Abstract
Heat treatment, especially roasting, is known to reduce harmful fungal species and mycotoxin formation to a great extent. Experiments were conducted for heat treatment and the effects of introducing different fin configurations. ANSYS Fluent 14.5 was used to simulate the three-dimensional (3D) roaster geometry. The effect of the addition of different fins at the bottom of the hot plate was then studied. It was observed that maximum surface temperatures of 133°C, 153.25°C, 310.63°C, and 265.07°C were obtained after 180 minutes (three hours) for the experimental (without fins), predicted (without fins), predicted (with rod fins), and predicted (with honeycomb fins), respectively. The addition of honeycomb and rod fins to the roster’s plate increased temperatures by 115.34% and 143.03% of the original roaster hot plate. Thus, a design with rod fins added to the hot plate could improve its thermal performance and hence reduce the harmful effects of possible fungal species and mycotoxin contamination.
Highlights
Peanut or groundnut (Arachis hypogaea) is a very valuable food crop and is mainly cultivated in the tropical and subtropical regions in Africa, America, and Asia [1]. e dry-roasted peanut kernels without salt are very rich in fatty acids (50%), proteins (25%), fiber, vitamin B6, vitamin E, niacin, and minerals. e minerals include manganese, magnesium, potassium, copper, and phosphorus [2]
Storage. e model validation was carried out using the mean absolute error (MAE), Nash–Sutcliffe efficiency (NSE), root mean square error-to-observation standard deviation ratio (RSR), and the percent bias models to check the goodness of fit. is was performed by comparing the simulated results with the experimental results in accordance with the literature [26,27,28,29,30,31]
Model Validation Results. e model validation was performed using the mean absolute error (MAE), Nash–Sutcliffe efficiency (NSE), root mean square error-toobservation standard deviation ratio (RSR), and the percent bias (PBIAS) models to check the goodness of fit. is was performed by comparing the simulated results with the experimental results: e mean absolute error (MAE): MAE as given in equation (4), which gives how closely the observed and modeled datasets agree
Summary
Peanut or groundnut (Arachis hypogaea) is a very valuable food crop and is mainly cultivated in the tropical and subtropical regions in Africa, America, and Asia [1]. e dry-roasted peanut kernels without salt are very rich in fatty acids (50%), proteins (25%), fiber, vitamin B6, vitamin E, niacin, and minerals. e minerals include manganese, magnesium, potassium, copper, and phosphorus [2]. Due to the fact that peanut is produced in the tropics where temperature and humidity are usually high, and as a result of poor processing procedures, it is often associated with infestation with different species of fungus and formation of mycotoxins [5, 6] Among these are aflatoxins (AFs), which are very dangerous to animal and human health [6, 7]. E peanut roaster is used to process other nut products as well, which in the process results in the development of color, flavor, and texture of the final product through several complex chemical reactions, heat transfer, and drying processes [10]. Peanuts are heated on a plate or by allowing air at a determined elevated temperature to flow at a given speed through the nuts to roast them [17].
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