Pulsed Infrared Roasting of Groundnuts and its Quality
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Sanjeet Kumar
The application of high intensity, pulsed infrared radiation for roasting of groundnuts is attempted and the product quality is compared with that of the conventionally roasted samples. Product qualities such as lightness (color), compressive strength (texture) and free fatty acid content are analyzed for different combinations of roasting duration (4-12 min) and temperature (160-200°C), selected based on central composite rotatable design (CCRD). Pulsed infrared roasting at 178-188°C for 6.8-9.2 min resulted in optimum product quality in terms of color, texture and free fatty acid content. The other parameters such as oil and moisture content, peroxide value and sensory characteristics of roasted nuts are also evaluated for the select temperature-duration combinations. The oil yield increased marginally with roasting duration and temperature. Peroxide number, an indicator of the stability of fat, did not vary during infrared roasting. Groundnuts processed at 180°C for 8 min scored high in terms of sensory attributes. Infrared roasting resulted in better product quality as compared to drum and sand roasting.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Artikel in diesem Heft
- Shorter Communication
- Development of a Microcontrolled Instrument to Determinate Thermal Conductivity of Foods
- Moisture Isotherms and Heat of Desorption of Pistachio (Kaleghochi Var.)
- Particle Size Distribution of Commercial Cowpea (Vigna unguiculata (L) Walp.) Flour and Sensory Properties of Akara
- Article
- Effects of Blanching Methods on Drying Kinetics of Oyster Mushroom
- Comparative Experiment on Hot-Air and Microwave-Vacuum Drying and Puffing of Blue Honeysuckle Snack
- Evaluation of Methodologies for Mathematical Modeling of Packaged Conductive Foods Heat Process
- Respiration Rate Models of Agaricus bisporus under Modified Atmosphere Packaging
- Pulsed Infrared Roasting of Groundnuts and its Quality
- Model of Steam and Water Extraction of Essential Oil of Eucalyptus Citriodora Using a Complete 2n Factorial Plan
- Effects of Flaxseed Gum Addition and Drying Conditions on Creep-Recovery Properties and Water Vapour Transmission Rate of Starch-Based Films
- 3-D Imaging of Deep-Fat Fried Chicken Nuggets Breading Coating Using X-Ray Micro-CT
- Production of Shelf-Stable Annurca Apple Juice with Pulp by High Pressure Homogenization
- Modeling and Optimization of the Sugar Extraction Process
- Recognition and Classification of Food Grains, Fruits and Flowers Using Machine Vision
