Drying Kinetics of Peanut Kernels in Thin Layers

Goneli, André Luís Duarte; Araujo, Willian Dias; Filho, César Pedro Hartmann; Martins, Elton Aparecido Siqueira; Oba, Guilherme Cardoso

doi:10.1590/1809-4430-eng.agric.v37n5p994-1003/2017

Cited by 11 publications

(13 citation statements)

References 19 publications

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“…There is an increase in water activity with the increase in moisture content, and the same effect is observed with increase in temperature. This behavior was reported by other authors when studying the thermodynamic properties of several agricultural products, such as quinoa (Tang et al, 2015) and peanut (Goneli et al, 2017).…”

Section: Resultssupporting

confidence: 81%

Thermodynamic properties for different equilibrium moisture content in sunn hemp seeds

Granella¹,

Christ²,

Bechlin³

et al. 2018

J. Seed Sci.

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Losses of agroindustry are generally wet products that must be dried to posterior use and storage. In order to optimize drying processes, the study of isotherms and thermodynamic properties become essential to understand the water sorption mechanisms of agricultural products. Thus, the objective in this study was to determine and evaluate the thermodynamic properties for different equilibrium moisture contents in sunn hemp (Crotalaria spectabilis Roth) seeds, using the direct static method to obtain the experimental data. The Chung-Pfost model was used to determine the thermodynamic properties of sunn hemp seeds. In according to results, thermodynamic properties were influenced by moisture content. The water vaporization latent heat increased with the decrease in equilibrium moisture content. The sunn hemp desorption process was controlled by entropy. Gibbs free energy is negative indicating that the desorption process of sunn hemp seeds was spontaneous.

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Section: Resultssupporting

confidence: 81%

Thermodynamic properties for different equilibrium moisture content in sunn hemp seeds

Granella¹,

Christ²,

Bechlin³

et al. 2018

J. Seed Sci.

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“…At the drying temperatures of 35, 40, 45, 50, 55 and 60 , the initial moisture contents were 22.9 , 19.5 , 18.6 , 17.7 , 20.4 and 18.8 , the final moisture contents were 10.0 , 9.8 , 9.7 , 9.9 , 9.8 and 9.0 , and the drying time were 18.0 h, 13.5 h, 10.0 h, 8.0 h, 5.5 h and 4.7 h, respectively. The rise of the drying temperature increased the difference between the partial steam pressure of the drying air and the peanut during the water removal, which led to higher drying rate and reduced drying time 12 . Therefore, compared with solar radiation, hot air drying could improve drying efficiency effectively.…”

Section: Discussionmentioning

confidence: 99%

Effect of Drying Temperatures on the Peanut Quality during Hot Air Drying

Wang

et al. 2020

J. Oleo Sci.

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than 10 w. b. 6, 7 , it was susceptible to mold development and toxin production 8. The peanut drying process can be performed based on many drying methods, such as solar radiation, hot air drying, microwave and radio frequency heating etc. 9. But the most commonly used methods were solar radiation and hot air drying 9. Drying by sun usually took a long time and was affected by weather. Hot air drying process can be performed by traditional bin dryers or semitrailers with heated air passing through the bed of peanuts 10. Studies on peanut drying by hot air mainly focused on drying parameters 7 , the uniformity of peanut drying 11 , the effective diffusion coefficient and the main thermodynamic properties 12 , the mathematical model of thin layer drying 12, 13 , the non-isothermal drying models 14. In addition to the above researches on peanut drying, there were also some studies on the quality of raw peanut Abstract: Peanuts are usually with high moisture after harvest and must be dried to prevent mildew. Hot air drying is the most commonly used method for peanut drying. The purpose of this study was to evaluate the drying temperatures on the peanut qualities. In this paper, fresh peanuts were dried with solar radiation (control group) and hot air at 35-60℃ until the moisture content of peanut reduced below 10%. The physical (texture, damaged percentage of red testa and breakage percentage of peanut kernel), physiological (germination) and biochemical (the contents of vitamin E and aflatoxin B 1 ; acidity values, iodine values, peroxide values and fatty acid composition of peanut oil; solubility, emulsifying, foaming, water-holding capacity and oil-binding capacity of peanut protein) properties of peanut kernel were determined under different drying conditions (solar radiation, 35℃, 40℃, 45℃, 50℃, 55℃, 60℃). The results showed that hot air temperatures had obvious influences on peanut qualities. The damaged percentage of red testa and breakage percentage of peanut kernel increased remarkably when the drying temperatures were above 45℃. Meanwhile, when drying temperatures were more than 45℃, the acid value and peroxide value of the extracted oil increased significantly. Furthermore, some properties exhibited prominent changes when the temperatures were higher than 50℃, such as hardness, brittleness, germination percentage, and the Vitamin E content of peanut kernel. In addition, the research results revealed that hot air can increase hydrophobicity of peanut protein and affect the functional properties of peanut protein. Therefore, it could be concluded that peanut should be dried by hot air below 45℃ for quality maintenance. It also provided reference to choose suitable drying temperatures based on the final use of peanut.

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“…The rate of water removal from products during the drying is characterized by the diffusion coefficient (Goneli et al, 2007), and the relationship between the diffusion coefficient and the temperature can be described by the Equation of Arrhenius, which presents an activation energy for the liquid diffusion in the product. Goneli et al (2017) report that water diffusion in plant products along drying involve several mechanisms, such as molecular diffusion, capillary diffusion, surface diffusion, among others, being a complex process.…”

Section: Introductionmentioning

confidence: 99%

Drying kinetics of Brazil nuts

et al. 2022

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The drying is one of the stages of processing Brazil nuts, being an important stage due to the high moisture content and water activity of the product. This study aimed to adjust mathematical models to the drying kinetics data of Brazil nuts, calculating the effective diffusion coefficient and obtaining activation energy for the drying process. Brazil nuts were collected in amazon region, and then the product was homogenized for processing. The nuts were subjected to drying in a forced ventilation oven at temperatures of 40, 50, 60, 70 and 80 °C in 4 replicates, each one consisting of approximately 200 g of samples in aluminum containers. Mathematical models were adjusted to the experimental data of the moisture content ratio. Thompson, Midilli, Logarithmic and Two Terms models are suitable for estimating the drying of Brazil nuts. The Two Terms model was selected to represent the drying phenomenon for presenting better results in the analyzed parameters. The effective diffusion coefficient increased with increasing temperature and the activation energy for the liquid diffusion in the drying was 35.69 kJ mol -1 .

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Drying Kinetics of Peanut Kernels in Thin Layers

Cited by 11 publications

References 19 publications

Thermodynamic properties for different equilibrium moisture content in sunn hemp seeds

Thermodynamic properties for different equilibrium moisture content in sunn hemp seeds

Effect of Drying Temperatures on the Peanut Quality during Hot Air Drying

Drying kinetics of Brazil nuts

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