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

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NB burnt potatoes 1428 4.0 NB grainy/metallic 1436 2.5 AC chocolate/dark roast 1437 2.8 AC burnt/bell pepper 1440 2.8 NB fried/nutty 1442 2.5 NB oxidized 1454 3.5 AC glue/sweet 1456 2.0 AC citrus 1458 2.5 AC sweet 1468 2.0 NB nutty 1469 3.5 AC burnt sugar 1470 2.0 NB brothy 1473 1.5 AC sweet and mossy 1477 2.0 NB bell pepper/oxidized 1481 3.5 NB carpet 1483 2.0 AC sour/vinegar 1484 2.0 AC rosy 1485 2.0 AC fatty 1487 1.5 NB metallic 1489 3.0 AC sweaty 1494 2.0 AC sweet/vanilla/floral 1498 2.8 AC burnt 1498 1.5 AC sweet/malty 1500 2.0 NB nutty/chemical 1503 3.4 NB nutty 1504 2.5 NB hay/fatty 1509 2.8 AC plastic/chemical 1527 2.0 AC malty/sweaty 1528 2.0 NB solvent/nutty 1535 3.0 AC vinegar/vegetable 1540 2.0 AC rosy 1547 2.5 AC cheesy/sweet 1549 4.0 NB peanut butter 1553 3.3 NB nutty/roasted 1556 1.5 NB burnt/sour 1565 3.0 AC sour/stinky 1567 2.0 NB rosy 1553 2.1 NB rosy 1572 5.6 AC cheese popcorn 1572 3.5 NB floral/nutty 1577 4.0 AC vanilla 1582 2.0 AC sweaty/malty 1592 4.3 AC rosy 1594 1.8 AC rosy 1606 5.0 AC cheesy/sweaty 1606 3.0 NB roasted/sweet 1609 3.0 198
NB brothy 1612 3.5 NB honey/hay 1618 2.0 NB woody/smoky 1625 1.5 NB fatty 1632 2.0 NB floral 1633 2.5 NB fruity/Juicy Fruit 1638 2.0 AC brothy/sweaty 1645 5.0 NB stale/cucumber 1651 4.0 NB brothy 1654 2.0 NB woody/smoky/sweet 1658 2.0 AC orange/citrus 1666 2.5 NB nutty/burnt 1677 3.0 AC sweet/solvent 1680 1.8 AC sweaty/swiss cheese 1680 4.0 NB fatty 1693 2.3 NB popcorn 1697 1.5 NB brine/broth/roasted 1710 1.0 AC chemical/sulfur 1728 1.8 AC dirty/sweaty animal 1734 4.5 AC burnt sugar 1735 2.8 NB garlic 1750 1.5 NB oxidized 1759 3.5 AC solvent/spicy/floral 1760 1.5 AC burnt sugar 1763 1.5 NB rosy 1763 2.5 NB grainy 1770 2.0 AC minty/tobacco/hay 1784 3.3 NB meaty/smoky 1787 3.5 NB oxidized 1793 3.5 AC burnt sugar 1801 2.0 AC floral/pungent 1813 2.0 AC sugary 1825 2.0 NB sweet/spicy/stale 1827 3.0 NB peanut butter 1855 2.0 NB brothy/oxidized 1886 2.8 AC hay 1888 1.5 AC sweet/strawberry 1895 2.0 NB nutty 1903 1.5 AC burnt sugar/ cotton 1913 2.5 candy AC menthol 1933 2.0 AC burnt sugar 1937 2.0 AC toast 1939 3.0 NB oniony/nutty 1945 2.5 AC burnt toast/burnt sugar 1987 3.0 199
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
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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
Page 101 and 102:
Vercellotti JR, Crippen KL, Lovegre
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ABSTRACT Peanut blanching consists
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peanut moisture content from 5.5 to
Page 107 and 108:
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)
Page 131 and 132:
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
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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
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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 and 208: AC nutty/burnt 975 1.5 NB cabbage/g
Page 209: AC oxidized 1289 1.5 NB dusty/nutty
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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