Vacuum impregnation was carried out by placing 2,270 g of peanuts in a covered perforated basket which was submerged in 6,810 g of brine solution in a vacuum chamber. A 41 cm (16 in) vacuum was drawn and held for 4 min. The vacuum was released, and the peanuts remained in the solution an additional 4 min. The nuts were then drained and held at room temperature for about 16 hr. Drying was accomplished by placing the nuts in a tunnel drier with moving air (90 meters/min) at 40″C. The dried peanuts were then roasted at 177°C for approximately 15 min until a medium dark roast was obtained
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[product_category per_page=”100″ columns=”2″ orderby=”ID” order=”” category=”physico-chemical-properties-impregnation-chamber”]
