
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Agrartechnische Forschung, 7 (2001), 4. ISSN: 0948-7298
Faculty
Faculty of Agricultural Sciences
Institute
Institute of Agricultural Engineering
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English
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Sustainable Development Goals
BibTeX
@article{Winkelmann2001,
url = {https://hohpublica.uni-hohenheim.de/handle/123456789/10440},
author = {Winkelmann, Jörg and Fürll, Christian},
title = {The Modelling of the Cutting Process During the Dry Peeling of Potatoes},
journal = {Agrartechnische Forschung},
year = {2001},
volume = {7},
number = {4},
}