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Published on: April 19, 2024
Comparison of different hot air segmented drying techniques for peanut pods: changes in drying characteristics,
Pengxiao Chen1, Siyuan Zhao1, Wenxue Zhu1
1School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China.
Abstract:
This study investigated the impact of various hot air segmented drying (HASD) methods on peanut pods. The drying characteristics, microstructure, moisture migration, nutritional and flavor qualities of peanut pods were comparatively evaluated using hot air-heat pump segmented drying (HAD-HPD), hot air-infrared segmented drying (HAD-IRD), hot air-radio frequency segmented drying (HAD-RFD), hot air drying (HAD) and natural drying (ND). The results indicated that HASD exhibited a transition point in the drying mechanism where the drying rate changed markedly with the shift in drying mode. After the transition point, HAD-IRD and HAD-RFD promoted synchronous outward migration of moisture from both the inner and outer layers. For nutrition, excluding the ND group, HAD-IRD had the lowest acid value (0.94 ± 0.04 mg/g), the lowest peroxide value (0.062 ± 0.001 g/100 g) and the highest amino acid content (26.37 ± 0.20%). HAD-RFD kernels exhibited the highest concentrations of volatile organic compounds (VOCs). Principal component analysis (PCA) suggested that HASD was superior to HAD, and HAD-IRD performed best among them.
