Study On Storage And Process Of Expor-ting-blanching Peanut

Blanching peanut is one of the most important oli crops in our country and also has a key role in national economy and social development,also,made a substantial ciontribution to the national economy.Because of blanching peanut with high fat,its quality losses easily during the processing and storage, shelf life will be shorten,and the enterprise will loss,meanwhile,in the facing of international technical barriers,the study is necessary in blanching and storage of blanching peanut. With the wet-heat method,surface methodlogy is applied to optimize the blanching process conditions to improve the blanching rate,at the same time,it was to study the low-temperature drying process.It shows that carbon dioxide has been absorbed by blanching peanut,compared the physical and compare chemical properties of the blanching peanut in the diferetnt storage conditons,such as agglomeration and not agglomerate with the use of carbon dixoxide,airtight srorage of nitrogen,air.Throgh accelerated oxidation experiment,different packaging materials affect the physical and chemical properties of blanching peanut.The main conclusions was obtained as follows:1、The different coldly soaking temperature,coldly soaking time,hotly soaking temperature and time,affect the blanching coefficient, the single factor tests get the optimal technologyical conditions for blanching rate have been got by the single factor tests,which are as follows:coldly soaking temperature was12℃, coldly soaking time was27min, hotly soaking temperature was95.℃, hotly soaking time was24s,the blanching coefficient was93.67%.2、Through Gas Chromatoraghy method,it shows that cardon dioxide was absorbed in the vacuum bag,meanwhile,absorbed amount of carbon dixoxide were affect by the different temperature,quality and time.The results show that carbon dioxide was absord by blanching peanut,the manner of absorption may be phsical adsorption or lower-energy bond chemisorption;along with the increase of the quality of blanching,the amount of carbon dioxide incrases gradually; along with the increase of the quality of blanching,the mount of carbon dioxide incrases gradually;with putting the extension of time,the amount of carbon dioxide increase gradually,but absorbing intensity decrease.3、Through the low-temperature drying method,quality of blanching peanut were affected by the different drying time and temperature,the reasults sho wthat:in order to shorten drying time and improve production efficiency,it may set the parameters of low-temperature drying process:drying temperature was100℃,dry-ing time was2hours.4、Through normal temperature storage, physical and chemical properties of blanching peanut are affected by the different storage way,such as agglomeration and not agglomerate with the use of carbon dixoxide,airtight storage of nitrogen;airtight storage of air and openning storage.The results show:①during the half of a year,airtighting storage is better than opening storage,the blanching peanut was damaged by in-sect pest,and airtight storage wasn’t;②openning storage was worst of all,the agglomeration storage has the same effect as nitogen storage,and they were the best of all,but,the appearance of the agglomeration storage is better than nitrogrn storage.5、Physical and chemical properties of blanching peanut were affected by illumination during storage,the results shows that dark storage is better than illumination.6、Through accelerated oxidation experiment, physical and chemical properties of blanching peanut was affected by different packaging materials,such as polyeth-ylene film bag,vacuum bag.The reasults shows:the vacuum bag is the best way to protect the quality of blanching peanut,Compared with the polyethylene film bag,the polyethylene film bag can be used in short-term storage,and if it is the long-term srorage, the vacuum bag is the best.