Moisture was restored to peanuts with aeration at controlled relative humidities before shelling. Restoring peanut moisture from 5 to 8 percent wet basis did not significantly affect milling quality. Elevating peanut moisture to levels that benefited milling quality caused profuse mold contamination of the peanuts. Germination decreased as peanut moisture content (m.c.) increased. Remoisturization caused only small changes in most food quality parameters.
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Keywords: Peanut Moisture, Aeration, Shelling
How to Cite:
Blankenship, P. & Person, J.,
(1975) “Effects of Restoring Peanut Moisture with Aeration Before Shelling”,
Peanut Science 2(1),
01 Jan 1975