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Click on “Download PDF” for the PDF version or on the title for the HTML version. If you are not an ASABE member or if your employer has not arranged for access to the full-text, Click here for options. Effect of Oven Drying Time on Peanut Moisture DeterminationPublished by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org Citation: Transactions of the ASAE. 25 (2): 0491-0496. (doi: 10.13031/2013.33560) @1982Authors: J. H. Young, T. B. Whitaker, P. D. Blankenship, G. H. Brusewitz, J. M. Troeger, J. L. Steele, N. K. Person, Jr. Keywords: ABSTRACT A cooperative study of a proposed peanut moisture content measurement procedure has been con-ducted. Findings indicate that peanut kernels and hulls should be dried for 6 h in a 130 C oven for moisture con-tent determination. Precisions obtained using the revised procedures were better than those obtained by the of-ficial AOCS method. (Download PDF) (Export to EndNotes)
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