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

More documents

Recommendations

Info

Table 1- Effect of high temperature microwave blanching on sensory attributes Attribute Process Control 172 Microwave Blanched Peanuts Roast Peanutty 4.33a a 4.28a Sweet Aromatic 2.89a 2.81a Dark Roast 3.02a 3.26b b Raw Beany 2.05a 1.90a Woody/Hull/Skins 3.09a 3.11a Cardboardy/Stale 0.61a 1.16b Sweet Taste 2.54a 2.49a Bitter 3.27a 3.38b Astringency 1.02a 1.01a Ashy 0.54a 0.82b Total Offnote 1.19a 2.25b a Attribute intensities were scored using the 15-point Spectrum TM universal intensity scale (Meilgaard et al., 1999) b Means followed by different letters are significantly different between treatments (p < 0.05)
Table 2- Model system concentrations in reference peanut paste Model Compound Added Concentration (ppb) a Reference -- -- 1 2,6-dimethylpyrazine 16401 2 2,6-dimethylpyrazine 17698 3 2,6-dimethylpyrazine 18996 4 Guaiacol 13.62 5 Guaiacol 18.33 6 Guaiacol 23.04 7 Phenylacetaldehyde 3236 8 Phenylacetaldehyde 3915 9 Phenylacetaldehyde 4594 10 2,6-dimethylpyrazine 16401 Guaiacol 13.62 Phenylacetaldehyde 3236 11 2,6-dimethylpyrazine 17698 Guaiacol 18.33 Phenylacetaldehyde 3915 12 2,6-dimethylpyrazine 18996 Guaiacol 23.04 Phenylacetaldehyde 4594 a Concentrations calculated based on average, average +σ, average + 2σ as determined in quantification results 173
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 and 14:
CHAPTER 1: INTRODUCTION 1
Page 15 and 16:
The processing parameters used duri
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
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 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 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 and 180: References (ASTM) American Society
Page 181 and 182: Megahed MG. 2001. Microwave roastin
Page 183: Vercellotti JR, Mills OE, Bett KL,
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
show all

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

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?