Food and Fermentation Industries >

2024 , Vol. 50 >Issue 18: 33 - 41

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036927

Research on drying process of peeled walnut kernels based on kinetic modeling

  • HU Xiting ,
  • HU Jianliang ,
  • GAO Chunxi ,
  • DU Sujun ,
  • CHENG Yuliang ,
  • GUO Yahui ,
  • CHANG Qiaoying ,
  • QIAN He
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  • 1(College of Food, Jiangnan University, Wuxi 214122, China)
    2(Hebei Huadai Agricultural Technology Co.Ltd., Shijiazhuang 051230, China)
    3(Chinese Academy of Inspection and Quarantine, Beijing 100176, China)

Received date: 2023-07-29

  Revised date: 2023-11-07

  Online published: 2024-10-14

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Abstract

Aiming at the problems of quality deterioration and high energy consumption caused by the drying process of peeled walnut kernels, this study carried out the drying kinetics under atmospheric pressure and vacuum drying conditions, and compared the effects of different conditions on the drying characteristics of peeled walnuts kernels through the establishment of the kinetic model.The quality variation of walnut kernels under different drying processes was evaluated objectively by taking the weight loss rate, color difference, acid value, peroxide value, and energy consumption as indexes, and combining them with the principal component analysis.Results showed that the drying efficiency was 0.1 MPa vacuum drying >0 MPa atmospheric pressure drying >0.05 MPa vacuum drying.Under different vacuum degrees and temperature conditions, the applicable models of the moisture drying process in peeled walnut kernels were Two-term, Wang & Singh, Page, and polynomial model.Vacuum degrees on the weight loss rate had less impact on the peeled walnut kernel, which was inversely proportional to color difference.The effect of temperature and vacuum degree on acid value was not obvious, which was significant on peroxide value, and the peroxide value of vacuum drying was lower.As the temperature rose, drying energy consumption decreased significantly, 0.05 MPa vacuum drying energy consumption was the most, and 0.1 MPa energy consumption was about the same as atmospheric pressure.The drying quality of peeled walnut kernels was 0.1 MPa vacuum drying >0.05 MPa vacuum drying >0 MPa atmospheric pressure drying.The optimal process conditions after considering drying efficiency and maximum quality retention are 50 ℃, 0.1 MPa, and 12.0 h.The acid value, peroxide value, and drying energy consumption of dried peeled walnut kernels were (0.43±0.03) mg/g, (0.11±0.01) mmol/kg, and (3 012.81±440.87) kJ/g respectively.

Key words： peeled walnut kernels; drying kinetic model; acid value; peroxide value; principal component analysis

Cite this article

HU Xiting , HU Jianliang , GAO Chunxi , DU Sujun , CHENG Yuliang , GUO Yahui , CHANG Qiaoying , QIAN He . Research on drying process of peeled walnut kernels based on kinetic modeling[J]. Food and Fermentation Industries, 2024 , 50(18) : 33 -41 . DOI: 10.13995/j.cnki.11-1802/ts.036927

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