In agricultural products and food processing, many cereals (such as rice, wheat, etc.), cereals (such as corn, sorghum, millet, oats and barley), oil (soybean, rapeseed and peanut fruit, etc.) and chestnut, walnut, potato and tomato must be shelled or peeled before they can be eaten or further processed.

Because these unprocessed agricultural products have a wide variety, and the grain shape, size, structure, chemical composition, physical properties and structural mechanical properties are different. Even the same variety has great differences in processing properties due to different growth conditions.

1. Mechanical peeling

① Mechanical cutting peeling: use a sharp blade to remove the surface skin.

The speed is fast, but incomplete, the pulp loss is much, it needs auxiliary correction, and it is difficult to realize mechanization.

It is suitable for fruits and vegetables with large fruit, thin skin and hard fruit quality, such as apples, pears, persimmons, etc.

② Mechanical grinding peeling: use the working surface covered with abrasive to grind off the surface cortex.

The utility model has the advantages of high speed and easy mechanization. The obtained broken skin is small and easy to clean, but the surface of fruits and vegetables after peeling is rough.

Suitable for fruits and vegetables with hard texture, thin skin and neat shape, such as carrots.

③ Mechanical friction peeling: it is made of working parts with high friction factors and large contact area

Produce friction, tear and destroy the skin and remove it.

The product has good quality, large size of broken skin, less dead corners of peeling, but poor action strength.

Suitable for fruits and vegetables with large fruit, thin skin and loose subcutaneous tissue.