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Comparison of Different Drying Technologies for Peanuts: Changes in Drying Kinetics, Microstructure, Texture, Color, Acid Value, Peroxide Value, and Bioactive Components

Crossref DOI link: https://doi.org/10.1007/s11947-025-03999-z

Published Online: 2025-08-18

Published Print: 2025-11

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Dai, Jian-Wu

Huang, Jie

Zhou, Hou-Bin

Xu, Li-Jia

Liu, Shu-Xiang

Yan, Jing

Zhang, Qing

Liu, Yao-Wen

Yin, Peng-Fei

Qin, Wen

Li, Ying-Lu
Funding

Funding for this research was provided by:

National Natural Science Foundation of China (32101974)

National Natural Science Foundation of China (32161133007)

Double Support Plan of Sichuan Agricultural University (2421993049)
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Text and Data Mining valid from 2025-08-18

Version of Record valid from 2025-08-18
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Article History

Received: 3 June 2025

Accepted: 6 August 2025

First Online: 18 August 2025

Declarations

:

: Ethics approval was not required for this research.

: The authors declare no competing interests.

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