Mesquite pods offer a high nutritional content; A flour can be produced from them; nevertheless, the moisture content makes the milling process difficult. Then, before the milling operation a drying process must be implemented, but drying technology must be studied in order to characterise the process and identify the effect of drying temperature on the magnitude of drying rate.,Prosopis Laevigata pods were collected in Oaxaca (Southern of Mexico) and they were dried. Three stages of maturity were identified and pods in the stage three of maturity were dried by forced convection. The internal structure of the pods was analyzed by scanning electron microscopy (SEM). The pods were dried in a tunnel dryer at 40, 50, 60 and 70° C, 10% relative humidity and air velocity of 2.6 m/s. From experimental data, a lumped analysis was conducted for drying.,We found that the internal microstructure of this material is a limiting factor for moisture migration. In order to reduce the moisture content in the pods, a minimum air temperature of 60° C must be applied. The characteristic drying curve shows a good agreement with the experimental drying kinetics. The nutritional composition (carbohydrates, sugar and protein) of pods reveals important applications for the food industry.,The mesquite pods are important ethnic foods. In order to obtain flour, the drying of pods is mandatory. Drying must be applied in stage three of maturity which can be identified based on color changes and moisture content. The moisture content affects the performance of milling operation, then a minimum drying temperature of 60° C and low relative humidity must be applied. SEM images show the complex microstructure of the pods which hinders the moisture diffusion. The drying characteristic curve was deduced for the first time; it helps to understand the drying behavior of pods. The chemical composition of mesquite pods reveals interesting applications for the food industry. The methodology for drying is useful for researchers and producers.,Mezquite pods is an interesting ethnic food for people with celiac disease. This is the first time a research paper describes the drying process at detail. The SEM images, the convective drying operation and the characteristic curve are presented for the first time. The information will be useful for the industry and academia.

中文翻译：

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豆科植物豆荚 (Prosopis laevigata) 的干燥技术和微观结构见解

豆科植物豆荚提供高营养成分；可以用它们生产面粉；然而，水分含量使研磨过程变得困难。然后，在碾磨操作之前必须实施干燥过程，但必须研究干燥技术以表征该过程并确定干燥温度对干燥速率大小的影响。墨西哥），然后将它们晒干。确定了三个成熟阶段，并通过强制对流干燥成熟第三阶段的豆荚。通过扫描电子显微镜（SEM）分析豆荚的内部结构。豆荚在隧道式干燥机中在 40、50、60 和 70°C、10% 的相对湿度和 2.6 m/s 的空气速度下干燥。根据实验数据，对干燥进行了集中分析。我们发现这种材料的内部微观结构是水分迁移的限制因素。为了减少豆荚中的水分含量，最低气温必须为 60°C。特征干燥曲线与实验干燥动力学表现出良好的一致性。豆荚的营养成分（碳水化合物、糖和蛋白质）揭示了其在食品工业中的重要应用。豆荚是重要的民族食品。为了获得面粉，豆荚的干燥是强制性的。干燥必须在成熟的第三阶段进行，这可以根据颜色变化和水分含量进行识别。水分含量会影响研磨操作的性能，因此必须采用 60°C 的最低干燥温度和较低的相对湿度。SEM 图像显示豆荚的复杂微观结构阻碍了水分扩散。首次推导出干燥特性曲线；它有助于了解豆荚的干燥行为。豆科植物豆荚的化学成分揭示了食品工业的有趣应用。干燥方法对研究人员和生产者很有用。, Mezquite 豆荚是一种有趣的民族食品，适合乳糜泻患者。这是研究论文首次详细描述干燥过程。首次展示了SEM图像、对流干燥操作和特性曲线。这些信息将对工业界和学术界有用。豆科植物豆荚的化学成分揭示了食品工业的有趣应用。干燥方法对研究人员和生产者很有用。, Mezquite 豆荚是一种有趣的民族食品，适合乳糜泻患者。这是研究论文首次详细描述干燥过程。首次展示了SEM图像、对流干燥操作和特性曲线。这些信息将对工业界和学术界有用。豆科植物豆荚的化学成分揭示了食品工业的有趣应用。干燥方法对研究人员和生产者很有用。, Mezquite 豆荚是一种有趣的民族食品，适合乳糜泻患者。这是研究论文首次详细描述干燥过程。首次展示了SEM图像、对流干燥操作和特性曲线。这些信息将对工业界和学术界有用。首次呈现对流干燥操作和特性曲线。这些信息将对工业界和学术界有用。首次呈现对流干燥操作和特性曲线。这些信息将对工业界和学术界有用。