peanut kernel/Sellers at the resonable price peanut kernel
The moisture in the peanut kernel can make the peanut damaged and unusable, but what is the exact content of the moisture in a single peanut kernel?
peanut kernel specification
When dug up, peanut kernels (Arachis hypogaea L.) have a moisture content of between 30% and 50% on a wet basis (w.b.). Seeds must have a moisture level of 10.5% or less before they may be sorted and sold.
Peanuts are mechanically removed from the vine after curing for two to five days on a window sill after being dug.
The moisture content of the peanuts is decreased from around 18 to 10% w.b. using hot air. To maintain the quality of peanut seeds and grains, drying is required.
A stream of air with a high temperature and high relative humidity is transmitted over the seed mass using conventional dryers.
Due to the ineffectiveness of the procedure and the increased risk of thermal damage to the kernel caused by the high temperature, the drying process takes a long time.
With its special ability to remove moisture from the air stream before heating and passing it over the seed, heat pipe technology (HPT) is a novel method.
A study was conducted to evaluate the efficiency of the HPT method for drying peanut seeds. At a rate of 0.71 mc per hour, the internal moisture content of the seeds decreased from 17.4 to 7.3% after 14 hours and 11 minutes.
The traditional germination accelerated aging, and field emergence experiments showed that this drying procedure did not result in a deterioration in the quality of the seeds.
It was discovered that the HPT system, when efficiency and physiological quality preservation are desired, is a good approach for drying peanut seeds.
When harvested, the moisture level of the peanut kernels ranges from 30% to 50% on a wet basis (w.b.).
Peanuts are mechanically separated from the plant after being partially cured on a window sill for two to five days after being dug. Using hot air, the moisture content of the peanuts is decreased from around 18 to 10% by weight (Bader et al., 1996).
Drying is one of the most crucial steps for maintaining the quality of peanut seed since peanut seed coverings are unique from those of other leguminous plants. There is neither an hourglass cell nor a layer of palisade cells.
It is not differentiated in the tissue (Corner, 1951). The integument serves as a barrier to fungal infection and facilitates the water exchange between the seed and its surroundings (Ketring et al., 1976). (Zambettakis, 1975).
High temperatures during the drying process for peanuts weaken the seed coat, causing the cotyledons to separate, a procedure known as splitting in the trade (Wright and Steele, 1979). Splitting peanuts makes them less valuable.
The bulk of crop seeds for maize is dried without compromising germination at temperatures of 35°C for high moisture (above 25%) and 40 to 43°C for lower moisture (Baker et al., 1991). In wound drying, temperature and drying speed are factors (Herter and Burris, 1989).
It is uncertain whether high temperatures or high drying rates are to blame for drying damage, which manifests as a decline in seed physiological quality (Burris and Navratil, 1980).
Ambient air serves as the drying medium, and its moisture content changes over time and distance. Air moves heat into a system during a drying process to evaporate moisture, and then it moves the evaporated water out of the system (Brooker et al., 1974).
This method is useless because the required high temperature degrades the quality of the seeds and the hot air includes enormous amounts of moisture.
peanut crispy kernel
To prevent seed mass saturation before its escape, the airflow rate in this system must be sufficient. Increase the airflow till it can absorb the moisture that the seeds are emitting (Boyd et al., 1975).
The speed at which moisture moves from a seed's inside to its outermost layer and then through the hull affects how quickly seeds dry (Brandenburg et al., 1961).
When dried with hot air, seeds can withstand temperatures between 40.5 and 43.3 degrees Celsius without incurring physical or chemical injury (Brooker et al., 1974).
High temperature, low relative humidity, and high airflow rate all negatively affect the physiological quality of the seeds (Esdras, 1993).
Because moisture renders seeds more susceptible to heat damage, the drying temperature should be lower the higher the moisture content (Harrington, 1972).
Typically, seeds should be dried at 32°C if their moisture level is greater than 18%, and at 38°C if their moisture content is lower. The drying temperature needs to be controlled based on the relative humidity of the air being dried (Franca Neto et al., 1994).
A prototype dryer has been made using new technology, and it has the exclusive capacity to dry the air stream before heating and passing it through the seed mass. The heat created when water is removed is returned to the air stream, raising the ambient temperature.
The air stream temperature in the novel technology never rises over 32°C, in contrast to traditional bin dryers, which need a temperature of 40°C.
This study's goal was to evaluate the practicality of this novel method for drying peanut seeds. The prototype's ability to generate temperatures and airflows suitable for efficient and secure drying was tested.
We looked at how drying peanut seed affected its physiological and physical characteristics.
METHOD AND MATERIAL
Peanut seed from the cultivar SunOleic 7R, runner type, of the runner market type was obtained at the Florida Foundation Seed Producers Inc. facility in Greenwood. Seed moisture content (mc) was 17.4% of fresh weight at the time of harvest.
The mc was determined using a Dole 400 electrical moisture tester, and as required by AOSA, it was subsequently confirmed with an oven test (1987). 34 kg of seed were put in the prototype dryer's bin for this test.
The seed batch was 25 centimeters deep. Matthes and Rushing's recommendations led to the maintenance of an airflow rate of 8m3.minute-1.t-1 of seed volume (1972).
The prototype dryer used "heat pipe technology" and included a specialist dehumidifier air conditioner as a supply of dry air at room temperature. The heat pipes improved the vapor compression's capacity for dehumidification during air conditioning.
The apparatus used two technologies to absorb the heat from damp air while drying the air. Dry air was produced by dehumidifier heat pipes, while ambient air was used by a latent heat pump to provide cheap heat energy (Dinh, 2000).
The sample procedures for the physiological quality evaluation were established to be similar to those used in the seed industry based on early studies on drying peanuts.
peanut kernel meaning
Seed quality was assessed at the beginning and end of the drying process using samples that were collected at those times. Throughout the process, the moisture content of the seeds was monitored until it reached 7.30%.
One kilogram samples were manually taken from the depth of the seed batch at each sampling interval.
The seeds of the peanut samples were homogenized after being manually shelled. For twenty-four hours, the seed samples were stored at 10 degrees Celsius in plastic bags.
A battery of seed quality tests, including the standard germination test (SGT), accelerated aging test (AAT), and field emergence test, were performed on each sample that was taken at the start and end of the drying experiment.
According to AOSA (1987) and (1983) recommendations, the SGT and AAT were administered, respectively. 400 seeds were sown in eight rows of 50 seeds each, spaced one to ten cm apart, in the field emergence trial, which was carried out in a screen house with field soil.
Twenty days after planting, the final count was done. As needed, the seedbed received regular irrigation. Ethrel was used to break the dormancy of all seeds utilized in the quality testing.
The four replications of the experiment used a completely random design with 50 seeds for each of the four subsamples of SGT and AAT in each replication. In the field experiment, there were four replications, each with 100 seeds.
CONCLUSION AND RESULTS
The moisture content removal rate of 0.71% per hour, which is faster than the 0.45% per hour observed by Butts and Omary (1999) using a traditional drying system (39.1°C and 33% RH), allowed peanut seed in a deeper seed layer (25cm) to dry from 17.4 to 7.3% in 14 hours and 11 minutes.
The data are shown, including the temperature and relative humidity of the air flowing through the dryer bin as well as the temperature of the air traveling through the heat pipe system.
The seeds were dried in a 25cm-thick layer with an airflow rate of 8m3.minute-1.t-1 of seed volume at an average temperature of 34.6oC and relative humidity of 27%.
The normal recommendation for a seed drying procedure is 0.3% of water removal per hour using hot air at 43°C and an airflow rate of 5.5m3.minute-1.t-1 of seed, which is less effective than the rate of 0.71% found in the current experiment.
How useful is this article to you?
Average Score
5
/
Number of votes:
1
