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Factors Influencing the Pressing and Reconstitution Characteristics of Peanuts
Author(s) -
KIM K. H.,
SUYITNO T.,
JINDAL V. K.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13317.x
Subject(s) - pressing , swelling , elasticity (physics) , composite material , strain (injury) , bulk density , materials science , food science , mathematics , chemistry , biology , environmental science , soil science , anatomy , soil water
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.