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.
Method of Determining Peanut Blanchability
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgASAE ANSI/ASAE S521 December 1991
Keywords: Blanchability, Food, Peanut, Test
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.(Download PDF) (Export to EndNotes)