To solve the problem of drying in walnut postharvest processing, the hot-air drying technology was applied to walnut. A specifically depth drying equipment was designed and the experiment was done. The drying characteristics of walnut were investigated under different drying temperatures (35, 40, 45, 50 ℃), air velocities (0.5, 1.0, 1.5, 2.0 m/s), and load depths (0.6, 0.9, 1.2, 1.5 m). Experimental results showed that the whole drying process occurred in the falling rate period, and the effect of drying temperature, air velocity and load depth on drying characteristics was significant. The optimal drying process was temperature 45 ℃, air velocity 1.5 m/s, and load depth 1.5 m which need 32 h to drop to 12% with wet basis moisture content. Using the gap formed between adjacent walnuts, depth layer drying was achieved.

Publication Date


First Page


Last Page





[1] 刘淑侠,蔡小雷. 核桃果实采后处理三环节[J]. 西北园艺,2008(4):53~54.
[2] 田翔,李忠新,杨丽玲,等.两种核桃干燥设备作业性能对比[J]. 农业工程,2014,4(4):76~78.
[3] 李建,史根生,冀中锐,等.我国核桃发展空间与存在问题分析[J]. 农业科技通讯,2013(1):5~8.
[4] Hassan-Beygi S R, Aghbashlo M, Kianmehr M H, et al. Drying characteristics of walnut (Juglans regia L.) during convection drying[J]. International Agrophysics, 2009(23): 129~135.
[5] 陈盈希,兰青,季旭,等. 热泵干燥核桃的试验研究[J].云南师范大学学报(自然科学版),2014,34(4):30~34.
[6] 沈卫强,刘小龙,田翔,等.果蔬太阳能热泵组合干燥设备干燥核桃的试验研究[J].中国农机化,2012(3):107~108,116.
[7] Ghatrehsamani S H, Zomorodian A. Impacts of drying air temperature, bed depth and air flow rate on walnut drying rate in an indirect solar dryer[J]. International Journal of Agriculture Sciences, 2012, 4(6): 253~256.
[8] 杨源,李志刚,解松林.小型洁净热风炉烘烤泡核桃的研究[J]. 农产品加工学刊,2004(12):42~43.
[9] 中华人民共和国卫生部. GB 5009.3—2010 食品中水分的测定[S]. 北京:中国标准出版社,2010.
[10] 董诗凡,杨晏平,吴建花,等. 泡核桃坚果烘烤过程水分变化规律的初步研究——基于FQS500H型燃煤气化式核桃烘烤设备[J]. 中国农学通报,2014,30(18):297~302.
[11] 王庆惠,李忠新,杨劲松,等. 圣女果分段式变温变湿热风干燥特性[J].农业工程学报,2014,30(3):271~276.
[12] 娄正,高振江,肖红伟,等. 板栗气体射流冲击干燥特性和工艺优化[J]. 农业工程学报,2010,26(11):368~373.
[13] 肖红伟,张世湘,白竣文,等.杏子的气体射流冲击干燥特性[J]. 农业工程学报,2010,26(7):318~323.
[14] 安新哲.核桃优质高效栽培掌中宝[M].北京:化学工业出版社,2012.
[15] Purlis E, Salvadori V O. A moving boundary problem in a food materia1 undergoing volume change-Simulation of bread baking[J]. Food Research International, 2010, 43(4): 949~958.



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.