为探索不同泡核桃品种在烘烤过程中水分变化规律，采用FQS500H型燃煤气化式核桃烘烤设备烘烤云南‘大泡’核桃和‘细香’核桃，统计各烘烤时段与各失水高峰期坚果失水率，绘制水分变化折线图，分析烘烤全过程坚果失水规律。结果表明：‘细香’核桃高失水率持续时间短、波动小；‘大泡’核桃高失水率持续时间长、起伏大。烤箱近热源端高失水率维持在0~26 h，波动较大，失水主峰出现晚(8~22 h)；烤箱中部高失水率集中于0~16 h，波动较小，失水主峰出现早(0~4 h)；烤箱远热源端高失水率维持在0~ 26 h间，但失水主峰出现(0~4 h)后，无明显的失水率波峰。采用智能化设备烘烤云南泡核桃，其坚果水分散失速率、失水高峰期出现的时间以及失水率波动情况差异较大，并与烘烤时间、核桃品种及烤槽部位有关。

The study focused on the moisture dissipation law of different species of Juglans sigillata. We adapted FQS500H coal gasification equipment for‘Dapao’and‘Xixiang’walnuts toasting and recorded the moisture dissipation law of walnut at different toasting stages. Based on these data, we then mapped out water changes with line graph to analyze the moisture dissipation law in walnut toasting. The result indicated the duration of high water loss rate for‘Xixiang’walnut was short with small fluctuation, and the duration of high water loss rate for‘Dapao’walnut was long with big fluctuation. At the front side of toaster close to the heat source, the duration of high water loss rate ranged from 0-26 hours with huge fluctuation, and main peak of water loss occurred late (8-22 hour). At the central part of toaster, the duration of high water loss rate ranged from 0-16 hours with small fluctuation, and main peak of water loss occurred early (0-4 hour). At the backside of toaster away from the heat source, the duration of high water loss rate ranged from 0-26 hours with small fluctuation and without obvious peak of wave loss after the main peak occurring around 0 to 4 hours. When adapting smart walnut toasting equipment, there were huge variations on the rate and speed of moisture dissipation, occurrence time of water loss peak and the fluctuation of water loss rate. All these factors were closely connected with toasting time, walnut species and the location of toasting inside walnut toaster.