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

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NB roasted/nutty 1130 2.4 AC burnt/dusty/sweet 1130 2.0 NB bubble gum/fruity 1136 2.8 NB popcorn 1137 1.5 AC burnt, sweet 1143 2.0 NB rubber/sulfur 1144 2.0 NB nutty 1148 3.0 NB pine/spicy 1158 2.0 NB green/floral 1159 3.0 AC nutty/chemical 1159 2.8 AC sweet/fruity 1163 1.5 NB burnt/roasted nuts 1165 4.0 AC chemical/sweet 1166 2.5 AC maple syrup 1169 3.7 NB old books 1176 3.5 NB burnt sugar 1183 2.0 NB fried/popcorn 1183 1.5 NB roasted 1185 2.8 NB dusty/foul/green 1187 4.0 NB sweet/chemical 1192 3.3 AC burnt sugar 1196 2.3 AC sweet/fruity 1198 1.5 NB spicy 1205 2.0 NB roasted/burnt 1208 2.0 NB garlic 1211 2.0 AC sweet/fruity 1212 2.5 NB nutty/green/plastic 1215 3.5 NB pungent/frier oil 1216 3.2 NB rosy/floral 1218 2.8 AC musty/urine 1222 3.6 NB cheesy 1226 2.0 NB fried 1231 2.2 NB fruity 1233 2.7 NB spicy/green 1237 3.0 AC floral/spicy/sweaty 1241 3.0 NB metallic/mushroom 1248 4.0 NB potato/green 1249 4.0 AC spicy/garlic 1251 2.5 AC burnt sugar 1254 2.3 NB cuke/floral 1255 1.8 NB burnt/roasted nuts 1260 3.0 AC chemical 1262 2.0 NB roasted/sweet 1265 1.5 NB oxidized/nutty 1267 2.3 NB popcorn 1277 4.5 NB sweet 1282 1.5 196
AC oxidized 1289 1.5 NB dusty/nutty/popcorn 1290 3.5 NB burnt/nutty 1291 2.5 NB catty 1299 3.5 AC popcorn 1300 3.5 NB fruity 1304 3.5 NB nutty/roasted/earthy 1308 2.0 AC sweaty/cheesy 1310 2.0 NB fatty/stale 1313 3.5 NB dusty/catty/chemical 1317 5.0 AC sweaty 1318 2.0 NB floral 1319 2.8 NB cabbage 1322 3.7 AC bubble gum/fruity 1323 2.3 NB burnt 1328 2.0 NB fruity 1328 3.0 NB solvent 1335 3.0 NB burnt/roasted 1336 3.5 NB parmesan cheese 1339 4.0 NB fried/oxidized 1343 4.0 NB glue/solvent 1343 3.0 NB sweet/green/peanuts 1345 3.5 NB fake peanut butter 1346 2.5 NB coconut 1349 2.0 NB bready 1351 3.0 AC fruity 1354 3.0 NB fatty/licorice/oxidized 1355 2.7 AC catty 1358 1.5 NB wood/campfire 1361 3.5 NB popcorn/corn chip 1364 3.5 AC vinegar/cabbage 1365 3.5 NB floral/musty 1368 3.5 NB spicy/skunk 1368 3.0 NB nutty 1377 5.0 NB green/geranium 1381 4.0 NB burnt/smoke 1381 4.0 AC sugary 1386 2.5 NB stale/fatty 1389 4.0 AC spicy 1395 4.0 NB potato 1398 3.7 NB chemical/nutty 1401 5.5 AC burnt/chocolate 1401 3.3 NB hay/sweet/licorice 1405 3.3 NB parmesan/nutty 1411 3.0 NB chemical/marker 1414 3.8 AC brothy 1416 3.5 197
Page 1 and 2:
Abstract SCHIRACK, ANDRIANA VAIS. T
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THE EFFEGT OF MICROWAVE BLANCHING O
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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
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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
Page 25 and 26:
and Burma. The peanut prices in the
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(w.b.) within 3 days, large quality
Page 29 and 30:
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
Page 55 and 56:
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
Page 85 and 86:
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
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
Page 119 and 120:
REFERENCES ADELSBERG, G.D. and SAND
Page 121 and 122:
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
Page 145 and 146:
Foods and Beverages, Vol. 29, (G. C
Page 147 and 148:
TABLE LEGENDS Table 1. Microwave ap
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TABLE 2. LEXICON OF PEANUT FLAVOR D
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Sweet Aromatic TABLE 4. CORRELATION
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CHAPTER 5: CHARACTERIZATION OF AROM
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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 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: AC nutty/burnt 975 1.5 NB cabbage/g
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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