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

IF 9.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2026-09-29 eCollection Date: 2026-10-01 DOI:10.1016/j.fochx.2026.104533

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

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引用次数: 0

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.

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花生豆荚不同热风分段干燥技术的比较：干燥特性、微观结构、水分迁移、营养品质和风味品质的变化

研究了不同热风分段干燥方法对花生荚的影响。采用热空气-热泵分段干燥（HAD- hpd）、热空气-红外分段干燥（HAD- ird）、热空气-射频分段干燥（HAD- rfd）、热风干燥（HAD）和自然干燥（ND）对花生豆荚的干燥特性、微观结构、水分迁移、营养和风味品质进行了比较评价。结果表明，hsd在干燥过程中存在一个过渡点，随着干燥方式的改变，干燥速率发生显著变化。在过渡点之后，HAD-IRD和HAD-RFD促进了水汽从内层和外层同步向外迁移。在营养方面，除ND组外，hd - ird的酸值最低（0.94±0.04 mg/g），过氧化值最低（0.062±0.001 g/100 g），氨基酸含量最高（26.37±0.20%）。hd - rfd籽粒挥发性有机化合物（VOCs）浓度最高。主成分分析（PCA）表明，hsd优于HAD，其中HAD- ird表现最好。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.