沈阳农业大学工程学院/农业农村部园艺作物农业装备重点实验室，沈阳 110866
陈伟洲，E-mail：2021240035@syau.edu.cn
刘志侠，E-mail：1994500009@syau.edu.cn
S375
国家重点研发计划项目（2016YFD0702102）；辽宁省教育厅项目（LSNQN202026；LJKMZ20220997）
College of Engineering， Shenyang Agricultural University/Ministry of Agriculture and Rural Affairs Key Laboratory of Horticultural Crops and Agricultural Equipment，Shenyang 110866， China
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为提高花生仁湿法脱红衣质量，以花生品种“花育23”为试验材料，考察冷浸温度、冷浸时间、热浸温度、热浸时间等因素对花生仁脱净率、破损率和含水率的影响。结果显示：单因素试验确定冷浸温度、冷浸时间、热浸温度、热浸时间等因素对花生仁脱净率、破损率和含水率有显著影响；响应面试验显示冷浸温度、冷浸时间、热浸温度和热浸时间对脱净率的影响程度大小为冷浸温度>热浸温度>热浸时间>冷浸时间，对破损率的影响程度依次为热浸温度>冷浸温度>热浸时间>冷浸时间，对含水率的影响程度依次为冷浸温度>热浸温度>热浸时间>冷浸时间；利用Design Expert V13软件优化求得最佳预处理工艺参数为冷浸温度19 ℃、冷浸时间13 min、热浸温度75 ℃和热浸时间20 s，此时脱净率、破损率、含水率分别为95.7%、11.3%和13.6%，与试验验证结果平均相对误差分别为1.03%、4.13%、0.60%，该结果说明优化结果可靠。
The peanut variety “Huayu 23” was used to study the effects of cold soaking temperature， cold soaking time， hot soaking temperature， and hot soaking time on the removal rate， damage rate， and moisture of peanut kernels to improve the quality of wet peeling of peanut kernels. The results showed that factors including cold soaking temperature， cold soaking time， hot soaking temperature， and hot soaking time had a significant impact on the removal rate， damage rate， and moisture of peanut kernels determined by the single factor experiment. It was found by the response surface test that the influencing degree of cold soaking temperature， cold soaking time， hot soaking temperature， and hot soaking time on the removal rate， the damage rate， and the moisture was in the order of cold soaking temperature>hot soaking temperature>hot soaking time>cold soaking time， hot soaking temperature>cold soaking temperature>hot soaking time>cold soaking time， and cold soaking temperature>hot soaking temperature>hot soaking time>cold soaking time. The parameters of pretreatment optimized with Design Expert V13 software were cold soaking temperature of 19 ℃， cold soaking time of 13 min， hot soaking temperature of 75 ℃， and hot soaking time of 20 s. The removal rate， damage rate，and moisture under the optimized parameters was 95.7%，11.3%，and 13.6%， with errors of 1.03%，4.13%，and 0.60% compared to the results of experimental verification. It is indicated that the optimization is reliable.
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陈伟洲,王京,刘志侠,吴国振,闫鹤馨,张哲,钟喜林.花生仁变温湿法脱红衣预处理工艺参数研究[J].华中农业大学学报,2024,43(5):242-252
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- 收稿日期:2023-08-18
- 在线发布日期: 2024-10-08
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