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Effects of Different Pretreatments and Drying Temperatures on the Drying Characteristics of Peanut fruits

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  2022 ASABE Annual International Meeting  2200160.(doi:10.13031/aim.202200160)
Authors:   Qingyun Sun, Zongchao Zhang, Menglong Han, Wenliang Ci, Zhenchao Jia, Feng Zhao
Keywords:   Peanut fruits, Pretreatments, drying model, hot air drying

Abstract. In order to improve the drying efficiency of peanut fruit, reduce the drying energy consumption, and obtain the best drying process, the peanut thin layer drying test is carried out that the test factors contain the moisture content (0.42 g/g, 0.76 g/g ,dry basis, the same below), hot air temperature (40 ℃, 50 ℃), pretreatment method (Needle breaking and fracturing) in the study. The results show that the drying time of peanut kernels and husks is lower than that of peanut fruit, and the breaking of husks and the increasing the temperature of hot air are beneficial to the migration of water and reduce the drying time. Comparing with peanut of moisture content 0.42 g/g,the drying time of peanut fruit (0.76g/g) increased by 250% and 125% under the hot air temperature of 40 ℃ and 50 ℃, respectively. The pretreatment of peanut husk is beneficial to reduce the drying time, and the effect of fracturing pretreatment on the drying rate of peanut fruit is greater than that of needle breaking pretreatment. Therefore, hot air temperature of 50 °C and fracturing pretreatment are the best drying processes for peanut fruit. The results of this study can provide theoretical support for peanut fruit drying production.

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