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2019 | OriginalPaper | Chapter

3D Simulation of Hazelnut Chopping—A Geometrical Study Compared with Experimental Results

Authors : C. Conigliaro, S. Tornincasa, V. Vicentini

Published in: Advances on Mechanics, Design Engineering and Manufacturing II

Publisher: Springer International Publishing

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Abstract

The present work deals with the best method and tool design for chopping hazelnut kernels. The requested final product must have a standard appearance both in size and shape. This is not easy to be achieved. A geometrical study using 3D models—both for kernel and cutting tools—simulates the industrial process and forecasts shape and size distribution of the final product. Final comparison between 3D simulation and experimental results shows an acceptable agreement. A simplified and symmetrical geometry is discussed in the present paper. Work is in progress and further and more complete results are expected, but the method of 3D simulation proved to be very useful.

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Literature
1.
go back to reference Bonisoli E (2011) Modelli virtuali 3D per le nocciole delle Langhe. Il Progettista Industriale 31(9):35–38 Bonisoli E (2011) Modelli virtuali 3D per le nocciole delle Langhe. Il Progettista Industriale 31(9):35–38
2.
go back to reference Tornincasa S, Bonisoli E, Brino M (2011) 3D models for Langhe Hazelnuts. Int J Mech Control 12(2):21–28. ISSN 1590-8844 Tornincasa S, Bonisoli E, Brino M (2011) 3D models for Langhe Hazelnuts. Int J Mech Control 12(2):21–28. ISSN 1590-8844
3.
go back to reference Tornincasa S, Bonisoli E, Brino M (2016) Parametric, asymmetric and stochastic-based 3D CAD model of Tonda Gentile Trilobata hazelnut variety. Biosyst Eng 144:72–84 Tornincasa S, Bonisoli E, Brino M (2016) Parametric, asymmetric and stochastic-based 3D CAD model of Tonda Gentile Trilobata hazelnut variety. Biosyst Eng 144:72–84
Metadata
Title
3D Simulation of Hazelnut Chopping—A Geometrical Study Compared with Experimental Results
Authors
C. Conigliaro
S. Tornincasa
V. Vicentini
Copyright Year
2019
DOI
https://doi.org/10.1007/978-3-030-12346-8_53

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