Research Article
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 |
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