板栗真空爆壳技术与设备的研究

Study of Technology and Equipment on the Vacuum Burst Opening of the Chinese Chestnut Shell

板栗真空爆壳技术与设备是在真空条件下 ,引入温度作用 ,使栗仁的水分汽化而壳内压力升高以及外壳因脱水产生应力应变而强度下降 ,脆性增加 ,借助于内外压力差使其爆裂。在保证果仁原有色泽、品质和外形不变的情况下 ,实现机械、自动。

The technology and equipment for the vacuum burst of the Chinese chestnut shell is that under the condition of vacuum and heating the shell burst opens because with drying its strength descends and its brittleness rises and the pressure difference is formed when inside pressure of shell rises as the water of inside kernel vaporizes and external pressure of shell descends by drawing air.Under pledging the orignial form and color and quality of Chinese chestnut kernel,it has realized that the shell of it is eliminated efficiently and automatically by a machine.