1Journal Article No. 3289 of the Oklahoma Agricultural Experiment Station
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