Dryers for nuts, chestnuts and in-shell products
Nuts and in-shell products are dried to bring them down to a stable storage moisture, stop mould growth and prevent the kernel from going rancid. Drying takes place in the shell or after the kernel has been extracted, depending on the crop and subsequent processing.
We select an industrial dryer for the specific product, volume and initial moisture - for peanuts, almonds, hazelnuts, walnuts and pine nuts, chestnuts and cones. We take into account the batch size, the requirements for evenness and the permissible temperature of the drying medium.
The main task is to remove moisture evenly from the entire layer without local overheating or over-drying, preserving the integrity of the shell and the quality of the kernel. This directly determines the storage life and market appearance of the product.
Peanuts
Dried after harvest to protect against mould and aflatoxins; the regime is gentle.
Suitable dryers: Agrex AGD3, Scolari ES (static)
Almonds
Post-harvest drying of the in-shell nut with control of kernel temperature.
Suitable dryers: Alvan Blanch NDF, Agrex AGD3, Scolari ES (roasting — Scolari LFV/TC)
Hazelnuts
In-shell drying for safe storage; it is important not to over-dry the kernel.
Suitable dryers: Agrex AGD3, Scolari ES (roasting — Scolari LFV)
Walnuts
Gentle drying with even airflow to preserve kernel quality.
Suitable dryers: Agrex AGD3, Scolari ES
Pine nuts
Pine nuts are dried gently at low temperature, preserving the quality of the kernel and the oil.
Suitable dryers: Scolari ES / cabinet C
Chestnuts
Post-harvest drying/processing with control of moisture and temperature.
Suitable dryers: Scolari ES (low temperature, thick layer), Agrex AGD3
Cones
Drying to extract the seeds of forest species or as decorative/fuel raw material.
Suitable dryers: Scolari ES (static)
Features of drying nuts and in-shell products
Nuts are products sensitive to overheating: at too high a temperature the kernel goes rancid, loses flavour and nutritional value, and the shell may crack. At the same time an under-dried batch quickly develops mould, which is especially dangerous for peanuts and hazelnuts because of the risk of accumulating aflatoxins.
The key requirements are therefore evenness and a gentle temperature regime throughout the entire load.
- Moisture: removal from harvest moisture (often 20-40% and above for chestnuts and fresh nuts) down to storage moisture (typically around 6-10% depending on the crop).
- Temperature: moderate and gentle - to avoid kernel rancidity and shell cracking.
- Fraction: from small peanuts and pine nuts to large walnuts, chestnuts and cones - different sizes require a different layer arrangement.
- Specifics: the risk of mould and aflatoxins, kernel rancidity, preserving germination in planting material and in cones harvested for seed.
- Dryer types: cabinet, static (chamber) and low-temperature conveyor/belt solutions are most often used; for large continuous flows - conveyor dryers with an agitator.
- Data for selection: crop, initial and target moisture, batch volume or hourly capacity, in-shell or kernel, available drying medium.
Frequently asked questions
Which nuts are dried industrially?
Peanuts, almonds, hazelnuts, walnuts and pine nuts, as well as chestnuts and cones. Drying is carried out both in the shell and after the kernel has been extracted.
Why do nuts need even and gentle drying?
Under-dried nuts quickly develop mould, and for peanuts and hazelnuts this threatens the accumulation of aflatoxins. Overheating leads to kernel rancidity and shell cracking. An even, mild regime solves both problems.
Which dryer is needed for hazelnuts, almonds and peanuts?
Cabinet, static or low-temperature conveyor dryers with moderate temperature and good air circulation are most often used. The exact type depends on the volume and on whether you are drying in the shell or the kernel.
How are chestnuts dried?
Chestnuts arrive with high moisture and a dense coat, so they need gentle, prolonged drying with even heating of the layer - usually in chamber or cabinet dryers.
To what moisture should nuts be dried?
The target storage moisture of most nuts lies around 6-10% depending on the crop and storage conditions. The specific value is set by the technology and the buyer's requirements.
What data is needed to select a dryer?
The crop, initial and target moisture, batch volume or hourly capacity, the form of the product (in-shell or kernel) and the available heat source.
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