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

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exposed to the fan to be approximately 10 °C lower than the rest of the peanuts. This temperature difference was greater in treatments conducted at higher temperatures, reaching a 17 °C difference in treatments conducted at 98.9 °C (Adelsberg and Sanders 1997). The difference in the temperatures between the longer treatments in this study conducted with and without a fan were somewhat larger, but they were also conducted at much higher temperatures used in microwave blanching. In Set 2, the lowest moisture peanuts reached the highest temperatures (Table 2, Fig. 3). Although all treatments in Set 2 exceeded 100 °C, peanuts in the 5 % MC treatment had the highest internal temperature (139 °C), followed by 7 %, 9 %, and 11 % MC treatments. The typical temperature profile which is seen in materials dried using microwave technology has three separate regions: an initial heating region in which the temperature of the material reaches the wet bulb temperature; a constant temperature drying region, in which most of the liquid is vaporized and moves through the sample; and a third region in which the temperature increases without any further removal of liquid (Metaxa and Meredith 1983). Peanuts with lower initial moisture contents (5% and 7%) did not absorb as much energy during processing, because of the relatively lower amounts of polar components in the sample. However, these low moisture peanuts may be progressing through this drying curve more quickly as they soon reach an equilibrium moisture content during the constant drying region. As a result, they spend more of the processing time in the third region of the curve, increasing in temperature. 100
Treatments 11NF, 8NF, and 5NF also had the highest surface temperatures, which exceeded 100 °C, and lower moisture peanuts (5 % and 7 % MC) had higher surface temperatures in Set 2. Boldor et al. (2005) found that more convective cooling will occur at the surface of peanuts during drying when more water is being evaporated, thus treatments with the most moisture loss will have a greater cooling effect at the surface. This agrees with the trend seen in the peanuts in Set 2, in which all peanuts were treated for the same period of time, but the higher moisture content peanuts had lower surface temperatures. Surface temperatures have been previously correlated to internal temperatures in microwave processing of peanuts (Boldor et al., 2005). Change in moisture content. The final moisture content of the peanuts was significantly affected by treatment (p < 0.0001), although replicate effects were significant in Set 1 only (p = 0.02). In Set 1, as processing times increased, internal peanut temperatures increased, and more moisture was lost (Fig. 4). Treatments 8NF and 11NF had significantly lower final moisture content (approximately 4.0 - 5.5 %) than other treatments (p < 0.05). Unlike conventional heating, microwave energy is absorbed throughout the volume of the wet solid, and the temperature of the solid can reach the boiling point of the liquid component. As the moisture evaporates, a pressure gradient is formed from the vapors and will drive the moisture from the interior of the solid (Metaxas and Meredith, 1983). Despite the variations in initial moisture contents and energy absorption, all peanuts in Set 2 reached a similar moisture content of approximately 4.1 % (Fig. 4). This moisture content appears to be the final equilibrium point at which the peanuts 101
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Abstract SCHIRACK, ANDRIANA VAIS. T
Page 3 and 4:
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
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Flavor Research in Other Nuts Sever
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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 and 108: The computer monitored power output
Page 109 and 110: RESULTS AND DISCUSSION Energy Absor
Page 111: All treatments using the fan (F) ha
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
Page 159 and 160: attributes which were different fro
Page 161 and 162: 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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