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Effect of Oven Drying Time on Peanut Moisture Determination

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  Transactions of the ASAE. 25 (2): 0491-0496. (doi: 10.13031/2013.33560) @1982
Authors:   J. H. Young, T. B. Whitaker, P. D. Blankenship, G. H. Brusewitz, J. M. Troeger, J. L. Steele, N. K. Person, Jr.

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.

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