Submitted to: American Peanut Research and Education Society Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: 4/16/1996
Publication Date: N/A
Citation: N/A Interpretive Summary:
Technical Abstract: Previous research defined a specific range of temperatures and relative humidities acceptable for curing peanuts. Virginia researchers used three linear equations for the upper boundary of the acceptable temperature and humidity region to implement a drying rate control (DRC) strategy for virginia type peanuts. Curing times were comparable to conventional contro (CC) strategies and reduced skin slippage in the extra large kernels. A single equation relating the humidity ratio (H) of the ambient air to the maximum allowable temperature was developed, Tmax = 15.699 - 201.46H ln(H), and tested during the 1995 peanut harvest. Temperatures exceeding Tmax usually indicate excessive drying rates and have been shown to decrease peanut milling quality. A microprocessor was programmed to control two conventional peanut dryers using the Tmax equation. Six batches of peanuts weighing approximately 4.4 Mg each, were cured during the 1995 harvest. Initial moisture content of the peanuts averaged 21.8 and ranged from 24.8 to 18.6%. The curing time ranged from 33.5 to 16.5 h and averaged 25.7 h. Split kernels in the official grade averaged 1.8% and ranged from 0 to 3%. Samples shelled on the Model 4 sheller showed split and bald kernels averaged 10.5 and 0.8 % of all kernels, respectively. A theoretical comparison of the DRC to the CC showed that the CC would have increased LP consumption for each bin by approximately 43 L.