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"C, 25"C, 35°C and 1.4 tO.O2%, 2.2 t O.O4%, 2.86 t 0.03%, 3.9 5 0.06% moisture samples at 35°C. Oxidation took place even at low temperatures and the rate of oxidation was especially accelerated at high temperatures. The Qla value for peroxidation was calculated as 1.60 from the shelf-life plot (r = 0.821).The accelerated shelf life test at various moisture contents showed rate of peroxide formation is decreasing near or above BET monolayer value, 2.13%, calculated from the BET equation (r=0.997) and then increasing with further increase in moisture content. In order to prevent the loss of desirable crispness of the product BET monolayer value is proved to be the most suitable for extending shelf life.

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