School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou, China.
J Sci Food Agric. 2025 Jan 15;105(1):255-265. doi: 10.1002/jsfa.13824. Epub 2024 Aug 25.
The delayed drying of newly harvested tiger nuts can lead to mold and rancidity. Timely drying is therefore important. However, few studies have analyzed the impact of hot-air drying on the quality of tiger-nut oil and starch, making it essential to establish optimal drying conditions.
The results showed that the drying temperature was the most important factor affecting the drying speed, followed by drying airflow rate and loading capacity. A logarithmic model can describe the hot-air drying process of tiger nuts. The oil yield of tiger nut was highest after drying at 60 °C, reaching 22.40%. Meanwhile, the starch extracted from after drying at 60 °C had the highest solubility and expansion rate, 4.77% and 9.74%, respectively. Starch has the highest viscosity after drying at 70 °C, and it forms gel easily after aging.
High-quality tiger nuts should be produced under optimal conditions: a hot-air drying temperature of 60 °C, an airflow rate of 1.0 m s, and a loading capacity of 100 g. The results of this study have practical implications for the effective drying of tiger nuts. © 2024 Society of Chemical Industry.
新收获的油莎豆如果干燥不及时，可能会导致发霉和酸败。因此，及时干燥非常重要。然而，很少有研究分析热空气干燥对油莎豆油和淀粉质量的影响，因此有必要建立最佳的干燥条件。
结果表明，干燥温度是影响干燥速度的最重要因素，其次是干燥空气流量和装载量。对数模型可以描述油莎豆的热空气干燥过程。在 60°C 下干燥，油莎豆的出油率最高，达到 22.40%。同时，在 60°C 下干燥提取的淀粉具有最高的溶解度和膨胀率，分别为 4.77%和 9.74%。在 70°C 下干燥的淀粉具有最高的粘度，并且在老化后容易形成凝胶。
应在最佳条件下生产高质量的油莎豆：热空气干燥温度为 60°C，空气流量为 1.0m/s，装载量为 100g。本研究结果对油莎豆的有效干燥具有实际意义。© 2024 化学工业协会。
