Abstract:  Aiming to address issues such as low mechanization, poor peeling quality, and lack of evaluation standards for water chestnut peeling in China, this paper provides a comprehensive analysis of the physical characteristics of water chestnut and thoroughly explains three peeling technology evaluation indexes: the peeling rate, peeling loss, and peeling efficiency, as well as their calculation methods. This paper also systematically summarized the common water chestnut peeling technology and emerging peeling technologies both domestically and internationally in recent years. The main peeling technologies, such as chemical peeling, steam peeling, mechanical peeling, ultrasonic peeling, and infrared heating peeling, were emphasized. The advantages and disadvantages of various peeling technologies were analyzed, and the technical difficulties in the peeling process of water chestnuts, such as ripening, browning, and high peeling loss rate, were pointed out. In addition, future developments of water chestnut peeling technology, including combining multiple peeling technologies and extending the operation process, were proposed. These insights aim to provide a reference for the research of water chestnut peeling technology and inspire innovative designs of peeling machinery in China.

Key words: water chestnut, physical properties, peeling machinery, peeling method, aquatic vegetables

摘要： 针对我国荸荠去皮机械化程度低、去皮质量差，缺乏荸荠去皮评价标准，对高效、低损去皮技术和设备需求强烈等问题，详细阐明荸荠的物料特性，全面梳理去净率、去皮损失、去皮效率三种去皮技术评价指标及计算方法，系统总结近年来国内外常用荸荠去皮技术和新兴技术研究进展，重点凝练化学去皮、蒸汽去皮、机械去皮、超声波去皮、红外加热去皮等主要去皮技术，深入分析各种去皮技术的优缺点。指出荸荠去皮过程中易导致果肉熟化、褐变和去皮损失率高等技术难点，提出以多种去皮技术相结合、延长作业工序、新兴技术辅助等建议，为我国荸荠去皮技术研究和去皮机械创新设计提供参考。

关键词: 荸荠, 物料特性, 去皮设备, 去皮技术, 水生蔬菜