Conduction Roaster for Accelerated Roasting of Peanut

Rakesh Kumar Raigar; Hari Niwas Mishra

doi:10.52151/jae2021581.1739

Authors

Rakesh Kumar Raigar Author
Hari Niwas Mishra Author

DOI:

https://doi.org/10.52151/jae2021581.1739

Keywords:

Roaster, peanut, moisture loss, scorched kernels

Abstract

Roasting is one of the thermo-mechanical operation in cereals and oilseeds processing. Low-capacity machine for mechanisation of roasting is necessary for small-scale processing. A conduction-type motorised rotary roaster (8 kg per batch) was designed and developed for roasting of peanuts. Performance of the roaster was evaluated in terms of moisture loss, scorched kernels, and specific energy consumption for accelerated roasting of peanut. The effects of different roasting conditions were studied to determine the optimum operating conditions of the roaster. Quality indices of peanuts as moisture loss (kg.kg-1), scorched kernel (%), and specific energy consumption (kWh.kg-1) were dependent on the operating conditions. The optimum value of moisture loss (0.041± 0.003 kg.kg-1), scorched kernel (0.93± 0.0.004 % ), and specific energy consumption (0.185 ± 0.005 kWh.kg-1) were obtained at roasting temperature of 170°C, roasting time of 15 min, and rotational speed of 20 rpm for roasting peanut. The roasting characteristics of peanut decreased linearly with increase in the temperature and time; and decrease in the rotational speed. The inferior quality parameters were observed at higher temperatures, speed and medium time of roasting. The study indicated optimum roasting temperature of peanut to be 170°C, and further increase in the process temperature had undesirable effects on roasted peanut quality due to high loss of moisture.

References

Ajayi O O; Olukunle O J; Dauda M. 2014. Performance evaluation of an automated gari fryer. Int. J. Eng. Sci., 3, 39–46.

Bagheri H; Kashaninejad M; Ziaiifar A M; Aalami M. 2016. Novel hybridized infrared-hot air method for roasting of peanut kernels. Inno. Food Sci. Emer. Technol., 37, 106-114.

Bala S M. 2016. Effect of forced convection roasting on physicochemical and antioxidant properties of whole grain maize (Zea mays L.) and optimisation of roasting conditions. Unpublished Doctoral dissertation, Stellenbosch University, Stellenbosch.

Bishi S K; Lokesh K; Mahatma M K; Khatediya N; Chauhan S M; Misra J B. 2015. Quality traits of Indian peanut cultivars and their utility as nutritional and functional food. Food Chem., 167, 107-114.

Ikechukwu G A; Maduabum A I V. 2012. Improved mechanized gari frying technology for sustainable economic development in Nigeria. In: Proc. International Multi-Conference of Engineers and Computer Scientists at Hong Kong, 14-16 March, 2012 (Vol. 2), 1240-1243.

Jogihalli P; Singh L; Kumar K; Sharanagat V S. 2017. Novel continuous roasting of chickpea (Cicer arietinum): Study on physico-functional, antioxidant and roasting characteristics. LWT-Food Sci. Technol., 86, 456-464.

Jha S N; Prasad S. 1993. Moisture diffusivity and thermal expansion of gorgon nut. J. Food Sci. Technol. Mysore, 30 (3), 163-165.

Jha S N. 2005. Mathematical simulation of roasting of grain. J. Food Eng., 71(3), 304-310.

Jiao S D; Zhu Y; Deng Y; Zhao. 2016. Effects of hot air-assisted radio frequency heating on quality and shelf-life of roasted peanuts. Food Bioprod. Technol., 9 (2), 308-319.

Kahyaoglu T; Kaya S. 2006. Modeling of moisture, color and texture changes in sesame seeds during the conventional roasting. J. Food Eng., 75(2), 167-177.

Noomhorm A; Premakumar K; Sabarez H T. 1994. Design and development of a conduction drier for accelerated drying of peanuts. J. Food Eng., 21(4), 411-419.

Okegbile O J; Hassan A B; Mohammed A; Obajulu O. 2014. Design of a combined groundnut roaster and oil expeller machine. Int. J. Sci. Eng. Investi., 3(26), 26-30.

PIB. 2020. First Advance Estimates of production of major crops for 2020-21., Press Information Bureau. Ministry of Agriculture and Farmers’ Welfare, Govt. of India.

Prasad V. 2017. Foregrounding ‘Community’ in community management of severe acute malnutrition. World Nutri., 8(1), 79-86.

Raigar R K; Mishra H N. 2015. Physicochemical, nutritional and functional properties of selected material used for the production of ready-to-eat health foods for malnourished children. Nutr. Food Technol., 1(2), 1-5.

Raigar R K; Mishra H N. 2017. Physical and thermal properties of potato flour as influenced by moisture content. J. Agric. Eng., 54(2), 10-22.

Raigar R K; Prabhakar P K; Srivastav P P. 2017. Effect of different thermal treatments on grinding characteristics, granular morphology and yield of ready‐to‐eat wheat grits. J. Food Prod. Eng., 40(2), e12363.

Raza A; Majeed F; Munir A; Hensel O. 2019. Development and experimental results of a thermal oil based roasting system for decentralized processing of groundnuts. Appl. Sci., 9(20), 1-22.

Romani S; Cevoli C; Fabbri ; Alessandrini L; Dalla Rosa M. 2012. Evaluation of coffee roasting degree by using electronic nose and artificial neural network for off‐line quality control. J. Food Sci., 77(9), C960-C965.

Sobowale S S; Adebiyi J A; Adebo O A. 2015. Design, construction and performance evaluation of a melon seeds sheller. J. Food Prod. Technol., 6(7), 1-5.

Sobowale S S; Adebiyi J A; Adebo O A. 2016. Design and performance evaluation of a melon sheller. J. Food Process. Eng., 39(6), 676-682.

Sobowale S S; Adebiyi J A; Adebo O A. 2017. Design, construction, and performance evaluation of a gari roaster. J. Food Process. Eng., 40(3), e12493,

Swarnakar A K; Srivastav P P; Das S K. 2020a. Puffing characteristics of preconditioned pressure parboiled brown (unpolished) rice in microwave oven and optimization of process parameters. J. Agric. Eng., 57(2), 127-37.

Swarnakar A K; Srivastav P P; Das S K. 2020b. Optimization of pressure parboiling conditions and preconditioned moisture content of brown rice (unpolished rice) for microwave puffing and its comparison with hot sand bed puffing. Int. J. Food Stud., 16 (9), SI1- SI16.