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Determination of moisture in peanut butter
Author(s) -
Pepper M. B.,
Freeman A. F.
Publication year - 1953
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/bf02636947
Subject(s) - moisture , distillation , toluene , peanut butter , chemistry , water content , food science , chromatography , organic chemistry , engineering , geotechnical engineering
Summary and Conclusion The moisture and volatile content of whole peanuts has been determined by A.O.C.S. Official Method Ab 2‐49 and has been compared with the moisture content of the sliced peanuts determined by a toluene distillation procedure described by Tryon (5). For practical purposes the results obtained by these methods are in agreement. Moisture of peanut butter has been determined by an over loss‐in‐weight technique corresponding to the conditions of A.O.C.S. Official Method Ab 3‐49 for “second” moisture, and by the toluene distillation method. The results indicate that less dehydration was attained by A.O.C.S. Official Method Ab 3‐49 than by the toluene distillation procedure. Losses in weight of peanut butter samples have been determined in vacuum and forced‐draft ovens at 130° C. No differences were observed which would indicate that the conditions of A.O.C.S. Official Method Ab 3‐49 produce low results because of oxidation. It can be concluded that the toluene distillation procedure, using apparatus described by Tryon (5), is suitable for determining the relatively small amounts of moisture present in peanut butter. The unique features of this apparatus seem to make the method particularly adaptable to peanut butter. This information is presented to provide the peanut butter industry with an additional method for use in problems involving determination of small amounts of moisture and for comparison with other prevailing methods.