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dc.contributor.authorKettler, Katrina
dc.date.accessioned2016-10-20T04:30:26Z
dc.date.available2016-10-20T04:30:26Z
dc.date.issued2016-05
dc.identifier.otherkettler_katrina_201605_ms
dc.identifier.urihttp://purl.galileo.usg.edu/uga_etd/kettler_katrina_201605_ms
dc.identifier.urihttp://hdl.handle.net/10724/36212
dc.description.abstractInfrared radiation was used as an alternative heat treatment to the conventional hot air most commonly used in peanut blanching. An impingement oven was used to heat peanuts at 100ºC for 30 min and 20 min as control trials. A Radiant Wall Oven was used for infrared radiation blanching at 287.8°C, 315.6°C, and 343.3°C for 30 s, 1 min, and 1.5 min. The total blanchabilities of the infrared radiation trials at 343.3°C for 1.5 min, 315.6°C for 1.5 min, 287.8°C for 1.5 min, and 343.3°C for 1 min did not significantly differ from the control trials. All infrared trials had significantly lower numbers of split kernels compared to those of the conventional trials and all blanched peanuts in this experiment remained raw. A descriptive sensory panel did not find any significant differences between the blanched peanut with infrared radiation or conventional methods.
dc.languageeng
dc.publisheruga
dc.rightspublic
dc.subjectInfrared radiation, Peanut, Blanching, Impingement oven, Radiant wall oven
dc.titlePeanut blanching with infrared radiation in a radiant wall oven
dc.typeThesis
dc.description.degreeMS
dc.description.departmentFood Science and Technology
dc.description.majorFood Science
dc.description.advisorRakesh Singh
dc.description.committeeRakesh Singh
dc.description.committeeFanbin Kong
dc.description.committeeKoushik Adhikari


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