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Partially blanched peanut does taste delicious but do you believe they taste good for everyone?
blanched peanut kernels
A popular nut and the second-most harvested legume in the world, behind soybeans, peanuts (Arachis hypogaea L.) are a vital source of nutrition for people.
Given that it contains 30-45% weight in oil, 25-35% weight in protein, and is a source of essential minerals and vitamins, it makes a substantial contribution to human nutrition.
There were over 35,6 million metric tons of peanuts produced in 2014.
India came in second with 5 million metric tons (14 percent), China came in first with 13 million metric tons (36 percent of the global total), and Nigeria came in third with 3 million metric tons (eight percent).
In addition to being used to make oil, peanuts have been processed into snack foods due to their unique flavor and plenty of nutrients.
The widespread acceptance of peanuts as an affordable source of protein and a favorite snack item that may be eaten alone or with other meals.
Recently, attention has been drawn to peanuts as a nutritious food.
Roasted peanuts, one of the most popular snack foods, go through a critical processing stage that directly affects the final product's quality (crispiness, taste, and scent) and shelf life.
One method of preparing edible seeds and nuts is roasting, which largely enhances the product's flavor, color, texture, and appearance.
The sensory quality characteristics of the product, including scent, color, texture, and taste, are significantly influenced by the degree of roasting.
Therefore, it is essential to choose the best roasting conditions throughout the roasting process for the best possible product quality.
Nuts are frequently roasted with hot air before being eaten as a snack or used in recipes.
The effects of hot air roasting parameters on the quality and physical characteristics of nuts and seeds have been the subject of several research.
For instance, Nikzadeh and Sedaghat found that the temperature and time of roasting affect the moisture, texture, and sensory aspects of pistachios and came to the conclusion that all samples undergo a rise in hardness, breaking force, and stiffness.
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The moisture content, hardness, and breaking force all significantly reduced as the temperature rose.
The effects of walnut roasting temperature (100-180 °C) and time (5-30 minutes) on the nut's physical and sensory properties were also investigated by Kita and Figiel.
Their research showed a strong correlation between walnut properties and roasting conditions, with moisture levels dropping as roasting temperature and time increased.
To lower energy costs and improve the quality of roasted items, new roasting procedures and roasters must be created and explored as hot air roasting is one of the most energy-intensive processes.
Recently, IR roasting has become a popular alternative technique for roasting nuts.
There are several advantages to infrared roasting over traditional convection roasting.
A fast roasting time, a high coefficient of diffusion, and small equipment are all advantages of this novel approach.
Electromagnetic waves having a wavelength of between 0.
7 and 1000 m make up infrared energy.
Baking, drying, freezing, blanching, and pasteurization are just a few of the thermal operations that may be carried out using the Far-Infrared (FIR) wavelength, which has a wavelength range of 3 to 1000 m.
IR can reach the exposed material by penetrating the material's surface.
The largest depth of IR penetration into agricultural products is 18 mm.
Therefore, thin layer roasting should be prioritized when using infrared heating to produce a high roasting rate.
Without turning the surface black, rapid IR surface heating may be used to seal in moisture and flavor or scent molecules, producing a product with a very desired sensory quality.
Fernando et al.
investigated the possibility of roasting chiles using far-infrared radiation heating (Capsicum annuum L.).
In this study, the moisture content, temperature, and color change of chili pods were examined at different FIR radiation intensities and exposure times (3240, 3920, 5260, and 7188 W/m2).
The temperature of the chili increased to almost 100 °C and the relative humidity climbed to 9.
02% after 60 seconds of exposure to 7188 W/m2 (DB).
The findings showed that roasting chili might make effective use of FIR radiation.
When sesame seeds are roasted using near-infrared light, the lignan sesamolin is converted to sesamol, which improves the oxidative stability of sesame oil when combined with tocopherols, according to Kumar et al .'s research.
Oils heated for 30 minutes at 200 and 220 °C had 17 and 25% less gamma-tocopherol, respectively.
The amounts of methionine and cysteine in the defatted flours, however, were unaffected by roasting.
Defatted flours made from either IR or typically roasted sesame seeds were shown to have the same functional properties.
A collection of statistical and mathematical methods called the response surface methodology (RSM) may be used to create, enhance, and optimize processes.
RSM has been used in studies to improve the hot-air roasting procedure.
This approach is excellent for determining the ideal roasting settings for hazelnut and robusta coffee, respectively, according to Saklar et al. and Mendes et al.
Similar to this, Ozdemir and Devries used RSM to create accurate prediction models describing the changes in L*, a*, and b* values of whole-kernel, ground-state, and cut-kernel hazelnuts following roasting.
RSM was used by Hebbar and Ramesh to identify the ideal cashew kernel drying conditions.
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However, there is no information about the optimization of infrared roasting peanut kernels using RSM in the scientific literature.
To optimize the roasting conditions of peanut kernels in an infrared system utilizing RSM and to identify the ideal roasting parameters, this work was undertaken.
Resources and techniques
Substances
The newly harvested and sun-dried Goli variety peanuts from the Agricultural Research Institute of Minodasht (Golestan, Iran) were maintained at 4 °C in vacuum plastic bags.
The kernels were manually sorted to achieve a uniform size distribution, ensuring consistent diameters for roasting.
500 cc of a 25% salt solution were steeped with 100 g of peanut kernels for 30 minutes.
After soaking, a cloth filter was used to remove the surplus water from the salt solution.
After soaking, the moisture content of the peanut kernels increased from 5.
1% to 8.
27% d.b.
experimental approach
To alter the IR power of the roasting process, an infrared roaster was used to perform the roasting process.
A roasting chamber, an infrared radiator (a 1500-watt far-infrared light), a scale, a watt meter, a data logger, and a personal computer were all included in the device.
The apparatus was run for at least 15 minutes to reach steady-state conditions before the sample was put into the chamber to roast.
Before being put in the roasting chamber, peanut kernels were spread out in a thin layer on a roasting tray.
Before starting the roasting investigations, several preliminary trials were conducted to determine the acceptable limits of the roasting parameters.
The ranges for IR power and exposure time were 250–450 W and 10–30 min, respectively.
After being roasted, the peanut kernels were allowed to cool at ambient temperature (23 2 °C).
Determining moisture The moisture content of peanut kernels was measured in triplicate using the oven drying method (130 2 °C) before and during the roasting process until a uniform weight was obtained.
Energy use A Power Analyzer was used to calculate the energy usage for each roasting experiment (Lutron, model, DW-6090 A, Taiwan).
The provided test cables were used to monitor current and power either directly or indirectly via clamps.
The device included software for data processing and transfer to a computer, as well as an RS-232 interface.
The equation Eq was then used to calculate the roaster's energy usage.
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The amount of moisture has a big impact on the flavor, consistency, and shelf life of nuts.
The moisture content ranged between 5.
79 and 1.
91%, with the highest value being found at 250 W (10 min) and the lowest being found at 450 W, according to (30 min).
As IR power and roasting time increased, it was seen that the moisture content decreased.
After 30 minutes of infrared roasting, the moisture content of roasted peanut kernels dropped from 8.
27% for raw peanut kernels to 1.
91%.
In the end, the roasted peanut kernels' moisture content was equivalent to that of other roasted nuts.
The findings of Al Juhaimi et al.
are in agreement with those written regarding the roasting of walnuts by Kita and Figiel.
Pistachio nuts, sesame seeds, and split chickpeas are all roasted using Nikzadeh and Sedaghat, Kahyaoglu and Kaya, and Bhattacharya and Prakash, respectively.
A quadratic model successfully predicted changes in the moisture content of roasted peanut kernels (R2 = 99.63%). (as illustrated by the equation).
The effectiveness of the modeling may be assessed using the lack of fit test and the correlation coefficient (R2).
The discrepancy shouldn't be statistically significant, and there should be a high correlation coefficient.
The results indicated that there was no significant mismatch (P > 0.585) and that the quadratic model was significant (P 0.000) for this response variable.
The findings showed that the main determinants of moisture content were IR power and roasting time.
The linear and quadratic terms of roasting time as well as the linear term of roasting IR power had a significant impact on moisture content.
The quadratic component of the roasting IR power was not significant, but the cross-product or interaction term was.
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