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°C 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 B1; 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°C, 40°C, 45°C, 50°C, 55°C, 60°C). 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°C. Meanwhile, when drying temperatures were more than 45°C, 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°C, 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°C for quality maintenance. It also provided reference to choose suitable drying temperatures based on the final use of peanut.
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Claims 10
Claim · model-written summary
Above 45°C, hot-air drying markedly increased red testa damage.
- Taxon
- Peanut
Arachis hypogaeat0 - Organ / stage
- red testae0
- Treatment
- drying temperatures were above 45°Ce0
- Outcome
- damaged percentage of red testae0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The damaged percentage of red testa and breakage percentage of peanut kernel increased remarkably when the drying temperatures were above 45°C.”
t0“Peanut”
Claim · model-written summary
Above 45°C, hot-air drying markedly increased peanut kernel breakage.
- Taxon
- PeanutArachis hypogaeat0
- Treatment
- drying temperatures were above 45°Ce0
- Outcome
- breakage percentage of peanut kernele0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The damaged percentage of red testa and breakage percentage of peanut kernel increased remarkably when the drying temperatures were above 45°C.”
t0“Peanut”
Claim · model-written summary
Above 45°C, oil acid value increased significantly.
- Taxon
- PeanutArachis hypogaeat0
- Treatment
- drying temperatures were more than 45°Ce0
- Outcome
- acid valuee0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“when drying temperatures were more than 45°C, the acid value and peroxide value of the extracted oil increased significantly.”
t0“Peanut”
Claim · model-written summary
Above 45°C, oil peroxide value increased significantly.
- Taxon
- PeanutArachis hypogaeat0
- Treatment
- drying temperatures were more than 45°Ce0
- Outcome
- peroxide value of the extracted oile0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“when drying temperatures were more than 45°C, the acid value and peroxide value of the extracted oil increased significantly.”
t0“Peanut”
Claim · model-written summary
Above 50°C, kernel hardness and brittleness changed prominently, with direction unstated.
- Taxon
- PeanutArachis hypogaeat0
- Treatment
- temperatures were higher than 50°Ce0
- Outcome
- hardness, brittlenesse0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“some properties exhibited prominent changes when the temperatures were higher than 50°C, such as hardness, brittleness, germination percentage, and the Vitamin E content of peanut kernel.”
t0“Peanut”
Claim · model-written summary
Above 50°C, peanut germination percentage changed prominently, with direction unstated.
- Taxon
- PeanutArachis hypogaeat0
- Treatment
- temperatures were higher than 50°Ce0
- Outcome
- germination percentagee0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“some properties exhibited prominent changes when the temperatures were higher than 50°C, such as hardness, brittleness, germination percentage, and the Vitamin E content of peanut kernel.”
t0“Peanut”
Claim · model-written summary
Above 50°C, peanut kernel vitamin E content changed prominently, with direction unstated.
- Taxon
- PeanutArachis hypogaeat0
- Treatment
- temperatures were higher than 50°Ce0
- Outcome
- Vitamin E content of peanut kernele0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“some properties exhibited prominent changes when the temperatures were higher than 50°C, such as hardness, brittleness, germination percentage, and the Vitamin E content of peanut kernel.”
t0“Peanut”
Claim · model-written summary
Hot air increased hydrophobicity of peanut protein.
- Taxon
- PeanutArachis hypogaeat0
- Treatment
- hot aire0
- Outcome
- hydrophobicity of peanut proteine0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“hot air can increase hydrophobicity of peanut protein”
t0“Peanut”
Claim · model-written summary
Hot air affected functional properties of peanut protein, with direction unstated.
- Taxon
- PeanutArachis hypogaeat0
- Treatment
- hot aire0
- Outcome
- functional properties of peanut proteine0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“hot air can increase hydrophobicity of peanut protein and affect the functional properties of peanut protein”
t0“Peanut”
Claim · model-written summary
The authors recommend drying peanuts with hot air below 45°C to maintain quality.
- Taxon
- peanutArachis hypogaeae0
- Outcome
- dried by hot air below 45°C for quality maintenancee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“peanut should be dried by hot air below 45°C for quality maintenance.”
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