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<p>Peanut production plays a significant socioeconomic role in several African and Asian countries, including Niger and Türkiye, where it provides an important source of income and nutrition, particularly for rural communities. However, inefficient and outdated postharvest drying practices continue to limit product quality, market competitiveness, and food safety in these regions like Niger. This study seeks to revitalize peanut postharvest processing by optimizing drying techniques that enhance quality compared the colour parameters of peanut shells and kernels exposed to sun, hot air, and microwave drying methods. Hot air drying at 60&#xa0;°C, 80&#xa0;°C, and 100&#xa0;°C affected the Lightness and redness of shells but not kernels, whereas microwaves at 300&#xa0;W and 400&#xa0;W influenced all parameters for both shells and kernels. Sun-dried kernels showed similar Lightness at 100&#xa0;°C, but the redness of shells and kernels differ from those dried in hot air or microwave. Sun-dried peanut shells’ Lightness was comparable to microwave-dried shells, with no differences in reddish and yellowish aspects. Chromaticity and browning index showed similar trends for shells across all processes, but only the browning revealed significant similarity for kernels. Concerning total colour differences, shells dried using sun exposure showed similar results to those dried using microwave treatment and hot air drying at 60&#xa0;°C and 80&#xa0;°C. Kernels from sun drying significantly differ from hot air at 60&#xa0;°C and 80&#xa0;°C and microwave at 400&#xa0;W. Differences were also noted between the kernels from hot air at 60&#xa0;°C and 80&#xa0;°C and microwaves at 300 W. Moreover, sun drying showed the highest effectiveness, followed by hot air drying at 80&#xa0;°C and 100&#xa0;°C, while microwave drying at 300 W presents the lowest performance. Concerning peanut kernels, hot air drying (60&#xa0;°C, 80&#xa0;°C) yielded the best results, followed by 100&#xa0;°C and microwave drying (300&#xa0;W).</p>

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Comparative analysis of sun, hot air, and microwave drying effects on the colour attributes and kinetics parameters of peanut shells and kernels

  • 期刊论文

  • 发表日期：

    2026年5月14日

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  • Abdoul Nasser Souley Basso,
  • Tunahan Erdem,
  • Serdar Öztekin

摘要

Peanut production plays a significant socioeconomic role in several African and Asian countries, including Niger and Türkiye, where it provides an important source of income and nutrition, particularly for rural communities. However, inefficient and outdated postharvest drying practices continue to limit product quality, market competitiveness, and food safety in these regions like Niger. This study seeks to revitalize peanut postharvest processing by optimizing drying techniques that enhance quality compared the colour parameters of peanut shells and kernels exposed to sun, hot air, and microwave drying methods. Hot air drying at 60 °C, 80 °C, and 100 °C affected the Lightness and redness of shells but not kernels, whereas microwaves at 300 W and 400 W influenced all parameters for both shells and kernels. Sun-dried kernels showed similar Lightness at 100 °C, but the redness of shells and kernels differ from those dried in hot air or microwave. Sun-dried peanut shells’ Lightness was comparable to microwave-dried shells, with no differences in reddish and yellowish aspects. Chromaticity and browning index showed similar trends for shells across all processes, but only the browning revealed significant similarity for kernels. Concerning total colour differences, shells dried using sun exposure showed similar results to those dried using microwave treatment and hot air drying at 60 °C and 80 °C. Kernels from sun drying significantly differ from hot air at 60 °C and 80 °C and microwave at 400 W. Differences were also noted between the kernels from hot air at 60 °C and 80 °C and microwaves at 300 W. Moreover, sun drying showed the highest effectiveness, followed by hot air drying at 80 °C and 100 °C, while microwave drying at 300 W presents the lowest performance. Concerning peanut kernels, hot air drying (60 °C, 80 °C) yielded the best results, followed by 100 °C and microwave drying (300 W).