Pre-treatment of peanut kernels for effective skin removal
Summary A new method for the removal of skins from peanut kernels by water-treatment, drying, and blanching in a standard split-nut blancher has been developed on a pilot-plant scale. Optimum conditions for approximately 98% skin removal from U. S. No. 1 shelled Spanish peanuts by this method are wa...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Pominski, J. [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
1952 |
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| Schlagwörter: |
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| Anmerkung: |
© The American Oil Chemists' Society 1952 |
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| Übergeordnetes Werk: |
Enthalten in: Journal of the American Oil Chemists Society - Springer-Verlag, 1947, 29(1952), 2 vom: Feb., Seite 48-51 |
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| Übergeordnetes Werk: |
volume:29 ; year:1952 ; number:2 ; month:02 ; pages:48-51 |
| Links: |
|---|
| DOI / URN: |
10.1007/BF02631504 |
|---|
| Katalog-ID: |
OLC2067981153 |
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| 520 | |a Summary A new method for the removal of skins from peanut kernels by water-treatment, drying, and blanching in a standard split-nut blancher has been developed on a pilot-plant scale. Optimum conditions for approximately 98% skin removal from U. S. No. 1 shelled Spanish peanuts by this method are water-treatment at room temperature, to gain not less than 20%, drying with forced circulated air at 120° to 125°F. to approximately 4.5% moisture in the peanuts, and blanching. The lipids and protein losses resulting from the water-washing action on the kernels were relatively low and less than those losses obtained by lye treatment of the kernels. The method however did not give satisfactory results with either shelled U. S. No. 2 or oil mill stock kernels. Meal prepared by hexane extraction of de-skinned (98%) water-treated U. S. No. 1 kernels had color and flavor characteristics superior to other hexane solvent-extracted peanut meals for food utilization. Protein prepared from this meal had a light color equal to that produced from peanut kernels treated with 0.5% lye solution. | ||
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| 700 | 1 | |a D'Aquin, E. L. |4 aut | |
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| 700 | 1 | |a McCourtney, E. J. |4 aut | |
| 700 | 1 | |a Vix, H. L. E. |4 aut | |
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10.1007/BF02631504 doi (DE-627)OLC2067981153 (DE-He213)BF02631504-p DE-627 ger DE-627 rakwb eng 660 VZ Pominski, J. verfasserin aut Pre-treatment of peanut kernels for effective skin removal 1952 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © The American Oil Chemists' Society 1952 Summary A new method for the removal of skins from peanut kernels by water-treatment, drying, and blanching in a standard split-nut blancher has been developed on a pilot-plant scale. Optimum conditions for approximately 98% skin removal from U. S. No. 1 shelled Spanish peanuts by this method are water-treatment at room temperature, to gain not less than 20%, drying with forced circulated air at 120° to 125°F. to approximately 4.5% moisture in the peanuts, and blanching. The lipids and protein losses resulting from the water-washing action on the kernels were relatively low and less than those losses obtained by lye treatment of the kernels. The method however did not give satisfactory results with either shelled U. S. No. 2 or oil mill stock kernels. Meal prepared by hexane extraction of de-skinned (98%) water-treated U. S. No. 1 kernels had color and flavor characteristics superior to other hexane solvent-extracted peanut meals for food utilization. Protein prepared from this meal had a light color equal to that produced from peanut kernels treated with 0.5% lye solution. Carotene Pyrogallol Optimum Moisture Content Peanut Meal Peanut Kernel D'Aquin, E. L. aut Molaison, L. J. aut McCourtney, E. J. aut Vix, H. L. E. aut Enthalten in Journal of the American Oil Chemists Society Springer-Verlag, 1947 29(1952), 2 vom: Feb., Seite 48-51 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:29 year:1952 number:2 month:02 pages:48-51 https://doi.org/10.1007/BF02631504 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_70 GBV_ILN_2006 GBV_ILN_4012 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4315 AR 29 1952 2 02 48-51 |
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10.1007/BF02631504 doi (DE-627)OLC2067981153 (DE-He213)BF02631504-p DE-627 ger DE-627 rakwb eng 660 VZ Pominski, J. verfasserin aut Pre-treatment of peanut kernels for effective skin removal 1952 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © The American Oil Chemists' Society 1952 Summary A new method for the removal of skins from peanut kernels by water-treatment, drying, and blanching in a standard split-nut blancher has been developed on a pilot-plant scale. Optimum conditions for approximately 98% skin removal from U. S. No. 1 shelled Spanish peanuts by this method are water-treatment at room temperature, to gain not less than 20%, drying with forced circulated air at 120° to 125°F. to approximately 4.5% moisture in the peanuts, and blanching. The lipids and protein losses resulting from the water-washing action on the kernels were relatively low and less than those losses obtained by lye treatment of the kernels. The method however did not give satisfactory results with either shelled U. S. No. 2 or oil mill stock kernels. Meal prepared by hexane extraction of de-skinned (98%) water-treated U. S. No. 1 kernels had color and flavor characteristics superior to other hexane solvent-extracted peanut meals for food utilization. Protein prepared from this meal had a light color equal to that produced from peanut kernels treated with 0.5% lye solution. Carotene Pyrogallol Optimum Moisture Content Peanut Meal Peanut Kernel D'Aquin, E. L. aut Molaison, L. J. aut McCourtney, E. J. aut Vix, H. L. E. aut Enthalten in Journal of the American Oil Chemists Society Springer-Verlag, 1947 29(1952), 2 vom: Feb., Seite 48-51 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:29 year:1952 number:2 month:02 pages:48-51 https://doi.org/10.1007/BF02631504 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_70 GBV_ILN_2006 GBV_ILN_4012 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4315 AR 29 1952 2 02 48-51 |
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10.1007/BF02631504 doi (DE-627)OLC2067981153 (DE-He213)BF02631504-p DE-627 ger DE-627 rakwb eng 660 VZ Pominski, J. verfasserin aut Pre-treatment of peanut kernels for effective skin removal 1952 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © The American Oil Chemists' Society 1952 Summary A new method for the removal of skins from peanut kernels by water-treatment, drying, and blanching in a standard split-nut blancher has been developed on a pilot-plant scale. Optimum conditions for approximately 98% skin removal from U. S. No. 1 shelled Spanish peanuts by this method are water-treatment at room temperature, to gain not less than 20%, drying with forced circulated air at 120° to 125°F. to approximately 4.5% moisture in the peanuts, and blanching. The lipids and protein losses resulting from the water-washing action on the kernels were relatively low and less than those losses obtained by lye treatment of the kernels. The method however did not give satisfactory results with either shelled U. S. No. 2 or oil mill stock kernels. Meal prepared by hexane extraction of de-skinned (98%) water-treated U. S. No. 1 kernels had color and flavor characteristics superior to other hexane solvent-extracted peanut meals for food utilization. Protein prepared from this meal had a light color equal to that produced from peanut kernels treated with 0.5% lye solution. Carotene Pyrogallol Optimum Moisture Content Peanut Meal Peanut Kernel D'Aquin, E. L. aut Molaison, L. J. aut McCourtney, E. J. aut Vix, H. L. E. aut Enthalten in Journal of the American Oil Chemists Society Springer-Verlag, 1947 29(1952), 2 vom: Feb., Seite 48-51 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:29 year:1952 number:2 month:02 pages:48-51 https://doi.org/10.1007/BF02631504 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_70 GBV_ILN_2006 GBV_ILN_4012 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4315 AR 29 1952 2 02 48-51 |
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10.1007/BF02631504 doi (DE-627)OLC2067981153 (DE-He213)BF02631504-p DE-627 ger DE-627 rakwb eng 660 VZ Pominski, J. verfasserin aut Pre-treatment of peanut kernels for effective skin removal 1952 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © The American Oil Chemists' Society 1952 Summary A new method for the removal of skins from peanut kernels by water-treatment, drying, and blanching in a standard split-nut blancher has been developed on a pilot-plant scale. Optimum conditions for approximately 98% skin removal from U. S. No. 1 shelled Spanish peanuts by this method are water-treatment at room temperature, to gain not less than 20%, drying with forced circulated air at 120° to 125°F. to approximately 4.5% moisture in the peanuts, and blanching. The lipids and protein losses resulting from the water-washing action on the kernels were relatively low and less than those losses obtained by lye treatment of the kernels. The method however did not give satisfactory results with either shelled U. S. No. 2 or oil mill stock kernels. Meal prepared by hexane extraction of de-skinned (98%) water-treated U. S. No. 1 kernels had color and flavor characteristics superior to other hexane solvent-extracted peanut meals for food utilization. Protein prepared from this meal had a light color equal to that produced from peanut kernels treated with 0.5% lye solution. Carotene Pyrogallol Optimum Moisture Content Peanut Meal Peanut Kernel D'Aquin, E. L. aut Molaison, L. J. aut McCourtney, E. J. aut Vix, H. L. E. aut Enthalten in Journal of the American Oil Chemists Society Springer-Verlag, 1947 29(1952), 2 vom: Feb., Seite 48-51 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:29 year:1952 number:2 month:02 pages:48-51 https://doi.org/10.1007/BF02631504 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_70 GBV_ILN_2006 GBV_ILN_4012 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4315 AR 29 1952 2 02 48-51 |
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10.1007/BF02631504 doi (DE-627)OLC2067981153 (DE-He213)BF02631504-p DE-627 ger DE-627 rakwb eng 660 VZ Pominski, J. verfasserin aut Pre-treatment of peanut kernels for effective skin removal 1952 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © The American Oil Chemists' Society 1952 Summary A new method for the removal of skins from peanut kernels by water-treatment, drying, and blanching in a standard split-nut blancher has been developed on a pilot-plant scale. Optimum conditions for approximately 98% skin removal from U. S. No. 1 shelled Spanish peanuts by this method are water-treatment at room temperature, to gain not less than 20%, drying with forced circulated air at 120° to 125°F. to approximately 4.5% moisture in the peanuts, and blanching. The lipids and protein losses resulting from the water-washing action on the kernels were relatively low and less than those losses obtained by lye treatment of the kernels. The method however did not give satisfactory results with either shelled U. S. No. 2 or oil mill stock kernels. Meal prepared by hexane extraction of de-skinned (98%) water-treated U. S. No. 1 kernels had color and flavor characteristics superior to other hexane solvent-extracted peanut meals for food utilization. Protein prepared from this meal had a light color equal to that produced from peanut kernels treated with 0.5% lye solution. Carotene Pyrogallol Optimum Moisture Content Peanut Meal Peanut Kernel D'Aquin, E. L. aut Molaison, L. J. aut McCourtney, E. J. aut Vix, H. L. E. aut Enthalten in Journal of the American Oil Chemists Society Springer-Verlag, 1947 29(1952), 2 vom: Feb., Seite 48-51 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:29 year:1952 number:2 month:02 pages:48-51 https://doi.org/10.1007/BF02631504 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_70 GBV_ILN_2006 GBV_ILN_4012 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4315 AR 29 1952 2 02 48-51 |
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Journal of the American Oil Chemists Society |
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1952 |
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48 |
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Pominski, J. D'Aquin, E. L. Molaison, L. J. McCourtney, E. J. Vix, H. L. E. |
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29 |
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660 VZ |
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Pominski, J. |
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10.1007/BF02631504 |
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660 |
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pre-treatment of peanut kernels for effective skin removal |
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Pre-treatment of peanut kernels for effective skin removal |
| abstract |
Summary A new method for the removal of skins from peanut kernels by water-treatment, drying, and blanching in a standard split-nut blancher has been developed on a pilot-plant scale. Optimum conditions for approximately 98% skin removal from U. S. No. 1 shelled Spanish peanuts by this method are water-treatment at room temperature, to gain not less than 20%, drying with forced circulated air at 120° to 125°F. to approximately 4.5% moisture in the peanuts, and blanching. The lipids and protein losses resulting from the water-washing action on the kernels were relatively low and less than those losses obtained by lye treatment of the kernels. The method however did not give satisfactory results with either shelled U. S. No. 2 or oil mill stock kernels. Meal prepared by hexane extraction of de-skinned (98%) water-treated U. S. No. 1 kernels had color and flavor characteristics superior to other hexane solvent-extracted peanut meals for food utilization. Protein prepared from this meal had a light color equal to that produced from peanut kernels treated with 0.5% lye solution. © The American Oil Chemists' Society 1952 |
| abstractGer |
Summary A new method for the removal of skins from peanut kernels by water-treatment, drying, and blanching in a standard split-nut blancher has been developed on a pilot-plant scale. Optimum conditions for approximately 98% skin removal from U. S. No. 1 shelled Spanish peanuts by this method are water-treatment at room temperature, to gain not less than 20%, drying with forced circulated air at 120° to 125°F. to approximately 4.5% moisture in the peanuts, and blanching. The lipids and protein losses resulting from the water-washing action on the kernels were relatively low and less than those losses obtained by lye treatment of the kernels. The method however did not give satisfactory results with either shelled U. S. No. 2 or oil mill stock kernels. Meal prepared by hexane extraction of de-skinned (98%) water-treated U. S. No. 1 kernels had color and flavor characteristics superior to other hexane solvent-extracted peanut meals for food utilization. Protein prepared from this meal had a light color equal to that produced from peanut kernels treated with 0.5% lye solution. © The American Oil Chemists' Society 1952 |
| abstract_unstemmed |
Summary A new method for the removal of skins from peanut kernels by water-treatment, drying, and blanching in a standard split-nut blancher has been developed on a pilot-plant scale. Optimum conditions for approximately 98% skin removal from U. S. No. 1 shelled Spanish peanuts by this method are water-treatment at room temperature, to gain not less than 20%, drying with forced circulated air at 120° to 125°F. to approximately 4.5% moisture in the peanuts, and blanching. The lipids and protein losses resulting from the water-washing action on the kernels were relatively low and less than those losses obtained by lye treatment of the kernels. The method however did not give satisfactory results with either shelled U. S. No. 2 or oil mill stock kernels. Meal prepared by hexane extraction of de-skinned (98%) water-treated U. S. No. 1 kernels had color and flavor characteristics superior to other hexane solvent-extracted peanut meals for food utilization. Protein prepared from this meal had a light color equal to that produced from peanut kernels treated with 0.5% lye solution. © The American Oil Chemists' Society 1952 |
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Pre-treatment of peanut kernels for effective skin removal |
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