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- Butts, C.L.; Williams, E.J.; Sanders, T.H.
- Postharvest biology and technology 2002 v.24 no.3 pp. 309
- peroxide value, etc ; peanuts; temperature; air temperature; relative humidity; milling quality; fatty acids; chemical composition; seed germination; flavor; food quality; duration; sensory evaluation; Show all 13 Subjects
- ... The introduction of affordable control networks for peanut dryers has made it possible to easily vary the curing temperature based on ambient air conditions. Previous research has used ambient temperature, relative humidity, and humidity ratio as possible control parameters. Peanuts from the same field were cured using four 0.11 m3 dryers to a moisture content of approximately 0.11 kg kg(-1). Four ...