柑橘皮分层设备的设计与果皮全利用的研究

柑橘皮可分为白皮层和色素层，分别含有不同的有效成分，将白皮层和色素层分开利用可有效提高柑橘皮的利用率。试验设计一种可将柑橘皮白皮层与色素层切割分层的设备，以甜橙皮为材料，分别考察橙皮传输速率、带锯齿深、带锯转速、柑橘皮面积对设备分层效果的影响。确定了柑橘皮分层设备的操作优化工艺：传输装置的输送速率为40～60片·min-1，带锯齿深为5 mm，转速1 400 r·min-1，柑橘皮面积≤5 cm2时，分层均一性可达到98%；当用分层设备切割橙皮从外表皮向内2 mm位点时，用上下两层橘皮分别提取类胡萝卜素和果胶，相比以全果皮提取的果胶和类胡萝卜素，果胶亮度L*值提高了53%；相同溶剂提取类胡萝卜素量可提高3.2倍。

Design of citrus peel layered machine and the utilization of peel as a whole

Citrus peel can be divided into the white layer and the pigmented layer where contains different active ingredients respectively. To separate the white layer from the pigmented one can effectively improve the utilization of citrus peel. A citrus peel layered machine was designed in this paper. Peel of sweet orange was used as experimental material and the influence factors such as transfer rate of the citrus peel， depth of saw-tooth， rotation speed of the band-saw， and area of the citrus peel on the layered rate and homogeneity of the machine were investigated. The optimized manipulating processes of the machine were 40-60 tablets of peel per minute in transfer rate， 5 mm depth of saw-tooth， 1400 r·min-1 in the rotation speed of the band-saw and less than 5 cm2 in citrus peel area. Under the optimized condition， the layered homogeneity was 98%. Compared with the pectin and the carotenoids extracted from the whole citrus peel， the brightness in L* value of the pectin from the white layer increased by 53% and concentration of the carotenoids from the pigmented layer increased by 3.2 times with the same volume of solvent as that used in whole peel when 2 mm of pigmented layer was cut off using the peel layered machine.