Investigation of the Kinetic Dynamics in the Intermittent Microwave–Hot-Air Combined Drying of Peanut Pods
Year: 2024
Type: article
Abstract: The drying process is crucial for maintaining the quality of peanut pods and mitigating the risk of mold proliferation. The aim of this study was to investigate the kinetic characteristics of a synergistic intermittent microwave and a hot-air-drying technique, with an emphasis on enhancing efficiency and reducing energy consumption. A comprehensive analysis was performed on key parameters—including moisture content, moisture ratio, drying rate, and effective moisture diffusion coefficient—to elucidate moisture migration during the drying process. The findings indicated that higher microwave power significantly accelerates the drying rate while substantially shortening the drying time for peanut pods. The effective moisture diffusion coefficient was found to range from 0.987 × 10−9 to 1.227 × 10−9 m2/s, with the Verma model demonstrating superior accuracy in predicting drying behavior. The experiment achieved a minimum specific energy consumption of 12,535 kJ/kg and a maximum thermal efficiency of 18.1% at a microwave power density of 0.8 W/g combined with a temperature of 40 °C. However, the observed thermal efficiency was lower than that in previous studies, mainly due to the suboptimal regulation of experimental parameters. Future research should focus on optimizing these parameters and further exploring the impact of this drying method on energy consumption to achieve more efficient and sustainable peanut drying.
Source: Agriculture
Authors: Jiyou An, Jianchun Yan, Hai Wei, Xuan Liao, Tao Liu, Huanxiong Xie
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $2,955
Award: G5867216072
OpenAlex ID: W4405239555