Abstract
Shelled Spanish peanut kernels were subjected to repeated cycles of rewetting and drying at three levels of drying relative humidity (20%, 40% and 60%) and a single level of rewetting humidity (90%). Temperature was constant at 40º C for all the experiments. Effects of relative humidity, number of rewetting-drying cycles, and the level of moisture content on the percentage of blanching were observed and analyzed. The number of rewetting-drying cycles, and the relative humidity of the drying air were found to be highly significant. Univariate models predicting blanching percentage as a function of the number of cycles of operation at fixed relative humidity levels, and bivariate model predicting blanching percentage as a function of drying relative humidity and number of cycles were fit to the experimental data. Skin moisture content and moisture history are suggested as important factors in peanut kernel blanching.
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Keywords: blanching, humidity, moisture, rewetting-drying cycle, skin
How to Cite:
Farouk, S. & Brusewitz, G. & Paulsen, M., (1977) “Blanching of Peanut Kernels As Affected By Repeated Rewetting-Drying Cycles¹”, Peanut Science 4(2), p.63-66. doi: https://doi.org/10.3146/i0095-3679-4-2-5