DESIGN, DEVELOPMENT AND EVALUATION OF WEIGHT SORTING AUTOMATIC MACHINE FOR APPLE

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GOLPIRA HIVA; HOSSEINZADEH BAKHTIAR; GOLPIRA HIMAN

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Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2010 | Volume:19/1 | Issue:2 Page(s): 37-46

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Information Journal Paper

Title

DESIGN, DEVELOPMENT AND EVALUATION OF WEIGHT SORTING AUTOMATIC MACHINE FOR APPLE

Author(s)

GOLPIRA HIVA | HOSSEINZADEH BAKHTIAR | GOLPIRA HIMAN | Issue Writer Certificate

Keywords

APPLEQ3

AUTOMATICQ3

BRUISINGQ2

DESIGNQ2

SORTINGQ1

Abstract

The objective of this study was the DESIGN, development and evaluation of weight SORTING AUTOMATIC machine for APPLE. A SORTING machine was DESIGNed and developed in Kurdistan University, Faculty of Agriculture in 2003. After weighting and data processing, fruit was delivered through conveying duct to one of the six inserted gates for SORTING. The APPLE BRUISING critical height of drop was statistically determined on steel plate. This critical height was 6 cm for a local variety of APPLE called Golab. To avoid mechanical damage in fruit the duct slope angle fixed at 22 degree thereby the fruit velocity at 1 m/s. Theoretical impact force analyzing on fruit in the duct showed that the machine has no harmful effect on fruit in SORTING process. It was approved by actual results of machine evaluation.

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References

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APA: Copy

GOLPIRA, HIVA, HOSSEINZADEH, BAKHTIAR, & GOLPIRA, HIMAN. (2010). DESIGN, DEVELOPMENT AND EVALUATION OF WEIGHT SORTING AUTOMATIC MACHINE FOR APPLE. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 19/1(2), 37-46. SID. https://sid.ir/paper/148504/en

Vancouver: Copy

GOLPIRA HIVA, HOSSEINZADEH BAKHTIAR, GOLPIRA HIMAN. DESIGN, DEVELOPMENT AND EVALUATION OF WEIGHT SORTING AUTOMATIC MACHINE FOR APPLE. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2010;19/1(2):37-46. Available from: https://sid.ir/paper/148504/en

IEEE: Copy

HIVA GOLPIRA, BAKHTIAR HOSSEINZADEH, and HIMAN GOLPIRA, “DESIGN, DEVELOPMENT AND EVALUATION OF WEIGHT SORTING AUTOMATIC MACHINE FOR APPLE,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 19/1, no. 2, pp. 37–46, 2010, [Online]. Available: https://sid.ir/paper/148504/en

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