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.