THE EFFECTS OF TEMPERATURE AND MOISTURE-CONTENT ON LIPID-PEROXIDATION DURING STORAGE OF UNBLANCHED SALTED ROASTED PEANUTS - SHELF-LIFE STUDIES FOR UNBLANCHED SALTED ROASTED PEANUTS

The effects of temperature and moisture content on fat oxidation (peroxide value) during storage of commercial unblanched salted roasted peanuts were investigated by storing 1.4 +/- 0.02% moisture samples at 15-degrees-C, 25-degrees-C, 35-degrees-C and 1.4 +/- 0.02%, 2.2 +/- 0.04%, 2.86 +/- 0.03%, 3.9 +/- 0.06% moisture samples at 35-degrees-C. Oxidation took place even at low temperatures and the rate of oxidation was especially accelerated at high temperatures. The Q10 value for peroxidation was calculated as 1.60 from the shelf-life plot (r = 0.821).