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Method of Determining Peanut Blanchability

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

ASAE  ANSI/ASAE S521   December  1991

Keywords: Blanchability, Food, Peanut, Test

1 Purpose

1.1 The purpose of this Standard is to:

1.1.1 Establish uniformity and consistency in terms used to describe the blanchability of peanuts.

1.1.2 Define a test procedure that can be used to quantify the blanchability of a sample of peanuts for comparison with other samples.

1.1.3 Describe test equipment that ensures accurate control of the test parameters.

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