Scholarlink

<p>Cocoa (<i>Theobroma cacao</i>) is an important global cash crop, with West Africa producing above 70% of global supplies. The process of splitting cocoa pods continues to be done manually, which is time-consuming, labor-intensive and usually results in bean damage that minimizes processing product quality and efficiency. This study utilizes both Uniaxial Shear Loading Experiments and Regression-Based Cutting Force Modeling to determine the cutting dynamics and shear characteristics of cocoa pods. It aims to model the cutting force requirements under shear for splitting cocoa pods, analyze the cocoa pod cutting mechanics, and evaluate how the properties of cocoa pods and machine parameters affect overall machine performance. The study analyzed the physical and mechanical properties of Criollo, Trinitario and Forastero cocoa pod varieties. The findings demonstrated a significant variability in pod hardness, with Forastero obtaining the highest values (1303.26 kPa) and Criollo having the lowest value (86.95 kPa). The machine's performance metrics showed impressive results, with a splitting efficiency of 98.921%, a separation efficiency of 96.5%, and only 1.03% bean damage. Further evaluation through Response Surface Methodology-based design of experiment (DOE) revealed that optimal bean separation efficiency is achieved when the separation unit is operated at a speed of 131–134 rpm and bean-pulp moisture content of 62–64%. A multiple regression model developed to predict the cutting force requirements based on cocoa pod length, thickness, moisture content and cutting speed resulted in a strong correlation (R = 0.949) and an adjusted R-squared value of 0.886, indicating the predictive reliability of the model. In conclusion, the physical characteristics of the cocoa pods showed low variability, while the mechanical properties showed a significant variability in hardness. The cocoa pod splitter demonstrated superior performance with a throughput of 60 pods per minute. Cutting force (312–842 N) and torque (56–281 Nm) variabilities emphasize the need for adaptive shear power control. The regression analysis effectively predicted the cutting force based on pod characteristics, whereas optimal bean-pulp moisture content and separation unit speed maximize the separation efficiency.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

An integrated approach for characterizing cocoa pod cutting dynamics using uniaxial shear loading technique

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年12月15日

查看全文
  • Frederick Abangba Akendola,
  • Clement Adekunle Komolafe,
  • Eric Ofori-Ntow Jnr,
  • George Yaw Obeng

摘要

Cocoa (Theobroma cacao) is an important global cash crop, with West Africa producing above 70% of global supplies. The process of splitting cocoa pods continues to be done manually, which is time-consuming, labor-intensive and usually results in bean damage that minimizes processing product quality and efficiency. This study utilizes both Uniaxial Shear Loading Experiments and Regression-Based Cutting Force Modeling to determine the cutting dynamics and shear characteristics of cocoa pods. It aims to model the cutting force requirements under shear for splitting cocoa pods, analyze the cocoa pod cutting mechanics, and evaluate how the properties of cocoa pods and machine parameters affect overall machine performance. The study analyzed the physical and mechanical properties of Criollo, Trinitario and Forastero cocoa pod varieties. The findings demonstrated a significant variability in pod hardness, with Forastero obtaining the highest values (1303.26 kPa) and Criollo having the lowest value (86.95 kPa). The machine's performance metrics showed impressive results, with a splitting efficiency of 98.921%, a separation efficiency of 96.5%, and only 1.03% bean damage. Further evaluation through Response Surface Methodology-based design of experiment (DOE) revealed that optimal bean separation efficiency is achieved when the separation unit is operated at a speed of 131–134 rpm and bean-pulp moisture content of 62–64%. A multiple regression model developed to predict the cutting force requirements based on cocoa pod length, thickness, moisture content and cutting speed resulted in a strong correlation (R = 0.949) and an adjusted R-squared value of 0.886, indicating the predictive reliability of the model. In conclusion, the physical characteristics of the cocoa pods showed low variability, while the mechanical properties showed a significant variability in hardness. The cocoa pod splitter demonstrated superior performance with a throughput of 60 pods per minute. Cutting force (312–842 N) and torque (56–281 Nm) variabilities emphasize the need for adaptive shear power control. The regression analysis effectively predicted the cutting force based on pod characteristics, whereas optimal bean-pulp moisture content and separation unit speed maximize the separation efficiency.