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• Food Engineering •     Next Articles

Moisture migration properties and quality changes of fresh shelled peanut during hot air drying

Guang-Yue Ren 2, 2,   

  • Received:2019-03-11 Revised:2019-12-20 Online:2020-04-15 Published:2020-04-20
  • Contact: Guang-Yue Ren E-mail:rgy@haust.edu.cn

Abstract: In order to improve the quality of fresh shelled peanut in the hot air drying process, this experiment took fresh shelled peanut as the experimental material to study the water transfer characteristics and quality changes of fresh shelled peanut in the hot air drying process.The results showed that during the hot air drying process, the moisture content of fresh shelled peanut changed significantly, and the free water decreased gradually.With the drying process, the network structure of peanut kernel and peanut shell was deformed, and the porosity increased, and the higher the temperature was, the higher the porosity was.Fresh shell peanuts for falling rate drying process, when the drying temperature 40 ℃ to 60 ℃, dry and safe moisture within shorter time needed for 1.8 times, showed that temperature is helpful to accelerate the dehydration rate.In addition, under the influence of water content, the hardness of peanut kernel first increased, then decreased and then increased, and the hardness of peanut shell first decreased and then increased.According to the correlation analysis, the dry-base moisture content was positively correlated with the amplitude of low-field NMR signal, negatively correlated with the porosity of peanut kernel and peanut shell, and negatively correlated with the hardness of peanut kernel.This paper provides a theoretical basis for the real-time monitoring of moisture in the hot air drying process of fresh shelled peanuts and the realization of high quality drying.

Key words: fresh shelled peanuts, low field nuclear magnetic, porosity, hardness

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