Shell structure impacts Camellia oleifera fruit splitting during dehydration

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2024-09-19 DOI:10.1016/j.fbp.2024.09.006

Pei Yang, Hanyu Fu, Penggeng Sun, Liuyang Ren, Zhaohui Zheng, Jingshen Xu, Lanlan Lv, Qing Liang, Deyong Yang

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引用次数: 0

Abstract

This study aims to enhance the processing efficiency of Camellia oleifera fruit by exploring the potential relationship between the splitting characteristics during the dehydration process and the structure of the C. oleifera shell. The analysis focused on understanding the structural changes, moisture transfer, and shrinkage strain of the C. oleifera shell during the shelling processes. The results indicate that the essence of shelling C. oleifera fruit is the uneven shrinkage strain of the shell after dehydration, with the uneven shrinkage of the mesocarp being the primary driving force for the separation of seeds from the shell. Because the cuticle prevents moisture transfer and epidermal cells limit shell shrinkage, the exocarp can restrict the efficiency of the shell shrinkage strain. By damaging the exocarp structure, the shelling efficiency of C. oleifera fruit can be increased by more than 50 % under both natural drying and hot air drying. Moreover, under hot air drying, the shelling efficiency of C. oleifera fruit with a damaged exocarp at a low temperature (55 ℃) is 12.5 % higher than that of undamaged fruit at a high temperature (75 ℃). This study provides new insights into improving the shelling efficiency of C. oleifera fruit.

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脱水过程中果壳结构对油茶果实分裂的影响

本研究旨在通过探索脱水过程中的劈裂特征与油茶果壳结构之间的潜在关系，提高油茶果的加工效率。分析的重点是了解脱壳过程中油茶果壳的结构变化、水分转移和收缩应变。结果表明，油橄榄果实脱壳的本质是脱水后果壳的不均匀收缩应变，中果皮的不均匀收缩是种子与果壳分离的主要动力。由于角质层阻止水分传递，表皮细胞限制果壳收缩，因此外果皮会限制果壳收缩应变的效率。通过破坏外果皮结构，油橄榄果实的脱壳效率在自然干燥和热风干燥条件下都能提高 50% 以上。此外，在热风干燥条件下，外果皮受损的油橄榄果实在低温（55 ℃）下的脱壳效率比未受损果实在高温（75 ℃）下的脱壳效率高 12.5%。这项研究为提高油橄榄果实的脱壳效率提供了新的见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.