CN109954573B - Macadamia nut water flotation method - Google Patents
Macadamia nut water flotation method Download PDFInfo
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 116
- 238000005188 flotation Methods 0.000 title claims abstract description 88
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- 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
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- 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
Abstract
The invention provides a macadimia nut water flotation method, and belongs to the field of macadimia nut product processing. The macadimia nut water flotation method comprises the following steps: (1) selecting fresh macadimia nut with peel, removing pods, and drying until the water content of the macadimia nut with the peel is 11-15%; (2) performing flotation on the macadimia nut with shell processed in the step (1) by using water flotation equipment to obtain floating nuts and sinking nuts; the defective fruit rate of the obtained sunken fruits is less than 3 percent, and the available fruit rate of the obtained floating fruits is less than 70 percent. According to the flotation method, the water content of the shell-bearing fruit of the macadimia nut is controlled to be 11-15%, the flotation separation of the shell-bearing fruit of the macadimia nut is well completed by means of water flotation equipment, a large number of high-quality fruits which sink can be screened by the flotation method, the fat content of the kernel of the sinking fruit in the screened high-quality fruits is high, the quality is good, the fat content of the kernel of the floating fruit is low, and the taste of the kernel of the sinking fruit is extremely good.
Description
Technical Field
The invention belongs to the field of macadimia nut product processing, and particularly relates to a macadimia nut water flotation method.
Background
Macadamia (Macadamia integrifolia), also known as Macadamia nut, is a perennial evergreen fruit tree of the genus Macadamia (Macadamia sp.) in the phylum of Syngnathus, native to the subtropical forests in the southeast of Queensland, Australia and in the northeast of Wales, New Zealand, and is a world-famous nut. The macadimia nut has the oil content of 65-80%, is rich in protein, carbohydrate, calcium, phosphorus, iron, B vitamins and nicotinic acid, and has high nutritional value; in addition, the fruit nut has unique fragrance, fine texture, delicious taste and high economic value, is very popular in the international market, is one of the most popular high-grade nuts and is known as the king of nuts.
In the macadamia nut processing industry, the quality of the shelled fruit raw material is extremely important, and directly determines the quality of a subsequent processed product, and particularly has a crucial influence on the sale of the hot-market shelled macadamia nut product with an opening. Macadamia nut is a new economic forest industry in China, and various problems of immature fruit harvesting, nonstandard post-harvest treatment, low processing and storage technical level of the shelled fruit and the like exist at present, so that the rate of the shelled fruit raw material is too high, the rate reaches 20-28%, and the quality cannot meet market requirements. Therefore, sorting is an essential link for producing high-quality macadimia nut shelled fruit raw materials. However, because macadamia nut has shell and shell, the traditional manual sorting method can only sort out shell-defective fruits, but cannot sort out invisible nut-defective fruits. Moreover, domestic and foreign macadamia nut processing enterprises all put high requirements on the quality of the shelled fruits, and in order to meet the production and sale requirements, the selection of defective fruits (immature fruits, mildewed fruits, insect-damaged fruits and the like) in the shelled fruits is an indispensable step for improving the quality of raw materials.
Since the research on the processing of the macadimia nuts in China is in the initial stage, the method for selecting the defective fruits in the shelled nut products is not researched and proposed, and how to reduce the defective fruit rate of the macadimia nuts in the shelled nuts and ensure the quality of the supplied macadimia nut shelled fruit products becomes a great technical problem to be solved.
Disclosure of Invention
The invention aims to solve the technical problems, and provides a macadimia nut water flotation method which mainly aims to solve the problems that a large amount of manpower is consumed in the traditional manual separation, the separation efficiency is low, the separated defective fruit rate is high, and immature shelled fruits with low oil content cannot be separated, so that the production capacity of the current macadimia nut products, particularly shelled fruit products, is low, and the quality of nut products is not high. The invention obtains good flotation effect that the defective fruit rate in the sinking fruit is less than 3 percent and the usable fruit rate in the floating fruit is less than 70 percent by performing water flotation and controlling a proper flotation process in the flotation process, a large amount of high-quality fruit products are obtained in the sinking fruit, the fat content of nutlets of the high-quality fruit products is high, the usable fruit with smaller fat content in the floating fruit accounts for a smaller percentage, and the defective fruit rate is higher than 30 percent, so that the high-quality fruit and the usable fruit in the good fruit are distinguished, the fat content of the nutlets in the high-quality fruit in the sinking fruit is high, the nutlets are larger, the floating percentage is high, the fat content of the nutlets of the usable fruit in the floating fruit is lower, the nutlets are smaller, the floating percentage is smaller, thus ensuring that a large amount of high-quality fruits sink after water flotation, the usable fruits with slightly poor quality float upwards, the number of the usable fruits in the floating fruit is smaller, and the nutlets with shell fruits in the sinking fruit are improved, meanwhile, the step of repeated flotation is reduced, so that the macadimia nut flotation operability is high, the flotation effect is good, and a technical basis is provided for the processing and industrial production of macadimia nut products.
In order to achieve the purpose, the technical scheme adopted by the invention is that the macadimia nut water flotation method comprises the following steps:
(1) selecting fresh macadimia nut with peel, removing pods, and drying until the water content of the macadimia nut with the peel is 11-15%;
(2) performing flotation on the macadimia nut with shell processed in the step (1) by using water flotation equipment to obtain floating nuts and sinking nuts; the defective fruit rate of the obtained sunken fruits is less than 3 percent, and the available fruit rate of the obtained floating fruits is less than 70 percent.
According to the invention, flotation separation is carried out on the shell-bearing fruit of the Australian nut by combining water flotation equipment, and the inventor researches show that a high-efficiency flotation effect can be obtained by controlling the water content of the shell-bearing fruit of the Australian nut to be 11-15%, the defect fruit rate of the sunken fruit obtained by flotation is less than 3%, and the available fruit rate of the floating fruit is less than 70%, so that the macadimia nut flotation method meets the national forestry industry standard LY/T1963-2011 Australian nut kernel, the national agriculture industry standard NY/T693-2003 Australian nut kernel, and the DB 5309/T10.9-2018 part 10 of Lincang Australian nut: kernel Standard of the first category in Kernel.
Further, the drying treatment mode is that the drying treatment is carried out by ventilation, spreading and drying in the air and then an electric heating constant temperature air blast drying box. The inventor researches and discovers that the drying mode is the key for influencing the water content of the shelled macadimia nuts, the drying process needs to be strictly controlled, otherwise, the water content of the macadimia nuts can be changed greatly, and the separation effect of water flotation is easily influenced. The method adopts a natural spreading and drying method, so that the cost can be saved, when the macadimia nuts are naturally spread and dried to a certain degree, the change range of the water content of the shell nuts of the macadimia nuts is reduced, and the natural spreading and drying effect is poor, namely, an electric heating constant-temperature air blast drying box is adopted for drying, so that the drying efficiency is accelerated, and meanwhile, the requirement of flotation on the water content of the macadimia nuts can be well met.
Further, the time of ventilation spreading and drying is 1-2 days, the spreading and drying temperature is 27-29 ℃, and the spreading and drying is carried out until the water content of the macadimia nuts is 18-20%.
Further, the temperature in the electric heating constant-temperature air blast drying box is set to be 35-50 ℃, and the drying time is 0.5-2 days.
Further, the water floatation device is used for carrying out floatation separation on the high-quality fruits and the defective fruits of the macadimia nuts by means of the buoyancy of water. The floating method comprises the steps of carrying out floating through water floating equipment, sinking high-quality macadimia nuts to obtain sinking nuts, floating defective macadimia nuts to obtain floating nuts, counting defective nut rates in the sinking nuts, and counting available nut rates in the floating nuts, so that the number of the high-quality macadimia nuts obtained by floating can be well controlled.
Further, the water flotation equipment comprises a water tank, a rack and a flotation tank; the flotation tank and the water tank are both fixed on the frame, and the flotation tank is located inside the water tank.
Further, a water inlet pipe is arranged on the side wall of one end of the water tank, a water inlet is arranged on the side wall of the water inlet pipe, an overflow opening is formed in the side wall of the other end of the water tank, and the water flow direction of the water inlet is from the front end of the water tank to the rear end of the water tank.
Further, the flotation tank comprises a first flotation part and a second flotation part, the bottom of the first flotation part is horizontal, and the bottom of the second flotation part is inclined; flotation tank inside is equipped with first conveyor and second conveyor, first conveyor one end is located first flotation partial head end bottom, and the other end is equipped with first discharge gate and the other end and outwards extends through second flotation partial tail end, second conveyor one end is located first flotation partial tail end top, and the other end is equipped with second discharge gate and the other end is located first conveyor top.
The invention has the beneficial effects that: according to the water floatation method for the macadimia nuts, the water content of the shell-carrying fruits of the macadimia nuts is controlled to be 11-15%, the high-quality fruits of the macadimia nuts are sunk to obtain sunk fruits by means of water floatation equipment, the defective fruits of the macadimia nuts are floated to obtain floating fruits, the high-quality fruit rate and the defective fruit rate of the sunk fruits are counted, the available fruit rate and the defective fruit rate of the floating fruits are counted, the shell-carrying fruits of the macadimia nuts can be well separated in a floatation mode, the defective fruit rate of the sunk fruits is smaller than 3%, the available fruit rate of the floating fruits is smaller than 70%, the fat content of the sunk fruits is high, the fat content of the floating fruits is low, the product quality of the sunk fruits is excellent, and the problem that the market supply of the shell-carrying fruits of the macadimia nut is poor is solved greatly.
Drawings
Fig. 1 and 2 show a water floatation device used in the embodiment, and the structure and the number of the water floatation device are shown in patent CN 208275583U.
Wherein, 1, a water tank; 2. a waste water discharge port; 3. a water inlet pipe; 3-1, a water inlet; 4. a flotation tank; 5. a stainless steel mesh; 6. a baffle plate; 7. a chain; 8. a sprocket; 9. a chain adjusting bolt; 10. a control box; 10-1, a power device: 11. a first flotation section; 12. a second flotation section; 13. a first conveying device; 14. a second conveying device; 15. a first discharge port; 16. a second discharge port; 17. an overflow port; 18. a frame; 19. the roller is moved.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more clearly understood, the present invention is described in detail below with reference to the following embodiments, and it should be noted that the following embodiments are only for explaining and illustrating the present invention and are not intended to limit the present invention. The invention is not limited to the embodiments described above, but rather, may be modified within the scope of the invention.
Example 1
(I) Experimental method
And in 2018, in 9 months, the fresh macadimia nuts with shells are spread and dried, air is blown to dry, then water floatation experiments are carried out by using independently designed water floatation equipment, water is measured on water floatation samples every time, the available fruit rate and the fat content of the floating fruits after water floatation are measured, and the defective fruit rate and the fat content of the sinking fruits are measured.
The experiment is carried out in the mature harvesting period of the macadimia nuts in Xishuangbanna, Yunnan province, and the experiment selects a plurality of varieties of mixed shelled fruits as samples so as to spread and dry the mixed planted practical situation of the macadimia nuts in a ventilated room.
(II) flotation equipment
In this experiment, an autonomously designed water flotation device (see the utility model patent applied by the applicant in 2018, 4 and 17) is adopted, and the authorization publication number is: CN 208275583U, the structure schematic diagram of which is shown in figures 1 and 2. The whole equipment consists of a water inlet and outlet system, a water tank, a conveying device, a control box, a power device and the like.
The water floatation equipment which is designed by the applicant independently is preferably adopted in the invention, but other floatation equipment can be adopted, as long as the purpose of screening the shell-bearing macadimia nuts by the water buoyancy can be achieved.
(III) design of water flotation scheme
And (3) airing the shelled macadimia nuts indoors, carrying out water floatation tests on the macadimia nuts aired at different time, putting the weighed shelled macadimia nuts into water floatation equipment to obtain two sets of shelled nuts including floating nuts and sinking nuts, and finishing water floatation. When the moisture of the shell-bearing fruits which are spread and dried indoors changes slightly, the shell-bearing fruits are dried by using an electric heating constant-temperature air-blowing drying box, and the dried shell-bearing fruits of the macadimia nuts with different moisture contents are subjected to water flotation by using water flotation equipment. And separating the shell-carrying fruits after flotation into sinking fruits and floating fruits, and then carrying out related index measurement.
(IV) detection method and data processing method
The detection method of the relevant indexes comprises the following steps:
4.1 determination of moisture content of shelled and nutlet of macadamia nut
Direct drying, according to GB 5009.3-2016 determination.
4.2 determination of the oil content of macadamia nut kernels
Soxhlet extraction was carried out according to GB 5009.6-2016.
4.3 detection method of defective rate of shell-bearing macadimia nuts
Randomly weighing about 1500g of sampled fruits, accurately weighing 1g of sampled fruits, placing the sampled fruits in a clean and dry white porcelain plate, visually inspecting the appearance, color, defect and impurity of shelled fruits, breaking the shells of the shelled fruits with intact appearance to inspect the state of nuts, and regarding the existence of worm-eaten nuts, color spots, shrinkage, brown stains, mildew, oil leakage and other nuts influencing the appearance and the taste as defective fruits. Defective fruit Rate (X) of sample1) Expressed by the number ratio (%) of defected fruit commonly adopted by macadamia nut according to the formula
Calculation, in the formula: n is1Representing the number of the defective fruits, and the unit is one; n represents the total number of samples in units of one.
4.4 detection method of usable rate of shelled macadimia nut floating fruits
The state of the kernel is checked by breaking the shell of the floating shelled fruit, and the kernel without being damaged by worms, color spots, shrinkage, brown stain, mildew, oil leakage and other conditions affecting the appearance and the taste is the usable fruit. Fruit availability (Y) of the samples1) Expressed in the number ratio (%) of available fruits according to the formula
Calculation, in the formula: m is1Representing the number of available fruits, and the unit is one; m represents the total number of the floating fruits, and the unit is one.
4.5 statistical analysis
The Excel 2013 is adopted to sort the data, and SPSS 24.0 software is adopted to perform difference analysis on the data.
Results example 1
(V) research on defective fruit rate of macadimia nuts with different water contents and fruit water floating sinking
The defected fruit rate of the floating sinking fruits of the shelled fruits with different water contents is detected, and the obtained experimental results are shown in table 1.
After the pods are removed and spread for drying for 1 day (namely 9 months and 8 days), the change of the defective fruit rate of the sinking fruit is the largest, and the defective fruit rate of the sinking fruit is reduced by 4.87 percent compared with the defective fruit rate of the sinking fruit immediately after the pods are removed and the floating is carried out (namely 9 months and 7 days). With the reduction of the water content of the shelled fruits, the defective fruit rate of the lower-layer fruits in water floatation begins to decrease, and finally the defective fruit rate of the sunken fruits is stabilized between 2% and 3%. When the water content is between 11.00 and 15.00 percent, the defective fruit rate of the shelled fruits after water flotation is less than 3 percent, and the defective fruit rate can meet the current national agricultural industry standard NY/T1521 and 2007 part 9 of the Australian nut part 9 of the local standard DB 5309/T10.9-2018 of the local standard Lincang Australian nut part 9: the requirement of the defective fruit rate of the shelled fruits is stated in the Bian Huo fruit paper. However, when the water content of the shell-bearing fruit of the macadimia nut is as low as 8.83%, the defective fruit rate in the sinking fruit is 3.15% and exceeds 3%, and when the water content of the shell-bearing fruit is as low as 3.59%, the defective fruit rate in the sinking fruit is as low as 2.33%, but the lower the water content of the shell-bearing fruit, the larger the floating fruit amount obtained by flotation, the higher the proportion of usable fruit in the floating fruit, and the lower the number of sinking fruit, the fewer the floating fruit amount used for producing high-quality macadimia nut product with shell, and the lower the density of the floating fruit, the lower the fat content and the higher defective fruit rate, which are generally used for breaking shell to produce selectable low-grade nut products, which results in the shortage of the production resources of the shell-bearing fruit.
The above experimental data show that the lower the moisture content is, the lower the defective fruit rate of the sunken fruit after flotation is, that is, the larger the amount of high-quality fruit (high fat content in nut) in the sunken fruit is, the better the flotation effect is; the influence of the moisture content on the flotation effect is obvious.
TABLE 1
| Experiment time | Water content of shelled fruits/%) | Number-defect fruit rate/%) |
| 9 month and 7 days | 24.09 | 13.10 |
| 9 month and 8 days | 20.40 | 8.13 |
| 9 months and 9 days | 20.51 | 8.24 |
| 9 month and 10 days | 18.76 | 8.91 |
| 9 month and 11 days | 19.31 | 6.51 |
| 9 months and 13 days | 18.75 | 6.06 |
| 9 months and 14 days | 17.67 | 6.64 |
| 9 month and 17 days | 15.00 | 2.68 |
| 9 month and 17 days | 13.77 | 2.63 |
| 9 month and 18 days | 11.00 | 2.37 |
| 9 month and 20 days | 8.83 | 3.15 |
| 9 month and 19 days | 5.62 | 3.21 |
| 9 month and 20 days | 3.59 | 2.33 |
Results example 2
(VI) research on available fruit rate in flotation floating of macadimia nut with shell fruit water with different water contents
And detecting the available fruit rate of the floated floating fruits of the macadimia nuts with different water contents after the shell fruit water flotation, wherein the experimental results are shown in the table 2.
The lower the moisture content, the more floating fruits are after flotation of the shelled fruits of the same weight. The floating fruits floated immediately after the fruit pods are removed have no usable fruits, and the floating fruits are the most ideal floating effect, but the defective fruit rate of the sinking fruits cannot meet the requirement. After the water content is reduced, the number of the floating fruits is increased, and although the defective fruits float more, part of the usable fruits are promoted to float, so that the usable fruit rate in the floating fruits is increased. The water content of the shelled fruits is reduced to 11-15%, and the available fruit rate of the floating fruits is about 70%; when the water content of the shelled fruits is too low, the usable fruit rate of the floating fruits can reach 80%, and the number of the floating fruits is greatly increased, so that the number of the sinking fruits is too small, a large number of high-quality fruits cannot be floated, and the waste of the macadimia nut shelled fruit resources is caused.
The analysis and summary of the data show that the usable fruits can float upwards due to the fact that the content of water in the fruits with shells is too low, the reason for the situation is that the fat content of the floating usable fruits is low, the kernels are small, the shells are hollow, the density is small, and the fruits float upwards, so that the high-quality fruits and the usable fruits in the good fruits can be screened out, the quality of the high-quality fruits in the sinking fruits is improved, and the economic value of the high-quality fruits is improved.
TABLE 2
| Experiment time | Water content of shelled fruits/%) | Percentage of usable upper floating |
| 9 month and 7 days | 24.09 | 0.00 |
| 9 month and 8 days | 20.40 | 5.56 |
| 9 months and 9 days | 20.51 | 13.89 |
| 9 month and 10 days | 18.76 | 39.22 |
| 9 month and 11 days | 19.31 | 66.67 |
| 9 months and 13 days | 18.75 | 56.52 |
| 9 months and 14 days | 17.67 | 62.43 |
| 9 month and 17 days | 15.00 | 61.21 |
| 9 month and 17 days | 13.77 | 69.77 |
| 9 month and 18 days | 11.00 | 69.98 |
| 9 month and 20 days | 8.83 | 72.30 |
| 9 month and 19 days | 5.62 | 75.67 |
| 9 month and 20 days | 3.59 | 79.53 |
TABLE 3
The shelled fruits with different water contents are weighed after being floated, the weight ratio of the floating fruits to the sinking fruits is counted, and the obtained results are shown in table 3. As can be seen from Table 3, when the water content of the shelled fruits is high, floating basically does not occur, the percentage of the sunk fruits reaches over 99 percent, after the water content is continuously reduced, the number of the sunk fruits starts to be reduced, the number of the floating fruits is increased, and when the water content of the shelled fruits is between 11 and 15 percent, the percentage of the sunk fruits obtained by flotation is maintained between 82 and 90 percent, so that the percentage can well meet the production requirement of the macadamia nut shelled fruit products, and the high-quality macadamia nut shelled fruit products with high kernel fat content and low defective fruit rate can be floated, thereby ensuring the quality of the products.
Results example 3
(VII) fat content of the floating and sinking nuts and floating nuts of the macadimia nuts with shell water with different water contents
The experimental samples before water flotation and the floating fruits and sinking fruits after water flotation were subjected to fat content measurement respectively, and the experimental results are shown in table 4. The fat contents of the kernels of the experimental sample and the water-floating sunken fruit are similar and have no great change in the whole experimental process, the fat contents are all higher than 72 percent, and the experimental sample and the water-floating sunken fruit are high-quality fruits and meet the national forestry industry standard LY/T1963-2011 macadamia nut, the national agriculture industry standard NY/T693-2003 Australia nut kernel and DB 5309/T10.9-T10-8 part 10 of Lincang Australia nut: the first level of kernel Standard in Kernel >; and the fat content of the kernels of the sinking fruits is greater than that of the floating fruits. This is because the kernels of the floating fruits are not full enough, have low density and float.
The fat content of the upper layer of the water floatation within 4 days after spreading and drying is lower than 70%, the spreading and drying time is short, only empty shell fruits, shrunken fruits and mildewed fruits float, and the longer the spreading and drying time is, the higher the fat content of the floating fruits is. The longer the spreading and drying time is, the lower the moisture content can cause the shell fruits with higher fat content to float upwards, and the possible reasons are that when the moisture content is too low, some fruits with high fat content and good quality shrink the kernels and shells in the shells, the space between the kernels and the shells becomes larger, the specific gravity becomes lower, and the fruits can float upwards, so that the available fruit (good quality) rate in the floating fruits is too high, the resources of the good quality fruits in the sinking fruits are insufficient and wasted, and the situation that a large number of good quality fruits float upwards also occurs, so that the secondary flotation is needed, and the production cost is increased.
TABLE 4
Claims (6)
1. The method for efficiently obtaining the shell fruits and the high-quality nuts of the macadimia nuts by using water flotation is characterized by comprising the following steps of:
(1) selecting fresh macadimia nut with peel, removing fruit pods, and drying, wherein the drying is carried out in a mode of ventilation spreading and drying for 1-2 days at the spreading and drying temperature of 27-29 ℃ until the water content of the macadimia nut is 18-20%, and then drying by an electric heating constant temperature air blast drying box, wherein the temperature in the electric heating constant temperature air blast drying box is set to be 35-50 ℃, the drying time is 0.5-2 days, and the water content of the macadimia nut with peel is 13.77-15%;
(2) performing flotation on the macadimia nut with shell processed in the step (1) by using water flotation equipment to obtain floating nuts and sinking nuts; the defective fruit rate of the obtained sunken fruits is less than 3 percent, and the available fruit rate of the obtained floating fruits is less than 70 percent.
2. The method for efficiently obtaining macadimia nut shelled fruits and high-quality nuts by water flotation according to claim 1, wherein the water flotation device is used for performing flotation separation on the macadimia nut shelled fruit high-quality fruits and defective fruits by means of the buoyancy of water.
3. The method of claim 1, wherein flotation is performed by a water flotation device, high-quality macadimia nuts are sunk to obtain sunk nuts, defective macadimia nuts are floated to obtain floating nuts, and the number of high-quality macadimia nuts is controlled by counting the defective nut rate in the sunk nuts and the available nut rate in the floating nuts.
4. The method for efficiently obtaining macadamia nut shelled fruits and high-quality nuts by water flotation according to claim 1, characterized in that the water flotation equipment comprises a water tank (1), a frame (18) and a flotation tank (4); the flotation tank (4) and the water tank (1) are both fixed on the rack (18) and the flotation tank (4) is located inside the water tank (1).
5. The method for efficiently obtaining macadimia nut shelled fruits and high-quality nuts by using water flotation according to claim 4, wherein a water inlet pipe (3) is arranged on one side wall of the water tank (1), a water inlet (3-1) is arranged on the side wall of the water inlet pipe (3), an overflow opening (17) is arranged on the other side wall of the water tank (1), and the water flow direction of the water inlet (3-1) is from the front end of the water tank (1) to the rear end of the water tank (1).
6. The method for efficiently obtaining macadamia nut husks and high-quality nuts by water flotation according to claim 4, wherein the flotation tank (4) comprises a first flotation part (11) and a second flotation part (12), the bottom of the first flotation part (11) is horizontal, and the bottom of the second flotation part (12) is inclined; flotation tank (4) inside is equipped with first conveyor (13) and second conveyor (14), first conveyor (13) one end is located first flotation part (11) head end bottom, and the other end is equipped with first discharge gate (15) and the other end and passes through second flotation part (12) tail end and outwards extend, second conveyor (14) one end is located first flotation part (11) tail end top, and the other end is equipped with second discharge gate (16) and the other end is located first conveyor (13) top.
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