板栗的灼烧脱壳技术研究  

Basically Study of Chestnut Peeling Technology with Burning

作　　者：杨双晓[1] 乔正卫[1] 张洪磊[1] 薛惠岚[1] 

机构地区：[1]西北农林科技大学机械与电子工程学院,陕西杨凌712100

出　　处：《农机化研究》2007年第9期158-161,共4页Journal of Agricultural Mechanization Research

摘　　要：随着我国板栗产量的增加,需要考虑板栗的深加工问题,而深加工的第一道工序就是板栗的脱壳。为此,通过灼烧试验,分析了板栗不同部分含水率的变化及其不同时间内各个部分性质的变化,验证了灼烧能使板栗脱壳的可行性。同时,运用正交试验找出了影响板栗灼烧脱壳的主要因素依次为灼烧时间、燃气灶空气阀的开启个数、板栗在灼烧过程中距火焰中心的距离。结果表明:最佳工艺参数为燃烧时间30s,空气阀开启个数为2个,火焰为淡蓝色,板栗距火焰中心的距离为2cm,从而为板栗的脱壳提供了新思路和新方法。With the increasing yield of chestnuts, it must be consider the problem of further process development of chestnuts. However the first process of further process is peeling the shells. This paper though the burning experiment, analyses the moisture content of different part of chestnut and their quality according to the time, which confirms the feasibility of peeling the shells based on burning. The most important aspects which influence the peeling results are time of burning, the number of opening the air cock of gas stove, the distance between chestnut and the center of flame. The best craft parameters are 30s, 2 opening air cocks （the color of the flame is light blue）. The distance between the chestnut and the center of the flame is 2 Cm.o It provides a new method of peeling the chestnut shell.

关 键 词：食品工业 板栗 试验 灼烧脱壳 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] S226.4[轻工技术与工程—食品科学与工程]