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

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Appendix 1: Analysis of Peanut Volatiles by Solvent Extraction, SAFE, GC-O, and GC-MS Extraction (1 day) Standard Operating Procedure 1. Make saturated salt solution: 50g NaCl to 300mL dI water. Add salt until some precipitates out. 2. Weigh out sample: 2x50g for rep 1, 2x50g for rep 2. Weigh directly into plastic extraction bottles. 3. Make up internal standard with concentration of 50μL 2-methyl-3-heptanone, 50μL 2-methyl valeric in 5 mL methanol. In sample, use 15μL istd per bottle x2bottles ( = 30μL per rep). 4. Add 50 mL of NaCl solution to each bottle. 5. Add 50 mL ethyl ether anhydrous per bottle (HPLC or spectral grade). 6. Make sure cap is tight, place on shaker and shake for 30 minutes at speed 8. 7. Centrifuge bottles - make sure centrifuge is balanced. Angular velocity = 3x1000. Be sure to screw on both lids of the centrifuge. Set timer for 15 minutes and start. 8. Pull off top layer of ether and put in mason jar. Put jar in freezer between shaking/centrifuging. Use 1 jar per replicate = 2 jars total. 9. Repeat three times, only adding ether for subsequent repetitions. This will result in 300mL per rep (50mL x 2 bottles/rep x 3 extractions). 186
SAFE (3 SAFE's can be done in 1 day) (If the sample was in the freezer overnight, allow it to warm up early at RT) 1. Make sure blue ball valve on vacuum system is closed (nearest to pump). 2. Turn on the rough pump to achieve 10 -2 Torr (turn on gauge), and plug in the fan. 3. Fill waterbath with 40-50°C water and plug in so it can warm up. 4. Assemble the SAFE apparatus: Put Teflon threaded pieces and associated o-ring on any glass part without threads. Also, a sample stopper and stopcock are needed. There are 4 parts to the SAFE: a round bottom flask, elbow, trap, and the main unit. Connect elbow and trap, and clamp into place. Attach this to the second trap (leave in dewar). Put traps as deep as possible into dewars. Make sure configuration is completely horizontal, and then loosely attach SAFE apparatus to ring stand. Fit nose of SAFE into neck of trap. 5. Open blue valve slowly to 1/2 way, and wait to stabilize. Then connect SAFE – if it’s not going in easily, change angle of the SAFE apparatus. Use the vacuum to pull the SAFE into place. Avoid applying torque while attaching SAFE to trap - screw in and back off as necessary. Tighten as much as you can by hand (use gloves). 6. Wait until pressures stabilize to 10 -2 Torr, then turn on the small diffusion pump (small metal switch). 187
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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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OVM Organic volatiles meter Pa Pasc
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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
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Maximum internal temperature (°C)
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ABSTRACT Microwave blanching of pea
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Several methods are used for blanch
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Peanuts MATERIALS AND METHODS Mediu
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Canada) on a laptop computer (Dell
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Sensory Analysis RESULTS AND DISCUS
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significantly lower final moisture
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ACKNOWLEDGMENTS Funded in part by t
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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 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: APPENDICES 185
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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