Abstract SCHIRACK, ANDRIANA VAIS. The Effect of Microwave ...

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moisture content, energy absorbed by the peanuts, internal and surface temperature profiles, and blanchability were evaluated in response to variations in processing parameters. MATERIALS AND METHODS Medium-grade size, runner-type peanuts (Arachis hypogaea L., variety Georgia Green) at an average moisture content of 7 % (wet basis) were obtained from a single harvested lot from USDA, ARS, National Peanut Research Laboratory (Dawson, Georgia). The peanuts were harvested, cured, shelled, sized, and stored according to normal practices prior to delivery to Raleigh, NC. A second lot of peanuts at 11% moisture content were received from USDA, ARS, National Peanut Research Laboratory (Dawson, Georgia). The second lot was divided into 150 pound samples which were dried to 5 %, 7 %, and 9 % moisture content with forced ambient air, and one lot was maintained at 11 % moisture content. All peanuts were bagged, placed in opaque tubs and stored in a cooler at 6 °C and 60 % relative humidity before use in experiments one week later. Before use, peanuts were tempered overnight to room temperature. Peanuts were heated using a 5 kW, 915 MHz microwave unit (Industrial Microwave Systems, Morrisville, NC) with a 2.74 m belt conveyor for sample delivery. The conveyor tunnel was equipped with an electric fan and heater, which was set to deliver 25 °C air into the system. The microwave generator was controlled by a data acquisition and control unit (HP34970A, Agilent, Palo Alto, CA). 94
The computer monitored power output, reflected power, and power at the exit of the microwave tunnel through power diodes (JWF 50D-030+, JFW Industries, Inc., Indianapolis, IN). Immediately after blanching, peanuts were cooled to room temperature using forced ambient air. Samples were taken for moisture content and blanchability analysis. The remainder of each sample was sealed in plastic bags and stored in opaque plastic tubs. A random complete block design was used to evaluate the effect of processing factors during microwave blanching. The experiments were split into two sets (Table 1). Set 1 consisted of 7% moisture content peanuts heated using varying microwave exposure times and both with (F) and without (NF) the use of circulated 25 °C air in the conveyor tunnel. These peanuts were exposed to microwave energy for 4, 5, 8, or 11 minutes. The control sample for this set was peanuts undergoing the same storage procedures but which were not treated with microwave energy. Peanuts in Set 2 had initial moisture contents of 5, 7, 9 and 11 % and were processed for the same exposure time (11 minutes, 5 kW) without the use of a fan. The treatments in Set 2 were replicated three times, while treatments in Set 1 were replicated four times. The surface temperatures of the peanuts during processing were measured using infrared probes installed along the length of the conveyor tunnel (model OS36- T, OMEGA Engineering, Inc., Stamford, CN). Internal peanut temperatures were measured using four fiber optic probes (FOT- L/10M, Fiso Technologies, Inc., Quebec, Canada) inserted into the center of individual peanuts which traveled the length of the conveyor. The probes were connected to a multi-channel fiber optic 95
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Abstract SCHIRACK, ANDRIANA VAIS. T
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THE EFFEGT OF MICROWAVE BLANCHING O
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BIOGRAPHY Andriana Schirack is orig
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TABLE OF CONTENTS v Page List of Ta
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Materials and Methods..............
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Table 3 High Impact Aroma-Active Co
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CHAPTER 1: INTRODUCTION 1
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The processing parameters used duri
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educed from 35-40% moisture to 8-10
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REFERENCES Adelsberg GD, Sanders TH
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Interdependency and underlying dime
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Composition of Peanuts The structur
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and Burma. The peanut prices in the
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(w.b.) within 3 days, large quality
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cdry = Specific heat of dry seeds (
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there is no direct correlation publ
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Peanuts are commonly stored in flat
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lanching has been imitated using a
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(1999), no detrimental effects of b
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when the air is distributed from ab
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y-product (Giese, 1992). Drying is
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the material to absorb electromagne
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ε' = Relative real permittivity (d
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oils, both ε' and ε" are low and
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1969). The flavor characteristics o
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et al., 1980). Likewise, sugars pre
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n-methylpyrrole. Walradt et al. (19
Page 55 and 56: fact, Ory et al. (1992) suggested t
Page 57 and 58: Flavor Research in Other Nuts Sever
Page 59 and 60: changed with time of roasting and i
Page 61 and 62: polyunsaturated acids that have a c
Page 63 and 64: hexanal are intensified to the high
Page 65 and 66: The results of temperature stress i
Page 67 and 68: Brown et al. (1977) found that the
Page 69 and 70: exhibited the fruity fermented off-
Page 71 and 72: (Pawliszyn, 2000). Also, the elevat
Page 73 and 74: compounds eluting from microwave-he
Page 75 and 76: Table 1: Peanut Volatile Analysis b
Page 77 and 78: the identification of volatile comp
Page 79 and 80: the detector. The compounds can the
Page 81 and 82: GC-O Applications High vacuum disti
Page 83 and 84: each half was allocated into one of
Page 85 and 86: Woody/Hulls/Skins Cardboard Table 2
Page 87 and 88: Givaudan-Roure developed Quantitati
Page 89 and 90: during high temperature microwave b
Page 91 and 92: OVM Organic volatiles meter Pa Pasc
Page 93 and 94: References Abegaz EG, Kerr WL, Koeh
Page 95 and 96: odorants in high temperature cured
Page 97 and 98: 17(4): 728-732. Mason ME, Waller GR
Page 99 and 100: partitioning constants and release
Page 101 and 102: Vercellotti JR, Crippen KL, Lovegre
Page 103 and 104: ABSTRACT Peanut blanching consists
Page 105: peanut moisture content from 5.5 to
Page 109 and 110: RESULTS AND DISCUSSION Energy Absor
Page 111 and 112: All treatments using the fan (F) ha
Page 113 and 114: Treatments 11NF, 8NF, and 5NF also
Page 115 and 116: lanchabilities as well as a longer
Page 117 and 118: microwave attain much higher temper
Page 119 and 120: REFERENCES ADELSBERG, G.D. and SAND
Page 121 and 122: TABLES AND FIGURES Table 1: Process
Page 123 and 124: Energy absorbed (kJ) 3000 2500 2000
Page 125 and 126: Temperature of peanuts (°C) 160 14
Page 127 and 128: Percent blanchability 100 90 80 70
Page 129 and 130: Maximum internal temperature (°C)
Page 131 and 132: ABSTRACT Microwave blanching of pea
Page 133 and 134: Several methods are used for blanch
Page 135 and 136: Peanuts MATERIALS AND METHODS Mediu
Page 137 and 138: Canada) on a laptop computer (Dell
Page 139 and 140: Sensory Analysis RESULTS AND DISCUS
Page 141 and 142: significantly lower final moisture
Page 143 and 144: ACKNOWLEDGMENTS Funded in part by t
Page 145 and 146: Foods and Beverages, Vol. 29, (G. C
Page 147 and 148: TABLE LEGENDS Table 1. Microwave ap
Page 149 and 150: TABLE 2. LEXICON OF PEANUT FLAVOR D
Page 151 and 152: Sweet Aromatic TABLE 4. CORRELATION
Page 153 and 154: CHAPTER 5: CHARACTERIZATION OF AROM
Page 155 and 156: Introduction The most common use of
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The objective of this study was to
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attributes which were different fro
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Volatile compounds from the solvent
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0.25 μm df; J & W Scientific, Fols
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adjusted with the same concentratio
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characterized by the attributes of
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(E,E)-2,4-decadienal (fried/oxidize
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flavor dilution factors, nor did th
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that of the control, but only in th
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e high enough for pyrazine formatio
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sensory panelists analyzing process
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References (ASTM) American Society
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Megahed MG. 2001. Microwave roastin
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Vercellotti JR, Mills OE, Bett KL,
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Table 2- Model system concentration
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28 4-acetoxy-2,5-dimethyl- 3(2H)-fu
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Table 5 - Quantification, sensory o
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Conclusions This research investiga
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microwave technology may provide ma
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protect against colon, prostate, an
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APPENDICES 185
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SAFE (3 SAFE's can be done in 1 day
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2. Turn off waterbath. 3. Turn off
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5. Filter through a third sodium su
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contamination, and run a blank on t
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AC nutty/burnt 975 1.5 NB cabbage/g
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AC oxidized 1289 1.5 NB dusty/nutty
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NB brothy 1612 3.5 NB honey/hay 161
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Table 2: Aroma-Active Compounds in
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AC cedar 1081 3.0 AC burnt sugar/nu
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AC brothy 1350 2.0 NB garlic 1352 5
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NB fruity/floral 1670 3.0 NB rosy 1
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