Innovative application of microwave hot air technology in the drying of peanut pods: Drying characteristics and kinetic analysis
文献类型： 外文期刊
作者： An, Jiyou 1 ; Wei, Hai 3 ; Yan, Jianchun 2 ; You, Zhaoyan 1 ; Pei, Yan 4 ; Wang, Duohongzi 5 ; Peng, Jiwen 1 ; Liao, Xuan 1 ; Liu, Tao 1 ; Sun, Mengyue 1 ; Xie, Huanxiong 1 ;
作者机构： 1.Minist Agr & Rural Affairs, Nanjing Inst Agr Mechanizat, Nanjing 210014, Peoples R China
2.Chinese Acad Agr Sci, Innovat Team Primary Proc Equipment Major Grain &, Nanjing 210014, Peoples R China
3.Jiangsu Prov Grain Drying Equipment Ind Innovat St, Nanjing 210014, Peoples R China
4.Jiangsu Dahua Seed Ind Grp Co Ltd, Sanhe Branch, Huaian 211700, Peoples R China
5.Beijing Foreign Studies Univ, Beijing 100089, Peoples R China
关键词： Microwave hot air combined drying; Peanut pods; Drying kinetics; Energy consumption; Thermal efficiency; Quality characteristics
期刊名称：THERMAL SCIENCE AND ENGINEERING PROGRESS （ 影响因子：5.4； 五年影响因子：5.1 ）
ISSN： 2451-9049
年卷期： 2025 年 65 卷
页码：
收录情况： SCI
摘要： This study investigates microwave hot-air combined drying technology to address significant challenges in traditional peanut pod drying, including high energy consumption, low efficiency, and inadequate quality preservation. Effective drying is crucial to prevent mildew and maintain the nutritional and commercial quality of peanuts, highlighting the relevance of this research in agricultural engineering and food processing. The effects of microwave power (3-5.4 kW), hot air temperature (30-45 degrees C), airflow velocity (0.1-1 m/s), and microwave radiation duration (1-2 min) on moisture effective diffusion coefficient, activation energy, specific energy consumption, thermal efficiency, and quality indicators were systematically analyzed. The results indicated that the Verma model most accurately described the drying process (R2 = 0.998). Increasing microwave power, hot air temperature, and radiation duration significantly enhanced moisture diffusion, with effective diffusion coefficient increasing from 3.69 x 10-8 to 8.18 x 10-8 m2/s and activation energy determined as 38.275 kJ/mol. Additionally, specific energy consumption decreased from 12545.5 kJ/kg to 3621.7 kJ/kg, and thermal efficiency improved from 18.0 % to 62.4 %. Conversely, excessively high airflow velocity negatively impacted energy consumption and thermal efficiency. Quality evaluations confirmed that peroxide and acid values of dried peanut pods remained within safe food standards. These findings provide essential theoretical and practical guidance for optimizing peanut drying conditions to improve energy efficiency and product quality.
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