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

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Hoffpauir CL. 1953. Peanut composition: relation to processing and utilization. Agricultural and Food Chemistry 1(10): 668-671. Holscher W, Steinhart H. 1994. Formation pathways for primary roasted coffee aroma compounds. In: Parliament TH, Morello MJ, McGorrin RJ, editors. Thermally Generated Flavors: Maillard, Microwave, and Extrusion Processes. Washington, DC: American Chemical Society. p 206-217. Johnsen PB, Civille GV, Vercellotti JR, Sanders TH, Dus CA. 1988. Development of a lexicon for the description of peanut flavor. J Sens Stud 3: 9- 17. Johnson BR, Waller GR, Foltz RL. 1971. Volatile components of roasted peanuts: neutral fraction. J Agric Food Chem 19(5): 1025-1027. Karagul-Yuceer Y, Drake MA, Cadwallader KR. 2004. Evaluation of the character impact odorants in skim milk powder by sensory studies on model mixtures. J Sens Stud 19: 1-13. Katz TA. 2002. The effect of microwave energy on roast quality of microwave blanched peanuts. Master's Thesis, North Carolina State University, Raleigh, NC. Koehler PE, Odell GV. 1970. Factors affecting the formation of pyrazine compounds in sugar-amine reactions. J Agric Food Chem 18(5): 895-898. Lawless H, Harono C, Hernandez S. 2000. Thresholds and supra-threshold intensity functions for capsaicin in oil and aqueous based carriers. J Sens Stud 15: 437-447. Lee S-Y, Trezza TA, Guinard J-X, Krochta JM. 2002. Whey-protein-coated peanuts assessed by sensory evaluation and static headspace gas chromatography. J Food Sci 67(3): 1212-1218. Maga JA. 1977. Alkylpyrazine levels in various vegetable protein flours. Lebensmittel Wissenschaft und Technologie 10(2): 100-101. Maga JA. 1982. Pyrazines in foods: an update. CRC Critical Reviews in Food Science and Nutrition 16: 1-48. Mason ME, Johnson B. 1966. Flavor components of roasted peanuts: some low molecular weight pyrazines and a pyrrole. J Agric Food Chem 14(5): 454-460. Mason ME, Johnson B, Hamming MC. 1967. Volatile components of roasted peanuts: the major monocarbonyls and some noncarbonyl components. J Agric Food Chem 15(1): 66-73. 168
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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
Page 53 and 54:
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
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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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OVM Organic volatiles meter Pa Pasc
Page 93 and 94:
References Abegaz EG, Kerr WL, Koeh
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odorants in high temperature cured
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17(4): 728-732. Mason ME, Waller GR
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partitioning constants and release
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Vercellotti JR, Crippen KL, Lovegre
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ABSTRACT Peanut blanching consists
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peanut moisture content from 5.5 to
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The computer monitored power output
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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
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TABLES AND FIGURES Table 1: Process
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Energy absorbed (kJ) 3000 2500 2000
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Temperature of peanuts (°C) 160 14
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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
Page 177 and 178: sensory panelists analyzing process
Page 179: References (ASTM) American Society
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
Page 199 and 200: SAFE (3 SAFE's can be done in 1 day
Page 201 and 202: 2. Turn off waterbath. 3. Turn off
Page 203 and 204: 5. Filter through a third sodium su
Page 205 and 206: 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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