Parameter detection of cooked peanuts (kernels)

Arachishypogaea Linn.: An annual herbaceous plant in the family Leguminosae and genus Arachishypogaea. The root has abundant nodules; The stem and branches have edges, and the leaves are papery opposite; The base of the petiole holds the stem, ovoid to obovate in shape, with a blunt rounded apex and hairs on both sides, with eyelashes at the edge; The leaf vein edges are interconnected into a network; The flower length is about 8 millimeters; Bracts lanceolate; The corolla is yellow or golden in color, with the flag petal spreading out and the wing petal separating from the keel petal. It is oblong or obliquely ovate, and the style extends beyond the throat of the calyx tube. The pods are swollen and thick, and the flowering and fruiting period is from June to August. Distributed in Brazil, China, Egypt, and other places. Fallen flowers are planted throughout China, mainly distributed in provinces (regions) such as Liaoning, Shandong, Hebei, Henan, Jiangsu, Fujian, Guangdong, Guangxi, Sichuan, and Jilin. The fruit of peanuts is a pod, and the color of the shell is mostly yellow white, with some being yellow brown, brown or yellow, which is related to the variety and soil quality of peanuts. The seeds inside the peanut shell are commonly known as peanuts or peanut kernels, consisting of three parts: the seed coat, cotyledons, and embryo. The color of the seed coat is light brown or light red. There are two pieces inside the seed coat. It is a raw material for producing edible vegetable oil. The oil extracted from peanut kernels is transparent and light yellow, with a fragrant taste. The seeds contain 40-50% fat oil, 20-30% nitrogen, 8-21% starch, 2-5% cellulose, 5-8% moisture, 2-4% ash, vitamins, etc. Peanuts can be processed into non staple food. The oil production rate of peanuts in oil crops is much higher than that of other oil crops, with an oil production rate of 45% -50%, while that of soybeans is 14% -16%. Even for genetically modified soybeans, the oil production rate is around 18%. The relative content of oleic acid in peanuts is as high as 50% or more. Oleic acid is beneficial to the human cardiovascular system and has a reducing effect on high blood lipids and harmful cholesterol, without affecting or relatively increasing beneficial cholesterol. China is the world's largest consumer of peanut oil. According to data from 2002 to 2005, the global annual production of peanut oil was about 5.2 million tons. China's annual production of peanut oil from 2002 to 2005 was 2.2 to 2.3 million tons, accounting for nearly 40%. During the same period, China consumed 1.85-1.9 million tons of peanut oil annually. From a numerical perspective, China is the world's largest consumer of peanut oil. Most of Chinese peanut oil is produced through physical pressing technology, which can ensure the natural quality and unique strong aroma of peanut oil, fully in line with the Chinese consumer psychology of advocating for the natural and green quality of food

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