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

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NB fatty/potato 930 3.3 AC nutty/sweet/roasted 937 1.5 NB potato/fatty 937 3.3 NB onion 939 2.5 AC barnyard 940 3.5 AC malty 943 2.0 NB nutty/earthy 944 4.3 AC bo/sweaty 965 3.0 NB buttery potato/fatty 968 2.0 NB cheesy 969 2.0 NB spicy 970 2.0 NB plastic bottle 975 2.0 AC citrus 979 1.8 AC sweet/fruity 981 2.0 NB baked potato 988 2.0 NB onion 989 2.5 NB onion 992 3.0 NB burnt 994 2.0 NB sweet/fruity 995 1.5 NB corn chip 1002 3.5 NB t<strong>of</strong>fee 1002 2.0 NB metallic/mushroom 1002 3.5 NB fruity/citrus 1010 2.4 NB peanut candy 1011 3.0 NB solvent 1012 2.5 NB old books 1012 1.5 AC sweet 1015 1.5 NB malty/buttery 1024 2.5 NB sweet/chemical 1027 2.0 AC citrus/orange 1034 2.0 AC geranium 1036 3.0 NB nutty 1039 2.4 NB green 1046 2.3 AC sweet/burnt sugar 1047 2.5 AC vinegar 1049 1.3 NB plastic/rubber/chemical 1050 2.8 NB roasted 1057 1.5 NB rosy/green 1058 4.8 NB popcorn 1063 2.0 NB nutty/cheesy 1064 2.5 NB burnt plastic/weeds 1071 2.8 NB oxidized 1071 3.0 NB brothy/potato 1074 2.5 NB fruity 1080 2.9 202
AC cedar 1081 3.0 AC burnt sugar/nutty 1086 1.8 NB popcorn 1087 2.5 NB burnt 1089 3.0 NB dusty/rubber 1094 3.0 AC charred/brothy 1095 3.3 NB peanuts 1095 2.5 NB sweet/fruity 1095 2.8 NB chemical/cabbage 1101 2.5 AC cotton candy 1102 4.1 NB minty 1109 3.0 NB fried 1112 3.5 AC geranium/nutty/roasted 1113 3.5 AC fruity 1120 2.3 NB green 1122 2.0 NB ammonia/brothy 1128 3.5 NB popcorn 1139 2.8 NB green/floral 1142 2.3 NB minty 1142 3.0 AC burnt sugar/dusty 1145 2.3 NB burnt 1151 4.0 NB sweet/roasted 1153 2.0 AC burnt sugar 1154 2.0 NB smoky/dirty 1155 3.8 NB cucumber/floral 1159 3.5 NB nutty 1159 2.5 NB paremsan/fatty 1163 2.5 AC burnt sugar 1163 4.3 NB cabbage 1168 2.0 NB carpet 1171 4.3 NB metallic 1172 2.5 NB green/weedy 1172 2.0 NB old books 1176 3.0 NB solvent 1182 1.5 NB sweaty 1182 3.0 NB roasted/popcorn 1184 3.8 NB oregano 1184 2.0 AC caramel 1185 2.8 NB bell pepper 1186 3.0 AC fruity 1188 1.8 NB wine 1188 3.5 NB sour 1196 2.3 NB burnt 1197 2.0 NB sulfur/fatty 1201 3.0 203
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
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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
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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
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attributes which were different fro
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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 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: Table 2: Aroma-Active Compounds in
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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