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

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AC sweet/fruity 1471 2.5 NB rosy 1472 3.0 NB nutty 1476 2.0 NB sweet/hay 1478 2.0 NB sweet/alcoholic 1481 3.0 AC vanilla 1482 2.9 NB barn/fecal 1483 2.3 NB green 1484 3.0 NB smoke/chemical 1485 4.5 NB oxidized 1490 3.0 AC old books 1495 2.5 NB smoked/peanut 1498 3.0 NB nutty/roasted 1504 2.5 AC fruity/sugary 1509 3.0 NB sweet/bell pepper 1513 3.5 NB floral/cucumber 1514 3.0 AC acidic 1523 2.5 AC cheesy 1538 2.5 NB peanut candy 1539 3.0 NB popcorn 1543 3.5 NB rosy 1544 2.8 NB fruity 1554 2.0 NB spicy 1555 3.0 AC sweet/solventy 1560 2.3 AC popcorn 1560 2.0 NB stale/malty 1565 3.5 NB rosy 1571 5.5 NB floral/hay 1572 2.8 NB oxidized/butyric acid 1577 3.0 AC nutty 1578 2.0 AC vanilla/waxy 1584 3.0 AC cheesy 1587 3.8 AC sweaty 1592 3.5 NB rosy 1605 4.2 NB honey/hay 1618 2.0 AC burnt/cheesy 1628 5.0 NB fatty 1632 1.8 NB roasted 1636 2.3 AC waxy 1636 3.5 NB fruity 1638 2.5 NB brothy 1648 3.3 AC sweet/honey 1655 1.5 NB plastic bottle 1660 2.5 NB bell pepper 1662 2.0 206
NB fruity/floral 1670 3.0 NB rosy 1671 2.0 NB oxidized/fried 1678 2.3 AC sweaty 1681 1.5 AC sweet 1689 2.3 NB popcorn/nutty 1689 3.8 NB fried/fatty 1696 2.0 AC sweet/fruity 1710 1.5 AC burnt toast 1721 2.0 NB popcorn 1728 2.5 AC burnt sugar 1730 2.0 AC strawberry/burnt sugar 1738 2.0 NB hay/oxidized 1740 1.5 NB peanut butter 1746 3.0 NB burnt oil/fatty/oxidized 1751 3.5 AC sour/fruity 1760 1.8 NB cheesy 1763 3.5 NB sweet/burnt 1775 2.5 AC sweaty/dirty 1775 3.0 NB fatty/spicy corn chip 1786 3.5 AC maple syrup 1789 3.5 NB grainy/cheesy 1799 3.5 AC fatty/sweet/coconut 1807 3.5 AC hay/sweet 1813 2.8 NB burnt 1813 2.0 NB minty/tobacco 1822 3.0 NB chemical/burnt 1825 3.0 NB grainy/nutty 1830 3.3 NB onion/brothy 1842 2.5 AC hay/licorice 1850 1.5 NB nutty 1858 3.5 NB oxidized 1863 4.0 AC burnt sugar 1880 2.0 NB floral 1888 2.5 AC burnt/waxy 1913 1.5 NB burnt/sulfur 1917 2.0 AC bready 1925 2.5 AC cotton candy 1936 3.0 NB brothy/fatty 1938 1.5 AC fruity 1940 2.0 NB sweet 1945 1.8 NB peanut butter 1959 3.0 AC sour 1971 2.0 AC burnt sugar 1981 3.3 207
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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
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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 and 216: AC cedar 1081 3.0 AC burnt sugar/nu
Page 217: AC brothy 1350 2.0 NB garlic 1352 5
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