板栗真空爆壳特性影响因素的试验
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Experiment on Factors Influencing Chestnut Vacuum Shelling Performance
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    摘要:

    采用自制的板栗真空爆壳装置,对影响板栗真空爆壳特性的因素进行了试验研究。试验结果表明,板栗大小、形状对真空爆壳影响显著;爆壳率随绝对压力的降低而增大,爆壳温度的升高和爆壳时间的延长以及在适当温度下对板栗进行预热处理,可有效提高爆壳率。板栗真空爆壳的适宜板栗和合理工艺条件为:板栗大小7.5~10.0 g/个,半球形;预热温度80℃,预热时间40min;绝对压力2kPa,爆壳温度80℃,爆壳时间

    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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袁越锦,徐英英,张艳华,党新安,杨立军,潘武.板栗真空爆壳特性影响因素的试验[J].农业机械学报,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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