Peanut Processing Quality Evaluation Technology

Shi, Aimin; Wang, Q.; Liu, Hongyan; Wang, L.; Zhang, J.; Du, Youwei; Chen, X.

doi:10.1016/b978-0-12-809595-9.00002-8

Cited by 4 publications

(2 citation statements)

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“…Furthermore, the heat treatments involved in the processing affect the nutritional value and functional properties of the final product [ 26 ]. At present, the traditional peanut oil extraction mostly uses a high-temperature pressing process (110–160 °C), which is shown in Figure 1 [ 27 ]. While imparting aroma to peanut oil and peanut meal, excessive temperature also affects the spatial structure and degree of polymerization of peanut proteins, resulting in denaturation of peanut proteins, specifically in terms of reduced nutritional value and functional properties (especially solubility) [ 18 ], which greatly limits the wide application of peanut proteins in food processing [ 8 , 28 ].…”

Section: Introductionmentioning

confidence: 99%

Recent Advances for the Developing of Instant Flavor Peanut Powder: Generation and Challenges

Liu

et al. 2022

Foods

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Instant flavor peanut powder is a nutritional additive that can be added to foods to impart nutritional value and functional properties. Sensory acceptability is the premise of its development. Flavor is the most critical factor in sensory evaluation. The heat treatment involved in peanut processing is the main way to produce flavor substances and involves chemical reactions: Maillard reaction, caramelization reaction, and lipid oxidation reaction. Peanut is rich in protein, fat, amino acids, fatty acids, and unsaturated fatty acids, which participate in these reactions as volatile precursors. N-heterocyclic compounds, such as the pyrazine, are considered to be the key odorants of the “baking aroma”. However, heat treatment also affects the functional properties of peanut protein (especially solubility) and changes the nutritional value of the final product. In contrast, functional properties affect the behavior of proteins during processing and storage. Peanut protein modification is the current research hotspot in the field of deep processing of plant protein, which is an effective method to solve the protein denaturation caused by heat treatment. The review briefly describes the characterization and mechanism of peanut flavor during heat treatment combined with solubilization modification technology, proposing the possibility of using peanut meal as material to produce IFPP.

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Section: Introductionmentioning

confidence: 99%

Recent Advances for the Developing of Instant Flavor Peanut Powder: Generation and Challenges

Liu

et al. 2022

Foods

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“…Nowadays, peanut consumption is in the form of peanut oil, peanut butter, peanut protein powder, baked peanuts, peanut kernels, and peanut drinks [11][12][13]. Regardless of how peanuts are consumed, peanut shelling is an important step for obtaining the peanut kernels.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Material for Key Components and Parameters of Peanut Sheller Based on Hertz Theory and Box–Behnken Design

Wang

Xie

et al. 2022

Agriculture

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Poor shelling quality degrades the performance and profit of the peanut industry. The Hertz theory and the wear resistance experimental method were applied to identify a highly wear-resistant material guaranteeing a low mechanical damage rate (MDR) of peanut kernels. The Box–Behnken design method was applied in the experiment to illustrate the influence of the material’s elastic modulus (X1), radius of curvature of the key parts (X2), rotating speed of the shelling drum (X3), and clearance between the shelling drum and concave screen (X4) on MDR and shelling efficiency (SE). Depending on the analysis of variance, the weights of the influential factors were observed as X1 > X3 > X4 > X2. The mathematical models of MDR and SE were derived from the least squares’ method, and four-dimensional slice diagrams of the three most significant factors were used to illustrate the trends of MDR and SE. A multi-objective analysis provided the optimal combination of parameters as: X1 = 10 MPa, X2 = 12.77 mm, X3 = 277.48 r/min, and X4 = 24.24 mm, yielding MDR = 4.89% and SE = 97.91%. The results were further verified by a production trial test, proving that the proposed solution with the selected material, machine design, and working parameters were effective in improving peanut shelling quality.

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