Effect of Drying Temperatures on the Peanut Quality during Hot Air Drying
| Autor: | Dianxuan Wang, Xueke Wang, Chenling Qu, Songcheng Yu, Ziwei Wang |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Acid value
Aflatoxin Hot Temperature food.ingredient Arachis Food Handling 030309 nutrition & dietetics General Chemical Engineering 03 medical and health sciences 0404 agricultural biotechnology food Food Quality Vitamin E Peroxide value Food science Water content Plant Proteins 0303 health sciences Mildew biology Moisture Chemistry Temperature Water food and beverages 04 agricultural and veterinary sciences General Medicine General Chemistry biology.organism_classification 040401 food science Peroxides Germination Peanut oil Hydrophobic and Hydrophilic Interactions |
| Zdroj: | Journal of Oleo Science. 69:403-412 |
| ISSN: | 1347-3352 1345-8957 |
| DOI: | 10.5650/jos.ess19249 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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