Studies On Modified Atmosphere Packing Storage Technology Of Peanut In Shell

The peanut in shell is one of Chinese major oil crops and cash crops.It is easy of deterioration and rancidity because of its rich in oil and protein in storage.which lead up to debasement of quality and lower oil rates,Even the flavor of peanut products processing is lessen. Therefore,development of safety store peanut industry is very important.it will play an important role in peanut industry sustainable development. The results showed as follows:(1) The moisture content of different peanut in shell in normal temperature storage period, peroxide value and acid value as the moisture content increases.Experiment shows that under10%moisture content can inhibit its rapid growth, the lower the moisture content,store the better the results.(2) Vacuum packaging peanut in shell by accelerated oxidation test found that vacuum packaging can improve the stability of the peanut oil, and delay free fatty acid formation, and slow down its rancidity. Vacuum time the longer contribute to keep the quality of peanut in shell, after30day accelerated oxidation test, its peroxide value and acid value is lower.when vacuum time is6seconds the peroxide value only increased to0.474m mol/kg.(3) Carbon dioxide gas replacement packaging peanut in shell test shows that, In the proportion of the appropriate gas volume and peanut in shell quality conditions,peanut in shell can be in the shortest time adsorption of carbon dioxide gas and the formation of close-grained agglomerate. When the gas volume and the peanut quality for0.208ml/g ratio, peanut in shell can adsorption agglomeratein within16minutes.Accelerated oxidation test30day after, the agglomeration packing peanut storage quality is better than the not agglomeration packaging. The increase in peroxide value of carbon dioxide controlled atmosphere sealed packaging is not caking peanut0.536m mol/kg, or129.2%, the agglomeration packaging increased by only0.205m, mol/kg, or51.3%.(4) Nitrogen gas replacement packaging peanut in shell test shows that this approach can reduce the concentration of oxygen in the bags to about8%. Delaying the peanuts oxidation reaction of organic matter.and inhibiting the formation of hydrogen peroxide in fats and free fatty acid, so as to maintain the quality of peanut in shell, after30day accelerated oxidation test, its peroxide value and acid value increased by0.637m mol/kg and0.523mg/g,.