摘要
采用自制的板栗真空爆壳装置,对影响板栗真空爆壳特性的因素进行了试验研究。试验结果表明,板栗大小、形状对真空爆壳影响显著;爆壳率随绝对压力的降低而增大,爆壳温度的升高和爆壳时间的延长以及在适当温度下对板栗进行预热处理,可有效提高爆壳率。板栗真空爆壳的适宜板栗和合理工艺条件为:板栗大小7.5～10.0 g/个,半球形;预热温度80℃,预热时间40 min;绝对压力2 kPa,爆壳温度80℃,爆壳时间60 min。
Using a self-made device of vacuum shelling for chestnut,the research on factors influencing the chestnut vacuum shelling performance was carried out.The results indicated that the size and shape of the chestnut had a significant effect on the vacuum shelling performance.The shelling rate increased with the increase of vacuum.The increase of the vacuum temperature and time,and the preheating chestnut under proper temperature could increase the shelling rate effectively. The optimized technology conditions of the chestnut vacuum shelling were as follows： hemispherical chestnut with the weight ranging from 7.5～10.0 g per unit,pre-heating temperature 80℃ and time 40 minutes,vacuum degree 2 kPa and shelling temperature 80℃ and time 60 minutes.
出处
《农业机械学报》
EI
CAS
CSCD
北大核心
2010年第11期134-137,共4页
Transactions of the Chinese Society for Agricultural Machinery
基金
陕西省教育厅自然科学专项基金资助项目(2010JK455)
浙江省科技厅面上农业资助项目(2009C32102)
关键词
板栗
真空爆壳
影响因素
试验
Chestnut
Vacuum shelling
Influence factor
Experiment
