基于双组分结构的高油酸花生荚果干燥动力学研究

Study on Drying Dynamics of High Oleic Peanut Pod Based on Two-component Structure

花生收获后如果干燥不及时,则存在霉变、产毒、品质降低等问题。本研究以高油酸花生品种开农1760为研究对象,设置干燥过程不同风温风速的干燥工况,对果壳、籽仁两组分的干燥动力学进行研究。结果表明:干燥过程中高油酸花生壳、仁两组分水分变化趋势相差较大,花生壳前期干燥速率较快,含水率在10%~12%时会出现一个较长时间的水分平衡期,风温风速的增大均会显著减少水分平衡期时长;花生仁干燥速率前期缓慢中后期逐渐加快,整体干燥效率低于花生壳;风温对花生荚果干燥影响较大。通过对五个常用干燥数学模型与试验数据的拟合分析,发现Logarithmic模型可用于描述高油酸花生荚果干燥过程。

High oleic peanut has high nutritional value and stable chemical properties,which is a new direction for the consumption upgrade of peanut-related products in the near future.If peanut is not dried in time after harvest,the problems such as mildew,toxin production,and quality reduction could be unavoidable.At present,there is lack of relevant research on the drying characteristics of high oleic peanut.Kainong1760,a high-oleic peanut variety,was selected as research object for the drying process after harvest.The peanut pod was divided into peanut shell and peanut kernel,and the research conditions for the experiment was described as following,the hot air temperature:30,35,40,and 45℃,wind speed:0.7 and 0.3 m/s,dry environment relative humidity:45%.The main results of this research showed:the moisture content of peanut shell decreased rapidly and then gradually reached the equilibrium moisture content;the moisture content of peanut kernel decreased nearly uniformly;the two components of peanut pod had significant difference in moisture change trend,and the overall moisture content of peanut pod decreased rapidly and then the rate of decline gradually decreased.Compared with wind speed,wind temperature had greater influence on the drying of peanut pod.Five usually adopted drying mathematical models as Select Page,Logarithmic,Henderson,Diffusion equation and Thompson's were suitable for the experimental data by fitting analysis.The results of the study found that the Logarithmic model can be used to optimally describe the drying process of high oleic peanut pod.