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Peanut Moisture/Size, Relation to Freeze Damage and Effect of Drying Temperature on Volatiles
Author(s) -
SINGLETON J.A.,
PATTEE H.E.
Publication year - 1991
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.1365-2621.1991.tb05329.x
Subject(s) - acetaldehyde , moisture , chemistry , potassium , ethanol , food science , water content , composition (language) , zoology , biochemistry , biology , organic chemistry , linguistics , philosophy , geotechnical engineering , engineering
Moisture level and seed size at time of exposure to freezing temperatures affected the chemical composition of peanuts. Potassium and total organic carbon in the leachate from freeze damaged peanuts decreased as moisture level of peanuts exposed to freezing temperatures was decreased from 40 to 6%. Acetaldehyde and ethanol, excellent indicators of cold stress, also decreased in concentration as moisture level of peanuts exposed to freezing was decreased from 40 to 6%. Small seeds were more severely damaged than larger seeds, and higher drying temperatures increased concentrations of acetaldehyde, ethanol, and ethyl acetate.