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Drying Farmers' Stock Peanuts with Intermittent Exposures to Heated Air

Author

Listed:
  • Woodward, John D.
  • Hutchinson, Reed S.

Abstract

Report Summary: Three types of farmers' stock peanuts (Runner, Spanish, and Virginia) were dried during three seasons on an experimental belt-type dryer to investigate the effects of temperature, airflow rate, length of exposure to heat, and length of aeration between heat treatments on various quality factors of the peanuts. Short exposures to heat, combined with mixing, tempering, and aerating the peanuts between exposures, allowed the use of higher temperatures and resulted in a much shorter total time exposure to heated air than conventional methods. Air temperatures to 145° F. were used on Starr Spanish- and Early Runner-type peanuts without undue reduction of quality. Drying newer varieties of Virginia-type peanuts with air temperatures at 115°, 130°, and 145° F. resulted in excessive split kernels.

Suggested Citation

  • Woodward, John D. & Hutchinson, Reed S., 1972. "Drying Farmers' Stock Peanuts with Intermittent Exposures to Heated Air," Marketing Research Reports 313678, United States Department of Agriculture, Agricultural Marketing Service, Transportation and Marketing Program.
    • Handle: RePEc:ags:uamsmr:313678
    DOI: 10.22004/ag.econ.313678
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