• Journal of Biosystems Engineering
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• v.28 no.5
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• pp.421-428
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• 2003

This study was conducted to determine the optimum blade shape for peeling Altari radish. To figure out the required peeling force according to various angles of blade and rakes of peeling cutter, two peeling tests such as circumferential peeling and longitudinal peeling of Altari radish were carried out. Based on the pretest results, which performed to investigate the applicability of the optimum shape of cutter and to find out the cutting pattern according to the lapse of days after harvesting the radish, the peeling depth and width of the blade were fixed at 2 mm and 10 mm. From two methods of circumferential and longitudinal peeling test, the angles of rake and blade as cutter shape factors were affected on peeling force. But the peeling speed was not affected on it under the safety speed as 0.2 m/s, without blade vibrating on peeling operation. The rake angle was more effective factor than the blade angle, and the optimum angles of blade and rake were 10$^{\circ}$ and 55$^{\circ}$ respectively. The cutting surface by the longitudinal peeling was more smooth than that by the circumferential peeling. There was no problem in peeling work during 4 days after harvest because the freshness of the Altari radish was maintained.

• Journal of Biosystems Engineering
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• v.22 no.3
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• pp.289-294
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• 1997

The chestnut is a well-known and important forest product in Korea. The annual production of chestnut is about 100, 000tons and its cultivating area is 80, 000ha. However, the peeling process of outer and inner skins of chestnut is very difficult due to hardness and adhesiveness of chestnut skin. The peeling process of chestnut was operated by manual work and the performance of chestnut peeling machine is very low. The purpose of this study is to develope the prototype of new chestnut peeling system. The hardness of chestnuts was tested with six different drying conditions and its range was from 949$g/mm^2$ to 2, 149$g/mm^2$. The hardness of chestnuts was decresed gradually during the drying process. The chestnut peeling Process includes sorting, storage, drying, outer skin cutting, flame peeling, continuous frictional skin peeling, and inner skin cutting operation. The developed chestnut peeling system consists of outer skin cutter, flame peeler, continuous frictional skin peeler and inner skin cutter. The system can peel domestic chestnuts at 150$kg/hr$ with peeling rate of 78%.

• Journal of Biosystems Engineering
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• v.30 no.3 s.110
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• pp.166-171
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• 2005

A prototype peeling device with rotating cutter blades was designed to peel altari radish skin. With the designed blades, the maximum peeling depth increased as the cutter clearance increased but the effect of the peeling speed was not significant. The optimal operating conditions for peeling was; the peeling speed was at 0.19m/s when peeled 2.5 blades/sec and the maximum peeling depth was 1.5mm, the minimum peeling depth was 0.5mm, and the leaf rotating speed was 12 rpm, respectively. In the peeling test fur the optimum operation conditions, with a auxiliary rolling device could adjust the rotational speed of the root uniformly, the altari radishes under 70mm diameter were peeled perfectly.

• Journal of Biosystems Engineering
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• v.30 no.3 s.110
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• pp.161-165
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• 2005

In this study, peeling test of the Altari radish on kimchi pre-processing system for mechanization was performed with the longitudinal plane peeling type with wider cutting blade than that of the peeled chip's. To determine the optimum cutter shape to match this plane peeling type, the peeling tests depending on variable cutting speed, rake angle and blade angle using the blade with thickness as 2 m and width as 50mm were performed, and the patterns of the peeled chips and peeling resistances were investigated. As the result of the tests, the rake angle of the blade with clean peeled surface of the Altari radish was over $45^{\circ}$, and the blade angle and rake angle with the minimum peeling resistance was $20^{\circ}\;and\;60^{\circ}$, respectively. The optimum peeling conditions were; the peeling speed 0.2m/s, blade angle $20^{\circ}$ and the rake angle $60^{\circ}$, and the peeling resistance of each blade was 15 N.

• Journal of Biosystems Engineering
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• v.29 no.1
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• pp.45-52
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• 2004

The chestnut is a well-blown and important forest product in Korea. The annual production of chestnut is about 95,000 tons and its cultivating area is 80,000 ha. However, the peeling process of outer and inner skins of chestnut is very difficult due to hardness and adhesiveness of chestnut skin. The purpose of this study was to develop a prediction model for flame peeling characteristics of domestic chestnuts, and to evaluate an optimization model to determine the operation conditions of the chestnut flame peeling system. The results of this study were summarized as follows. It was found that the flame peeling characteristics of domestic chestnuts were by the flame temperature, and the flame time. The peeling ratio and the heating depth were increased as the flame temperature and the flame time were increased. The peeling ratio and the heating depth were increased linearly when those were less than 85 % and 2 mm respectively. As the hardness of chestnut shell was decreased, the peeling ratio was increased. A simulation model was developed to predict the peeling ratio and the heating depth based on the hardness of the chestnut shell, the flame temperature, and the flame time of the peeling system. The model was evaluated by comparing the measurement and the prediction of the peeling ratios and heating depths, and showed the good relationship.

• Journal of Biosystems Engineering
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• v.29 no.1
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• pp.53-58
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• 2004

The purpose of this study was to evaluate an optimization model to determine the operation conditions of the chestnuts flame peeling system. The results of this study were summarized as follows. The optimization model was developed and evaluated to represent the flame peeling characteristics of the domestic chestnuts. When the heating depth was selected for various utilization of the peeled chestnuts, the model could determine the optimal conditions of the hardness of the chestnut shells, the flame temperature, and the flame time to get the maximum peeling ratio of the chestnut flame peeling system. When the heating depth was limited to 2.2 mm, the optimization model determined the proper operation conditions and the maximum peeling ratio such as 1594 g/$\textrm{mm}^2$ of the hardness of the chestnut shells, 780$^{\circ}C$ of the flame temperature, 29 second of the flame time, and 98.1 % of the peeling ratio.

• Journal of Biosystems Engineering
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• v.30 no.1 s.108
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• pp.25-31
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• 2005

There are more than three hundred garlic peeling facilities in Korea and most of them use pressurized air for skin peeling operation. One of the major problems of using air for the peeling operation is the occurrence of excessive bruises on the flesh of peeled garlic which causes easy microbial contamination and shortening of the shelf lift. To reduce the occurrence of bruises during the peeling operation, a new type of garlic peeling system was developed which use pressurized water. In this system, high pressure water jets were used to separate garlic bulbs and to peel the skin of garlic cloves. Six commercial systems of this type had been developed and installed at several locations in Korea. The design and performance of the latest system according to three pressure levels were described in this paper. Peeling efficiency of the system was as high as $64.7\%$ in one cycle of peeling operation by three chambers installed in series. Incorporation of a sorting system based on machine vision and re-circulation of unpeeled and partially-peeled garlic enhanced peeling efficiency by additional $30\%$, resulting in total peeling efficiency of the final products of approximately $95\%$. Peeling capacity of the system was over 400 kg per hour.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.9
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• pp.487-497
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• 2020

The study examined the effects, strength, and weakness of chemical peeling and physical peeling, which are some types of peelings that are commonly used for cosmetic skin management for women. For this study, of which the study period was from November 1 to December 27, 2011, 20 female subjects with the compound skin type were investigated. Ten women were assigned to the chemical peeling group, and the other 10 were assigned to the physical peeling group. The experiment continued for six weeks, with one test session per week, totaling six tests. During each session, a skin measurement instrument was used to measure the oil, keratin, pore, wrinkles, and pigments. The results of the tests showed that, in the case of chemical peeling, both glycolic acid peeling and lactic acid peeling were effective in preserving the skin moisture. With physical peelings, crystal peeling was more effective on wrinkles, while diamond peeling was more effective in keratin and pigment improvement. A comparison of the peeling with different media revealed physical peelings to have more effect on more items, but chemical peeling was more effective in moisture and oil changes.

• Journal of Biosystems Engineering
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• v.23 no.4
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• pp.351-358
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• 1998

It was intended to investigate that how hardness of chestnut shell affects the flame peeling characteristics of Korean Chestnut. Effects of the hardness on the flame peeling characteristics need to be found to establish the optimum drying conditions for chestnut of various cultivars, sizes and harvested years. The equation based on the hardness of the chestnut shells was developed. It was found that the flame peeling characteristics of the corresponding to the various drying conditions did not differ significantly to the groups with the same hardness. The flame peeling characteristics of the chestnut with the same hardness were not influenced by cultivars, size, and harvested year, The peeling ratio and the heating depth were increased by decrease of the hardness of the chestnut shells. On the other hand, the peeling ratio and the heating depth were increased as the flame temperature was increased with the same hardness. When the heating depth was limited to 2.1 mm regarding the process characteristics and the damage ratio, the proper hardness and peeling ratio of chestnut shells were 1,369.8 g/$\textrm{mm}^2$ and 83.9%, respectively, at the flame temperature of $700^{\circ}C$. And also 1,517.7 g/$\textrm{mm}^2$ and 80.7% at 75$0^{\circ}C$.

• Korean journal of food and cookery science
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• v.33 no.2
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• pp.190-197
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• 2017

Purpose: The purpose of this paper was to analyze the physicochemical properties related to peeling rate of Korean chestnut. Methods: Analyses were carried out for weight, thickness, polyphenol, amino acid and peeling ratio for Korean chestnut. The correlation between these physicochemical components and peeling ratio of chestnut was measured. Results: The average of thickness for inner shell and outer shell was 0.66 mm and 0.93 mm, respectively. The average peeling ratio was 77.51%. A significant negative correlation was found between peeling ratio and thickness of the inner shell ($r=-0.80^{***}$, p<0.001). Analysis for the polyphenol composition of inner shell by HPLC was carried out and peaks 2 ($r=-0.56^*$, p<0.05), 11 ($r=-0.68^{**}$, p<0.01), 14 ($r=-0.52^*$, p<0.05), 28 ($r=-0.66^{**}$, p<0.01) showed a significant negative correlation with the peeling ratio. Conclusion: Thickness of chestnut inner shell was determined as the most influential factors of peeling.