Research Article
Using Infrared Radiation in a Radiant Wall Oven for Blanching Small-Sized Peanuts
Table 5
Peroxide values of the blanched peanut samples.
| | Treatment | Peroxide value (mM/kg) | | Week 0 | Week 3 | Week 6 |
| | Low moisture control | 4.65 ± 1.15 | 5.33 ± 2.32 | 5.98 ± 5.26 | | Low moisture IR1 | 3.99 ± 2.02 | 6.68 ± 3.06 | 7.34 ± 3.05 | | Low moisture IR2 | 3.98 ± 1.98 | 4.66 ± 1.16 | 4.68 ± 1.16 |
| | High moisture control | 3.99 ± 3.45 | 5.31 ± 1.13 | 5.98 ± 3.43 | | High moisture IR1 | 4.64 ± 1.15 | 5.99 ± 3.47 | 6.62 ± 3.02 | | High moisture IR2 | 4.00 ± 0.01 | 3.99 ± 0.00 | 3.99 ± 1.98 |
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No significant difference found at < 0.05. |
