Analysis of the Physical Property Changes of Camellia Oil Fruits Before and After Explosion Drying
Abstract：To investigate the moisture and temperature changes of camellia oil fruit husks and seeds during the hot air explosion drying process, and to find optimal drying process parameters, which is beneficial for the subsequent separation of fruit husks and seeds. Through experiments, the moisture content and critical crushing force of the fruit husks and seeds, as well as the cracking degree of the fruit husks were measured under different temperature conditions after 6 hours of drying. The experimental results showed that at a drying temperature of 50°C, the moisture content of the fruit husks could be reduced to 49.19% in a short time, and the cracking degree of the fruit husks reached more than 95%, basically achieving complete cracking. At the same time, the difference in critical crushing force between the fruit husks and seeds was relatively large (reaching 111.08 N), which is more conducive to subsequent seed separation. This study can provide theoretical reference for research on camellia oil fruit drying technology.
Keywords：Camellia oil fruit huskSeedExplosion dryingTemperatureMoistureCritical crushing force
Publication Date：2025-09-25
Online Publishing Date：2025-11-07(First online date of this platform, not the publication date of the document)
Pages：5( 21-25 )