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Abstract
A radiant wall oven was used for infrared blanching. Infrared treatments included 343C 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 100C 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 177C 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 343C 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.