Using Infrared Radiation in a Radiant Wall Oven for Blanching Small-Sized Peanuts
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 co...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2018-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2018/3267818 |
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