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A Simple Chestnut Peeling Process and Properties of the Peeled Kernels

机译：简单的栗子剥离过程和去皮核的性质

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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风扇驱动的过程，可以剥离利用冲击去除壳和薄片的栗子。工作原型以150 kg / h输出的最大剥离率剥去超过10吨中栗子。该过程的资本成本和运营成本是蒸汽或火焰剥离技术成本的一小部分。该装置剥离部分干燥，新鲜的栗子或完全干燥的栗子，除去壳和薄片。剥皮的栗子仁出现在新鲜的未煮过的条件下。新鲜的去皮核是易腐的，但在制冷下有至少3周的保质期。或者，干仁和栗子粉是可以衍生自该方法的货架稳定的产品。最佳剥离性能取决于适当的温度和水分预处理。剥离核的颜色，质地，味道和搁板依赖于内部水分含量和储存温度和湿度。最佳剥离性能和随后营销的协议基于15年的此过程的经验。核水分含量，糖含量和微生物风险都是相互关联的因素，需要控制这种过程的成功商业用途。

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