Simultaneous multiple responses modelling, optimisation and correlation of Asian type peanuts (<i>Arachis hypogaea</i>L.) roasting using response surface methodology

Rozalli, Norazatul Hanim Mohd; Chin, Nyuk Ling; Yusof, Yus Aniza

doi:10.1556/aalim.43.2014.1.15

Cited by 12 publications

(12 citation statements)

References 23 publications

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“…It is due to the reason that the low thermal oil flow rate yields in high roasting temperature due to higher heat transfer rate to the groundnuts whereas low conveyor speed gives longer roasting time and MC dropping is mainly dependent on both the roasting temperature and time. [31,34] investigated the similar effect of time and temperature on groundnut roasting and their findings also support the obtained results. However, MC is influenced more significantly by thermal oil flow rate than conveyor speed because the moisture is released more quickly from groundnut kernels at high roasting temperatures [20].…”

Section: Interactive Effect Of Parameters On Moisture Contents (Mc)supporting

confidence: 65%

Development and Experimental Results of a Thermal Oil Based Roasting System for Decentralized Processing of Groundnuts

et al. 2019

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The current research has been conducted to investigate the capacity of an indigenously developed thermal oil based continuous solar roaster (CSR) for groundnuts roasting. A 10 m2 standing Scheffler fixed focus concentrator is used to target the incoming direct normal irradiance at casted aluminum surface of a heat receiver which transfers this heat energy to the roasting unit by means of thermal oil circulation. The roasting unit comprises a cylindrical shell (2000 mm in length and 450 mm in diameter) attached beneath a semi-circular oil flow jacket and equipped with a ribbon type screw conveyer with 6 mm thick paddles. Optimizing for maximum energy utilization and feeding capacity using response surface methodology, roasting time for light, medium and dark quality was found to be 14 + 0.1, 20 + 0.1 and 29 + 0.1 min respectively. In terms of roasting quality, CSR has shown quite satisfactory results. The study revealed that continuous solar roaster has the capability to roast 140 to 288 kg groundnuts per day subjected to dark to light roasting quality with average direct normal irradiance ranging from 650–800 Wm−2. The overall thermal efficiency of the system was found to be 37.8%. The payback period of CSR was estimated to be 2450–5250 useful working hours.

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Section: Interactive Effect Of Parameters On Moisture Contents (Mc)supporting

confidence: 65%

Development and Experimental Results of a Thermal Oil Based Roasting System for Decentralized Processing of Groundnuts

et al. 2019

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“…The natural peanut butters were produced from peanuts imported from China (Virginia variety) and India (Spanish TMV-2 variety). 1 kg batch of peanuts were roasted in two aluminium trays (14 × 10 cm 2 ) in a convection oven (Memmert UNB 500, Germany) at 152°C-60 min and 158°C-45 min based on optimized roasting temperature and times (Mohd Rozalli et al 2014).…”

Section: Natural Peanut Butter Preparationmentioning

confidence: 99%

Quality changes of stabilizer-free natural peanut butter during storage

et al. 2015

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The storage stability of preservative-free peanut butter was evaluated for changes in physicochemical quality including moisture content and water activity, microbiological properties, oxidative stability and textural quality in terms of spreadability and firmness. The study was conducted for 16 weeks at storage temperature of 10, 25 and 35 °C on natural and pure peanut butter produced from two varieties of peanuts, the Virginia and Spanish TMV-2 varieties of China and India origin, respectively. The peanuts were ground using a high speed grinder for 2.5 and 3.0 min to produce peanut butter without addition of other ingredient. The natural peanut butter exhibited stability and had acceptable microbial count during storage. Storage at 10 °C gave similar textural quality with commercial product until week 8 and without appreciable loss in oxidative stability until week 12. At higher storage temperatures of 25 and 35 °C, oxidative stability was shortened to 4 weeks of storage. Among the factors of storage temperature and time, grinding time and peanut variety, storage temperature had the most significant effects on quality changes of natural peanut butter.

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“…Peanuts of Virginia and Spanish varieties were used to produce natural peanut butter by a single stage grinding process using an ultrahigh speed blender (Mohd Rozalli et al 2015). The selected peanuts ranged between 13-16 mm (Virginia) and 9-12 mm (Spanish) were roasted in batches of 1 kg in a convection oven (Memmert UNB 500, Germany) following optimum settings of 152C-60 min and 158C-45 min for Virginia and Spanish variety, respectively, (Mohd Rozalli et al 2014). Roasted peanuts which were undamaged and broken were subjected to grinding process after 20 min of cooling at 25C, and its skins removed manually.…”

Section: Preparation Of Peanut Buttermentioning

confidence: 99%

Effects of Grinding Time on Rheological, Textural and Physical Properties of Natural Peanut Butter Stored at Different Temperatures

Hanim

Chin

Yusof

2015

Journal of Texture Studies

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The effects of ultrahigh speed grinding process duration of 2-4 min and its storage temperature on rheological, textural and physical properties of natural peanut butter produced from peanuts of Virginia and Spanish varieties were investigated. Both types of peanut butter samples exhibited food suspension with multimodal particle size distribution, fitted adequately to the Casson model and demonstrated nonNewtonian shear-thinning behavior with apparent yield stress. The storage (G 0 ) and loss (G 00 ) modulus decreased as a function of grinding time and temperature. Grinding time and storage temperature gave significant effects on all the responses (P < 0.05) while peanut variety only has impact on the particle size distribution. Identical trends were observed for the natural peanut butter from both Virginia and Spanish peanut varieties. PRACTICAL APPLICATIONSProcessing and storage temperature are among factors influencing texture of food suspension such as butter and spreads. Our research investigated the effect of grinding time and storage temperature on rheological, textural and physical properties of natural peanut butter in the effort of producing optimum quality in terms of finest texture. The relationship between particle size distribution and textural properties is useful in the development of natural peanut butter with this study focusing on grinding effects as its processing and stability in terms of storage temperature.

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Simultaneous multiple responses modelling, optimisation and correlation of Asian type peanuts (Arachis hypogaeaL.) roasting using response surface methodology

Cited by 12 publications

References 23 publications

Development and Experimental Results of a Thermal Oil Based Roasting System for Decentralized Processing of Groundnuts

Development and Experimental Results of a Thermal Oil Based Roasting System for Decentralized Processing of Groundnuts

Quality changes of stabilizer-free natural peanut butter during storage

Effects of Grinding Time on Rheological, Textural and Physical Properties of Natural Peanut Butter Stored at Different Temperatures

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