细香核桃烘烤过程中核果水分散失规律的初步研究-中国农学通报.PDF

中国农学通报 2011,27(04):306-310 Chinese Agricultural Science Bulletin ‘细香’核桃烘烤过程中核果水分散失规律的初步研究 1 1 1 2 董诗凡 ，杨晏平 ，禹永明 ，熊 健 1 2 （云南省保山市林业技术推广总站，云南保山678000；云南省昌宁县林业技术推广站，云南昌宁678100） 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：核桃；水分；烘烤 中图分类号：S609+2 文献标志码：A 论文编号：2010-2778 StudyonMoistureDissipationLawof ‘Xixiang’WalnutduringRoasting 1 1 1 2 Dong Shifan , Yang Yanping , Yu Yongming , Xiong Jian 1 ( ForestryExtensionStationofBaoshanCityinYunnanProvince, Baoshan Yunnan 678000; 2ForestryExtensionStationofChangningCountyinYunnanProvince, Changning Yunnan 678100) 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 differen