Five different processing conditions of raw shelled unblanched peanuts were investigated. The first two treatments involved soaking the peanuts in tap water for 10 and 30 min respectively, then mixing thoroughly with dry NaCl before roasting. Another two treatments involved soaking the peanuts in saturated brine solution for 10 and 30 min respectively before roasting. Unsalted roasted peanuts served as the control. Packaging and storage studies were carried out by packaging the differently treated dry-roasted peanuts in four different packaging materials and storing them under three different relative humidities for 3 months at ambient temperature. Proximate composition, NaCl content, peroxide value and thiobarbituric acid value were determined and sensory evaluation tests were carried out. Salting was found to improve the taste, flavour and overall acceptability of dryroasted peanuts but had no effect on shelf-life. Peanuts treated in saturated brine solution for 30 min before roasting were the most preferred. The control packaging material, 18 mm transparent polyethylene, was found to be inadequate for protecting the quality attributes of dry-roasted peanuts, with mould growth being observed on the 42nd day of storage at 80% relative humidity. However, acceptable results were obtained with 45 mm transparent polypropylene. The mean sensory scores and objective tests were found to be negatively correlated.

ABSTRACT

No abstract

Rheologcal properties of fresh and frozen okra dispersions were studied at 20-80" C. The dispersions were pseudoplastic with both consistency coefficient (rn) and flow behaviour index ( n ) influenced by temperature. Fresh sample rn was significantly higher than frozen sample rn at 20 and 50°C but the reverse was true at 80°C. Flow behaviour indices of fresh and frozen okra dispersions were not significantly different at any of the temperatures used. The results indicated that the viscous properties of soup prepared from frozen okra would not be inferior to those of the fresh product.A . 0. Oloraiida mid ill. A . 7 w g

The compressive force-deformation characteristics of tomatoes in the green, turning and red stages were determined with a view to obtaining information on the rupture force for these fruits. This was followed by a simulated transit study which investigated the effects of vibration, compressive load and type of container on mechanically induced damage, using a fractional factorial experimental design. The forcedeformation studies showed that ripening leads to a significant decrease in tomato bioyield point, toughness and firmness and an increase in compliance. In the simulated transit study, mechanical damage was significantly affected by the stage of tomato maturity, container type, vibration and compressive load. It was found that the application of uniform moderate pressure on the produce during transportation would reduce the incidence of impact damage. The implications of these findings in the design and general improvement of packaging containers used for conveying perishable agricultural produce in developing countries are discussed.