Investigation of the Kinetic Dynamics in the Intermittent Microwave-Hot-Air Combined Drying of Peanut Pods
文献类型: 外文期刊
作者: An, Jiyou 1 ; Yan, Jianchun 1 ; Wei, Hai 1 ; Liao, Xuan 1 ; Liu, Tao 1 ; Xie, Huanxiong 2 ;
作者机构: 1.Minist Agr & Rural Affairs, Nanjing Inst Agr Mechanizat, Nanjing 210014, Peoples R China
2.Chinese Acad Agr Sci, Grad Sch, Beijing 100083, Peoples R China
关键词: drying kinetics; energy consumption; intermittent microwave-hot-air drying; moisture diffusion coefficient; peanut pods
期刊名称:AGRICULTURE-BASEL ( 影响因子:3.6; 五年影响因子:3.8 )
ISSN:
年卷期: 2024 年 14 卷 12 期
页码:
收录情况: SCI
摘要: The drying process is crucial for maintaining the quality of peanut pods and mitigating the risk of mold proliferation. The aim of this study was to investigate the kinetic characteristics of a synergistic intermittent microwave and a hot-air-drying technique, with an emphasis on enhancing efficiency and reducing energy consumption. A comprehensive analysis was performed on key parameters-including moisture content, moisture ratio, drying rate, and effective moisture diffusion coefficient-to elucidate moisture migration during the drying process. The findings indicated that higher microwave power significantly accelerates the drying rate while substantially shortening the drying time for peanut pods. The effective moisture diffusion coefficient was found to range from 0.987 x 10-9 to 1.227 x 10-9 m2/s, with the Verma model demonstrating superior accuracy in predicting drying behavior. The experiment achieved a minimum specific energy consumption of 12,535 kJ/kg and a maximum thermal efficiency of 18.1% at a microwave power density of 0.8 W/g combined with a temperature of 40 degrees C. However, the observed thermal efficiency was lower than that in previous studies, mainly due to the suboptimal regulation of experimental parameters. Future research should focus on optimizing these parameters and further exploring the impact of this drying method on energy consumption to achieve more efficient and sustainable peanut drying.
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