Predicting the Effect of Drying Conditions on the Textural Properties of Roasted Peanuts

The effects of drying conditions on the equilibrium moisture content and textural properties of roasted peanuts were evaluated. Drying temperatures of 21 (room temperature), 38, 54 and 71 C were selected. Isotherm data were collected at 25C by using various saturated salt solutions. Increasing the drying temperature shifted the isotherm to the right. This indicated that peanuts dried at a higher temperature had a lower EMC than the others. Peanuts dried at either room temperature or 71 C required the least amount of shear-compression force and energy and were the most crisp and crunchy. For peanuts subjected to heated-air drying, the higher the temperature, the lower the shear-compression force and energy and the more crisp and crunchy the texture.