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Updated: Jun 15, 2025
Fabric Moisture Uniform Control to Study the Influence of Air Impingement Parameters on Fabric Drying Characteristics
Published on: August 19, 2019
Effect of hot-air drying on drying characteristics and quality of tiger nut
Pengxiao Chen1, Han Bao1, Mengmeng Jiang1
1School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou, China.
Background:
The delayed drying of newly harvested tiger nuts can lead to mold and rancidity. Timely drying is therefore important. However, few studies have analyzed the impact of hot-air drying on the quality of tiger-nut oil and starch, making it essential to establish optimal drying conditions.
Results:
The results showed that the drying temperature was the most important factor affecting the drying speed, followed by drying airflow rate and loading capacity. A logarithmic model can describe the hot-air drying process of tiger nuts. The oil yield of tiger nut was highest after drying at 60 °C, reaching 22.40%. Meanwhile, the starch extracted from after drying at 60 °C had the highest solubility and expansion rate, 4.77% and 9.74%, respectively. Starch has the highest viscosity after drying at 70 °C, and it forms gel easily after aging.
Conclusion:
High-quality tiger nuts should be produced under optimal conditions: a hot-air drying temperature of 60 °C, an airflow rate of 1.0 m s-1, and a loading capacity of 100 g. The results of this study have practical implications for the effective drying of tiger nuts. © 2024 Society of Chemical Industry.
