山核桃采后原料低温动态烘干工艺

Low Temperature Dynamic Drying Process for Postharvest Feedstocks of Hickory

为探究适宜山核桃原料低温动态烘干的条件,以临安山核桃为原料,研究不同烘干温度和烘干时间对山核桃水分、发芽率和过氧化值的影响。结果显示,烘干温度37℃、烘干时间15 h为较佳的烘干条件,此时带壳山核桃原料水分为9.95%,去壳后果仁水分为5.89%,发芽率为55.00%,过氧化值为0.003 g/100 g。同时与自然晾晒、阴干和传统静态烘干相比,低温动态烘干的山核桃原料具有较低的水分及较高的发芽率,且在贮藏过程中过氧化值升高相对较慢。

In order to explore the suitable condition for low temperature and dynamic drying of hickory feedstocks,the effects of different drying temperatures and drying times on hickory moisture,germination and peroxide values were studied.The results showed that the oven drying temperature of 37 ℃ and drying time of 15 h were optimal,at which time the raw hickory with husk had a moisture of 9.95%,the fhickory kernel moisture of 5.89%,the germination of 55%,and the peroxide value of 0.003 g/100 g.Meanwhile,hickory feedstocks dried by low-temperature dynamic drying had a lower moisture content as well as a higher germination rate compared to those naturally sun dried,dried in the shade,and traditional static drying,and their peroxidation values increased relatively slowly during storage.