Infrared radiant wall technology for blanching and roasting of small peanuts and the associate sensory and shelf life effects
Smith, Catherine Francesca
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A radiant wall oven was used for infrared blanching. Infrared treatments included 343˚C for 60 s and 288 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 found the greatest variability in fracturability. Roasting of infrared blanched peanuts was done using an impingement oven set to 177˚C for 10 min. Conventionally blanched peanuts roasted under the same parameter were used as a control. A 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 alternative for small peanut blanching and has minimal effects on sensory qualities after roasting.