Food and Fermentation Industries >

2022 , Vol. 48 >Issue 15: 230 - 236

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028871

Effects of different drying methods on nutrients, physicochemical properties and energy consumption of fresh peanut

  • ZHU Kaiyang ,
  • REN Guangyue ,
  • DUAN Xu ,
  • LI Linlin ,
  • QIU Caixia
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  • 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China)
    2(Henan Collaborative Innovation Center for Grain Storage Security, Zhengzhou 450001, China)

Received date: 2021-08-05

  Revised date: 2021-08-17

  Online published: 2022-09-02

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Abstract

In order to maintain a better quality of fresh peanut after drying, Haihua No. 1 fresh peanut was used as the experimental material to dry with three drying methods including hot-air drying (HD), microwave drying (MD) and microwave vacuum freeze drying (MFD). The effects of different drying methods on nutritional components, physicochemical properties and energy consumption of peanut were investigated. The results showed that after peanut was dried by three different drying methods, the crude protein content had no significant difference. However, the fat content, the amino acid and fatty acid content were decreased significantly (P<0.05). The contents of amino acid, fat and fatty acid in MFD peanut were significantly higher than those in the other two drying methods (P<0.05). The acid value and peroxide value of MFD peanut were significantly lower than those of the other two drying methods. In addition, compared with HD, MD and MFD, MFD increased 0.7×105 kJ/kg and 1.3×105 kJ/kg of energy consumed by removing 1 kg water under three drying methods. The changes of fresh peanut under three drying conditions were comprehensively analyzed, and it was concluded that the retention of amino acid and fatty acid in fresh peanut after MFD treatment was the highest, and the changes of peroxide value and acid value were the lowest, but the energy consumption increased compared with HD and MD. Considering nutrients, physical and chemical properties and energy consumption, MFD is recommended as the best way to obtain high quality dried fresh peanuts.

Key words： microwave vacuum freeze drying; peanut; drying method; nutritional ingredient; physicochemical properties; energy consumption

Cite this article

ZHU Kaiyang , REN Guangyue , DUAN Xu , LI Linlin , QIU Caixia . Effects of different drying methods on nutrients, physicochemical properties and energy consumption of fresh peanut[J]. Food and Fermentation Industries, 2022 , 48(15) : 230 -236 . DOI: 10.13995/j.cnki.11-1802/ts.028871

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