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Hot Air Drying Characteristics and Thermodynamic Properties of Different Varieties of High Oleic Peanuts
- Source :
- Shipin gongye ke-ji, Vol 45, Iss 14, Pp 42-49 (2024)
- Publication Year :
- 2024
- Publisher :
- The editorial department of Science and Technology of Food Industry, 2024.
-
Abstract
- To explore the moisture variation law of high oleic peanuts during hot air drying, hot air drying characteristics of various high oleic peanuts under different hot air temperatures (35, 40, 45, 50 ℃) and hot air velocities (0.5, 0.8, 1.1 m/s) were studied in this paper, and their drying processes were analyzed by Weibull distribution function. The results showed that the drying process of high oleic peanuts mainly reduced the rate of drying. Increasing hot air temperature and hot air velocity led to a higher effective moisture diffusion coefficient for high oleic peanuts. In turn, accelerates drying rate and shortens drying time. Among all the peanuts, 'Shengyou 3' peanut had the fastest water diffusion rate and lowest activation energy, and the Weibull distribution function provided the most suitable fit for 'Shengyou 3'. The scale parameter α decreased as hot air temperature and hot air velocity increase. Hot air temperature had a highly significant effect on α (P
Details
- Language :
- Chinese
- ISSN :
- 10020306
- Volume :
- 45
- Issue :
- 14
- Database :
- Directory of Open Access Journals
- Journal :
- Shipin gongye ke-ji
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.8ba1bd8c99a34bdc949d4bd84a856a34
- Document Type :
- article
- Full Text :
- https://doi.org/10.13386/j.issn1002-0306.2023070193