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

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Peanuts are a valuable agricultural crop in the United States, specifically in Virginia, the Carolinas, and in the Southeast and Southwest regions. The annual production of peanuts in the United States reached 4.2 billion pounds in 2004 (NASS, 2005). Peanuts are valuable nutritionally due to their high protein content and the amount of unsaturated fats. The most common use of peanuts worldwide is crushing for oil and meal. The oil is used for cooking and as a salad oil, while the defatted meal is processed into protein concentrates and isolates. In the United States, a majority of the domestic peanut crop is used for products such as peanut butter, and it also serves as a versatile ingredient in confections. When peanuts are roasted, they obtain a unique flavor which 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 harvesting and processing techniques on peanut flavor (Singleton and Pattee, 1991; Singleton and Pattee, 1992; Osborn et al., 1996; Baker et al., 2003; Didzbalis et al., 2004). The processing of peanuts includes several steps from harvesting to final product. Handling of the peanut crop starts with digging, shaking off soil and debris, drying the peanuts from 35 - 40% moisture content to 15 - 20%, combining to separate the pods from the plants, transport to storage facilities, removing the hulls, and blanching to remove the seed coat from the kernels (Ory et al., 1992). After blanching, most of the peanuts are roasted for use in peanut butter, confections, or other snack foods. 2
The processing parameters used during blanching can have significant impacts on the final product quality. The process of peanut blanching consists of an application of heat followed by abrasive removal of the seed coat. This step is done for several reasons. Blanching results in the removal of the seed coat which contains tannins that contribute off-flavors and off-colors. Blanching is also used to remove foreign material and dust (St. Angelo et al., 1977). It also reduces enzyme activity and moisture content, which are factors impacting subsequent quality (Adelsberg and Sanders, 1997). Furthermore, blanching aids in the electronic color-sorter removal of damaged or discolored seeds, which are associated with aflatoxin contamination (Sanders et al., 1999). Several methods are used for blanching: dry-blanching, spin-blanching, water-blanching, alkali-blanching, and hydrogen peroxide-blanching. In general, the most common method in industrial processing is dry-blanching. In this process, peanuts are placed on conveyor belts and moved through large hot-air ovens in which the direction of airflow is alternated in successive zones (Adelsberg and Sanders, 1997). The peanuts are heated in sequential zones from 30 °C to 90 °C, with a total processing time of approximately 45 minutes. During this time, moisture is removed from the peanuts, the seed coat is loosened, and after cooling, the seed coats are mechanically removed (Sanders et al., 1999). Paulsen and Brusewitz (1976) suggested that the mechanism of blanching is due to differences in thermal expansion and subsequent contraction of the seed and seed coat, resulting in a loosening of the seed coat. 3
Page 1 and 2: Abstract SCHIRACK, ANDRIANA VAIS. T
Page 3 and 4: THE EFFEGT OF MICROWAVE BLANCHING O
Page 5 and 6: BIOGRAPHY Andriana Schirack is orig
Page 7 and 8: TABLE OF CONTENTS v Page List of Ta
Page 9 and 10: Materials and Methods..............
Page 11 and 12: Table 3 High Impact Aroma-Active Co
Page 13: CHAPTER 1: INTRODUCTION 1
Page 17 and 18: educed from 35-40% moisture to 8-10
Page 19 and 20: REFERENCES Adelsberg GD, Sanders TH
Page 21 and 22: Interdependency and underlying dime
Page 23 and 24: Composition of Peanuts The structur
Page 25 and 26: and Burma. The peanut prices in the
Page 27 and 28: (w.b.) within 3 days, large quality
Page 29 and 30: cdry = Specific heat of dry seeds (
Page 31 and 32: there is no direct correlation publ
Page 33 and 34: Peanuts are commonly stored in flat
Page 35 and 36: lanching has been imitated using a
Page 37 and 38: (1999), no detrimental effects of b
Page 39 and 40: when the air is distributed from ab
Page 41 and 42: y-product (Giese, 1992). Drying is
Page 43 and 44: the material to absorb electromagne
Page 45 and 46: ε' = Relative real permittivity (d
Page 47 and 48: oils, both ε' and ε" are low and
Page 49 and 50: 1969). The flavor characteristics o
Page 51 and 52: et al., 1980). Likewise, sugars pre
Page 53 and 54: 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
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compounds eluting from microwave-he
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Table 1: Peanut Volatile Analysis b
Page 77 and 78:
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
Page 85 and 86:
Woody/Hulls/Skins Cardboard Table 2
Page 87 and 88:
Givaudan-Roure developed Quantitati
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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
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partitioning constants and release
Page 101 and 102:
Vercellotti JR, Crippen KL, Lovegre
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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
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All treatments using the fan (F) ha
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Treatments 11NF, 8NF, and 5NF also
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lanchabilities as well as a longer
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microwave attain much higher temper
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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
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
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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
Page 193 and 194:
microwave technology may provide ma
Page 195 and 196:
protect against colon, prostate, an
Page 197 and 198:
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
Page 203 and 204:
5. Filter through a third sodium su
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contamination, and run a blank on t
Page 207 and 208:
AC nutty/burnt 975 1.5 NB cabbage/g
Page 209 and 210:
AC oxidized 1289 1.5 NB dusty/nutty
Page 211 and 212:
NB brothy 1612 3.5 NB honey/hay 161
Page 213 and 214:
Table 2: Aroma-Active Compounds in
Page 215 and 216:
AC cedar 1081 3.0 AC burnt sugar/nu
Page 217 and 218:
AC brothy 1350 2.0 NB garlic 1352 5
Page 219 and 220:
NB fruity/floral 1670 3.0 NB rosy 1
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