Simulation of heat and mass transfer of peanut pods in combined hot air–radio frequency

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To study the drying mechanism of peanut pods with combined hot air–radio frequency, this article applied numerical simulation to study the heat and mass transfer of peanut pods and verified the validity of the simulation with the experiment. Results demonstrated that the heat and mass transfer model was capable of effectively simulating the peanut pod thin-layer drying process. The experimental and simulated dehydration rates of peanut pods were 5.87%/h and 5.89%/h, respectively; the experimental and simulated dehydration rates of peanut kernels were 5.40%/h and 5.39%/h, respectively; the experimental and simulated dehydration rates of peanut shells were 7.66%/h and 7.49%/h, respectively. The maximum discrepancy between the simulated and experimental values for the moisture content of peanut pods, peanut kernels, and peanut shells were 7.06%, 5.84%, and 8.14%, respectively. The maximum discrepancy between the simulated and experimental values of surface temperature and internal temperature was 3.6 °C and 5.16 °C, with the minimum difference being 1.3 °C and 0.25 °C, respectively. This article explored the heat and mass transfer mechanism of the peanut pod in combined hot air–radio frequency drying process. It provides technical and theoretical guidance for accurately predicting the different moisture content of peanut pods.