Comparison of different hot air segmented drying techniques for peanut pods: changes in drying characteristics, microstructure, moisture migration, nutritional quality and flavor quality.

Authors

Pengxiao Chen, Siyuan Zhao, Wenxue Zhu, Tingting Zhang, Kai Zhang, Yanjia Xing, Can Hua, Debang Zhang

Published in

Food chemistry: X. Volume 39. Pages 104533. Epub Sep 29, 2026.

Abstract

This study investigated the impact of various hot air segmented drying (HASD) methods on peanut pods. The drying characteristics, microstructure, moisture migration, nutritional and flavor qualities of peanut pods were comparatively evaluated using hot air-heat pump segmented drying (HAD-HPD), hot air-infrared segmented drying (HAD-IRD), hot air-radio frequency segmented drying (HAD-RFD), hot air drying (HAD) and natural drying (ND). The results indicated that HASD exhibited a transition point in the drying mechanism where the drying rate changed markedly with the shift in drying mode. After the transition point, HAD-IRD and HAD-RFD promoted synchronous outward migration of moisture from both the inner and outer layers. For nutrition, excluding the ND group, HAD-IRD had the lowest acid value (0.94 ± 0.04 mg/g), the lowest peroxide value (0.062 ± 0.001 g/100 g) and the highest amino acid content (26.37 ± 0.20%). HAD-RFD kernels exhibited the highest concentrations of volatile organic compounds (VOCs). Principal component analysis (PCA) suggested that HASD was superior to HAD, and HAD-IRD performed best among them.

PMID:
42908882
Bibliographic data and abstract were imported from PubMed on 23 Oct 2026.

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