论文部分内容阅读
以花育23和四粒红2个花生品种为研究对象,进行不同含水率下花生破壳强度、破壳变形量和花生仁破损强度的试验研究。结果表明:含水率对花生脱壳的影响主要体现在花生破壳力和果仁破损强度两方面,花生破壳力和果仁抗破损强度均随着含水率的增加而显著增加,因而脱壳时果仁不易破损,但脱壳困难;果仁平均抗破损力高于果壳平均抗破壳力,有利于仁壳分离。研究表明花生脱壳最佳含水率为17.3%,此时2个品种花生平均脱壳破损率为1.84%,平均脱净率为95.87%,均优于国家标准。
Taking Huayu 23 and four red peanut varieties as the research object, the peanut breaking strength, broken shell deformation and peanut kernel breaking strength under different water contents were studied. The results showed that: the moisture content of peanut shelling is mainly reflected in the peanut breaking strength and nut breaking strength of both peanut breaking strength and nut breaking strength with the increase of moisture content increased significantly, and thus shelling When the kernel is not easy to damage, but shelling difficult; nuts average resistance to breakage higher than the average shell breaking shell force, beneficial shell separation. The results showed that the best moisture content of peanut shelling was 17.3%. At this time, the average shelling rate of peanut was 1.84% and the average removal rate was 95.87%, both of which were better than the national standard.