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

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7. If target pressures are not reached in 15 minutes, check for leaks. When open fully, should get to 10 -3 and 10 -4 before proceeding. 8. Fill up dewars with liquid nitrogen. 9. Attach 2 sets of heating tape - tie to sample chamber, wrap to right of stopcock and over neck of first trap, and use the second tape to cover the neck of the round bottom flask. Leave access to all threads. 10. Attach water hoses – allow for a slow stream on exit to the sink. 11. Plug in heating tape and turn on. 12. Make sure all fittings tight, and make sure stopcock is closed. 13. Add sample to top chamber, then slowly open stopcock to let drops of extract into round bottom flask. 14. After all of the extract is introduced, pour ether in as wash (~30mL). Rinse both the glassware used, and inside of chamber. 15. Let SAFE distillation run approximately 2 hours. It is done when you can no longer see boiling in round bottom flask. 16. Refill liquid nitrogen in dewars and cover (aluminum foil); make sure nitrogen levels are full during entire run and periodically check waterbath temperature. 17. NOTE: Make sure the sample does not freeze during the SAFE procedure – apply heating tape far down the neck of the round bottom flask, and make sure water levels in the bath are sufficiently high enough. When SAFE is completed: 1. Close blue valve. 188
2. Turn off waterbath. 3. Turn off circulating water and heating tape. 4. Turn off fine pump, then rough pump. Allow 20 minutes to cool. 5. Release vacuum (loosen stopcock). Detach SAFE from trap. 6. After fan cools off, unplug it. 7. Put frozen trap into dewar with room temperature water in the hood, and allow to defrost. 8. Transfer sample into small jar, and wash elbow with ether for remaining sample. 9. Label this with 1) date 2) experimenter’s name and 3) extraction step using colored lab tape and sharpie. 10. Clean SAFE with hot soapy water and in base bath, then bake dry in oven. 11. Put extract under nitrogen to evaporate to 20 mL. This will take about 30 minutes – do not allow to go to dryness! It is easier to transfer extract to test tube for evaporation of last few milliliters. Phase Separation (1 day) 1. Wash concentrate with 3mL of 0.5M Na2CO3. Shake for 10s, and take off water layer (water is on bottom, use long pipette). 2. Repeat for 2 washes total. 3. Wash with 2mL saturated NaCl, and take off water layer. 4. Repeat this twice for 3 washes total. 5. The ether phase at this point is the Neutral Basic fraction. Label this as “Stock NB1”. 189
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Abstract SCHIRACK, ANDRIANA VAIS. T
Page 3 and 4:
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
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
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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
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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 and 198: APPENDICES 185
Page 199: SAFE (3 SAFE's can be done in 1 day
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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