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Efficient Production of Dried Whole Peanut Fruits Based on Infrared Assisted Spouted Bed Drying

The present study is designed to evaluate the effect of infrared assisted spouted bed drying (IR-SBD) on the product quality and energy consumption of whole peanut fruits (including peanut kernels and shells). The dehydration of whole peanuts by means of hot-air drying (HD) and infrared drying (ID)...

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Autores principales: Zhu, Kaiyang, Li, Linlin, Ren, Guangyue, Duan, Xu, Cao, Weiwei, Qiu, Caixia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535519/
https://www.ncbi.nlm.nih.gov/pubmed/34681432
http://dx.doi.org/10.3390/foods10102383
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author Zhu, Kaiyang
Li, Linlin
Ren, Guangyue
Duan, Xu
Cao, Weiwei
Qiu, Caixia
author_facet Zhu, Kaiyang
Li, Linlin
Ren, Guangyue
Duan, Xu
Cao, Weiwei
Qiu, Caixia
author_sort Zhu, Kaiyang
collection PubMed
description The present study is designed to evaluate the effect of infrared assisted spouted bed drying (IR-SBD) on the product quality and energy consumption of whole peanut fruits (including peanut kernels and shells). The dehydration of whole peanuts by means of hot-air drying (HD) and infrared drying (ID) were used as the control groups, and the drying characteristics, energy consumption, microstructure, porosity, hardness and fatty acid content were compared. The results showed that, compared to HD and ID, IR-SBD could reduce the drying time by 40% and 33%, respectively, and reduced energy consumption by 66% and 32%, respectively. During the drying process, the structures of both the peanut shells and peanut kernels underwent significant deformation; specifically, the porosity gradually increased gradually. The maximum porosity value was obtained by the samples dried by means of IR-SBD. Under the three drying conditions, the hardness of the peanut shells first decreased and then increased, while the hardness of the peanut kernels showed a trend of first increasing, then decreasing and finally increasing. Compared to the fresh whole peanuts, the IR-SBD dried samples exhibited a 4.07% decrease in fatty acid. This study shows that IR-SBD is a suitable application for the dehydration process of whole peanuts for the purposes of achieving high-efficiency and -quality production in the industrial sector.
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spelling pubmed-85355192021-10-23 Efficient Production of Dried Whole Peanut Fruits Based on Infrared Assisted Spouted Bed Drying Zhu, Kaiyang Li, Linlin Ren, Guangyue Duan, Xu Cao, Weiwei Qiu, Caixia Foods Article The present study is designed to evaluate the effect of infrared assisted spouted bed drying (IR-SBD) on the product quality and energy consumption of whole peanut fruits (including peanut kernels and shells). The dehydration of whole peanuts by means of hot-air drying (HD) and infrared drying (ID) were used as the control groups, and the drying characteristics, energy consumption, microstructure, porosity, hardness and fatty acid content were compared. The results showed that, compared to HD and ID, IR-SBD could reduce the drying time by 40% and 33%, respectively, and reduced energy consumption by 66% and 32%, respectively. During the drying process, the structures of both the peanut shells and peanut kernels underwent significant deformation; specifically, the porosity gradually increased gradually. The maximum porosity value was obtained by the samples dried by means of IR-SBD. Under the three drying conditions, the hardness of the peanut shells first decreased and then increased, while the hardness of the peanut kernels showed a trend of first increasing, then decreasing and finally increasing. Compared to the fresh whole peanuts, the IR-SBD dried samples exhibited a 4.07% decrease in fatty acid. This study shows that IR-SBD is a suitable application for the dehydration process of whole peanuts for the purposes of achieving high-efficiency and -quality production in the industrial sector. MDPI 2021-10-08 /pmc/articles/PMC8535519/ /pubmed/34681432 http://dx.doi.org/10.3390/foods10102383 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Zhu, Kaiyang
Li, Linlin
Ren, Guangyue
Duan, Xu
Cao, Weiwei
Qiu, Caixia
Efficient Production of Dried Whole Peanut Fruits Based on Infrared Assisted Spouted Bed Drying
title Efficient Production of Dried Whole Peanut Fruits Based on Infrared Assisted Spouted Bed Drying
title_full Efficient Production of Dried Whole Peanut Fruits Based on Infrared Assisted Spouted Bed Drying
title_fullStr Efficient Production of Dried Whole Peanut Fruits Based on Infrared Assisted Spouted Bed Drying
title_full_unstemmed Efficient Production of Dried Whole Peanut Fruits Based on Infrared Assisted Spouted Bed Drying
title_short Efficient Production of Dried Whole Peanut Fruits Based on Infrared Assisted Spouted Bed Drying
title_sort efficient production of dried whole peanut fruits based on infrared assisted spouted bed drying
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535519/
https://www.ncbi.nlm.nih.gov/pubmed/34681432
http://dx.doi.org/10.3390/foods10102383
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