Properties of Salty and Crisp Peanuts Origin from Two Different Process

Home > Archive>Volume 29, Issue 1, 2010 >61-63

Properties of Salty and Crisp Peanuts Origin from Two Different Process
DOI:
                        
CSTR:
                        [cstr]
                    
Author:
                        
Affiliation:
Clc Number:
Fund Project:

Article

Figures

Metrics

Reference

Cited by

Materials

Comments

Abstract:

The target of this study is to develop an efficient and economic Peanut baking process.For this,two different treatment methods was performed and compared.It was found that the indirect cycle baking was 2 h and 3 h were shortened,fuel savings about 25%,the SO2 content reduce 500 ppm.

Reference

Cited by

Get Citation

LU Chun-sheng, WU Ye. Properties of Salty and Crisp Peanuts Origin from Two Different Process[J]. Journal of Food Science and Biotechnology,2010,29(1):61-63.

Copy

Article Metrics

Abstract:
PDF:
HTML:
Cited by:

History

Received:
Revised:
Adopted:
Online: June 17,2014
Published:

Article QR Code

Copy Right：Editorial Board of Journal of Food Science and Biotechnology

Address：No. 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province,China PostCode：214122

Phone：0510-85913526 E-mail：xbbjb@jiangnan.edu.cn

Supported by:Beijing E-Tiller Technology Development Co., Ltd.

Get Citation

Share

Article Metrics

History

Article QR Code

WeChat

Mobile website