数字农科院2.0

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： Jiyou An;Hai Wei;Jianchun Yan;Zhaoyan You;Yan Pei;Duohongzi Wang;Jiwen Peng;Xuan Liao;Tao Liu;Mengyue Sun;Huanxiong Xie

作者机构：

关键词： Drying kinetics;Energy consumption;Microwave hot air combined drying;Peanut pods;Quality characteristics;Thermal efficiency

期刊名称： Thermal Science and Engineering Progress

ISSN： 2451-9049

年卷期： 2025 年 65 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

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 ℃), 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 × 10−8 to 8.18 × 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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