Food and Fermentation Industries

Optimization of Peeling Methods of Walnut Kernel

  • Kang Wei-li ,
  • Tang Jun-hu ,
  • Jing Si-qun
Expand

Online published: 2010-08-25

Abstract

The skin of Walnut kernel Was peeled by hot blast baking-microWave combination and freeze drying-microWave combination method respectively.Peeling rate and peroxide value Were compared,and the optimal tech-nique Was obtained.In order to optimize peeling conditions of freeze drying-microWave combination method,the method of response surface analysis With 3 factors and 3 levels combined With Minitab15.0-statistical data analysis softWare Was adpoted to built a quadratic regression equation With peeling yield as the response value,the response surface Was plotted.According to the above results,the optimum peeling conditiong Were obtained as folloWs: baking temperature 130℃,baking time 16min,microWave poWer769 W and microWave time 51 s.Under these conditions,the peeling rat is up to 98.01%,and the peroxide value is 1.65 meq/kg.

Cite this article

Kang Wei-li , Tang Jun-hu , Jing Si-qun . Optimization of Peeling Methods of Walnut Kernel[J]. Food and Fermentation Industries, 2010 , 36(08) : 127 -131 . DOI: 10.13995/j.cnki.11-1802/ts.2010.08.039

Outlines

/