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

Table 6

Descriptive sensory analysis results for the blanched peanut samples over a 6-week storage at room temperature (~23°C).

Week	Treatment	Fracturability	Oiliness	Raw/beany	Overall oxidized	Cardboard	Fishy	Painty	Bitter	Salty	Sweet	Astringent
0	Low moisture control	4.29	1.17	4.90	0.21	0.12	0.10	0.17	1.00	0.86	1.69	1.26
	Low moisture IR1	4.88	1.10	5.26	0.00	0.00	0.00	0.00	0.95	1.00	1.74	1.31
	Low moisture IR2	4.81	1.10	5.21	0.00	0.00	0.00	0.00	0.88	1.02	1.81	1.12
	High moisture control	4.33	1.14	5.43	0.10	0.07	0.00	0.00	1.02	0.93	1.74	1.19
	High moisture IR1	3.19	1.24	5.31	0.62	0.38	0.10	0.14	1.17	0.90	1.48	1.24
	High moisture IR2	3.43	1.29	5.24	0.40	0.07	0.14	0.33	1.05	1.00	1.50	1.31
3	Low moisture control	5.31	1.14	4.62	0.05	0.00	0.00	0.00	0.81	1.00	1.67	1.21
	Low moisture IR1	5.14	1.05	4.95	0.00	0.00	0.00	0.00	0.76	0.93	1.74	1.24
	Low moisture IR2	4.86	1.26	5.31	0.05	0.05	0.00	0.00	0.83	0.95	1.67	1.14
	High moisture control	4.57	1.19	4.83	0.12	0.05	0.00	0.07	0.88	0.93	1.62	1.19
	High moisture IR1	4.05	1.07	5.00	0.40	0.33	0.00	0.07	0.74	0.81	1.43	1.31
	High moisture IR2	3.88	1.21	5.17	0.19	0.05	0.00	0.12	0.93	0.76	1.43	1.26
6	Low moisture control	5.69	1.02	4.48	0.14	0.14	0.00	0.00	0.81	0.90	1.74	1.19
	Low moisture IR1	5.52	1.02	4.88	0.02	0.02	0.00	0.00	0.88	1.00	1.67	1.14
	Low moisture IR2	5.29	1.05	5.12	0.02	0.02	0.00	0.00	1.14	1.02	1.67	1.26
	High moisture control	5.21	1.08	4.67	0.02	0.02	0.00	0.00	0.86	0.90	1.52	1.17
	High moisture IR1	4.50	1.08	4.86	0.31	0.24	0.00	0.07	0.86	0.90	1.48	1.17
	High moisture IR2	4.50	1.10	5.10	0.33	0.33	0.00	0.00	0.93	0.88	1.40	1.19

Means with different letters in a section column are statistically significant at < 0.05.