Kg Of Peanuts Research Articles

Optimization of thermal photovoltaic hybrid solar dryer for drying peanuts

The drying of agricultural products is traditionally carried out using solar radiation. However, this process is time-consuming and also unreliable in locations having cold and humid environments. This study experimentally investigates an innovative air collection system integrated with a dryer. The study focuses on the drying analysis of peanuts utilizing three operational modes of a solar dryer: forced convection, natural convection, and traditional open-sun drying. Key parameters including solar radiation intensity, moisture extraction, and outgoing air temperature from the collector were studied. Solar radiation served as the primary energy source, driving the solar dryer's operation within a drying air temperature range of 33 °C–58 °C, applied to 8 kg of peanuts. Initially, the peanuts exhibited a moisture content of 72 %. The developed solar dryer subsequently reduced the moisture content of the peanut by 18 %. The study evaluated three key aspects: electrical efficiency, thermal efficiency, and overall thermal efficiency of the proposed hybrid collector and solar dryer system, conducted from 9 a.m. to 4 p.m. Results indicate that the forced convection mode of solar drying outperformed the other modes, demonstrating superior effectiveness. These findings hold significant implications for the advancement of solar dryer technology, offering valuable insights for the wider solar drying community.

Optimization of energy consumption during immersion frying of peanuts

This study investigated the influence of different regimes of immersion batch frying of peanuts on its specific energy consumption. The investigation was conducted via simulation, where energy consumption was calculated using various heat power/peanut mass ratios. As the result of the applied optimization procedure within the examined domain and calculation data, it was estimated that a regime with 24 kW of heating power and 28.6 kg of peanuts gave the minimum specific energy consumption. Besides that, the resulting surface could serve as a basis for designing and operating the frying equipment in more favorable regimes in terms of energy efficiency.

Modifikasi Metode Big-M dan Analisis Sensitivitasnya untuk Optimasi Produksi Usaha Kecil Menengah

UKM (Small and Medium Enterprises) X is a business that produces various types of peanut brittle. Rempeyek is suitable as a snack and is popular with children and adults. The production process of UKM X is related to the quantity of demand and availability of raw materials. Therefore, optimal production planning is needed for UKM X to meet customer demand and obtain maximum profits. The problem of production is modeled into linear programming with the method used, namely, the method of Big M. The Big-M method is used because, on the function of the barrier on the production target, there is an equation , so artificial variables must be added to its solution. In this study, a modification of the Big-M method is made, and at the completion stage, it uses iteration with the determinant algorithm of the order of two matrices. The calculation results obtained the maximum profit of UKM X in a week of Rs5.455.775 by producing 56 kg of peanuts, 20 kg of seeds, 16 kg of spinach, 23 kg of tempe, and 60 kg of shrimp to meet customer requirements and utilize the availability of raw materials. Subsequently, sensitivity analysis is performed on the target function coefficient and the right street constants of the barrier to determine how the change affects the optimal solution. The results show that the solution remains optimal when profits are in the interval obtained, but the maximum profit value changes with constant production. Based on the calculation results, raw material supplies remain optimal when the change value is within the interval obtained.

The Design of Peanut Washer Machine to Ease and Speed Up the Washing Time of Peanut in UKM Arjuna

In Tegal Asri RT 02 RW 03 Karanganyar, there are small and medium enterprises engaged in the business of producing roasted peanut shells. The production process is still done manually, so it can not meet the targeted production capacity. The purpose of the activity of designing and implementing a peanut washing machine is to increase the capacity of washing beans and save time. Before designing and implementing a peanut washing machine, it takes 75 minutes to wash 50 kg of peanuts. The results of the design of the tool and after application, the peanut washing process can produce 50 kg of clean beans with a total time of 20 minutes so that it can save 55 minutes of washing 50 kg of beans.

Erratum

The publisher, American Accounting Association, regrets an error in “Can Management Accounting Help Aid Associations Make Tough Choices in Haiti” by Krumweide, Paik, and Walden in the February 2018 issue (Volume 33, Number 1, pp. 1–16: https://meridian.allenpress.com/iaetn/article/33/1/1/212579/Can-Management-Accounting-Help-Aid-Associations) of Issues in Accounting Education, Teaching Notes. There was an error in the price for and computation of the cost of peanuts as presented in the “Quantitative Analysis of Costs versus Benefits” section. The correct computations are shown below.The online version of the article has been corrected. The error only exists in the printed version.Kip R. KrumwiedeInstitute of Management AccountantsGyung H. (Daniel) PaikW. Darrell WaldenUniversity of RichmondThere is not a lot of cost information in the case, but there is enough to estimate the extra cost of local peanuts. We know from farmer Samuel Hilaire that the market price for peanuts last year was $0.74 per kg and he barely broke even. This year, the market price is only $0.61 per kg (about 18 percent less than the $0.74 price). If we assume that $0.74 is also the farmer's break-even price this year, then it seems reasonable to assume that $0.74 is the approximate price per kg that HHC pays to local farmers. We can check this from the financial statements in Exhibit 2 of the case:As shown, the average cost of peanuts per kg for HHC has ranged from $0.742 to $0.749 during the past two years due to fluctuating prices. However, this is per kg of total MM produced. We must first compute the price paid per kg of peanuts, and then estimate the total incremental cost of buying local peanuts, as follows:a Since the MM weight of 268,905 kg consists of about 76 percent peanuts, the estimated amount of peanuts purchased in FY2014 is 268,905 kg × 76% = 204,368 kg of peanuts purchased. Thus, the estimated price paid to farmers is $201,379 ÷ 204,368 kg = $0.985.

PENGARUH JARAK RUJI MESIN PENGUPAS KACANG TANAH TERHADAP KUALITAS HASIL KUPASAN

The land area of peanut plantations reached 314 Ha, making Tegalrejo District a peanut center in Magelang Regency. As a center for producing peanuts, the demand for peanuts in Tegalrejo District is also high. The high demand makes the need for the application of technology in producing peeling peanuts. Based on the problems faced and the existing literature review, it is necessary to develop a peanut stripper that is good in stripping capacity and the quality of the peel. The purpose of this study was to analyze the effect of the distance between peanut peeling machine on the quality of the peel. The study was conducted with 3 repetitions with 1 kg of peanuts per data collection. The results obtained from the study are variations in the distance of 15 mm of test yielding the highest percentage of peanut peanut value of 80.96%. Whereas the highest capacity is obtained by varying the 20 mm peanut peeling distance, which is 28.48 kg/hour.

Effect of micro-encapsulated antioxidant formulations on mycobiota, residual levels, sensory analyses and insect pest attack in stored peanuts

The in situ effect of microencapsulated 2(3)-tert-butyl-4 hydroxyanisole (BHA) on stored peanuts (Arachis hipogaea) intended for human consumption was evaluated. Peanut were stored unshelled in flexible containers called “big bags” that were made of polypropylene raffia. 100 kg of peanuts were used in each big bag and stored in refrigerated cells (<18 °C) for about 5 months in two different peanut processing companies during 2015/2016 period. Fungal populations, aflatoxin accumulation, BHA residues, acidity and fatty acid profile, sensory analyses, insect damage and environmental factors variation, were evaluated. At the end of the storage period, significant (p < 0.05) fungitoxic effects of the BHA formulation were observed in the order of 30 and 15% for the first and second company, respectively. Cladosporium, yeasts, Penicillium, Fusarium, Alternaria and Aspergillus were the main fungal isolates. No aflatoxins were found for both companies and years evaluated. In addition, taste of the peanuts was not significantly affected (p < 0.05) by formulation used and insect damage was always lower than 3%. However, different levels of BHA were detected throughout the experiment in the two companies, with final levels of 2.5 for the C1 and 275 ng BHA/g peanuts in C2. Formulation did not affect acidity and organoleptic properties of peanuts. These results show that BHA formulation could be used as part of alternative strategy for control of fungal contamination storage period.

Evaluation of a Small-Scale Peanut Sheller

ABSTRACT Small-scale peanut shelling equipment has been designed and used to meet various needs and scales. A laboratory-scale sheller has been used by researchers to approximate the shelling outturns of a commercial shelling plant using 2 to 10 kg samples. A single commercial-sized sheller will have a shelling capacity up to 23 MT/hr. Commercial shelling operations utilize multiple shellers, each designed to shell a narrow range of peanut sizes. There are enterprises such as small seed processors or manufacturers in developing countries that need shelling equipment capable of processing 100 to 1000 kg of peanuts per hour with the capability of mechanically separating the hulls from the shelled material. A three-stage sheller was designed, fabricated, and tested to determine its throughput (kg/h), the efficiency of separating the hulls from the shelled peanut kernels, and sizing the shelled peanut kernels. The sheller had a maximum shelling rate in the first shelling stage of 1087 kg/h operating at 252 rpm. Approximately 93% of the peanuts were shelled in the first stage of shelling. An air velocity of 9.55 m/s was used to aspirate a mixed stream of peanuts and hulls and removed 97% of the hulls. The sheller was equipped with vibratory screens to separate the material into unshelled, edible sized peanut kernels, and oil stock.

Evaluation of a Small-Scale Peanut Sheller

ABSTRACT Small-scale peanut shelling equipment has been designed and used to meet various needs and scales. A laboratory-scale sheller has been used by researchers to approximate the shelling outturns of a commercial shelling plant using 2 to 10 kg samples. A single commercial-sized sheller will have a shelling capacity up to 23 MT/hr. Commercial shelling operations utilize multiple shellers, each designed to shell a narrow range of peanut sizes. There are enterprises such as small seed processors or manufacturers in developing countries that need shelling equipment capable of processing 100 to 1000 kg of peanuts per hour with the capability of mechanically separating the hulls from the shelled material. A three-stage sheller was designed, fabricated, and tested to determine its throughput (kg/h), the efficiency of separating the hulls from the shelled peanut kernels, and sizing the shelled peanut kernels. The sheller had a maximum shelling rate in the first shelling stage of 1087 kg/h operating at 252 rp...

Life Cycle Assessment of Greenhouse Gas Emissions Associated with Production and Consumption of Peanut Butter in the U.S.

<abstract> <bold><sc>Abstract.</sc></bold> The U.S. produced 2.6 billion kg of peanuts during the 2012 growing season, up from 1 billion kg in 2002, a 160% increase. Over $2 billion worth of peanuts were produced in seven key states: Alabama, Georgia, Oklahoma, North Carolina, South Carolina, Texas, and Virginia. Approximately 32% of U.S. peanuts were made into peanut butter, representing $850 million in sales. The goal of this study was to quantify the greenhouse gas (GHG) emissions associated with the production, consumption, and disposal of peanut butter packaged in the U.S. A life cycle assessment (LCA) model was created in SimaPro 7.3, and a combination of sources including peer-reviewed literature, producer surveys, and experts’ opinions were used to develop and populate a comprehensive model of the peanut butter life cycle from cradle to grave. The system boundaries included peanut production on farm, shelling, blanching, roasting, peanut butter manufacture, consumer use, and package disposal. The functional unit (FU) was 1 kg of peanut butter consumed by U.S. consumers. GHG impacts were assessed using the IPCC 2007 global warming potential (GWP) methodology. A Monte Carlo analysis was performed in order to determine the 90% confidence interval of the mean GHG emissions. The Monte Carlo analysis indicated that CO₂e emissions were between 2.38 and 3.49 kg CO₂e per FU at a 90% confidence interval with a mean of 2.88. The processor subsystem contributed the greatest amount of GHG to the system (1.01 kg CO₂e), followed by consumer use and disposal (0.84 kg CO₂e) and retail (0.51 kg CO₂e).

Postharvest control of peanut Aspergillus section Flavi populations by a formulation of food-grade antioxidants

The effect of a formulation containing butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and propyl paraben (PP) on total mycoflora and Aspergillus section Flavi populations in natural and inoculated stored peanuts was evaluated. A survey of 480 peanut samples was carried out from July to December 2006. Two experimental units (silos 1 and 2) contained 200 kg of natural peanuts, while the other two (silos 3 and 4) had 200 kg of peanuts inoculated with Aspergillus flavus/ A. parasiticus mixture (2 × 10 4 spores g − 1 ). Silos 2 and 4 were treated with BHA-PP-BHT mixture (1802 + 1802 + 2204 μg g − 1 ). Fungal counts were significantly affected ( P < 0.001) by Aspergillus section Flavi inoculum, tissue type, sampling period, antioxidant treatment and their interactions. Penicillium, Aspergillus and Fusarium spp. were the most common genera identified from both peanut tissues. Aspergillus flavus was the most frequently isolated species and there were significant differences ( P < 0.05) between its population in the control and treated peanuts. No aflatoxins were detected in any of the control or treated samples during storage. The development of natural peanut mycoflora and particularly Aspergillus section Flavi populations was inhibited by the ternary mixture of food-grade antioxidants.

Manual Sorting To Eliminate Aflatoxin from Peanuts

A manual sorting procedure was developed to eliminate aflatoxin contamination from peanuts. The efficiency of the sorting process in eliminating aflatoxin-contaminated kernels from lots of raw peanuts was verified. The blanching of 20 kg of peanuts at 140°C for 25 min in preheated roasters facilitated the manual sorting of aflatoxin-contaminated kernels after deskinning. The manual sorting of raw materials with initially high aflatoxin contents (300 ppb) resulted in aflatoxin-free peanuts (i.e., peanuts in which no aflatoxin was detected). Verification procedures showed that the sorted sound peanuts contained no aflatoxin or contained low levels (<15 ppb) of aflatoxin. The results obtained confirmed that the sorting process was effective in separating contaminated peanuts whether or nor contamination was extensive. At the commercial level, when roasters were not preheated, the dry blanching of 50 kg of peanuts for 45 to 55 min facilitated the proper deskinning and subsequent manual sorting of aflatoxin-contaminated peanut kernels from sound kernels.

Production of Peanut Flour from Microwave Vacuum‐Dried Peanuts

ABSTRACTDefatted peanut flours with significantly reduced raw peanut taste and nitrogen solubility of 85+% were produced from field Runner peanuts that had been microwave‐vacuum‐dried to maximum temperatures of 80°C and 96°C. The flours were prepared from 4.54 kg of peanuts, dried from 25.5% to less than 10% moisture, at 375 Torr absolute pressure and at 1400 and 813 watts microwave power (2450 MHZ). Peanut temperature at end of drying significantly affected the intensity of the raw peanut flavor. Storage at 23.9°C for 14 months had no significant effects on intensity of the raw peanut flavor. Hexane extraction of blanched peanut kernels showed that mass velocity percolation rates increased with increase in final drying temperature of peanuts.

Microflora changes in peanuts (groundnuts) stored under modified atmospheres

These pilot scale experiments were designed to determine if long-term storage of U.S. No. 1 peanuts (groundnuts) is practical in modified atmospheres with minimal deterioration through molding, aflatoxin contamination, and insect infestation, without use of refrigeration or pesticides. Two lots of U.S. No. 1 peanuts (248 kg) were stored at 26±2°C for 1 year, in 1978–79 and in 1980–81, in atmospheres either of ca. 60% CO 2, simulated burner gas, ca. 99% N 2 or in refrigerated and non-refrigerated ambient air. In two larger tests, the CO 2 atmosphere was used with 1996 and 6451 kg of peanuts in different non-refrigerated bins. When the CO 2 was not recirculated in the 1996 kg bin the humidity and moisture increased and moisture migration occurred. The peanuts at the top molded, predominantly with yeast species and Penicillium roqueforti Thom. Species of the genus Eurotium (Aspergillus glaucus group), the A. flavus group and various other Penicillium spp. were also isolated. These mycofloral changes were different from those seen in ambient air or refrigerated storage when moisture increases occurred. No molding and only minor change in the microflora was observed in the bin with 6451 kg of peanuts with CO 2 recirculation and humidity control. Only minor changes in the microflora occurred in the other treatments. No aflatoxins accumulated in any treatment.

The Inflation of Seeds with Hydrogen peroxide and its Application to Food Technology

Peanuts were inflated by the treatment with 5% hydrogen peroxide solution (H2O2) for 10-15 minutes, as reported in the previous papers. However, the H2O2 solution deteriorated depending on the amount of peanuts treated. With the object of maintaining the power of the H2O2 solution at the desirable level during the treatment, deterioration of H2O2 solution during processing peanuts was studied under various conditions. Loss of H2O2 after treatment of 1 kg of peanuts with 3 L of 5% H2O2 solution was about 10-12g, which was made up as follows:the solution lost contained about 4-5g of H2O2, and the reduction in H2O2 concentration of the remaining solution resulted in about 6-7g of H2O2 loss. The loss of the H2O2 solution was about 120-150ml per kg of peanuts in the continuous procsesing. Decomposition of H2O2 progressed at about the same rate as that in the inflating period in the solution after the inflation had been completed. Minimum consumption of H2O2 was observed at pH 2-3 and at lower temperature and the decomposition of H2O2 was accelerated at temperatures above 40°C and pH over 8.The deterioration of H2O2 solution was caused markedly by the increase of pH and raising temperature, but the reddish coloration of the solution was kept constant by oxidative activity of H2O2 and dilution with fresh H2O2 solution added, whereas the turbidity was increased gradually through the continuous processing.

The Inflation of Seeds with Hydrogen Peroxide and its Application to Food Technology

Peanuts were inflated by the treatment with 5% hydrogen peroxide solution (H2O2) for 10-15 minutes, as reported in the previous papers. However, the H2O2 solution deteriorated depending on the amount of peanuts treated. With the object of maintaining the power of the H2O2 solution at the desirable level during the treatment, deterioration of H2O2 solution during processing peanuts was studied under various conditions. Loss of H2O2 after treatment of 1 kg of peanuts with 3 L of 5% H2O2 solution was about 10-12g, which was made up as follows:the solution lost contained about 4-5g of H2O2, and the reduction in H2O2 concentration of the remaining solution resulted in about 6-7g of H2O2 loss. The loss of the H2O2 solution was about 120-150ml per kg of peanuts in the continuous procsesing. Decomposition of H2O2 progressed at about the same rate as that in the inflating period in the solution after the inflation had been completed. Minimum consumption of H2O2 was observed at pH 2-3 and at lower temperature and the decomposition of H2O2 was accelerated at temperatures above 40°C and pH over 8.The deterioration of H2O2 solution was caused markedly by the increase of pH and raising temperature, but the reddish coloration of the solution was kept constant by oxidative activity of H2O2 and dilution with fresh H2O2 solution added, whereas the turbidity was increased gradually through the continuous processing.