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Journal of Food Quality
Volume 2018 (2018), Article ID 3267818, 9 pages
https://doi.org/10.1155/2018/3267818
Research Article

Using Infrared Radiation in a Radiant Wall Oven for Blanching Small-Sized Peanuts

1Food Science & Technology, University of Georgia, Athens, GA 30605, USA
2Food Science & Technology, University of Georgia, Griffin, GA 30223, USA

Correspondence should be addressed to Koushik Adhikari

Received 29 October 2017; Revised 22 December 2017; Accepted 4 January 2018; Published 31 January 2018

Academic Editor: Ángel A. Carbonell-Barrachina

Copyright © 2018 Catherine Smith et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The main objective of this study was to determine the effectiveness of infrared technology for blanching small-sized peanuts. A radiant wall oven was used for infrared blanching. Infrared treatments included 343°C for 60 s and 288°C for 90 s. High and low moisture groups with approximate moisture content of 9% and 6% were used. An impingement oven set at 100°C for 20 min was used as the control treatment. No treatment differed from control in terms of blanchability. A descriptive sensory shelf life study of six weeks found no evidence of oxidative changes in experimental treatments. The infrared blanched peanuts were roasted using an impingement oven set to 177°C for 10 min for a consumer acceptability test. Conventionally blanched peanuts roasted under the same parameters were used as a control. The consumer panel found the peanuts blanched by infrared radiation at 343°C for 60 s to be the most likeable roasted IR sample and did not differ from control. IR heating is a viable and quicker alternative to blanch small-sized peanut varieties with minimal effects on quality including sensory properties.