Design and experiment of integrated intelligent equipment for hot air blanching and air-flow impact drying

Design and experiment of integrated intelligent equipment for hot air blanching and air-flow impact drying | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Design and experiment of integrated intelligent equipment for hot air blanching and air-flow impact drying Dong Wang, Ziyue Wu, Juanjuan Xu, Minzhuo Ma, Zhihui Tian, Bin Wang This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-9167952/v1 This work is licensed under a CC BY 4.0 License Status: Under Review Version 1 posted 12 You are reading this latest preprint version Abstract Air-flow impact drying technology offers high efficiency and good product quality for apple crisp pellets processing but suffers from difficulties in controlling drying conditions and endpoints. To address these deficiencies, this study developed a novel air-flow impact drying equipment (AIDE) and constructed a Bi-LSTM neural network through temperature processing data for real-time monitoring of the moisture content of the material during the drying process. Tests on apple pellets verified the AIDE’s stable and reliable performance; built-in sensors enabled real-time, accurate monitoring of material internal temperature and moisture content. In addition, compared with traditional direct heating, the hot air blanching method adopted in the AIDE showed significant advantages. At the optimal temperature of 75℃, drying time was shortened by 9.69%, vitamin C content increased by 7.7% and color intensity improved by 10.53%. The Bi-LSTM model achieved high monitoring accuracy, with an R² of 0.9998, RMSE of 0.3113 and MAE of 0.2548. This technology can be applied to the processing of multiple types of food. Through the optimization and upgrading of equipment and models, it promotes the development of food processing towards intelligence. At the same time, it helps in the development of high-value-added healthy foods, and has significant potential for market application and industrial upgrading. Hot air blanching technology Air impact drying Neural network technology Apple pellets drying Full Text Additional Declarations No competing interests reported. Cite Share Download PDF Status: Under Review Version 1 posted Editorial decision: Revision requested 20 Apr, 2026 Reviews received at journal 11 Apr, 2026 Reviews received at journal 08 Apr, 2026 Reviews received at journal 07 Apr, 2026 Reviewers agreed at journal 03 Apr, 2026 Reviewers agreed at journal 02 Apr, 2026 Reviewers agreed at journal 01 Apr, 2026 Reviewers agreed at journal 01 Apr, 2026 Reviewers invited by journal 31 Mar, 2026 Editor assigned by journal 20 Mar, 2026 Submission checks completed at journal 19 Mar, 2026 First submitted to journal 19 Mar, 2026 You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-9167952","acceptedTermsAndConditions":true,"allowDirectSubmit":false,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":617062379,"identity":"1d13c2fc-bc44-43c3-96de-24cacf0813ea","order_by":0,"name":"Dong Wang","email":"","orcid":"","institution":"Shaanxi University of Science and Technology","correspondingAuthor":false,"prefix":"","firstName":"Dong","middleName":"","lastName":"Wang","suffix":""},{"id":617062381,"identity":"e9dbcc0d-e191-40ed-aa01-5ac4830c2ae7","order_by":1,"name":"Ziyue Wu","email":"","orcid":"","institution":"Shaanxi University of Science and 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To address these deficiencies, this study developed a novel air-flow impact drying equipment (AIDE) and constructed a Bi-LSTM neural network through temperature processing data for real-time monitoring of the moisture content of the material during the drying process. Tests on apple pellets verified the AIDE\u0026rsquo;s stable and reliable performance; built-in sensors enabled real-time, accurate monitoring of material internal temperature and moisture content. In addition, compared with traditional direct heating, the hot air blanching method adopted in the AIDE showed significant advantages. At the optimal temperature of 75℃, drying time was shortened by 9.69%, vitamin C content increased by 7.7% and color intensity improved by 10.53%. The Bi-LSTM model achieved high monitoring accuracy, with an \u003cem\u003eR\u0026sup2;\u003c/em\u003e of 0.9998, \u003cem\u003eRMSE\u003c/em\u003e of 0.3113 and \u003cem\u003eMAE\u003c/em\u003e of 0.2548. 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At the same time, it helps in the development of high-value-added healthy foods, and has significant potential for market application and industrial upgrading.\u003c/p\u003e","manuscriptTitle":"Design and experiment of integrated intelligent equipment for hot air blanching and air-flow impact drying","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2026-04-06 12:21:29","doi":"10.21203/rs.3.rs-9167952/v1","editorialEvents":[{"type":"communityComments","content":0},{"type":"decision","content":"Revision requested","date":"2026-04-20T09:50:48+00:00","index":"","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2026-04-11T18:11:06+00:00","index":"hide","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2026-04-09T02:35:57+00:00","index":"hide","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2026-04-07T12:13:30+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"276971023763256439570214271295626552396","date":"2026-04-03T06:29:42+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"64199775441153660590983487290358517686","date":"2026-04-02T16:08:23+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"71166221308825386249045654900012271819","date":"2026-04-01T14:54:50+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"339915041773983741114086357796027504863","date":"2026-04-01T14:46:31+00:00","index":"hide","fulltext":""},{"type":"reviewersInvited","content":"","date":"2026-04-01T02:29:53+00:00","index":"","fulltext":""},{"type":"editorAssigned","content":"","date":"2026-03-20T08:38:38+00:00","index":"","fulltext":""},{"type":"checksComplete","content":"","date":"2026-03-19T23:08:18+00:00","index":"","fulltext":""},{"type":"submitted","content":"Food and Bioprocess Technology","date":"2026-03-19T09:50:15+00:00","index":"","fulltext":""}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"food-and-bioprocess-technology","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"","sideBox":"Learn more about [Food and Bioprocess Technology](https://www.springer.com/journal/11947)","snPcode":"11947","submissionUrl":"https://submission.nature.com/new-submission/11947/3","title":"Food and Bioprocess Technology","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Springer Hybrid","inReviewEnabled":true,"inReviewRevisionsEnabled":false}}],"origin":"","ownerIdentity":"b4e577a7-d6cb-4bd1-99e9-ee12ce1a7dd8","owner":[],"postedDate":"April 6th, 2026","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"under-review","subjectAreas":[],"tags":[],"updatedAt":"2026-05-03T01:53:02+00:00","versionOfRecord":[],"versionCreatedAt":"2026-04-06 12:21:29","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-9167952","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-9167952","identity":"rs-9167952","version":["v1"]},"buildId":"XKTyCvWXoU3ODBz1xrDgd","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}