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CHINESE JOURNAL OF OIL CROP SCIENCES ›› 2020, Vol. 42 ›› Issue (1): 140-.doi: 10.19802/j.issn.1007-9084.2019142

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 Characteristics and energy consumption of microwave coupled with hot air drying process of peanut pods

  

  1. 1. Institute of Agricultural Engineering, Henan University of Science and Technology, Luoyang 471000, China;  2. Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou 450008, China;  3. Feed Station of Henan Province, Zhengzhou 450000, China;  4. CITIC Heavy Industries Co. Ltd, Luoyang 471000, China;  5. Changyuan Branch, Henan Academy of Agricultural Sciences, Changyuan 453400, China
  • Online:2020-02-28 Published:2020-03-10

Abstract:  In order to improve the quality of dried peanut pods, we had coupled hot air with pulse intermittent low-intensity microwave, high-intensity microwave, and high & low intensity microwave respectively in the drying process. Drying characteristics, peanut pods quality and drying energy consumption of different drying processes were analyzed. The result showed that the best process was to combine hot air with pulse intermittent and high & low intensity microwave. With an irradiation of 0.95 W/g microwave for 16.7 min and 0.48 W/g microwave for 11.7 min, the moisture content of peanut pods was reduced from 50.0% to 15.5% in 198.3 min, and the total energy con⁃ sumption of the process was respectively 37.1% and 8.6% lower, the quality of dried peanut pods was better. There⁃ fore, analysis of the drying process which couples hot air with pulse intermittent and high & low intensity microwave is of vital importance to wastage reduction of peanut pods.

Key words: color:#000000, font-family:", sans serif", ,tahoma,verdana,helvetica, font-size:12px, font-style:normal, font-weight:normal, line-height:1.5, text-decoration:none, ">peanut pods;microwave coupled with hot air drying;drying characteristics;quality;energy con? sumption ,

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