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首页> 外文会议>第四届国际板栗大会（Proceedings of Fourth International Chestnut Symposium) >A Simple Chestnut Peeling Process and Properties of the Peeled Kernels
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A Simple Chestnut Peeling Process and Properties of the Peeled Kernels

机译：一种简单的栗子去皮过程及去皮仁的性质

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摘要

We developed a simple, fan-driven process to peel chestnuts that utilizes impact to remove shells and pellicle. A working prototype has peeled over 10 tons of Chinese chestnuts at a maximum peeling rate of 150 kg/h output. Capital costs and operating costs of the process are a fraction of the cost of steam or flame peeling technologies. The device peels partially dried, fresh chestnuts or completely dried chestnuts, removing both the shell and pellicle. The peeled chestnut kernels emerge in a fresh, uncooked condition. Fresh peeled kernels are perishable, but have a minimum 3-week shelf life under refrigeration. Alternatively, dried kernels and chestnut flour are shelf-stable products that can be derived from this process. Optimum peeling performance depends on proper temperature and moisture preconditioning. Color, texture, flavor, and shelflife of peeled kernels depend on internal moisture content and storage temperature and humidity. Protocols for best peeling performance and subsequent marketing are based on 15 years' experience with this process. Kernel moisture content, sugar content, and microbiological risks are all interrelated factors that need to be controlled for successful commercial use of this process.
机译：我们开发了一种简单的扇形驱动的栗子去皮方法，该方法利用冲击力去除壳和表皮。一个工作中的原型已剥去了超过10吨的栗子，最大剥皮速度为150公斤/小时。该方法的资本成本和运营成本只是蒸汽或火焰剥离技术成本的一小部分。该设备可剥去部分干燥的新鲜栗子或完全干燥的栗子，去除外壳和防护膜。去皮的栗子仁以未煮过的新鲜状态出现。新鲜去皮的玉米粒容易腐烂，但在冷藏条件下的保质期至少为3周。或者，干仁和栗粉是可以从该过程中获得的货架稳定产品。最佳的剥离性能取决于适当的温度和湿度预处理。果皮的颜色，质地，风味和保质期取决于内部水分含量以及储存温度和湿度。最佳剥皮性能和后续营销的协议是基于15年来在该过程中的经验。内核含水量，糖含量和微生物风险都是相互关联的因素，需要对其进行控制才能成功地将此方法商业化使用。

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