Application of novel temperature matching method of radio frequency-assisted hot air drying improves the peanut pods drying characteristic, fat quality, and protein function
Jiale Guo, Chao Xu, Yanhong Liu, Jie Wu, Dengwen Lei, Zekang Peng, Peng Gong, Lixuan Wei, Xiaoyu Zhang
Topics & Concepts
MicrostructureMaterials sciencePorosityAir temperatureFood sciencePeroxide valueChemistryLipid oxidationPoint of deliveryAirflowMoistureRadio frequencyFatty acidWater contentEnergy consumptionMalondialdehydeViscosityActivation energyChemical engineeringFunction (biology)ChromatographyMicrowaveMicroencapsulation and Drying ProcessesFood Drying and ModelingPeanut Plant Research Studies