‘细香’核桃烘烤过程中核果水分散失规律的初步研究

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。

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

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 moisturedissipation 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...