TITLE:
Analysis of the Performance of a Dehulling System for Confectionary Sunflower Seeds
AUTHORS:
Ana Karina de Figueiredo, Luciana Marcela Rodríguez, Isabel Concepción Riccobene, Susana Maria Nolasco
KEYWORDS:
Confectionary Sunflower; Dehulling; Response Surface Methodology; Whole Kernels
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.6,
March
12,
2014
ABSTRACT: Confectionary sunflower,
which has a larger size and lower oil content than oilseed sunflower, has a
considerable market, since it is used for birdfeed and human consumption. The
characteristics of use of confectionary sunflower seeds require a dehulling
process that is efficient in the removal of the hull and that also allows
obtaining a product consisting mainly of whole kernels. Response surface
methodology was used to determine an optimal combination of working conditions
in the dehulling process of confectionary sunflower seeds. Optimization factors
were impact speed, expressed in terms of the
peripheral speed (28.3 -41.9 m/s), and moisture content of the seeds (4%
-14%, dry basis—db). A central composite rotatable
design (CCRD) was used to develop models for the responses (dehulling ability—DA and percentage of whole kernels—WK). Applying the desirability function
method, the optimal values of the factors were determined using maximum WK and maximum DA as criteria. The results of the optimization technique suggest
that by dehulling Mycogen 9338 confectionary sunflower seeds at 12.3% db and
32.5 m/s, the maximum values of DA and WK (72.6% and 63%, respectively)
would be obtained. The moisture value defined as optimal determines a
requirement of humidification of the seeds prior to dehulling, establishing the
need for a technical and economic feasibility study.