Journal of Nuclear Agricultural Sciences ›› 2021, Vol. 35 ›› Issue (9): 2102-2110.DOI: 10.11869/j.issn.100-8551.2021.09.2102

• Food Irradiation·Food Science • Previous Articles     Next Articles

Effects of Hot Air, Microwave and Combined Drying on Nutritional Properties and Sensory Quality of Peanut

WANG Tong(), YANG Hui, ZHU Guangcheng, WANG Zhaozhao, XIE Yongkang, HAN Junhao, ZHAI Chenlu, LU Fengyin*()   

  1. Henan Academy of Agricultural Sciences, Agricultural Product Processing and Research Center, Zhengzhou, Henan 450008
  • Received:2020-07-14 Accepted:2020-10-04 Online:2021-09-10 Published:2021-07-22
  • Contact: LU Fengyin


王童(), 杨慧, 朱广成, 王招招, 谢永康, 韩俊豪, 翟辰璐, 路风银*()   

  1. 河南省农业科学院农副产品加工研究中心,河南 郑州 450008
  • 通讯作者: 路风银
  • 作者简介:王童,女,助理研究员,主要从事农产品加工与贮藏研究。E-mail:
  • 基金资助:


In order to reduce the mould loss of peanut caused by drying in time after harvest, tianfu 9 fresh peanuts was used as the raw material. The fresh peanuts was dried to safe moistureby three different drying methods: hot air drying (AD), microwave drying (MD) and microwave couple with hot air drying (MWAD). The effects of different drying methods on nutrition and sensory quality of peanut were investigated. The results showed that the total drying time of AD、MD、MWAD to dry peanut to safe moisture content was 24h, 14h and 10h, respectively. Compared with the two drying methods of HD and WD, the contents of amino acid, fat and unsaturated fatty acid in MWAD peanuts were significantly higher (P<0.05), while the acid value and peroxide value were significantly lower (P<0.05). The peanut color was uniform and consistent which was the most similar to the natural fruit color of peanuts. The red coat is complete without shrinkage and shedding, and had better flavor qualities. The results of this study provide a theoretical basis for the mechanized drying of peanuts, and have a good application prospect in the field of loss reduction.

Key words: peanut, drying, nutritional properties, sensory quality


为了降低花生收获后因未及时干燥而造成的霉变损失,本试验以天府9号新鲜花生为试验材料,采用热风、微波、微波热风联合干燥3种技术对花生进行干燥,对比了3种干燥方式对花生营养及感官品质的影响。结果表明,热风、微波及热风微波联合干燥将花生干燥至安全含水率耗时分别为24、14和10 h。微波热风联合干燥花生的氨基酸、脂肪以及不饱和脂肪酸含量均显著高于热风、微波2种干燥方式(P<0.05),而酸价及过氧化值显著低于热风、微波2种干燥方式(P<0.05),且其色泽与花生自然果色最为接近,颜色均匀一致,红衣完整无皱缩脱落,风味较好。本研究结果为花生机械化干燥提供了一定的理论基础,在花生产地减损领域中具有较好的应用价值。

关键词: 花生, 干燥, 营养特性, 感官品质