Abstract
Peanuts are an important cash crop, freshly harvested peanuts have a high moisture content and must be dried before further processing and storage. This study employed natural drying (ND), heat pump drying (HPD), infrared drying (ID), and microwave drying (MD) to dry black peanuts, evaluating their drying characteristics, specific energy consumption, hardness, appearance, microstructure, nutritional quality (protein, fat, and amino acids), oil quality (acid value, peroxide value, and fatty acids), and anthocyanins in the seed coat. The results indicated that the drying times for ND, HPD, ID, and MD were 50 hours, 15 hours, 18.5 hours, and 2.33 hours, respectively. Among the mechanical drying methods, MD exhibited the lowest specific energy consumption, demonstrating superior energy efficiency. Compared to the ND group, the three mechanically dried peanut samples exhibited a more compact and flat structure, with significantly increased hardness, crude protein, and total amino acid content, as well as significantly reduced acid and peroxide values. Notably, MD effectively preserved anthocyanins from the fresh peanut hulls, resulting in the smallest total color difference (ΔE = 3.04), which was closest to that of the fresh sample. Furthermore, MD resulted in a higher content of monounsaturated fatty acids but a lower crude fat content, with slight swelling of the seed coat. Overall, MD offers significant advantages in shortening the drying cycle while maintaining the nutritional and sensory qualities of black peanuts and exhibits low specific energy consumption, providing a theoretical basis for their industrial processing.
Abstract from the paper’s OpenAlex record; open copy licensed cc-by-nc-nd. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 12
Claim · model-written summary
Natural drying took 50 hours.
Verbatim
t0“black peanut”
e0“the drying times for ND, HPD, ID, and MD were 50 hours, 15 hours, 18.5 hours, and 2.33 hours, respectively”
Claim · model-written summary
Heat pump drying took 15 hours.
Verbatim
t0“black peanut”
e0“the drying times for ND, HPD, ID, and MD were 50 hours, 15 hours, 18.5 hours, and 2.33 hours, respectively”
Claim · model-written summary
Infrared drying took 18.5 hours.
Verbatim
t0“black peanut”
e0“the drying times for ND, HPD, ID, and MD were 50 hours, 15 hours, 18.5 hours, and 2.33 hours, respectively”
Claim · model-written summary
Microwave drying took 2.33 hours.
Verbatim
t0“black peanut”
e0“the drying times for ND, HPD, ID, and MD were 50 hours, 15 hours, 18.5 hours, and 2.33 hours, respectively”
Claim · model-written summary
Microwave drying had the lowest specific energy consumption among mechanical methods.
Verbatim
t0“black peanut”
e0“Among the mechanical drying methods, MD exhibited the lowest specific energy consumption”
Claim · model-written summary
Mechanically dried peanuts had more compact, flat structure and significantly greater hardness, crude protein and total amino acids than naturally dried peanuts.
- Taxon
- peanut
Arachis hypogaeae0 - Treatment
- three mechanically dried peanut samplese0
- Outcome
- hardness, crude protein, and total amino acid contente0
- Direction
- increasede0
- Comparator
- ND groupe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Compared to the ND group, the three mechanically dried peanut samples exhibited a more compact and flat structure, with significantly increased hardness, crude protein, and total amino acid content”
Claim · model-written summary
Mechanically dried peanut samples had significantly lower acid and peroxide values than natural drying.
- Taxon
- peanutArachis hypogaeae0
- Treatment
- three mechanically dried peanut samplese0
- Outcome
- acid and peroxide valuese0
- Direction
- reducede0
- Comparator
- ND groupe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Compared to the ND group, the three mechanically dried peanut samples exhibited a more compact and flat structure, with significantly increased hardness, crude protein, and total amino acid content, as well as significantly reduced acid and peroxide values”
Claim · model-written summary
Microwave drying preserved anthocyanins from fresh peanut hulls.
- Taxon
- peanutArachis hypogaeae0
- Treatment
- MDe0
- Outcome
- anthocyanins from the fresh peanut hullse0
- Direction
- preservede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“MD effectively preserved anthocyanins from the fresh peanut hulls”
Claim · model-written summary
Microwave drying produced the smallest total color difference, ΔE = 3.04, closest to fresh peanuts.
- Taxon
- black peanutt0
- Outcome
- total color differencee0
- Direction
- smalleste0
- Value
- ΔE = 3.04e0
- Comparator
- fresh samplee0
Not reportedTreatment
Verbatim
t0“black peanut”
e0“resulting in the smallest total color difference (ΔE = 3.04), which was closest to that of the fresh sample”
Claim · model-written summary
Microwave drying increased monounsaturated fatty acid content.
Not reportedComparator
Verbatim
t0“black peanut”
e0“MD resulted in a higher content of monounsaturated fatty acids”
Claim · model-written summary
Microwave drying lowered crude fat content.
Not reportedComparator
Verbatim
t0“black peanut”
e0“MD resulted in a higher content of monounsaturated fatty acids but a lower crude fat content”
Claim · model-written summary
Microwave drying slightly swelled the seed coat.
Not reportedTreatmentComparatorDirection
Verbatim
t0“black peanut”
e0“with slight swelling of the seed coat”
The same questions in other papers
processing · quality: phytochemicals · Arachis hypogaea (peanut)Positive and negative results
6 papers in the same direction as this paper · 1 in the opposite direction
- negative
- positive
- positive
4 papers more in this group
See all 8 papers →processing · molecular: metabolites · Arachis hypogaea (peanut)Positive and negative results
3 papers in the same direction as this paper · 11 in the opposite direction
- negative
- no effect
- negative
11 papers more in this group
See all 15 papers →physical treatment · quality: phytochemicals · Arachis hypogaea (peanut)Results agree
1 paper in the same direction as this paper
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.