Optimization and Experiment on Parameters for Potato Peeling Using Waterjet Based on Fluid–Structure Interaction

Yifan Shi, Hongnan Hu (), Shiang Zhang, Lixue Zhu, Yingbo Wang, Gaofeng Cao and Qingyu Zhan
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Yifan Shi: College of Mechanical and Electrical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
Hongnan Hu: College of Mechanical and Electrical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
Shiang Zhang: College of Automation, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
Lixue Zhu: College of Mechanical and Electrical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
Yingbo Wang: College of Biosystems Engineering & Food Science, Zhejiang University, Hangzhou 310058, China
Gaofeng Cao: College of Mechanical and Electrical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
Qingyu Zhan: College of Mechanical and Electrical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China

Agriculture, 2025, vol. 15, issue 20, 1-23

Abstract: To address the prominent issues in current potato peeling processes (such as high labor intensity, excessive flesh loss, hard-to-remove peel from bud eyes/concaves), a non-contact waterjet method was proposed. Based on the computational fluid dynamics (CFD) method, the Fluent software was used to simulate and analyze the flow field of fan-shaped nozzle models with different slot angles. The simulation results indicated that the 25° scattering angle nozzle had excellent performance: it ensured effective potato surface coverage and minimized jet energy loss, fitting peeling needs. A one-way fluid–structure interaction (FSI) model of the nozzle–potato system was built to study waterjet–potato mechanical interactions. Surface stress distribution under waterjet impact was analyzed, and jet dynamic pressure was mapped to solid stress via FSI interface load transfer. Simulations revealed that with a 25° scattering angle, 200 mm standoff distance, and 5 MPa pressure, the maximum shear stress at potato surface characteristic points was 0.032 MPa—within the 0.025–0.04 MPa target range and matching potato skin–substrate peeling strength threshold. This confirmed the energy–mechanical response coordination, validated by experiments. The research results can provide an effective technical reference for potato peeling processing.

Keywords: potato; peeling; waterjet; fan-shaped nozzle; one-way fluid–structure interaction (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2025
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