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Roasting enhances flavor through the Maillard reaction, responsible for browning and aroma development. Peanuts are roasted using continuous belt or rotary drum roasters at temperatures between 160°C and 170°C (320°F to 338°F) for approximately 40 to 60 minutes. Modern equipment meticulously monitors temperature, airflow, and time to prevent over-roasting or burning, which could compromise quality.
Immediately after roasting, the peanuts are cooled rapidly using forced air in cooling chambers. Rapid cooling halts further chemical reactions, preserves the oil content, and prevents oxidation, which can lead to rancidity.