| Summary: | 碩士 === 國立中興大學 === 農業機械工程學系 === 82 === Boiled eggs are simple and popular artifact of eggs. It is a
puzzler for the processer while peeling the shell of boiled
eggs in mass production.Although the eggs shellings machine
have been developed in several countries, it can not be
adopted widely in Taiwan for working environmental
consideration. An egg shelling machine developed in Taiwan is
widely used by the egg processer, but this machines also has
some problems such as the efficency of the sheller and the
appearance of eggs aren''t ideal. A Local developed egg
shelling machine is designed according to the current
operational conditions and the basic evaluation of this
machine was conducted in this study. The experimental
results showed that the interval of extrude - compress
mechanism and the annualar tank of the orbital have obvious
relationship with the operating efficiency. But the power
of the belt of extrude - compress mechanism can''t be
controlled easily. We change the belt of extrude - compress
mechanism to keratose to improve the operating efficiency. We
find the efficency of the sheller with the keratose is lower
than the belt, but the appearance of eggs has higher quality.
Which used the keratose A and the interval being setted to 36
mm, the efficency of the sheller and the appearance of
eggs are in the best condition. In addition, the problem of the
yolk partiality is also a considerable factor for peeling.
The albumen is thin for the partiaility,and it is easy to
burst in the extrude and compress process. So we suggest the
rolling and upright cooking methods are conducted for
improving the yolk partiality problem. The results show the
eggs storage length of eggs is related to the yolk partiality
obviously, and the above two methods can improve the yolk
partiality significantly.The upright method is the more
effective one and will be used to design cooking machine.
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