Effect of sequential hot air-infrared drying on quality of fresh shelled peanuts

  • NING Yangyang ,
  • ZHU Wenxue ,
  • BAI Xiting ,
  • LUO Lei ,
  • SI Mengjia
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  • 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China)
    2(Agricultural Product Drying Technology and Equipment of Henan Engineering Technology Research Center, Luoyang 471023, China)

Received date: 2022-09-28

  Revised date: 2022-12-09

  Online published: 2024-03-15

Abstract

To explore the more efficient drying method of fresh shelled peanuts, the effects of different drying methods (hot air drying, infrared drying, and sequential hot air-infrared drying) on the drying characteristics of fresh shelled peanuts were compared, the drying and quality characteristics of sequential hot air-infrared drying of fresh shelled peanuts under different conditions were studied, and the microstructure, hardness, color, fatty acid composition, and protein structure of peanuts after sequential hot air-infrared drying were analyzed compared with hot air drying and infrared drying. Results showed that the hot air drying took the longest time, followed by the sequential hot air-infrared drying, and the infrared drying time was the shortest. Under the same conditions, the higher the conversion moisture content and drying temperature, the shorter the sequential hot air-infrared drying time. Compared with hot air drying and infrared drying, the sequential hot air-infrared drying time was 62.5% shorter than that of hot air drying, and the drying energy consumption was saved by 70.27%. The sequential hot air-infrared drying time and drying energy consumption were similar to that of infrared drying. The color and hardness of peanut kernels were closer to fresh peanuts. The unsaturated fatty acid content was significantly improved (P<0.05). Different drying conditions led to changes in the relative content of peanut protein secondary structure. The sequential hot air-infrared drying method of fresh shelled peanuts is feasible, and the peanut quality is better than that of hot air drying and infrared drying.

Cite this article

NING Yangyang , ZHU Wenxue , BAI Xiting , LUO Lei , SI Mengjia . Effect of sequential hot air-infrared drying on quality of fresh shelled peanuts[J]. Food and Fermentation Industries, 2024 , 50(4) : 133 -142 . DOI: 10.13995/j.cnki.11-1802/ts.033765

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