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中国农学通报

中国农学通报 ›› 2011, Vol. 27 ›› Issue (4): 306-310.

所属专题： 园艺

• 食品 营养 检测 安全 • 上一篇    下一篇

‘细香’核桃烘烤过程中核果水分散失规律的初步研究

董诗凡 杨晏平 禹永明 熊健   

  • 收稿日期:2010-09-20 修回日期:2010-12-06 出版日期:2011-02-10 发布日期:2011-02-10

Study on Moisture Dissipation Law of ‘Xixiang’ Walnut during Roasting

  • Received:2010-09-20 Revised:2010-12-06 Online:2011-02-10 Published:2011-02-10

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摘要：

利用智能化和非智能化2种核桃无烟烘烤设备，结合“三段式”烘烤方法，研究核桃烘烤过程中核果水分变化规律。结果表明：整个烘烤过程中，排湿阶段初期和干仁阶段后期水分散失速度较慢，不同烘烤层次和不同烘烤部位的水分变化变化差异不大；定色阶段和排湿阶段后期、干仁阶段前期是水分散失的主要时期，不同烘烤层次和不同烘烤部位水分散失速度差异较大：智能化无烟烘烤方式鲜核失水量占烤前鲜核重量的百分比是，下层失水41.31%、中层失水39.28%、上层失水37.73%，综合失水39.44%；非智能化烘烤中排湿、定色、干仁阶段上下层核果失水量分别占整个烘烤过程失水量的61.9%、22.4%、8.5%。水分散失总体呈慢、快、慢的变化规律。

关键词: 相关性, 相关性

Abstract:

The study focused on the comparison moisture dissipation of walnut in roasting with intelligent and non-intelligent equipment based on three-stage roasting approach. Results showed that the speed of moisture dissipation was quite slow during the initial stage of moisture-dispelling and later period of kernel-drying. There was no obvious difference of moisture dissipation at different roasting level with different location. Most of moisture loss happens at stages as fixation, later part of moisture-dispelling and early stage of kernel-drying, there were obvious differences of moisture dissipation at different roasting level with different location. Moisture loss of fresh kernel roasted with intelligent equipment ranged from 41.31 percent at lower location, 39.28 percent at middle location through 37.73 percent at upper location, the average level was 39.44 percent. Moisture loss of fresh kernel roasted with non-intelligent equipment in the procedures as moisture-dispelling, fixation and kernel-drying ranged from 61.9 percent, 22.4 percent through 8.5 percent respectively, indicating the tendency as slow, fast and slow.