Paulsen, M.R. and Brusewitz, G.H. and Clary, B.L. and Odell, G.V. and Pominski, J. (1976) Aflatoxin Content and Skin Removal of Spanish Peanuts As Affected By Treatments with Chemicals, Water Spray, Heated Air, and Liquid Nitrogen. Journal of Food Science , 41 (3). pp. 667-671.
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Abstract
Unshelled Spanish groundnuts contaminated with aflatoxin were shelled and treated by various methods. After passing through a whole nut blancher the aflatoxin content and percentages of blanched and whole nut kernels were determined. Blanching percentages were significantly higher for Na oleate, H2O spray, liquid N and H2O2 than for HCl or heat treatments. In most tests, the unblanched kernels contained higher levels of aflatoxin than those that blanched fully. The treatments which were most effective in producing low levels of aflatoxin in the blanched kernels were H2O2, water spray and HCl
| Item Type: | Article |
|---|---|
| Additional Information: | SNNigam collections |
| Author Affiliation: | Agric. Eng. Dep., Oklahoma State Univ., Stillwater, Okla. 74074, USA. |
| Subjects: | Plant Protection Plant Physiology and Biochemistry > Biochemistry |
| Divisions: | Groundnut |
| Depositing User: | Mr T L Gautham |
| Date Deposited: | 07 Aug 2013 11:17 |
| Last Modified: | 07 Aug 2013 11:17 |
| Official URL: | http://dx.doi.org/10.1111/j.1365-2621.1976.tb00695... |
| URI: | http://eprints.icrisat.ac.in/id/eprint/11354 |
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