2026-10-23T13:47:30Zhttps://gumushane-rdlopen.rawdatalibrary.net/oai/request

oai:gumushane-rdlopen.rawdatalibrary.net:gumushane/138102026-10-22T11:36:35Zopenairecom_gumushane_10000col_gumushane_10001com_gumushane_10007col_gumushane_10171

Quality deterioration kinetics of roasted peanut matrices under fixed-time and estimated-lethality at various water activitiesIslam, ShahriarLi, ZhiweiWang, XinTasci, CanerOzturk, SametErdoǧdu, FerruhZhang, QingLiu, ShuxiangKinetic modelingParticle sizeQuality deteriorationRoasted peanutWater activityWater activity and particle size are critical determinants of quality stability and safety in low-moisture, lipid-rich foods. However, their combined effects during thermal processing of roasted peanut matrices remain insufficiently quantified. This study evaluated quality deterioration in roasted peanut matrices with different structural forms: crushed, flour, powder, and butter. Samples were equilibrated to water activity values of 0.11–0.92 at 25 °C and heated at 80 °C for 120 min. Colour, acid value, sensory score, and changes in relative fatty acid composition were measured. Kinetic experiments were also conducted at aw,25°C 0.32 using D-value-based thermal schedules at 85, 90, and 95 °C to relate microbial lethality to quality loss. Water activity strongly affected quality stability, with the predicted quality-favourable values varying slightly among responses. Therefore, aw,25°C (0.32) was selected as a practical condition for subsequent kinetic evaluation. Matrix performance differed between the fixed-time and D-value-based treatments. These findings describe quality deterioration under fixed-time and D-value-based thermal schedules.Elsevier Ltd2026Articlehttps://rdlopen.rawdatalibrary.net/r/gumushane/13810https://doi.org/10.1016/j.foodres.2026.1208380963-9969enFood Research Internationalinfo:eu-repo/semantics/closedAccessinfo:eu-repo/semantics/articlehttps://gumushane-rdlopen.rawdatalibrary.net/tr/items/gumushane/13810