含水量对澳洲坚果带壳果浮选效果的影响  

Effect of Different Water Content on Macadamia Nut-in-shell Flotation

作　　者：付镓榕 马尚玄 黄克昌[1] 徐荣[1] 邹建云[1] 郭刚军[1] FU Jiarong;MA Shangxuan;HUANG Kechang;XU Rong;ZOU Jianyun;GUO Gangjun(Yunnan Institute of Tropical Crops,Jinghong 666100,China)

机构地区：[1]云南省热带作物科学研究所,云南景洪666100

出　　处：《热带农业科技》2021年第1期13-16,共4页Tropical Agricultural Science & Technology

基　　金：云南省热带作物科技创新体系建设专项(RF2020-14,RF2019-11,RF2018-10);云南省科研院所技术开发专项资助(2010CF011);云南省热带作物科学研究所青年成长基金(QNCZ2020-5)。

摘　　要：以新鲜澳洲坚果带壳果为原料,采用先自然干燥后强制加温干燥的方式获得不同含水量的带壳果,通过水浮选分选为下沉果和上浮果,测定其含水量、脂肪含量、可用果率、缺陷果率及上浮果占比的变化,筛选澳洲坚果带壳果适宜的浮选工艺条件。结果表明:带壳果含水量对浮选效果影响显著,确定的澳洲坚果带壳果适宜的浮选工艺条件为带壳果含水量11%~15%,在此条件下分选的上浮带壳果占比<20%,其可用果率<70%;下沉果的缺陷果率<3%。Experiment of flotation technology with fresh macadamia nut-in-shell was conducted.Macadamia nut-in-shell with different water content was obtained under natural drying and enforced drying conditions.The results indicated that water content has a great effect on floatation.It`s confirmed that the optimum floatation would obtained when water content of nut-in-shell is in the range of 11%to 15%.Under this condition,the floating nut-in-shell rate would reach to 20%below,of which edible nut-in-shell rate is 70%below,and the sinking defective nut-in-shell rate is 3%below.

关 键 词：澳洲坚果 含水量 水浮选 缺陷果率 

分 类 号：S664[农业科学—果树学]