食品与发酵工业 >

2024 , Vol. 50 >Issue 14: 158 - 164

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036521

研究报告

花生热泵干燥动力学及品质变化研究

  • 谢永康 ,
  • 赵贺阳 ,
  • 李萍 ,
  • 杨慧 ,
  • 李星仪 ,
  • 韩俊豪 ,
  • 路风银
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  • 1(河南省农业科学院农副产品加工研究中心,河南 郑州,450002)
    2(河南农业大学 食品科学技术学院,河南 郑州,450002)
第一作者：博士,助理研究员(路风银研究员为通信作者,E-mail:Lfying1968@126.com)

收稿日期: 2023-06-19

  修回日期: 2023-07-14

  网络出版日期: 2024-08-02

基金资助

河南省重点研发与推广专项(科技攻关)(212102110232);河南省农业科学院优秀青年科技基金项目(2022YQ23);河南省农业科学院自主创新项目(2023ZC078)

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Study on drying kinetics and quality changes of peanut by heat pump

  • XIE Yongkang ,
  • ZHAO Heyang ,
  • LI Ping ,
  • YANG Hui ,
  • LI Xingyi ,
  • HAN Junhao ,
  • LU Fengyin
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  • 1(Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China)
    2(College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China)

Received date: 2023-06-19

  Revised date: 2023-07-14

  Online published: 2024-08-02

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摘要

该文以带壳鲜花生为主要原料,采用热泵干燥技术对花生进行干燥,对比了不同物料温度、装载量以及风速对花生干燥特性、营养品质及发芽率的影响。结果表明,干燥过程中,干燥水分比随干燥时间均呈指数下降趋势;干燥速率随时间延长而下降;随着温度的增加,干燥时间缩短,单位能耗先降低后升高;随着装载量的增加,干燥时间延长,单位能耗先降低后升高;风速对干燥时间和单位能耗无显著性影响;物料装载量对花生仁中蛋白质、脂肪、油酸、亚油酸、氨基酸无显著影响,物料温度和风速对其有显著影响;干燥后的花生仁酸价和过氧化值均符合国标规定;热风温度为45 ℃时,花生仁发芽势和发芽率最高,物料装载量和风速对发芽率无显著影响。综合分析,干燥条件设置为热风温度45 ℃、单盘装载量1 000 g、风速1.2 m/s时,花生仁干燥特性及品质都较好,且干燥时间较短(10.0 h),单位能耗最低(11.01 kW·h/kg)。

关键词： 花生; 热泵干燥; 干燥特性; 营养品质; 发芽率

本文引用格式

谢永康 , 赵贺阳 , 李萍 , 杨慧 , 李星仪 , 韩俊豪 , 路风银 . 花生热泵干燥动力学及品质变化研究[J]. 食品与发酵工业, 2024 , 50(14) : 158 -164 . DOI: 10.13995/j.cnki.11-1802/ts.036521

Abstract

This experiment mainly used in-shell fresh peanuts as the main raw material and adopted heat pump drying technology to dry peanuts.The effects of different material temperatures, loading masses, and air velocities on drying characteristics and peanut kernel nutritional quality were compared.Results showed that during drying, the drying moisture ratio decreased exponentially with increasing drying time, and the drying rate decreased with time.With the increase in material temperature, the drying time decreases, and the unit energy consumption first decreases and then increases. With the increase in loading mass, the drying time increases, and the unit energy consumption first decreases and then increases. Air velocity had no significant effect on drying time and unit energy consumption.The material loading had no significant effect on the protein, fat, oleic acid, linoleic acid, and amino acid contents in peanut kernels.The material temperature and air velocity had a significant effect on the nutritional quality of peanut kernels.The acid value and peroxide value of the dried peanut kernels met the national standard.When the hot air temperature was 45 ℃, the germination potential and rate of peanut kernels were the highest, and the material loading and air velocity had no significant effect on the germination rate.In conclusion, setting the drying conditions to a hot air temperature of 45 ℃, a single loading amount of 1 000 g, and an air velocity of 1.2 m/s resulted in better drying characteristics and quality of peanut kernels, with a shorter drying time (10.0 h) and the lowest unit energy consumption (11.01 kW·h/kg).

Key words： peanut; heat pump drying; drying characteristics; nutritional quality; germination rate

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