Packaging and storage quality of roasted and salted, spiced peanuts in flexible packages.

For crispness of roasted and salted-spiced peanuts at 27 degree C, a moisture content of 2.7% was found to be critical. Rancidity was greater when the moisture content fell below the calculated BET mono-layer level of 1.7%. In polyolefin and cellophane packages, shelf-life was barely 25 days, and only 60-120 days in vacuum-packaged, metallized polyester/poly/foil based pouches. A shelf-life of 180 days, under Standard Indian Conditions (65% RH, 27 degree C) could be attained only in vacuum-packaged, polyester/poly/foil/polylaminate pouches. The peroxide value - critical as regards acceptability - for this product appears to be 25-30 m-equiv. O2/kg fat. UV light and temp. greatly increased the rancidity rate, and made the product unacceptable within a short time (20-60 days, depending on storage conditions).