板栗碱液脱皮技术研究  

Investigation of chestnut peeling technigue with alkaline liquid

作　　者：任奕林[1] 伍冬生[1] 

机构地区：[1]江苏食品职业技术学院,江苏淮安223001

出　　处：《食品与机械》2005年第2期61-62,65,共3页Food and Machinery

基　　金：国家星火计划项目 (2 0 0 1EA760 0 2 6);湖北省重点科技攻关项目 (2 0 0 2P0 60 3 )。

摘　　要：通过水平正交试验,找出了影响脱皮率的显著因素依次为脱皮时间、碱液浓度、浓度与温度的交互作用、温度等,而影响脱皮颜色值的显著因素依次为浓度、温度、时间,综合分析得出了脱皮最佳方案为:浓度1% ,温度6 0℃,脱皮时间6 0s。A orthogonal experiment was carried out, the result showed that as for the peeling percentage, the most noticeable factor is peeling time, next is the temperature of alkaline liquid, then comes the correlation between temperature and concentration. As to the peeling color ,it's concentration of alkaline liquid, temperature of alkaline liquid and peeling time that takes the affecting order. When concentration is 1%, temperature 60 ℃ and peeling time 60 s,the best peeling result can be attained.

关 键 词：板栗 碱液 脱皮 水平正交试验 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]