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United States Department of Agriculture

Agricultural Research Service

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Research Project: Handling and Process Optimization of Roasted Peanut Shelf Life

Location: Market Quality and Handling Research

Project Number: 6070-43440-012-04-R
Project Type: Reimbursable

Start Date: Oct 1, 2013
End Date: Oct 31, 2016

Document normal and high O/L roasted peanut shelf life at ambient and refrigeration temperatures. Investigate the potential of sorting and oil roasting to improve peanut shelf life compared to traditional dry roast procedures.

Normal and high O/L peanut lots will be sourced. Dry roasting, oil roasting and sorting will be conducted according to established methods. Unique treatments will be stored for up to 4 months at refrigeration and ambient temperatures to document shelf life using a descriptive flavor panel and peroxide value measurements. Data will be analyzed and a report generated.

Last Modified: 2/23/2016
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