Study on Peanut Peeling Technology by Microwave Baking

Abstract

Abstract: The peeling technology of peanut was studied by means of microwave baking or freeze-microwave baking in this paper. Four kinds of ringing technology of peanut were compared. The experimental results showed that the peanut peeling by means of freeze-microware baking gave good quality. The optimal processing parameters in the freezing room were -1～-5℃ for 10min, the thickness of peanut loading 1～2cm and the time of high fire baking in microwave oven 2min.

Key words: peanut, peeling technology, microwave baking, freeze

ZHANG Feng-Ying, XIONG Jian-Hua, ZHOU Zhi-E, MIN Si-Fan. Study on Peanut Peeling Technology by Microwave Baking[J]. FOOD SCIENCE, 2005, 26(3): 134-137.

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Study on Peanut Peeling Technology by Microwave Baking

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