Articles
A SIMPLE CHESTNUT PEELING PROCESS AND PROPERTIES OF THE PEELED KERNELS
Article number
844_3
Pages
33 – 40
Language
English
Abstract
We developed a simple, fan-driven process to peel chestnuts that utilizes impact to remove shells and pellicle.
A working prototype has peeled over 10 tons of Chinese chestnuts at a maximum peeling rate of 150 kg/h output.
Capital costs and operating costs of the process are a fraction of the cost of steam or flame peeling technologies.
The device peels partially dried, fresh chestnuts or completely dried chestnuts, removing both the shell and pellicle.
The peeled chestnut kernels emerge in a fresh, uncooked condition.
Fresh peeled kernels are perishable, but have a minimum 3-week shelf life under refrigeration.
Alternatively, dried kernels and chestnut flour are shelf-stable products that can be derived from this process.
Optimum peeling performance depends on proper temperature and moisture preconditioning.
Color, texture, flavor, and shelf-life of peeled kernels depend on internal moisture content and storage temperature and humidity.
Protocols for best peeling performance and subsequent marketing are based on 15 years experience with this process.
Kernel moisture content, sugar content, and microbiological risks are all interrelated factors that need to be controlled for successful commercial use of this process.
A working prototype has peeled over 10 tons of Chinese chestnuts at a maximum peeling rate of 150 kg/h output.
Capital costs and operating costs of the process are a fraction of the cost of steam or flame peeling technologies.
The device peels partially dried, fresh chestnuts or completely dried chestnuts, removing both the shell and pellicle.
The peeled chestnut kernels emerge in a fresh, uncooked condition.
Fresh peeled kernels are perishable, but have a minimum 3-week shelf life under refrigeration.
Alternatively, dried kernels and chestnut flour are shelf-stable products that can be derived from this process.
Optimum peeling performance depends on proper temperature and moisture preconditioning.
Color, texture, flavor, and shelf-life of peeled kernels depend on internal moisture content and storage temperature and humidity.
Protocols for best peeling performance and subsequent marketing are based on 15 years experience with this process.
Kernel moisture content, sugar content, and microbiological risks are all interrelated factors that need to be controlled for successful commercial use of this process.
Publication
Authors
G. Miller
Keywords
Chinese chestnut, prototype, peeled kernel, chestnut flour, shelling
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