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

Table 1

Description of blanching treatments used in the study.

Treatment	Initial moisture after conditioning; (%; wet weight basis )	Oven type	Temperature; (°C)	Time; (min)
Low moisture control	5.93 ± 0.71	Impingement	100.0	20
Low moisture IR1	5.93 ± 0.71	Radiant wall oven	343.3	1
Low moisture IR2	5.93 ± 0.71	Radiant wall oven	287.8	1.5
High moisture control	9.33 ± 0.59	Impingement	100.0	20
High moisture IR1	9.33 ± 0.59	Radiant wall oven	343.3	1
High moisture IR2	9.33 ± 0.59	Radiant wall oven	287.8	1.5