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

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NB rosy 1202 2.8 NB malty 1205 2.0 NB potato/fatty 1211 3.8 NB plastic bottle 1218 1.5 NB licorice 1220 4.2 AC sulfur/rubber/exhaust 1223 4.2 NB fried/oxidized 1231 4.0 NB dish soap 1232 2.0 NB garlic 1232 2.3 AC sweet/burnt sugar 1236 1.8 NB citrus/green 1239 3.0 AC burnt sugar 1240 2.3 NB catty/weeds 1243 3.3 AC fruity 1246 2.0 NB smoke/burnt 1257 3.0 NB solvent/sweet 1257 1.5 NB sweat 1257 2.0 NB citrus 1263 2.8 NB sweet/spicy 1264 3.0 NB floral/cucumber 1267 3.0 NB mushroom/metallic 1270 3.3 NB burnt rubber 1275 3.5 NB nutty 1277 3.5 NB popcorn 1278 3.5 AC sweet/fruity 1281 2.3 NB vegetable/green 1286 3.0 AC waxy 1292 2.0 NB fecal/mothball 1294 3.5 NB spicy 1295 3.0 NB nutty 1303 4.5 NB oxidized/licorice 1309 3.5 NB wine/alcohol 1318 2.5 AC roasted 1319 1.5 NB rosy 1322 3.0 AC bubble gum/fruity 1323 2.0 NB bell pepper 1330 3.0 NB catty 1334 4.9 NB vinegar 1334 3.8 AC burnt sugar 1335 3.0 NB spicy 1337 3.0 NB rubber/sulfur 1338 3.0 NB fried/oxidized 1343 3.8 NB citrus 1349 3.5 NB minty/spicy 1349 4.0 204
AC brothy 1350 2.0 NB garlic 1352 5.0 AC burnt 1352 2.0 NB corn chip 1355 3.0 NB sweet/hay/oxidized 1357 3.7 NB malty/grainy 1361 4.0 NB peanut butter 1363 3.0 AC vinegar 1368 3.5 AC sweet 1369 1.5 NB burnt corn chip 1372 3.5 AC spicy/pepper 1374 3.0 AC sweet/burnt sugar 1376 3.0 NB charcoal/smoky/wood 1378 2.5 NB green/fresh 1381 2.5 NB potato 1386 4.5 NB dusty/cheesy 1387 2.0 AC fatty 1387 2.0 AC mushroom 1387 2.0 NB sulfur 1388 4.0 NB popcorn 1391 3.2 NB burnt toast 1399 4.0 NB frier oil 1399 4.0 NB sweet/cloying/hay 1404 2.3 NB green peanuts 1405 4.5 AC burnt/charred 1409 3.5 NB grainy/smoky 1411 3.0 NB plastic 1411 4.0 AC potato/brothy 1416 3.5 NB oxidized 1417 3.3 AC vinegar 1420 3.3 NB stale 1424 2.0 NB smoked meat 1425 2.5 NB garlic 1436 3.0 NB burnt/nutty 1437 3.0 AC spicy 1439 1.5 NB spicy 1440 3.0 NB parmesan cheese 1442 3.5 AC carpet/dusty 1445 2.5 NB green/floral 1445 3.0 NB plastic/sweet/burnt 1448 3.0 NB licorice 1450 1.5 NB fried/garlic 1462 1.5 NB wood/sweet 1464 3.0 AC sweet/fruity 1467 2.3 205
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
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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 and 214: Table 2: Aroma-Active Compounds in
Page 215: AC cedar 1081 3.0 AC burnt sugar/nu
Page 219 and 220: NB fruity/floral 1670 3.0 NB rosy 1
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