Addition of water at levels of 0.25 to 1.00% (wt/vol) to raw peanut oil inhibited the formation of peroxides in the oil. The free fatty acid content of oils to which water had been added also did not increase appreciably compared to a control oil. To improve the stability of the oil, a moisture content of 0.2%, which is about ten times higher than the Brunauer‐Emmett‐Teller monomolecular moisture content of the oil, has been suggested.
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Krishna et al. (1995) studied this question.
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