Abstract
Abstract A ring-cage screw press was examined as a means of reducing protein insolublization and chemical browning of peanut protein during prepressing of peanuts. It was found possible to prepress uncooked peanuts with moderate heat exposure. Effects of conditioning temperature, screw press pressure and screw press temperature on quality of peanut flour were surveyed. Some protein damage occurred during conditioning but the greatest amount of protein insolublization occurred during screw pressing. The rate of post screw press cooling had little effect on protein solubility. The ring-cage screw press was able to press conditioned peanuts to 5–10% residual oil with less heat damage than occurs in cooking and screw pressing, as commercially practiced. Improved pressing conditions for producing food-grade peanut flour using the ring-cage screw press were identified as conditioning seed to 60°C within 6 min. and pressing at 60°C. Increased soluble protein and less chemical browning resulted in ring-cage screw pressed, solvent extracted flour than occurring in conventionally processed peanut flour.
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