Development of Shelling Machine and Design of Boiling Machine for Boiled Eggs.

• Main Authors: Jehng Jun Narn, 鄭俊男
• Other Authors: Lei Perng Kueir
• Format: Others
• Language: zh-TW
• Published: 1994
• Online Access: http://ndltd.ncl.edu.tw/handle/20819321242390810043

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.