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Using Infrared Radiation in a Radiant Wall Oven for Blanching Small-Sized Peanuts
Joint Authors
Smith, Catherine
Adhikari, Koushik
Singh, Rakesh K.
Source
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-9, 9 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-01-31
Country of Publication
Egypt
No. of Pages
9
Abstract EN
The main objective of this study was to determine the effectiveness of infrared technology for blanching small-sized peanuts.
A radiant wall oven was used for infrared blanching.
Infrared treatments included 343°C for 60 s and 288°C for 90 s.
High and low moisture groups with approximate moisture content of 9% and 6% were used.
An impingement oven set at 100°C for 20 min was used as the control treatment.
No treatment differed from control in terms of blanchability.
A descriptive sensory shelf life study of six weeks found no evidence of oxidative changes in experimental treatments.
The infrared blanched peanuts were roasted using an impingement oven set to 177°C for 10 min for a consumer acceptability test.
Conventionally blanched peanuts roasted under the same parameters were used as a control.
The consumer panel found the peanuts blanched by infrared radiation at 343°C for 60 s to be the most likeable roasted IR sample and did not differ from control.
IR heating is a viable and quicker alternative to blanch small-sized peanut varieties with minimal effects on quality including sensory properties.
American Psychological Association (APA)
Smith, Catherine& Adhikari, Koushik& Singh, Rakesh K.. 2018. Using Infrared Radiation in a Radiant Wall Oven for Blanching Small-Sized Peanuts. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-9.
https://search.emarefa.net/detail/BIM-1185129
Modern Language Association (MLA)
Smith, Catherine…[et al.]. Using Infrared Radiation in a Radiant Wall Oven for Blanching Small-Sized Peanuts. Journal of Food Quality No. 2018 (2018), pp.1-9.
https://search.emarefa.net/detail/BIM-1185129
American Medical Association (AMA)
Smith, Catherine& Adhikari, Koushik& Singh, Rakesh K.. Using Infrared Radiation in a Radiant Wall Oven for Blanching Small-Sized Peanuts. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-9.
https://search.emarefa.net/detail/BIM-1185129
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1185129