Peanut is an important oil crop and cash crop, with a wide range of applications in many fields such as the food industry, light industry, and chemical industry. Mechanized shelling is a necessary part of the post-production processing of peanuts, and it is also the key to determining the quality of peanut products. Reducing shelling damage is an effective way to improve the quality and comprehensive benefits of peanut products. Consequently, it is of great significance to strengthen the research on damage reduction in mechanized peanut-shelling. China is a large peanut producer, but the research on mechanized shelling started relatively late, and the existing technology is not compatible with the high-quality shelling requirements of farmers. This paper reviews the status of mechanized peanut-shelling technology, compares the technical characteristics and equipment development of the world’s important peanut producing countries, it summarizes and proposes the suggestions to reduce loss from the aspects of varieties, agronomy, technology, and technical equipment; further deepen innovative research; and strengthen the construction of peanut-shelling socialized service systems. It is expected to provide reference for effectively reducing damage and improving quality of China’s mechanized shelling, and promoting the sustainable development of peanut shelling industry.

The drying process is crucial for maintaining the quality of peanut pods and mitigating the risk of mold proliferation. The aim of this study was to investigate the kinetic characteristics of a synergistic intermittent microwave and a hot-air-drying technique, with an emphasis on enhancing efficiency and reducing energy consumption. A comprehensive analysis was performed on key parameters—including moisture content, moisture ratio, drying rate, and effective moisture diffusion coefficient—to elucidate moisture migration during the drying process. The findings indicated that higher microwave power significantly accelerates the drying rate while substantially shortening the drying time for peanut pods. The effective moisture diffusion coefficient was found to range from 0.987 × 10⁻⁹ to 1.227 × 10⁻⁹ m²/s, with the Verma model demonstrating superior accuracy in predicting drying behavior. The experiment achieved a minimum specific energy consumption of 12,535 kJ/kg and a maximum thermal efficiency of 18.1% at a microwave power density of 0.8 W/g combined with a temperature of 40 °C. However, the observed thermal efficiency was lower than that in previous studies, mainly due to the suboptimal regulation of experimental parameters. Future research should focus on optimizing these parameters and further exploring the impact of this drying method on energy consumption to achieve more efficient and sustainable peanut drying.

In order to address the problems of high mechanical damage rate (MDR) and poor variety adaptability in mechanical peanut shelling, this paper improves a small, flexible arc-plates drum–circular grid bar concave screen-type peanut-shelling device. Firstly, by combining the Hertz theory and the Weibull distribution model, the shelling and separation models of drums of rigid rods and flexible arc-plates were established. Through comparative analysis, it was verified that the latter has a lower MDR and energy consumption and has excellent shelling performance. Then, through single-factor experiments and an Analysis of Variance (ANOVA), the influence laws of peanut moisture content, drum speed, shelling spacing, and hardness of flexible material (silicone) on the MDR and shelling efficiency (SE) were explored. Subsequently, Box–Behnken’s four-factor three-level regression experiments were carried out, and the optimal shelling operation parameters were obtained by using the response surface multi-objective optimization method (RSM) and verified experiments. The results show that when moisture content is 11%, drum speed is 227 rpm, shelling spacing is 24 mm, and silicone hardness is 40 HA, the kernel’s MDR after shelling is 4.73%, which is reduced by 5.51% and the SE is 95.21%, which is increased by 3%. The R² and the Root Mean Square Error (RMSE) of the actual value versus the predicted value of the model were 0.9921, 0.9624, 7.99 × 10⁻², and 3.1 × 10⁻³, respectively. The relevant research provides references for reducing losses, improving quality, and applying new materials for components in mechanical peanut shelling.

To elucidate the moisture removal behavior, thermal characteristics, and quality changes of paddy during industrial-scale microwave–hot air combined drying, this study systematically investigated its drying kinetics, energy utilization, exergy performance, and quality attributes. The results showed that the maximum drying rate reached 0.0011 kgwater/(kgdry matter·min), with an average moisture removal rate of 4.19 kg/min. The drying rate was relatively high at the initial stage, but gradually declined as free water was depleted and internal mass transfer resistance increased. The specific energy consumption and specific thermal energy consumption were 3.2444 and 3.1413 MJ/kg water, respectively, while the system energy efficiency and overall thermal efficiency reached 74.74% and 77.19%. The exergy efficiencies of the drying chamber and the overall system were 13.37% and 3.46%, respectively, indicating that irreversibility and unrecovered useful energy in the exhaust air were the primary factors limiting exergy performance. In terms of quality, compared with natural sun drying, microwave–hot air dried samples showed a 7.20%–9.66% reduction in head rice yield, but a 25.26% increase in eating quality score, a 2.67% improvement in appearance, and a 13.83% decrease in the degree of chalkiness. In addition, the drying non-uniformity was only 0.344%. Overall, microwave–hot air combined drying enabled efficient dehydration of paddy while maintaining good drying uniformity. However, the rise in unit moisture removal energy consumption during the middle and later stages of drying, the decline in exergy utilization, and the loss of head rice yield still require further optimization.