CN109954573A - A kind of Queensland nut water method for floating - Google Patents
A kind of Queensland nut water method for floating Download PDFInfo
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- CN109954573A CN109954573A CN201910323426.3A CN201910323426A CN109954573A CN 109954573 A CN109954573 A CN 109954573A CN 201910323426 A CN201910323426 A CN 201910323426A CN 109954573 A CN109954573 A CN 109954573A
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- queensland nut
- floating
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 98
- 240000007575 Macadamia integrifolia Species 0.000 title claims abstract description 84
- 235000018330 Macadamia integrifolia Nutrition 0.000 title claims abstract description 84
- 235000003800 Macadamia tetraphylla Nutrition 0.000 title claims abstract description 83
- 238000000034 method Methods 0.000 title claims abstract description 32
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 285
- 238000005188 flotation Methods 0.000 claims abstract description 68
- 230000007547 defect Effects 0.000 claims abstract description 45
- 238000000926 separation method Methods 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims description 11
- 238000005485 electric heating Methods 0.000 claims description 7
- 238000012545 processing Methods 0.000 claims description 7
- 238000009423 ventilation Methods 0.000 claims description 5
- 238000007664 blowing Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 235000019625 fat content Nutrition 0.000 description 19
- 230000000694 effects Effects 0.000 description 7
- 238000002474 experimental method Methods 0.000 description 7
- 239000000523 sample Substances 0.000 description 6
- 235000013569 fruit product Nutrition 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 238000001514 detection method Methods 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 230000007423 decrease Effects 0.000 description 3
- 238000013461 design Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000208467 Macadamia Species 0.000 description 2
- 241000208465 Proteaceae Species 0.000 description 2
- 238000007605 air drying Methods 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000006101 laboratory sample Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000035699 permeability Effects 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 101000818579 Homo sapiens Zinc finger and BTB domain-containing protein 22 Proteins 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 206010036590 Premature baby Diseases 0.000 description 1
- 238000000944 Soxhlet extraction Methods 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 102100021131 Zinc finger and BTB domain-containing protein 22 Human genes 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000013475 authorization Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000007405 data analysis Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000001599 direct drying Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- -1 outlet system Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N15/00—Machines or apparatus for other treatment of fruits or vegetables for human purposes; Machines or apparatus for topping or skinning flower bulbs
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B03—SEPARATION OF SOLID MATERIALS USING LIQUIDS OR USING PNEUMATIC TABLES OR JIGS; MAGNETIC OR ELECTROSTATIC SEPARATION OF SOLID MATERIALS FROM SOLID MATERIALS OR FLUIDS; SEPARATION BY HIGH-VOLTAGE ELECTRIC FIELDS
- B03B—SEPARATING SOLID MATERIALS USING LIQUIDS OR USING PNEUMATIC TABLES OR JIGS
- B03B5/00—Washing granular, powdered or lumpy materials; Wet separating
- B03B5/28—Washing granular, powdered or lumpy materials; Wet separating by sink-float separation
- B03B5/30—Washing granular, powdered or lumpy materials; Wet separating by sink-float separation using heavy liquids or suspensions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N15/00—Machines or apparatus for other treatment of fruits or vegetables for human purposes; Machines or apparatus for topping or skinning flower bulbs
- A23N2015/008—Sorting of fruit and vegetables
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Apparatuses For Bulk Treatment Of Fruits And Vegetables And Apparatuses For Preparing Feeds (AREA)
Abstract
The present invention provides a kind of Queensland nut water method for floating, belong to Queensland nut product manufacture field.The Queensland nut water method for floating is the following steps are included: (1) chooses fresh Queensland nut band follicarpium, and removal fruit pod is dried, and the dry water content to Queensland nut with shell fruit is 11~15%；(2) step (1) treated Queensland nut band shell fruit is subjected to flotation using water floatation equipment, obtains floating fruit and sinking fruit；The defect fruit rate of gained sinking fruit is less than 3%, and the available fruit rate of gained floating fruit is less than 70%.The present invention is 11~15% by control water content of the Queensland nut with shell fruit, the FLOTATION SEPARATION to Queensland nut with shell fruit is completed very well by water floatation equipment, the method for floating can filter out a large amount of high quality fruit, the fat content of sinking fruit kernel is higher in the high quality fruit filtered out, quality is preferable, floating fruit can be lower with the fat content of fruit kernel, and the kernel mouthfeel of sinking fruit is extremely excellent.
Description
Technical field
The invention belongs to Queensland nut product manufacture fields, and in particular to a kind of Queensland nut water method for floating.
Background technique
Queensland nut (Macadamia integrifolia), also known as macadamia are Proteaceae (Proteaceae)
Queensland nut category (Macadamia sp.) perennial evergreen fruit tree, originates in the Queensland ,Australia southeast and New Zealand's prestige
The subtropical forest of your scholar northeast, is world-renowned nut.Queensland nut kernel oil content is up to 65%~80%, also richness
Containing protein, carbohydrate, calcium, phosphorus, iron, B family vitamin and niacin, have very high nutritive value；In addition its fragrance is only
It is special, quality is fine and smooth, delicious and tasty, economic value is high, pole is favored in the international market, be most popular advanced nut it
One, it is known as " king of nut ".
In Queensland nut processing industry, the quality with shell fruit raw material be it is extremely important, directly decision following process
The quality of product especially has vital shadow to the sale of the opening shelled macadimia nut product of current market fast sale
It rings.Queensland nut in China or emerging economic forest industry, presently, there are fruit prematurity harvesting, postharvest handling it is lack of standardization,
The processing of band follicarpium and the more low problems of storage technique level, cause band shell fruit raw material defect fruit ratio excessively high, up to 20~
28%, quality is not able to satisfy market demands.It therefore, is the Queensland nut band shell fruit raw material of production high quality, sorting is must can not
Few link.But since Queensland nut band shell fruit has shell, traditional artificial separation method is only capable of sub-electing shell defect fruit,
And sorting cannot achieve for not visible kernel defect fruit.And Queensland nut processing enterprise proposes band shell fruit quality both at home and abroad
Go out very high requirement, has been required to reach to produce and sell, it will be with the defects of shell fruit fruit (immature fruit, mildew fruit, insect pest
Fruit etc.) to pick out be to improve the indispensable step of material quality.
Since China is in initial phase to the research that Queensland nut is processed, the defects of band shell fruit product fruit is carried out
The method selected also is not obtained research and proposition, how to reduce the defects of Queensland nut band shell fruit fruit rate, guarantees that Australia is hard
Quality of the fruit with shell fruit product supply becomes the big technical problem for needing to solve.
Summary of the invention
The object of the invention is in order to solve the above-mentioned technical problem, and a kind of Queensland nut water method for floating is provided,
Predominantly solving traditional artificial sorting, need to consume the defect fruit rate that a large amount of manpower, the efficiency of separation are lower, sub-elect higher, and nothing
Method sub-elects the lower immature band shell fruit of oil content, leads to current Queensland nut product especially band shell fruit production throughput
It is lower, the not high problem of the quality of kernel product.Method of the present invention by carrying out water flotation, it is suitable in floatation process to control
Floatation process, the defect fruit rate in sinking fruit that obtains can be imitated less than 3% in floating fruit with good flotation of the fruit rate less than 70%
Fruit obtains a large amount of high-quality fruit product in sinking fruit, and kernel fat content is high, and fat content is lesser available in floating fruit
Fruit account for it is smaller, defect fruit rate be higher than 30% so that high quality fruit and available fruit are distinguish in good fruit, in sinking fruit in high quality fruit
Kernel fat content it is high, kernel is larger, and the accounting floatingly selected is high, can be relatively low with the kernel fat content of fruit in floating fruit,
Kernel is smaller, and accounting for for floatingly selecting is smaller, ensures that a large amount of high quality fruit sinks after water flotation in this way, quality it is slightly worse can
It is floated with fruit, and the negligible amounts of fruit can be used in floating fruit, improved the kernel quality in sinking fruit with shell fruit, reduce simultaneously
The step of repeating flotation keeps flotation operability height, the flotation effect of Queensland nut good, is the processing and production of Queensland nut product
Industry metaplasia, which produces, provides technical basis.
To achieve the goals above, the technical solution adopted by the present invention is a kind of Queensland nut water method for floating, including with
Lower step:
(1) fresh Queensland nut band follicarpium is chosen, fruit pod is removed, is dried, it is dry to Queensland nut band shell fruit
Water content be 11~15%；
(2) step (1) treated Queensland nut band shell fruit is subjected to flotation using water floatation equipment, obtain floating fruit and
Sinking fruit；The defect fruit rate of gained sinking fruit is less than 3%, and the available fruit rate of gained floating fruit is less than 70%.
Present invention combination water floatation equipment to Queensland nut band shell fruit carry out FLOTATION SEPARATION, by inventor the study found that
It is 11~15% by control water content of the Queensland nut with shell fruit, efficient flotation effect can be obtained, by obtained by flotation
For the defect fruit rate of sinking fruit less than 3%, the available fruit rate of gained floating fruit meets national forestry professional standard LY/ less than 70%
T1963-2011 " Queensland nut kernel ", National agricultural professional standard NY/T 693-2003 " Queensland nut kernel " and DB5309/
Level-one kernel standard in T 10.9-2018 " the 10th part of Lincang Queensland nut: kernel ".
Further, the mode of the drying process is to first pass through ventilation airing processing, then by electric heating constant temperature drum
Wind drying box is dried.By inventor the study found that dry mode, which is, influences Queensland nut band shell fruit water content
Key, need the process that strict control is dry, otherwise the change of moisture content of Queensland nut will be larger, is easy to influence water flotation
Separating effect.The method that the present invention first uses nature airing, can save the cost, when natural airing to a certain extent, Australia
Change of moisture content amplitude decline of the nut with shell fruit, the effect of natural airing is bad at this time, that is, uses electric heating constant temperature forced air drying
Case is dried, and accelerates dry efficiency, while can meet requirement of the flotation of the present invention to Queensland nut water content very well.
Further, the time of the ventilation airing is 1~2 day, airing temperature is 27~29 DEG C, airing to Australia heavily fortified point
Fruit water content is 18~20%.
Further, the temperature in the electric heating constant-temperature blowing drying box is set as 35~50 DEG C, drying time 0.5
~2 days.
Further, the water floatation equipment be by the buoyancy by water by Queensland nut band shell fruit high quality fruit and lack
It falls into fruit and carries out FLOTATION SEPARATION.Flotation is carried out by water floatation equipment, Queensland nut high quality fruit is sunk to obtain sinking fruit, it will
Queensland nut defect fruit is floated to obtain floating fruit, and the defects of statistics sinking fruit fruit rate counts the available fruit in floating fruit
Rate, so as to control the quantity of high quality fruit obtained by flotation very well.
Further, the water floatation equipment includes water tank, rack and float tank；The float tank and water tank are fixed
On the rack and float tank is located inside water tank.
Further, described water tank one end side wall is equipped with water inlet pipe, the water inlet pipe side wall is equipped with water inlet, and water tank is another
One end side wall is equipped with gap, and the water (flow) direction of the water inlet is by water tank front end towards water tank rear end.
Further, the float tank includes the first flotation part and the second flotation part, first flotation part
Bottom level, the second flotation section bottom inclination；The first conveying device and the second conveying dress are equipped with inside the float tank
It sets, first conveying device one end is located at the first flotation part head end bottom, and the other end is equipped with the first discharge port and the other end
Extended outwardly by the second flotation part tail end, second conveying device one end is located at the top of the first flotation part tail end, separately
One end is equipped with the second discharge port and the other end is located above the first conveying device.
The beneficial effects of the present invention are: Queensland nut water method for floating provided by the invention, by controlling Queensland nut
Water content with shell fruit is 11~15%, by means of water floatation equipment, is sunk to obtain sinking fruit for Queensland nut high quality fruit,
Queensland nut defect fruit is floated to obtain floating fruit, counts high quality fruit rate and defect fruit rate in sinking fruit, statistics floats
Available fruit rate and defect fruit rate in fruit, can complete the FLOTATION SEPARATION to Queensland nut with shell fruit very well, gained sinking fruit
Defect fruit rate is less than 3%, and the available fruit rate of gained floating fruit is less than 70%, and the fat content of sinking fruit is higher, floating fruit
Fat content is lower, so that the product quality of sinking fruit is very excellent, greatly solves Queensland nut band shell fruit market supply
The poor problem of product quality.
Detailed description of the invention
Fig. 1 and Fig. 2 is water floatation equipment used in the examples, and structure and label are shown in 208275583 U of patent CN.
Wherein, 1, water tank；2, the waste discharge mouth of a river；3, water inlet pipe；3-1, water inlet；4, float tank；5, stainless (steel) wire；6, it keeps off
Plate；7, chain；8, sprocket wheel；9, chain adjusts bolt；10, control cabinet；10-1, power device: 11, the first flotation part；12,
Two flotation parts；13, the first conveying device；14, the second conveying device；15, the first discharge port；16, the second discharge port；17, it overflows
The mouth of a river；18, rack；19, shifting roller.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments to the present invention
It is specifically described, it is necessary to, it is noted that following embodiment is used only for that the present invention is explained and illustrated, be not used to
Limit the present invention.Some nonessential modifications and adaptations that those skilled in the art are made according to foregoing invention content, still belong to
In protection scope of the present invention.
Embodiment 1
(1) experimental method
In in September, 2018, by fresh Queensland nut band shell fruit first carry out airing using after forced air drying using independently setting
The water floatation equipment of meter carries out water flotation experiments, and each water flotation sample carries out determination of moisture, and the floating fruit after water flotation carries out
Fruit rate, the determination of fat can be used, sinking fruit carries out defect fruit rate, the determination of fat.
The experiment is carried out in the mature picking time of Xishuangbanna Prefecture, Yunnan Province Queensland nut, and multi items mixed zone is selected in experiment
Shell fruit is sample, with the actual conditions for the plantation of current Queensland nut Cultivar mixtures, indoor progress of the airing in ventilation.
(2) floatation equipment
Water floatation equipment in this experiment using autonomous Design is (referring to practical filed in applicant's on April 17th, 2018
New patent), Authorization Notice No. are as follows: 208275583 U of CN, structural schematic diagram are as illustrated in fig. 1 and 2.Whole equipment by into
The composition such as outlet system, water tank, conveying device, control cabinet and power device.
Preferably using the water floatation equipment of applicant's autonomous Design in the present invention, but it uses other flotation to set
It is standby, as long as can achieve the purpose that filter out Queensland nut band shell fruit by water buoyancy.
(3) water flotation conceptual design
The Queensland nut for going fruit pod band shell fruit is subjected to airing indoors, water is carried out to the Queensland nut of airing different time
Weighed band shell fruit is put into water floatation equipment by float test, obtains two parts of band shell fruits of floating fruit and sinking fruit, and water flotation is complete
At.When indoor airing band shell fruit moisture changes smaller, band shell fruit is dried using electric heating constant-temperature blowing drying box,
Dry different moisture content Queensland nut band shell fruit is subjected to water flotation using water floatation equipment.Band shell fruit is divided into sinking after flotation
Then fruit and floating fruit carry out index of correlation measurement.
(4) detection method and data processing method
The detection method of index of correlation is as follows:
Measurement of 4.1 Queensland nuts with shell fruit, kernel moisture
Direct drying method is measured by GB 5009.3-2016.
The measurement of 4.2 Queensland nut kernel oil content
Soxhlet extraction methods are measured by GB 5009.6-2016.
Detection method of 4.3 Queensland nuts with shell fruit defect fruit rate
Sample fruit about 1500g is weighed at random, 1g is accurate to, is placed in the ceramic whiteware disk of cleaning, drying, range estimation is examined outside band shell fruit
Apparently sound band shell fruit broken shell is checked kernel state by sight, color, defect and impurity, is existed and is damaged by worms, is color spot, shrinkage, brown
Become, mildew, permeability and other influences appearance, mouthfeel situation kernel be considered as defect fruit.The defect fruit rate (X of sample1) with Australia
The defect fruit number ratio (%) that nut generallys use indicates, by formulaIt calculates, in formula: n1Represent defect
Fruit number, unit are a；N representative sample total number, unit are a.
4.4 Queensland nuts can use the detection method of fruit rate with shell fruit floating fruit
Kernel state is checked into the band shell fruit whole broken shell that flotation is floated, there is no damage by worms, it is color spot, shrinkage, brown stain, mould
Become, permeability and other influences appearance, mouthfeel situation kernel be available fruit.The available fruit rate (Y of sample1) with the number of available fruit
It is indicated than (%), by formulaIt calculates, in formula: m1Fruit number can be used by representing, and unit is a；M, which is represented, to float
Fruit total number, unit are a.
4.5 statistical analysis
Data are arranged using Excel 2013, difference analysis is carried out to data using 24.0 software of SPSS.
As a result example 1
(5) defect fruit rate research of the different moisture content Queensland nut with shell fruit water flotation sinking fruit
To different moisture content with the sinking fruit after shell fruit water flotation, its defect fruit rate, experimental results such as table 1 are detected
It is shown.
After going fruit pod airing 1 day (i.e. September 8 days), the variation of sinking fruit defect fruit rate is maximum, after just going fruit pod flotation
(i.e. September 7 days) sinking fruit defect fruit rate is compared to reduction by 4.87%.With the reduction with shell fruit moisture content, water flotation lower layer fruit
Defect fruit rate is begun to decline, and finally sinking fruit defect fruit rate is stablized between 2~3%.Moisture content 11.00-15.00% it
Between when, after water flotation band shell fruit defect fruit rate less than 3%, be able to satisfy current National agricultural professional standard NY/T 1521-2007
" Queensland nut band shell fruit " and " the 9th part of Lincang Queensland nut: band shell Lincang City provincial standard DB5309/T 10.9-2018
Fruit " to the requirement with shell fruit defect fruit rate.But when moisture content of the Queensland nut with shell fruit is down to 8.83%, flotation acquired results
It is 3.15% for defect fruit rate in sinking fruit, has been more than 3%, and when band shell fruit moisture content is down to 3.59%, in sinking fruit
Defect fruit rate is down to 2.33%, but since band shell fruit moisture is lower, and the amount of floating fruit obtained by flotation will be bigger, in floating fruit
Occurring can be higher with the accounting of fruit, fewer for the quantity of sinking fruit, is used to produce high quality Queensland nut band shell fruit
The quantity of product is just few, and floating fruit is since density is lighter, and fat content is less, and defect fruit rate is higher, and it is raw to be generally used for broken shell
The inferior grade kernel product that can be selected is produced, this has resulted in the deficiency with shell fruit resources of production.
The above experimental data shows that moisture content is lower, and the sinking fruit defect fruit rate after flotation is lower, i.e., excellent in sinking fruit
The amount of matter fruit (kernel fat content is high) is bigger, and flotation effect is better；Illustrate that influence of the moisture content to flotation effect is significant.
Table 1
| Experimental period | Band shell fruit moisture content/% | Number defect fruit rate/% |
| September 7 days | 24.09 | 13.10 |
| September 8 days | 20.40 | 8.13 |
| September 9 days | 20.51 | 8.24 |
| September 10 days | 18.76 | 8.91 |
| September 11 days | 19.31 | 6.51 |
| September 13 days | 18.75 | 6.06 |
| September 14 days | 17.67 | 6.64 |
| September 17 days | 15.00 | 2.68 |
| September 17 days | 13.77 | 2.63 |
| September 18 days | 11.00 | 2.37 |
| September 20 days | 8.83 | 3.15 |
| September 19 days | 5.62 | 3.21 |
| September 20 days | 3.59 | 2.33 |
As a result example 2
(6) different moisture content Queensland nut is with the available fruit rate research in shell fruit water flotation floating fruit
To the Queensland nut of different moisture content with the floating fruit after shell fruit water flotation, its available fruit rate, experimental result are detected
As shown in table 2.
Moisture content is lower, identical weight it is more with the floating fruit after shell fruit flotation.Flotation is carried out after just going fruit pod
Available fruit is not present in floating fruit, is ideal flotation effect for floating fruit, but the defect fruit rate of sinking fruit is not achieved and wants
It asks.After moisture content reduces, the quantity of floating fruit increases, although the more of defect fruit floating is made also to promote part can be on fruit
It is floating, make to be increased with fruit rate in floating fruit.Band shell fruit moisture content is reduced to 11~15%, and the available fruit rate of floating fruit is 70%
Left and right；When band shell fruit moisture content is too low, floating fruit can reach 80% with fruit rate, and floating fruit quantity greatly increases at this time,
Cause sinking fruit quantity very little, a large amount of high quality fruit can not be floatingly selected, causes waste of the Queensland nut with shell fruit resource.
Above data analysis and summary is obtained, the moisture content with shell fruit is too low, and available fruit can be made to float, this feelings occur
The reason of condition may be that the available fruit fat content of floating is relatively low, and kernel is less than normal, cause it is more empty in shell, density it is smaller and on
It is floating, the high quality fruit in fruit and available fruit can have thus been filtered out, the quality of high quality fruit in sinking fruit is improved, has promoted its economy
Value.
Table 2
| Experimental period | Band shell fruit moisture content/% | Floating fruit number can use fruit rate/% |
| September 7 days | 24.09 | 0.00 |
| September 8 days | 20.40 | 5.56 |
| September 9 days | 20.51 | 13.89 |
| September 10 days | 18.76 | 39.22 |
| September 11 days | 19.31 | 66.67 |
| September 13 days | 18.75 | 56.52 |
| September 14 days | 17.67 | 62.43 |
| September 17 days | 15.00 | 61.21 |
| September 17 days | 13.77 | 69.77 |
| September 18 days | 11.00 | 69.98 |
| September 20 days | 8.83 | 72.30 |
| September 19 days | 5.62 | 75.67 |
| September 20 days | 3.59 | 79.53 |
Table 3
To weighing after the band shell fruit flotation of different moisture content, floating fruit and sinking fruit weight accounting, gained knot are counted
Fruit is as shown in table 3.From table 3 it can be seen that not floating substantially, sinking fruit accounting reaches when band shell fruit water content is higher
99% or more, and after water content continues to decline, sinking fruit quantity starts to reduce, and floating fruit quantity increases, when band shell fruit is aqueous
When amount is between 11-15%, the weight accounting of sinking fruit obtained by flotation is maintained between 82-90%, this accounting can be fine
It is satisfied with production of the Queensland nut with shell fruit product, and kernel fat content height, the few Australia of defect fruit rate can be floatingly selected
The nut band high-quality fruit product of shell fruit, ensure that the quality of product.
As a result example 3
(7) fat content of the different moisture content Queensland nut with shell fruit water flotation sinking fruit and floating fruit
The floating fruit after laboratory sample and water flotation, sinking fruit before water flotation carry out the determination of fat respectively, experiment
The results are shown in Table 4.The kernel fat content of laboratory sample and water flotation sinking fruit it is close and in the entire experiment process without compared with
Big variation, it is high quality fruit that fat content, which is all larger than 72%, meets " the Australia national forestry professional standard LY/T 1963-2011
Nut kernel ", National agricultural professional standard NY/T 693-2003 " Queensland nut kernel " and DB5309/T 10.9-2018 " face
The 10th part of deep blue Queensland nut: kernel " in level-one kernel standard；And the kernel fat content of sinking fruit is all larger than the rouge of floating fruit
Fat content.This is because floating fruit kernel is not full enough, density is lower, floats.
Water flotation upper-layer fat content within airing 4 days is lower than 70%, and the airing time is shorter, only result in ghost fruit,
Shrinkage fruit and mildew fruit float, and the airing time is longer, and floating fruit fat content is higher.Show that the airing time is longer, moisture content
Reduction will lead to the higher band shell fruit of fat content and float, the possible reason is when moisture content is too low, some fat contents height,
The good fruit of quality, kernel is shunk in shell, and kernel and shell space become larger, and specific gravity is lower, and can float up, and results in floating in this way
Available fruit (high quality) rate in fruit is excessively high, causes high quality fruit inadequate resource and waste in sinking fruit, a large amount of high quality fruits also occur
The situation of floating increases production cost to need to carry out secondary flotation.
Table 4
Claims (9)
1. a kind of Queensland nut water method for floating, which is characterized in that the described method comprises the following steps:
(1) fresh Queensland nut band follicarpium is chosen, fruit pod is removed, is dried, it is dry aqueous to Queensland nut band shell fruit
Amount is 11~15%；
(2) step (1) treated Queensland nut band shell fruit is subjected to flotation using water floatation equipment, obtains floating fruit and sinking
Fruit；The defect fruit rate of gained sinking fruit is less than 3%, and the available fruit rate of gained floating fruit is less than 70%.
2. Queensland nut water method for floating according to claim 1, which is characterized in that the mode of the drying process is first
By ventilation airing processing, then it is dried by electric heating constant-temperature blowing drying box.
3. Queensland nut water method for floating according to claim 2, which is characterized in that the time of the ventilation airing is 1
~2 days, airing temperature was 27~29 DEG C, and airing to Queensland nut water content is 18~20%, then carried out electric heating constant temperature air blast
Drying box processing.
4. Queensland nut water method for floating according to claim 3, which is characterized in that the electric heating constant-temperature blowing drying box
Interior temperature is set as 35~50 DEG C, and drying time is 0.5~2 day.
5. Queensland nut water method for floating according to claim 1, which is characterized in that the water floatation equipment is by borrowing
Help the buoyancy of water that Queensland nut band shell fruit high quality fruit and defect fruit are carried out FLOTATION SEPARATION.
6. Queensland nut water method for floating according to claim 5, which is characterized in that floated by water floatation equipment
Choosing, is sunk to obtain sinking fruit for Queensland nut high quality fruit, is floated Queensland nut defect fruit to obtain floating fruit, be passed through
Count the quantity of the available fruit rate control high quality fruit in the defects of sinking fruit fruit rate and floating fruit.
7. Queensland nut water method for floating according to claim 1, which is characterized in that the water floatation equipment includes water tank
(1), rack (18) and float tank (4)；The float tank (4) and water tank (1) are each attached on rack (18) and float tank (4) position
It is internal in water tank (1).
8. Queensland nut water method for floating according to claim 7, which is characterized in that described water tank (1) one end side wall is set
Having water inlet pipe (3), water inlet pipe (3) side wall is equipped with water inlet (3-1), and water tank (1) other end side wall is equipped with gap (17),
The water (flow) direction of the water inlet (3-1) is by water tank (1) front end towards water tank (1) rear end.
9. Queensland nut water method for floating according to claim 7, which is characterized in that the float tank (4) includes first
Flotation part (11) and the second flotation part (12), first flotation part (11) bottom level, second flotation part
(12) bottom angled；It is equipped with the first conveying device (13) and the second conveying device (14) inside the float tank (4), described first
Conveying device (13) one end is located at first flotation part (11) head end bottom, and the other end is equipped with the first discharge port (15) and the other end
Extended outwardly by second flotation part (12) tail end, described second conveying device (14) one end is located at the first flotation part (11)
At the top of tail end, the other end is equipped with the second discharge port (16) and the other end is located above the first conveying device (13).
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