Claim · model-written summary
IR-SBD reduced the drying time of whole peanuts by 40% compared with hot-air drying.
- Taxon
- Peanut
Arachis hypogaeat0 - Treatment
- IR-SBDe0
- Outcome
- drying timee0
- Direction
- reducee0
- Value
- 40%e0
- Comparator
- HDe0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“compared to HD and ID, IR-SBD could reduce the drying time by 40% and 33%, respectively, and reduced energy consumption by 66% and 32%, respectively”
t0“Dried Whole Peanut Fruits”
Title
Efficient Production of Dried Whole Peanut Fruits Based on Infrared Assisted Spouted Bed Drying
Kaiyang Zhu; Linlin Li; Guangyue Ren; et al. Foods 2021. doi:10.3390/foods10102383
Other claims from this paper (9)
- Intervention effect IR-SBD reduced the drying time of whole peanuts by 33% compared with infrared drying.
- Intervention effect IR-SBD reduced energy consumption by 66% compared with hot-air drying.
- Intervention effect IR-SBD reduced energy consumption by 32% compared with infrared drying.
- Observation During drying, the structures of both peanut shells and kernels underwent significant deformation.
- Observation Porosity of peanut shells and kernels gradually increased during drying.
- Observation The maximum porosity was obtained in samples dried by IR-SBD.
- Observation Under the three drying conditions, peanut shell hardness first decreased and then increased.
- Observation Under the three drying conditions, peanut kernel hardness first increased, then decreased and finally increased.
- Intervention effect IR-SBD dried samples showed a 4.07% decrease in fatty acid compared with fresh whole peanuts.