Coordinate Systems

Blanching Technology

I. Introduction

The process of creating peanut butter involves many different methods. One method, blanching, will be discussed in the following report. We will have a description of the entire process, including both varieties, heat blanching and water blanching . Then, we will discuss other uses of blanching and the benefits of it.

Figure 1: What the peanuts go through before reaching the blanching process

Source: http://www.madehow.com/Volume-1/Peanut-Butter.html

II. Description of Process

There are a couple of different methods on how to blanch peanuts for peanut butter. In the heat blanching process, the peanuts are exposed to a temperature of two hundred eighty degrees Fahrenheit (137.7 degrees Celsius) for up to 20 minutes to loosen and crack the skins. After cooling, the peanuts are passed through the blancher in a continuous stream and subjected to a thorough but gentle rubbing between brushes or ribbed rubber belting. The skins are rubbed off, blown into porous bags, and the hearts are separated by screening. Another process other than heat blanching is water blanching, which was introduced in 1949. While the kernels are not heated to destroy natural antioxidants, drying is necessary in this process and the hearts are retained. The first step is to arrange the kernels in troughs, then roll them between sharp stationary blades to slit the skins on opposite sides. The skins are removed as a spiral conveyor carries the kernels through a one-minute scalding water bath and then under an oscillating canvas-covered pad, which rubs off their skins. The blanched kernels are then dried for at least six hours by a current of air at one hundred twenty degrees Fahrenheit (48.8 degrees Celsius)(www.madehow.com).

Figure 2: Last two steps in making Peanut Butter

Source: http://www.madehow.com/Volume-1/Peanut-Butter.html

III. Other Foods or Uses

As mentioned above, there are two types of blanching that are used to loosen and crack the skin of the peanut(www.madehow.com). However, the only other major use if blanching is to preserve the nutrients in frozen vegetables. It is recommended that people who freeze vegetables at home blanch them in boiling water to help preserve their flavor, color, and texture. Large companies who produce frozen vegetables probably use some form as blanching as well. Blanching can also be used with other nuts, such as almonds, to make certain products(www.extension.emn.edu).

IV. Benefits of Using Technology

The main benefit to both