Optimizing Harvesting Efficiency: Development and Assessment of a Pneumatic Air Jet Excitation Nozzle for Delicate Biostructures in Food Processing
Abstract
:1. Introduction
2. Materials and Methods
2.1. Parametric Design of the Air Jet Nozzle
2.2. Manufacturing of the Parametric Nozzle Parts
2.2.1. First Stage: 3D Printing of the Nozzle Components
2.2.2. Second Stage: Post-Processing of Printing and Assembly
2.3. Experimental Evaluation of the Impact Force
3. Results
3.1. Experimental Measurements for the Force and Vibration
3.1.1. Force Measurements
3.1.2. Voltage Measurements
3.2. Assessment of Experimental Data, Optimization, and Nozzle Design Selection
4. Discussion
5. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Nozzle # | L [mm] | d [mm] |
---|---|---|
NZL 1 | 16.88 | 2.0 |
NZL 2 | 16.88 | 2.5 |
NZL 3 | 16.88 | 3.0 |
NZL 4 | 21.88 | 2.0 |
NZL 5 | 21.88 | 2.5 |
NZL 6 | 21.88 | 3.0 |
NZL 7 | 26.88 | 2.0 |
NZL 8 | 26.88 | 2.5 |
NZL 9 | 26.88 | 3.0 |
Model | R-Square | R-Square (Adjusted) |
---|---|---|
5 bar | 99.19% | 97.84% |
6 bar | 92.98% | 81.29% |
Model | L | d | F [N] |
---|---|---|---|
5 bar | 20.82 | 2.71 | 9.60 |
6 bar | 16.88 | 2.96 | 10.38 |
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Cardona, C.I.; Tinoco, H.A.; Perdomo-Hurtado, L.; Duque-Dussán, E.; Banout, J. Optimizing Harvesting Efficiency: Development and Assessment of a Pneumatic Air Jet Excitation Nozzle for Delicate Biostructures in Food Processing. Foods 2024, 13, 1458. https://doi.org/10.3390/foods13101458
Cardona CI, Tinoco HA, Perdomo-Hurtado L, Duque-Dussán E, Banout J. Optimizing Harvesting Efficiency: Development and Assessment of a Pneumatic Air Jet Excitation Nozzle for Delicate Biostructures in Food Processing. Foods. 2024; 13(10):1458. https://doi.org/10.3390/foods13101458
Chicago/Turabian StyleCardona, Carlos I., Héctor A. Tinoco, Luis Perdomo-Hurtado, Eduardo Duque-Dussán, and Jan Banout. 2024. "Optimizing Harvesting Efficiency: Development and Assessment of a Pneumatic Air Jet Excitation Nozzle for Delicate Biostructures in Food Processing" Foods 13, no. 10: 1458. https://doi.org/10.3390/foods13101458