The present study is designed to evaluate the effect of infrared assisted spouted bed drying (IR-SBD) on the product quality and energy consumption of whole peanut fruits (including peanut kernels and shells). The dehydration of whole peanuts by means of hot-air drying (HD) and infrared drying (ID) were used as the control groups, and the drying characteristics, energy consumption, microstructure, porosity, hardness and fatty acid content were compared. The results showed that, compared to HD and ID, IR-SBD could reduce the drying time by 40% and 33%, respectively, and reduced energy consumption by 66% and 32%, respectively. During the drying process, the structures of both the peanut shells and peanut kernels underwent significant deformation; specifically, the porosity gradually increased gradually. The maximum porosity value was obtained by the samples dried by means of IR-SBD. Under the three drying conditions, the hardness of the peanut shells first decreased and then increased, while the hardness of the peanut kernels showed a trend of first increasing, then decreasing and finally increasing. Compared to the fresh whole peanuts, the IR-SBD dried samples exhibited a 4.07% decrease in fatty acid. This study shows that IR-SBD is a suitable application for the dehydration process of whole peanuts for the purposes of achieving high-efficiency and -quality production in the industrial sector.

Resveratrol is a phenolic compound and has significant benefits for human health. Peanut, rich in resveratrol and with considerable biological activity, is generally considered as the raw material of functional food. Because of the low output of fresh peanut extracts, dried peanut powder often be used for extracting functional components. The effects of hot‐air drying (HD), infrared radiation drying (IRD), and microwave‐freeze‐drying (MFD) on the resveratrol extraction income and antioxidant activity of peanut were study. The most valid and economical method was IRD. The IRD peanut resveratrol extraction ratio was 33.5% and the DPPH free radical eliminate rate was 42.5%. The MFD peanut resveratrol extraction ratio was 40.9% and the DPPH free radical eliminate rate was 40.3%. However, the MFD energy consumption was the most. Practical Applications This study investigated the effects of different drying methods on the drying characteristics of peanuts and the extraction rate of the antioxidant active substance resveratrol. It was found that MFD could be used to obtain peanut powder with high resveratrol extraction rate and antioxidant activity, and IRD had excellent energy‐saving performance, and the relatively high extraction rate of the corresponding product is more favored by the industry. The results obtained in the current work would help the comprehensive utilization of peanut and provide new ideas for the food industry to extract natural compound.

Purpose This study aims to focus on the effect of interlayer bonding and thermal decomposition on the mechanical properties of fused filament fabrication-printed polylactic acid specimens at high extrusion temperatures. Design/methodology/approach A printing process, that is simultaneous manufacturing of contour and specimen, is used to improve the printing accuracy at high extrusion temperatures. The effects of the extrusion temperature on the mechanical properties of the interlayer and intra-layer are evaluated via tensile experiments. In addition, the microstructure evolution affected by the extrusion temperature is observed using scanning electron microscopy. Findings The results show that the extrusion temperature can effectively improve the interlayer bonding property; however, the mechanical properties of the specimen for extrusion temperatures higher than 270°C may worsen owing to the thermal decomposition of the polylactic acid (PLA) material. The optimum extrusion temperature of PLA material in the three-dimensional (3D) printing process is recommended to be 250–270°C. Originality/value A temperature-compensated constitutive model for 3D printed PLA material under different extrusion temperatures is proposed. The present work facilitates the prediction of the mechanical properties of specimens at an extrusion temperature for different printing temperatures and different layers.

No abstract