Food and Fermentation Industries >

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

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

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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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

Cite this article

XIE Yongkang , ZHAO Heyang , LI Ping , YANG Hui , LI Xingyi , HAN Junhao , LU Fengyin . Study on drying kinetics and quality changes of peanut by heat pump[J]. Food and Fermentation Industries, 2024 , 50(14) : 158 -164 . DOI: 10.13995/j.cnki.11-1802/ts.036521

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