ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Shelled peanut kernels were hydraulically pressed, reconstituted, and fried to investigate the effects of applied pressure, holding time, and initial depth of peanuts in the cylinder on percent oil removed (Y), percent broken kernels (B), and over-expansion ability (E). In general, Y, B, E, and the apparent density of pressed peanut cake increased with the applied pressure in the compression strain range of 0.3 – 0.7 and it was possible to develop the respective empirical correlations. Typical stress-strain diagrams for peanuts exhibited nonlinear relationships indicating a small degree of elasticity upon unloading. The swelling rate constants of pressed peanuts during reconstitution appeared to be proportional to the percent oil removed.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1985.tb13317.x
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