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

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INTRODUCTION Peanuts are an important crop in the United States, with an annual production of 4.26 billion pounds in 2004 (NASS, 2005). The most common use of peanuts is crushing for oil and meal. The oil can be used for cooking and as a salad oil, while the defatted meal can be processed into protein concentrates and isolates. In the United States, a large percentage of peanuts is used for manufacturing peanut butter and confections. The unique flavor of roasted peanuts drives product marketing in the peanut industry. This flavor is the result of genetics, handling, storage, and processing factors (Sanders et al., 1995). As a result, there is an interest in the effects of production techniques on peanut flavor (Baker et al., 2003; Singleton and Pattee, 1992; Singleton and Pattee, 1991; Osborn et al., 1996; Didzbalis et al., 2004). A peanut seed consists of two cotyledons and the germ, and is enveloped in a seed coat, or testa. The blanching of peanuts, or removal of the testa, is done for several reasons. Blanching removes the seed coat, which may interfere with further processing into specific products, and reduces enzyme activity and moisture content, which are factors impacting subsequent quality (Adelsberg and Sanders, 1997). Blanching aids in the electronic color-sorting removal of damaged or discolored seeds, which are associated with aflatoxin contamination (Sanders et al., 1999). Blanching also is used to remove foreign material and dust (St. Angelo et al., 1977). 120
Several methods are used for blanching: dry-blanching, spin-blanching, water-blanching, alkali-blanching, and hydrogen peroxide-blanching. Microwave blanching has been explored as an attractive alternative to traditional processing methods due to its speed of operation, energy savings, and efficient process control (Giese, 1992). Since heating takes place only in the food material and not in the surrounding medium, microwave processing can reduce energy costs. Shorter heating times also lead to greater nutrient retention, better quality characteristics such as texture and flavor, as well as increased production (Giese, 1992). The best blanching efficiencies result from peanuts which are subjected to the highest temperatures during blanching and lose the most moisture. However, high temperature processing has been tied to the formation of off-flavors. Curing peanuts (in order to remove moisture before storage) at temperatures above 35 °C has been related to the formation of anaerobic by-products which produce an off-flavor. With increasing curing temperature, positive attributes such as roasted peanutty decrease while off-flavors such as fruity/fermented increase in intensity (Sanders et al., 1990). This decrease in positive flavor attribute intensity with increase in temperature also has been observed in blanching with traditional techniques (Sanders et al., 1999). In addition, blanching has been studied in relation to rates of lipid oxidation in raw peanuts. Lipid oxidation is one of the leading causes of off-flavors in raw and roasted peanuts, due to a high content of peanut lipids that contain unsaturated fatty acids (Warner et al., 1996; Lee et al., 2002). Oxidation reactions also can result in the decrease of desirable peanut flavor by loss of low molecular weight flavor compounds or the generation of volatile carbonyls which can create a cardboard or 121
Page 1 and 2:
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
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Flavor Research in Other Nuts Sever
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changed with time of roasting and i
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polyunsaturated acids that have a c
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hexanal are intensified to the high
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The results of temperature stress i
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Brown et al. (1977) found that the
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exhibited the fruity fermented off-
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(Pawliszyn, 2000). Also, the elevat
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compounds eluting from microwave-he
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Table 1: Peanut Volatile Analysis b
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the identification of volatile comp
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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 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: ABSTRACT Microwave blanching of pea
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
Page 163 and 164: 0.25 μm df; J & W Scientific, Fols
Page 165 and 166: adjusted with the same concentratio
Page 167 and 168: characterized by the attributes of
Page 169 and 170: (E,E)-2,4-decadienal (fried/oxidize
Page 171 and 172: flavor dilution factors, nor did th
Page 173 and 174: that of the control, but only in th
Page 175 and 176: e high enough for pyrazine formatio
Page 177 and 178: sensory panelists analyzing process
Page 179 and 180: References (ASTM) American Society
Page 181 and 182: 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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