Microwave-baking process was used to improve chestnut shelling peeled rate. Response surface methodology was employed to analyze the impact of microwave time, baking time and baking temperature on Chestnut shelling and to optimize the shelling rate and color index L* value. The results indicated that the impact of microwave time on the rate of shelling is greater than the baking time and the baking temperature. The microwave time was extremely significant to L* value. When the microwave time was 123 s, the baking temperature was 171 ℃ and the baking time was 128 s, the shelling rate could reach 97.96%, the L* value was 56.67. When the microwave time was 137 s, the baking temperature was 167 ℃ and the baking time was 116 s, the shelling rate was 95.45, L* value could reach 58.94.

Publication Date


First Page


Last Page





[1] 杨芙莲, 梁萍, 朱妞. 板栗去壳方法及设备的研究[J]. 食品工业科技, 2006, 27(10): 149-152.
[2] 罗凤莲, 夏延斌, 欧阳建勋. 我国板栗制品加工现状与思索[J]. 食品与机械, 2004, 20(1): 45-47.
[3] 王武, 陈从贵, 张景强. 板栗微波爆壳技术及微波装备设计[J]. 粮油加工与食品机械, 2002(7): 44-45.
[4] 房贵磊, 罗仓学, 胡兵. 板栗微波去壳切口工艺优化[J]. 食品科技, 2012, 37(1): 78-84.
[5] 高楠, 孔晓玲, 王卫. 板栗切口对微波干燥工艺的影响研究[J]. 包装与食品机械, 2009, 27(3): 11-14.
[6] 杨芙莲, 梁萍, 朱妞. 利用微波能使板栗脱壳去衣的新工艺新方法研究[J]. 食品科技, 2006(9): 82-83.
[7] Shi Jing-ying, Li Jin-xiu, Zhu Shu-hua, et al. Browning inhibition on fresh-cut chestnut kernel by exogenous nitric oxide[J]. International Journal of Food Science and Technology, 2011(46): 944-949.
[8] 蒋侬辉, 钟云, 陈金印. 热处理对板栗贮藏过程中部分生理指标与贮藏效果的影响[J]. 果树学报, 2004, 21(3): 237-240.
[9] 曾婷婷, 张立彦, 芮汉明. 板栗的酶促褐变特性及灭酶预处理研究[J]. 食品工业科技, 2011(10): 110-113.
[10] 生吉萍, 何树林, 胡小松, 等. 板栗栗仁褐变及其控制方法研究[J]. 食品与机械, 2000(1): 18-19.



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.