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ARS Home » Southeast Area » Raleigh, North Carolina » Food Science and Market Quality and Handling Research Unit » Research » Publications at this Location » Publication #333670
Research Project: Improvement and Maintenance of Flavor, Shelf Life, Functional Characteristics, and Biochemical/Bioactive Components in Peanuts, Peanut Products and Related Commodities through Improved Handling, ...

Location: Food Science and Market Quality and Handling Research Unit

Title: Kinetics of color development of peanuts during dry roasting using a batch roaster

Author
item SHI, XIAOLEI - North Carolina State University
item SANDEEP, K - North Carolina State University
item Davis, Jack
item Sanders, Timothy
item Dean, Lisa

Submitted to: Journal of Food Process Engineering
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/22/2016
Publication Date: 9/7/2016
Citation: Shi, X., Sandeep, K.P., Davis, J.P., Sanders, T.H., Dean, L.L. 2016. Kinetics of color development of peanuts during dry roasting using a batch roaster. Journal of Food Process Engineering. 40(3):1-9.

Interpretive Summary: The process of roasting peanuts has not been scientifically studied to determine if the required time and temperature can be predicted from a mathematical model. This study determined the kinetics of the roasting operation to be able to predict the final color of the roasted peanuts at defined temperatures and time using reaction kinetics. This will simplify the design of peanut roasting protocols and will result in better quality control of roasted peanuts.

Technical Abstract: The kinetics of color development during peanut roasting were investigated at roasting temperatures from 149 to 204 °C which produced Hunter L color values of 25 to 65. Preliminary and equivalent roasting trials were conducted using a batch roaster simulating the parameters of an industrial continuous belt roaster. Hunter L and b values of the roasted peanuts were fitted well to first order models (MEAN R2>0.93). The activation energy calculated from the first order model of the L and b values ranged from 1.0-1.1×108 J/kg mol. High temperature roasting decreased the uniformity of color development from seed to seed and throughout of the kernel. A zc value of 37.6 °C was calculated using the first order model of the L values. The cook values were 11. 5-23.6, 24.5-31.6, and 41.5-57.5 minutes for light, medium, and dark roasting, respectively.