Mechanism of seed coat removal of walnut kernel by high temperature transient thermal radiation and experimental evaluation

IF 2.7 3区 农林科学 Q3 ENGINEERING, CHEMICAL
Kang Li, Changhe Li, Mingzheng Liu, Leyi Wang, Xiangrui Ye, Ziwen Wang, Linzheng Fan, Renkun Wang, Chengmao Cao, Jiankang Wu
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引用次数: 0

Abstract

The traditional alkaline peeling method generates high-salinity wastewater, posing significant environmental risks. To avoid water waste and chemical use, a dry method using high-temperature thermal radiation was explored for removing walnut skins. The mechanism of the high-temperature thermal radiation dry method for removing walnut skins was revealed by studying the physical properties of walnut kernels. Research on the performance of the peeling device identified the optimal parameters: an infrared emitter surface temperature of 600°C, a radiation time of 20.7 seconds, and a distance of 129.46 mm between emitters, achieving a 95.18% skin removal rate with only 0.8% moisture loss and a quality score of 96.82. Raman spectroscopy showed that this method increased the unsaturated fatty acid content of walnut kernels by 27.26%, greatly enhancing their quality. SEM analysis revealed different microstructural changes between skins removed by infrared and alkaline methods, revealing the differences in their peeling mechanisms. These findings provide a scientific foundation for developing thermal radiation dry peeling technology and devices.

Practical applications

The removal of walnut skins is an essential process for enhancing the added value of products. However, current industrial peeling methods such as hot alkaline peeling and steam peeling are water and energy-intensive industries, generating large amounts of wastewater that negatively impact the environment. There is an urgent need to develop an efficient, green, and environmentally friendly dry peeling technology for walnut kernels in the food industry to replace traditional chemical peeling methods. The high-temperature thermal radiation dry peeling technology provides a new approach that avoids the use of water and chemical reagents while maintaining high product quality after peeling. Research focuses on the theoretical study and several key points of dry peeling technology for achieving walnut kernel peeling. The research results provide scientific basis for the replacement of traditional alkaline peeling with high-temperature thermal radiation dry peeling technology and offer theoretical support and reference for the development and optimization of related equipment.

Abstract Image

高温瞬态热辐射去除核桃仁种皮的机理及实验评估
传统的碱性去皮法会产生含盐量较高的废水,对环境造成严重危害。为了避免水的浪费和化学品的使用,人们探索了一种利用高温热辐射去除核桃皮的干法。通过研究核桃仁的物理性质,揭示了高温热辐射干燥法去除核桃皮的机理。对去皮装置性能的研究确定了最佳参数:红外线辐射器表面温度为 600°C,辐射时间为 20.7 秒,辐射器之间的距离为 129.46 毫米,去皮率达到 95.18%,水分损失仅为 0.8%,质量分数为 96.82。拉曼光谱显示,这种方法使核桃仁的不饱和脂肪酸含量增加了 27.26%,大大提高了核桃仁的质量。扫描电子显微镜分析表明,红外线法和碱性法去除的核桃仁皮有不同的微观结构变化,揭示了它们在去皮机制上的差异。这些发现为开发热辐射干法去皮技术和设备提供了科学依据。 实际应用 核桃皮的去除是提高产品附加值的必要过程。然而,目前的工业去皮方法(如热碱去皮和蒸汽去皮)是水和能源密集型产业,会产生大量废水,对环境造成负面影响。食品工业迫切需要开发一种高效、绿色、环保的核桃仁干法去皮技术,以取代传统的化学去皮方法。高温热辐射干法去皮技术提供了一种新方法,既避免了水和化学试剂的使用,又能在去皮后保持较高的产品质量。研究重点是实现核桃仁脱皮的干法脱皮技术的理论研究和几个关键点。研究成果为高温热辐射干法去皮技术替代传统碱法去皮提供了科学依据,并为相关设备的开发和优化提供了理论支持和参考。
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来源期刊
Journal of Food Process Engineering
Journal of Food Process Engineering 工程技术-工程:化工
CiteScore
5.70
自引率
10.00%
发文量
259
审稿时长
2 months
期刊介绍: This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.
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