Optimization of roasting process and product quality of peanuts

被引：13

作者：

Slade, L ^{[1
]}

Levine, H ^{[1
]}

机构：

[1] Kraft Foods Nabisco, E Hanover, NJ 07936 USA

来源：

JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY | 2006年 / 83卷 / 01期

关键词：

DSC; oil-roasting process; peanuts; product quality;

D O I：

10.1007/s10973-005-7069-x

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

Differential scanning calorimetry (DSC) was used to establish criteria for optimization of raw material selection, roasting process, eating quality, visual appearance, and shelf-life extension of peanuts [1-4]. DSC methods were developed as both predictive and analytical tools to define process operating guidelines and to correlate with traditional quality attributes of roasted peanuts [1-4].

引用

页码：163 / 166

页数：4

共 6 条

[1]

DEMING DM, 1994, P AM PEANUT RED ED S, V26, P69

[2]

Holloway O. E., 1995, Proceedings, American Peanut Research and Education Society, V27, P68

[3]

MACKU C, 1994, P AM PEANUT RES ED S, V26, P69

[4] DSC analysis of starch thermal properties related to functionality in low-moisture baked goods [J].

Slade, L ;

Levine, H ;

Wang, M ;

Ievolella, J .

JOURNAL OF THERMAL ANALYSIS, 1996, 47 (05) :1299-1314

[5]

SLADE L, 2002, AM ASS CER CHEM ANN, P157

[6]

Smyth D. A., 1998, Peanut Science, V25, P70, DOI 10.3146/i0095-3679-25-2-3

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