Study on the characteristics and kinetics of microwave hot air combined drying of peanut pods

Drying is an important means to maintain the quality of peanut pods and reduce the risk of mildew. Microwave hot air combined drying is renowned for its efficacy, low -energy consumption, and superior processing quality, rendering it suitable for peanut pod drying. However, its efficacy hinges greatly on various parameters. To enhance drying efficiency and quality, the drying kinetics of peanut pods using microwave hot air combined drying equipment were investigated. Varying microwave power (1.2 kW, 2.4 kW, 3.6 kW), hot air temperature (30 degrees C, 35 degrees C, 40 degrees C, 45 degrees C), air velocity (0.4 m/s, 0.7 m/s, 1 m/s), and microwave radiation time (4 min, 6 min) were examined. Results indicated a decline in drying time, moisture ratio, and drying rate with increasing microwave power, hot air temperature, air velocity, and microwave radiation time. Peroxide and acid values complied with national standards. The Verma model exhibited optimal fitting. At 45 degrees C, peanut pod moisture diffusion coefficient was 3.022 x 10 -9 m 2 s -1 , specific energy consumption at 30 degrees C was 5302 kJ/kg, and thermal efficiency was 42.6 %. The synergistic drying of peanut pods by microwave and hot air has a high moisture diffusion coefficient and thermal efficiency. The kinetic and energy analysis of the drying process can furnish some theoretical foundation for subsequent microwave hot air drying and equipment parameter adjustment.