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板栗真空爆殼特性影響因素的試驗
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Experiment on Factors Influencing Chestnut Vacuum Shelling Performance
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    采用自制的板栗真空爆殼裝置，對影響板栗真空爆殼特性的因素進(jìn)行了試驗研究。試驗結(jié)果表明，板栗大小、形狀對真空爆殼影響顯著；爆殼率隨絕對壓力的降低而增大，爆殼溫度的升高和爆殼時間的延長以及在適當(dāng)溫度下對板栗進(jìn)行預(yù)熱處理，可有效提高爆殼率。板栗真空爆殼的適宜板栗和合理工藝條件為：板栗大小7.5～10.0 g/個，半球形；預(yù)熱溫度80℃，預(yù)熱時間40min；絕對壓力2kPa，爆殼溫度80℃，爆殼時間

    Abstract:

    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.

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袁越錦,徐英英,張艷華,黨新安,楊立軍,潘武.板栗真空爆殼特性影響因素的試驗[J].農(nóng)業(yè)機械學(xué)報,2010,41(11):134-137. Experiment on Factors Influencing Chestnut Vacuum Shelling Performance[J]. Transactions of the Chinese Society for Agricultural Machinery,2010,41(11):134-137.

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