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An investigation of oven methods for determining the moisture content of shelled peanuts
Author(s) -
Hart Joe R.
Publication year - 1961
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02633228
Subject(s) - water content , moisture , food science , chemistry , environmental science , mathematics , pulp and paper industry , horticulture , biology , engineering , organic chemistry , geotechnical engineering
Air‐oven methods, using ground, sliced, and whele shelled peanuts, were investigated. The use of ground samples was found to be unsatisfactory. Slightly more accurate results were obtained with whole nuts than with sliced nuts. The method of heating 50‐g. samples of whole shelled peanuts for 3 hrs. at 130°C. in a foreed‐draft oven gave results agreeing closely with those obtained by the Karl Fischer method for samples of low moisture content.