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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
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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
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GC-O Applications High vacuum disti
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each half was allocated into one of
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Woody/Hulls/Skins Cardboard Table 2
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Givaudan-Roure developed Quantitati
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during high temperature microwave b
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- Page 93 and 94: References Abegaz EG, Kerr WL, Koeh
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- Page 97 and 98: 17(4): 728-732. Mason ME, Waller GR
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- Page 101 and 102: Vercellotti JR, Crippen KL, Lovegre
- Page 103 and 104: ABSTRACT Peanut blanching consists
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- 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
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- 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: significantly lower final moisture
- 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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- Page 159 and 160: attributes which were different fro
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- 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
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- 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
- Page 183 and 184: Vercellotti JR, Mills OE, Bett KL,
- Page 185 and 186: Table 2- Model system concentration
- Page 187 and 188: 28 4-acetoxy-2,5-dimethyl- 3(2H)-fu
- Page 189 and 190: Table 5 - Quantification, sensory o
- Page 191 and 192: 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