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Related Concept Videos

Drying Shrinkage01:21

Drying Shrinkage

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When hardened concrete is exposed to air with a relative humidity of less than 100 percent, it begins to lose the free water within its capillaries. As this water evaporates, the water initially adsorbed onto the calcium silicate hydrates migrates towards these now empty spaces and eventually evaporates as well. Over time, as more water leaves, the volume of the concrete decreases, a phenomenon known as drying shrinkage.
A portion of this drying shrinkage can be reversed; if the concrete is...
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Seasoning of Wood01:15

Seasoning of Wood

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Seasoning of wood is a crucial process aimed at reducing and stabilizing the moisture content within the wood to prevent future shrinkage, structural damage, or aesthetic issues once the wood is used in construction. Wood naturally swells when it absorbs moisture and contracts as it dries.
Achieving equilibrium moisture content is the goal of seasoning; this is the point where the wood's moisture content stabilizes to align with the moisture levels of the surrounding environment. Proper...
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Moisture Content and Bulking of Aggregate01:10

Moisture Content and Bulking of Aggregate

241
The moisture content of aggregates is a crucial factor in construction, particularly in concrete mixing, as it influences the total water required in the mix. Moisture content represents the water coated on the exterior surface of the aggregate existing in a saturated and surface-dry condition. The total water content of a moist aggregate is the sum of its moisture content and water absorption.
When aggregates are exposed to rain or sit in stockpiles, they absorb moisture, which must be...
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Effect of Drying Methods on Peanut Quality during Storage.

Chenling Qu1, Zhuozhen Li1, Qiankui Yang1

  • 1College of Food Science and Technology, Henan University of Technology.

Journal of Oleo Science
|December 9, 2021
PubMed
Summary

Peanut storage quality is mainly affected by time, not drying methods. Low-temperature air storage best preserves peanut quality, maintaining germination and vitamin E, while reducing oxidation.

Keywords:
controlled atmospheredrying conditionslow temperaturepeanutstorage

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Area of Science:

  • Agricultural Science
  • Food Science
  • Postharvest Technology

Background:

  • Peanut quality is crucial post-harvest, influenced by drying and storage.
  • Understanding storage impacts on peanut kernel and oil quality is vital for the food industry.

Purpose of the Study:

  • To investigate the influence of different drying methods and storage conditions on peanut quality.
  • To assess changes in moisture content, germination, oil properties, and fatty acid composition over storage time.

Main Methods:

  • Peanuts dried via solar radiation and controlled temperatures (35-50°C) were stored under various conditions (air, vacuum, nitrogen at room/low temperatures).
  • Quality parameters including moisture content (MC), germination percentage (GP), acid value (AV), peroxide value (PV), iodine value (IV), vitamin E (VE), and fatty acid composition (FAC) were analyzed.

Main Results:

  • Drying conditions had minimal impact on storage quality, though solar-dried peanuts oxidized more readily.
  • Storage time significantly affected peanut quality, decreasing GP and VE, increasing AV and PV, and altering fatty acid profiles.
  • Air-low temperature (A-LT) storage demonstrated superior quality preservation compared to air-room temperature (A-RT), vacuum-room temperature (V-RT), and nitrogen-room temperature (N-RT).

Conclusions:

  • Low-temperature storage is more effective than controlled atmospheres for maintaining peanut quality.
  • Findings provide valuable insights for optimizing peanut storage practices in the food industry.