Characterization of peanuts after dry roasting, oil roasting, and blister frying
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- 作者：Xiaolei Shia ; Jack P. Davisb ; 1 ; Zhoutong Xiaa ; K.P. Sandeepa ; Timothy H. Sandersb ; Lisa O. Deanb ; Lisa.Dean@ars.usda.gov" class="auth_mail" title="E-mail the corresponding author
- 关键词：Peanut ; Oil roasting ; Dry roasting ; Microstructure ; Shelf life
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：520-528
- 全文大小：2088 K
文摘
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Peanut processing methods gave equivalent colors by varying the time at the same temperature.
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Quality-related peanut properties were affected by different thermal processing methods.
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This pilot plant design has industrial application for production of high quality roasted peanuts.