THE EFFECTS OF TEMPERATURE AND MOISTURE-CONTENT ON LIPID-PEROXIDATION DURING STORAGE OF UNBLANCHED SALTED ROASTED PEANUTS - SHELF-LIFE STUDIES FOR UNBLANCHED SALTED ROASTED PEANUTS

EVRANUZ E.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.28, no.2, pp.193-199, 1993 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 28 Issue: 2
  • Publication Date: 1993
  • Journal Name: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.193-199
  • Istanbul Technical University Affiliated: No

Abstract

The effects of temperature and moisture content on fat oxidation (peroxide value) during storage of commercial unblanched salted roasted peanuts were investigated by storing 1.4 +/- 0.02% moisture samples at 15-degrees-C, 25-degrees-C, 35-degrees-C and 1.4 +/- 0.02%, 2.2 +/- 0.04%, 2.86 +/- 0.03%, 3.9 +/- 0.06% moisture samples at 35-degrees-C. Oxidation took place even at low temperatures and the rate of oxidation was especially accelerated at high temperatures. The Q10 value for peroxidation was calculated as 1.60 from the shelf-life plot (r = 0.821).