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<p>The impacts of various drying techniques, open sun drying (SD), hot air drying (HAD), infrared radiation combined with pulsed vacuum drying (IR-PVD), radio frequency combined with pulsed vacuum drying (RF-PVD) and different drying temperatures (45, 50, 55, 60 ℃) on the drying kinetics, microstructure, texture quality, color, acid value (AV), peroxide value (PV), total flavonoids (TF), and vitamin E (VE) content were investigated. The total drying rate of RF-PVD trial was significantly accelerated compared to HAD group and SD sample. However, the acceleration drying period was only existed in the initial drying stage of IR-PVD group. Minority pore structure was displayed in the peanut kernels treated with HAD, while the IR-PVD and RF-PVD groups were appeared to be more dense and the peanut shells presented more serious damage degree of vascular bundle. Raising drying temperature led to a reduction in both the brittleness and hardness of peanuts. On the contrary, the Δ<i>E</i> of cotyledon enlarged with the increase of temperature, which was similar to the changing trends of seed coat. Specifically, the Δ<i>E</i> of RF-PVD sample dried at 45&#xa0;°C obtained the minimum value of 14.661. Results highlighted that both the chosen drying temperatures and drying techniques exerted significant influence on the AV, PV, and bioactive components (TF, VE) of peanuts (<i>p</i> &lt; 0.05). VE content was positively correlated to the brittleness parameter, while it was inversely proportional to AV, PV, the <i>b</i><sup>*</sup>, and Δ<i>E</i> of cotyledon.</p>

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Comparison of Different Drying Technologies for Peanuts: Changes in Drying Kinetics, Microstructure, Texture, Color, Acid Value, Peroxide Value, and Bioactive Components

  • 期刊论文

  • 发表日期：

    2025年8月18日

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  • Jian-Wu Dai,
  • Jie Huang,
  • Hou-Bin Zhou,
  • Li-Jia Xu,
  • Shu-Xiang Liu,
  • Jing Yan,
  • Qing Zhang,
  • Yao-Wen Liu,
  • Peng-Fei Yin,
  • Wen Qin,
  • Ying-Lu Li

摘要

The impacts of various drying techniques, open sun drying (SD), hot air drying (HAD), infrared radiation combined with pulsed vacuum drying (IR-PVD), radio frequency combined with pulsed vacuum drying (RF-PVD) and different drying temperatures (45, 50, 55, 60 ℃) on the drying kinetics, microstructure, texture quality, color, acid value (AV), peroxide value (PV), total flavonoids (TF), and vitamin E (VE) content were investigated. The total drying rate of RF-PVD trial was significantly accelerated compared to HAD group and SD sample. However, the acceleration drying period was only existed in the initial drying stage of IR-PVD group. Minority pore structure was displayed in the peanut kernels treated with HAD, while the IR-PVD and RF-PVD groups were appeared to be more dense and the peanut shells presented more serious damage degree of vascular bundle. Raising drying temperature led to a reduction in both the brittleness and hardness of peanuts. On the contrary, the ΔE of cotyledon enlarged with the increase of temperature, which was similar to the changing trends of seed coat. Specifically, the ΔE of RF-PVD sample dried at 45 °C obtained the minimum value of 14.661. Results highlighted that both the chosen drying temperatures and drying techniques exerted significant influence on the AV, PV, and bioactive components (TF, VE) of peanuts (p < 0.05). VE content was positively correlated to the brittleness parameter, while it was inversely proportional to AV, PV, the b*, and ΔE of cotyledon.