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Kinetics of color development of peanuts during dry roasting using a batch roaster
Author(s) -
Shi Xiaolei,
Sandeep K. P.,
Davis Jack P.,
Sanders Timothy H.,
Dean Lisa L.
Publication year - 2017
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.12498
Subject(s) - roasting , chemistry , first order , food science , mathematics
The kinetics of color development during peanut roasting were investigated at roasting temperatures from 149 to 204°C which produced Hunter L color values of 25–65. Preliminary and equivalent roasting trials were conducted using a batch roaster simulating the parameters of an industrial continuous belt roaster. Hunter L and b values of the roasted peanuts were fitted well to first‐order models (mean R 2  > 0.93). The activation energy calculated from the first‐order model of the L and b values ranged from 1.0 to 1.1 × 10 8 J/kg mol. High‐temperature roasting decreased the uniformity of color development from seed to seed and throughout of the kernel. A z c value of 37.6°C was calculated using the first‐order model of the L values. The cook values were 11.5–23.6, 24.5–31.6, and 41.5–57.5 min for light, medium, and dark roasting, respectively.

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