坚果干燥技术研究现状分析及展望  

Analysis and prospect of nut drying technology

作　　者：张瑞 李国伟 刘扬[1] 兰海鹏[1] 张永成 范修文[1] Zhang Rui;Li Guowei;Liu Yang;Lan Haipeng;Zhang Yongcheng;Fan Xiuwen(College of Mechanical and Electrical Engineering,Tarim University,Alar 843300,Xinjiang,China)

机构地区：[1]塔里木大学机械电气化工程学院,新疆阿拉尔843300

出　　处：《新疆农机化》2023年第2期34-38,48,共6页Xinjiang Agricultural Mechanization

基　　金：自治区教育厅普通高等学校现代农业工程重点实验室项目(TDNG2022101);第一师阿拉尔市财政科技计划项目(2021Z B01);塔里木大学校长基金创新研究团队项目(TDZKCX202101)。

摘　　要：干燥是坚果初加工中的重要环节,直接影响坚果的运输和贮藏,与坚果产品的品质和经济价值有着直接的关系。本文旨在阐述传统干燥技术如人工烘干、热风干燥与新型干燥技术如微波干燥、红外干燥、超声辅助干燥、射频干燥、气体射流冲击等技术的特点,以及两者相结合的联合干燥技术的研究现状,对坚果干燥技术的现存问题进行具体分析并对其未来发展方向进行展望。Drying is an important link in the primary processing of nuts,which directly affects the transportation and storage of nuts,and has a direct relationship with the quality and economic value of nut products.The purpose of this paper is to expound the traditional drying technologies such as artificial drying,hot air drying,and the new type of drying technologies such as microwave drying,infrared drying,ultrasonic drying,RF drying,the characteristics of the gas jet impact technology,as well as the combination of combined drying technology research status,carry out specific analysis on existing problems of nuts,drying technology and the future development direction was discussed.

关 键 词：坚果 干燥技术 热风 联合干燥 

分 类 号：S226.6[农业科学—农业机械化工程]