Study on characteristics on depth of walnut by Hot-air drying

Authors

WANG Qinghui, Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang 830091, China; College of Engineering, China Agricultural University, Beijing 100083, China
YAN Shengkun, Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang 830091, China
LI Zhongxin, Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang 830091, China
GAO Zhenjiang, College of Engineering, China Agricultural University, Beijing 100083, China

Abstract

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

12-28-2015

First Page

60

Last Page

63

DOI

10.13652/j.issn.1003-5788.2015.06.013

Recommended Citation

Qinghui, WANG; Shengkun, YAN; Zhongxin, LI; and Zhenjiang, GAO (2015) "Study on characteristics on depth of walnut by Hot-air drying," Food and Machinery: Vol. 31: Iss. 6, Article 13.
DOI: 10.13652/j.issn.1003-5788.2015.06.013
Available at: https://www.ifoodmm.cn/journal/vol31/iss6/13

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