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

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signal conditioner (Model UMI 4, Fiso Technologies, Inc., Quebec, Canada) which was controlled using FISO Commander software (Fiso Technologies, Inc., Quebec, Canada) on a laptop computer (Dell Inspiron 8500, Dell Computer Corporation, Round Rock, TX). Data collection was started simultaneously for the infrared probes and fiber optic probe systems to coordinate internal and external temperature measurements during processing. The energy absorbed by the peanuts during treatment was calculated using the forward power from the generator and subtracting energy lost in reflection and at the end of the conveyor tunnel. The exposure time of the treatment was also used to calculate an average total absorption of energy during each treatment. After the seed coats were removed, moisture content was measured using a forced convection oven (Despatch LXD Series, Despatch Industries, Minneapolis, MN); 25 gram samples were dried at 130 °C for 11 hours, and weight change was used to calculate moisture content. Analyses were conducted in triplicate. For seed coat removal, 350 grams of peanuts were exposed to counter- rotating grit rollers for two minutes on a laboratory scale blancher (Model EX Ashton, Ashton Food Machinery Company, Inc., Newark, NJ). Blanchability was determined by visual inspection of a subsample of 100 peanuts. Peanuts with any portion of skin attached were categorized as unblanched. Analyses were conducted in triplicate for each treatment. All statistical analysis including analysis of variance was conducted using SAS software (Version 9.1, SAS Institute Inc., Cary, NC). 96
RESULTS AND DISCUSSION Energy Absorption. Microwave blanching involves the generation of heat by the selective absorption of electromagnetic energy by water molecules and ionic materials, as reflected in the dielectric properties of the material. In this study, all treatments were statistically different in the amount of energy absorbed during microwave blanching (p < 0.0001), although a significant effect occurred within replicates in Set 1 only. Peanuts in the 11 minute exposure treatment absorbed the most energy overall (Fig. 1). All other exposure times were significantly different (p < 0.05) from each other, and the use of a fan made no difference. The amount of power absorbed depends on the intensity of the electric field, as well as the dielectric properties of the material. This is often expressed by the equation: P=2Πfε0E 2 ε” where f is frequency (Hz), E is electric field intensity (v/m), ε” is the dielectric loss and ε0 is the dielectric constant of free space (8.854 farad/m). Although the dielectric properties of shelled peanuts at these experimental conditions are not found in the literature, Trabelsi and Nelson (2004) found that at frequencies of 12 to 18 GHz, shelled peanuts at 5.1% moisture content had a dielectric constant (ε’) of 2.1 and dielectric loss (ε”) of 0.11. Boldor et al.(2004) found a range of dielectric constants of 4.5-10 and dielectric loss values from 1.25-2.75 in peanuts at 18-33% moisture content (dry basis), respectively. Although the dielectric properties will decrease with frequency and increase with higher moisture content, these studies give a general range of values for the conditions in this study. These values for 97
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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
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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 and 106: peanut moisture content from 5.5 to
Page 107: The computer monitored power output
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
Page 157 and 158: 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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