Modeling of the Process of Peeling Jerusalem Artichoke in Order to Determine Parameters for Conducting Production Process

Abstract

We proved the need to create equipment for the implementation of a combined process of peeling the tubers of Jerusalem artichoke. A combined peeling process is proposed, which is based on a combination of thermal and mechanical effects on the peeled product.An experimental installation was designed to study the process of thermal treatment of Jerusalem artichoke.It is proven that an increase in steam pressure and duration of the process of thermal treatment lead to the increase in depth of the thermal treatment of the surface layer of Jerusalem artichoke and reduce the efforts required to separate the rind from the tuber. We determined that an increase in duration of the process of mechanical post-peeling increases the percentage of peeled tubers of Jerusalem artichoke, but results in growing losses of raw material. It was established that reducing the effort required to separate the rind of Jerusalem artichoke at thermal treatment makes it possible to reduce duration of the process of mechanical post-peeling. We determined that an increase in depth of the thermal treatment of the surface layer of Jerusalem artichoke leads to increasing losses of raw material. It was proven that the tubers of Jerusalem artichoke, which have a longer storage period, require an increase in duration of the process of their mechanical post-peeling to ensure the required quality of peeling.We determined rational parameters of the combined process of peeling Jerusalem artichoke, which enable to significantly intensify and mechanize the peeling process, to reduce losses of raw material and to improve quality of peelin