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題 名 | 不同固體熱媒及焙炒桶直徑焙炒花生仁之研究 |
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作 者 | 黃文祿; 李益榮; 邱義源; | 書刊名 | 嘉義農專學報 |
卷 期 | 28 1992.02[民81.02] |
頁 次 | 頁297-325 |
分類號 | 463 |
關鍵詞 | 固體; 花生仁; 焙炒桶; 熱媒; |
語 文 | 中文(Chinese) |
中文摘要 | 連續式固體熱媒花生仁焙炒機之焙炒桶攪拌轉速愈快,桶中花生仁滯留 時間愈久,焙炒後花生仁內、外Hug°值差異愈低。若焙炒溫度愈高,焙炒後花 生仁內、外Hue°值亦愈低,但對花生物料之機械破損率則愈大。應用桶徑16和 32cm焙炒桶及以玻璃珠和陶瓷珠為熱媒時,焙炒桶攪拌轉速2 R.P.M.之花生仁破 損率最小,焙炒溫度以180℃為最佳。對於使用兩種熱媒言,則以陶瓷珠較好。 若以陶瓷珠為熱媒焙炒花生仁後,再自整批已焙炒之花生產品中隨機取樣測定花 生仁之內、外Hue°值,其結果是:φl6cm焙炒桶以攪拌轉速10 R.P.M.焙炒花生仁 之內、外Hug°值差異是7.01,4 R.P.M.時,內、外Hue°值差異是9.36,而φ32Cm 焙炒桶以4 R.P.M.焙炒花生仁之平均Hue°值差異是5.80。因此,加大焙炒桶口徑 對焙炒花生仁色澤之改進具有顯著的效果。 |
英文摘要 | Two tower type continuous peanut roasters with different diameter weredesigned and operated with glass or ceramic beads as thermal medium forpeanut kernel roasting Different degree of roasting effect was achieved by thecontrol of the roaster temperature, the rotating speed of the agitating rod andkind of thermal medium. The Hue value of the roasted peanuts was loweredwhen both the rotating speed of the the agitating rods and the retention timesof peanut in the roaster were increased. The higher roaster temperature resulted in the lower Hue value of the roasted peanuts, but the higher mechanicaldamage of peanuts was obserred. A small difference of Hue value between theinterior and exterior surface of roasted peanuts was achieved by using ceramicbeads as thermal medium. The mechanical damage of peanut was loweredwhen the agitating rods was operated at lower speed. The smallest differencebetween the Hue value of the interior and exterior surface of roasted peanutswas achieved when the roasting temperature was held at 180 ℃ and ceramicbeads was used as thermal medium for both types of roaster, and the rotatingspeed of agitating rods was controlled at 4 and 10 rpm for roaster with 32and 16 cm diameter correspondintly. Under the operation conditions describedabove, the larger roastor size the more color consistent and the more satisfactory to meet the need of processors and consumers was achieved. |
本系統中英文摘要資訊取自各篇刊載內容。