Using Infrared Radiation in a Radiant Wall Oven for Blanching Small-Sized Peanuts
Table 3
Mean moisture content (% wet weight basis; before and after blanching) and lightness values (CIE ; after blanching) of peanuts for the various treatments.
Treatment
Initial moisture
Final moisture
Low moisture control
5.93 ± 0.71
4.52 ± 0.87
67.31 ± 2.70
Low moisture IR1
5.93 ± 0.71
5.39 ± 0.58
67.99 ± 0.26
Low moisture IR2
5.93 ± 0.71
5.47 ± 0.53
68.25 ± 0.80
High moisture control
9.33 ± 0.59
5.52 ± 0.68
66.41 ± 1.30
High moisture IR1
9.33 ± 0.59
7.60 ± 0.19
65.04 ± 1.76
High moisture IR2
9.33 ± 0.59
7.86 ± 0.52
64.00 ± 1.69
Means with different letters in a section column are statistically significant at < 0.05.
