Walnut cracking machine

Mestrado de dupla diplomação com a Université Libre de TunisThe traditional strategy of breaking walnuts physically, utilizing a hammer or cut cutter is labor-seriously, moderate, and repetitive. We report this project of walnut cracking machine technical drawing for the construction of the cracking machine and the belt conveyor are also presented. the prototype consists of a belt conveyor transport the walnut to the cracking machine. A breaking unit works on the rule of attraction utilizing crushing drive from tow rollers. The aim of this project is to create a nut-cracking machine that will be able to reliably accomplish both cracking as well as conveying of nuts. and crack the different sizes of shells. for the construction of the cracking machine, 51% of the components are standard and 49% will have manufactured. A device of this nature can be manufactured for small entrepreneurs and industrial-level applications in the countries where the bulk of the world walnut is produced.La stratégie traditionnelle de casser les noix physiquement, en utilisant un marteau ou un cutter, est un travail sérieux, modéré et répétitif. Nous rapportons ce projet de dessin technique de machine de craquage de noix pour la construction de la machine de craquage et le convoyeur à bande sont également présentés. Le prototype consiste en un convoyeur à bande transportant la noix vers la machine de craquage. Une unité de rupture fonctionne selon la règle de l'attraction en utilisant l'entraînement par écrasement des rouleaux de remorquage. Le but de ce projet est de créer une machine à casser les noix qui sera capable de réaliser de manière fiable à la fois la fissuration et le transport des noix, et casser les différentes tailles de coquilles. Pour la construction de la machine de craquage, 51% des composants sont standards et 49% l'auront fabriqué. Un dispositif de cette nature peut être fabriqué pour les petits entrepreneurs et les applications de niveau industriel dans les pays où la majeure partie de la noix mondiale est produite

Setting up and running a small-scale business producing high-value foods

Whether you want to start a new business, or improve or diversify an existing operation, this unique text collects for the first time essential information on the demand for high-value foods, their production, marketing and quality management. Aiming to raise awareness of opportunities in high-value foods and ingredients in ACP countries, the handbook also highlights routes to access different types of value chains for these products. Clearly laid out, with helpful summaries and ‘tips for success’, this comprehensive publication presents numerous real-life case studies to inspire entrepreneurs to improve their production and profitability

Sample Preparation-Quo Vadis

Sample preparation is and will always be the most important step in chemical analysis. Numerous techniques, methods, methodologies, and approaches are published in the literature offering a wide range of analytical tools to the lab practitioner. Analytical scientists all over the world are trying to develop protocols for a plethora of analytes in various sample matrices. In the last decade, sample pre-treatment advances have followed green chemistry and green analytical chemistry demands, focusing on miniaturization and automation, using the least possible amount of organic solvents. The question is how far we have been till now, and what the future perspectives are. To answer this question, analytical chemists were invited to share their experience in the field and report on the recent advances in sample-preparation approaches. The outcome of our invitation was eleven excellent manuscripts, including four review articles and seven original research articles in the first edition of the Special Issue “Sample Preparation-Quo Vadis: Current Status of Sample Preparation Approaches”.The second edition is a collection of ten significant contributions to the field of sample preparation. It includes two highly interesting and comprehensive review articles and eight innovative research articles

Separating nut-shell pieces from hazelnuts and pistachio kernels using impact vibration analysis

In this article nut-shell pieces are separated from pistachio kernels and hazelnut kernels using impact vibration analysis. Vibration signals are recorded and analyzed in real-time. Mel-kepstral feature parameters and line spectral frequency values are extracted from the vibration signals. Feature parameters are classified using a Support Vector Machine (SVM) which was trained a priori using a manually classified data set. An average classification rate of 96:3% and 98:3%was achieved with Antepstyle Turkish pistachio nuts and hazelnuts. An important feature of the method is that it is easily trainable for other kinds of pistachio nuts and other nuts including walnuts. © 2013 IEEE

Food science sourcebook

2 v. : ill. ; 26 cm2nd edition.Rev. ed. of: Source book for food scientists. c1978"An AVI book."Pt. 1. Terms and descriptions -- pt. 2. Food composition,properties, and general data

Salmonella and tomatoes

Outbreak information linking fresh tomato fruit to illnesses is reviewed in this chapter. While tomato fruit appear to support substantial proliferation of certain serovars of Salmonella enterica, detection of this pathogen in tomato plants prior to harvest is rare, and reports of Salmonella existence in tomato fruit still attached to field-grown plants are virtually non-existent. The bacterium is sensitive to UV and can be outcompeted by the native phytomicrobiota, which may explain its absence in field-grown crops. However, the persistence of certain serovars in fields and ponds of certain production areas is noted. Together with evidence of bacteria becoming internalized in tomato fruit during crop development likely through natural apertures, the presence of S. enterica in and around production fields suggests that an unusual weather event could lead to Salmonella contamination of fruit prior to harvest. The bacterium appears physiologically adaptive toward proliferation in tomato fruit. Once inside tomatoes, Salmonella is capable of sensing the availability of nutrients and physiological state of the fruit and differentially regulates specific genes. However, because Salmonella is an efficient nutrient scavenger, removal of multiple metabolic and regulatory genes was required to reduce its fitness within the fruit. Plants do not appear to recognize human enterics as pathogens, and their defenses treat them as endophytes

Salmonella and tomatoes

Outbreak information linking fresh tomato fruit to illnesses is reviewed in this chapter. While tomato fruit appear to support substantial proliferation of certain serovars of Salmonella enterica, detection of this pathogen in tomato plants prior to harvest is rare, and reports of Salmonella existence in tomato fruit still attached to field-grown plants are virtually non-existent. The bacterium is sensitive to UV and can be outcompeted by the native phytomicrobiota, which may explain its absence in field-grown crops. However, the persistence of certain serovars in fields and ponds of certain production areas is noted. Together with evidence of bacteria becoming internalized in tomato fruit during crop development likely through natural apertures, the presence of S. enterica in and around production fields suggests that an unusual weather event could lead to Salmonella contamination of fruit prior to harvest. The bacterium appears physiologically adaptive toward proliferation in tomato fruit. Once inside tomatoes, Salmonella is capable of sensing the availability of nutrients and physiological state of the fruit and differentially regulates specific genes. However, because Salmonella is an efficient nutrient scavenger, removal of multiple metabolic and regulatory genes was required to reduce its fitness within the fruit. Plants do not appear to recognize human enterics as pathogens, and their defenses treat them as endophytes