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A new method of shelling green peas for processing
Author(s) -
MITCHELL R. S.,
LYNCH L. J.,
CASIMIR D. J.
Publication year - 1969
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1969.tb01497.x
Subject(s) - point of delivery , mathematics , engineering , agricultural engineering , horticulture , pulp and paper industry , biology
Summary. A commercial machine for shelling peas was developed after numerous tests of methods for removing peas from pods. the pods are preheated in steam and then fed to a shelling section by means of a vibratory conveyor which aligns them for end‐on presentation to a pair of rubber‐covered rollers. A standardized feed gap between the conveyor and the rollers separates shelled peas from unshelled pods. Pods which fail to be gripped by the roller pass to a second slightly modified shelling section. Extensive tests showed that a greater yield of peas was obtained from the sheller operated on hand picked peas, than from conventional stationary or mobile viners operated on vines. Yield for the combination of a mechanical pea pod picker which would be necessary for commerical operations and the pea sheller was not determined. Peas from the sheller were virtually undamaged in contrast to vined peas and were consequently superior in flavour. Storage of pods for periods of several days before shelling led to an increase in pea maturity but quality was otherwise unaffected. Ability to store pods permits greater flexibility in harvesting and processing operations and allows an extension of the growing area serving a factory. In addition use of the pea sheller eliminates the need for most of the cleaning equipment as shelled peas are clean. Shelled peas pass directly to the processing line without any delay to cause deterioration.