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

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References..................................................................................................81 Chapter 3. Effect of Processing Parameters on the Temperature and Moisture Content of Microwave-Blanched Peanuts ............................................90 Abstract.......................................................................................................91 Introduction ................................................................................................91 Materials and Methods................................................................................94 Results and Discussion...............................................................................97 Energy Absorption ..................................................................................97 Peanut Temperature ...............................................................................98 Change in Moisture Content .................................................................101 Blanchability..........................................................................................102 Conclusions ..............................................................................................104 Acknowledgments.....................................................................................105 Abbreviations ............................................................................................106 References................................................................................................107 Tables and Figures ...................................................................................109 Chapter 4. Impact of Microwave Blanching on the Flavor of Roasted Peanuts.............................................................................................................118 Abstract.....................................................................................................119 Introduction ...............................................................................................120 Materials and Methods..............................................................................123 Peanuts.................................................................................................123 Processing Experiments .......................................................................123 Temperature Measurement During Blanching ......................................124 Moisture Content Analysis ....................................................................125 Sensory Evaluation ...............................................................................125 Data Analysis ........................................................................................126 Results and Discussion.............................................................................127 Sensory Analysis ..................................................................................127 Temperature Profiles and Change in Moisture Content .......................128 Conclusions ..............................................................................................130 Abbreviations ............................................................................................130 Acknowledgments.....................................................................................131 References................................................................................................132 Table Legends ..........................................................................................135 Chapter 5. Characterization of Aroma-Active Compounds in Microwave Blanched Peanuts.............................................................................................141 Abstract.....................................................................................................142 Introduction ...............................................................................................143 vi
Materials and Methods..............................................................................145 Peanuts.................................................................................................145 Chemicals .............................................................................................147 Static Headspace Gas Chromatography...............................................147 Solvent Extraction with Solvent Assisted Flavor Evaporation (SAFE)...148 Gas Chromatography/Olfactometry (GC/O)..........................................149 Gas Chromatography/Mass Spectrometry (GC/MS).............................150 Identification of Odorants ......................................................................151 Quantification of Odorants ....................................................................151 Threshold Testing .................................................................................152 Sensory Evaluation of Peanut Models ..................................................153 Results and Discussion.............................................................................154 Sensory analysis...................................................................................154 Static Headspace Analysis....................................................................155 Gas Chromatography-Olfactometry ......................................................156 Quantification ........................................................................................159 Threshold Determination.......................................................................160 Model Systems .....................................................................................163 Conclusion ................................................................................................165 Acknowledgments.....................................................................................165 References................................................................................................167 Chapter 6. Conclusions and Future Work ........................................................178 Conclusions ..............................................................................................179 Future Work ..............................................................................................182 References................................................................................................184 Appendices .......................................................................................................185 Appendix 1: Analysis of Peanut Volatiles by Solvent Extraction, SAFE, GC-O, and GC-MS....................................................................................186 Appendix 2: Quantification of Peanut Volatiles ........................................192 Appendix 3: Summary of Aroma-Active Compounds Found in Peanut Samples Using Aroma Extract Dilution Analysis (AEDA)..............194 vii
Page 1 and 2: Abstract SCHIRACK, ANDRIANA VAIS. T
Page 3 and 4: THE EFFEGT OF MICROWAVE BLANCHING O
Page 5 and 6: BIOGRAPHY Andriana Schirack is orig
Page 7: TABLE OF CONTENTS v Page List of Ta
Page 11 and 12: Table 3 High Impact Aroma-Active Co
Page 13 and 14: CHAPTER 1: INTRODUCTION 1
Page 15 and 16: The processing parameters used duri
Page 17 and 18: educed from 35-40% moisture to 8-10
Page 19 and 20: REFERENCES Adelsberg GD, Sanders TH
Page 21 and 22: Interdependency and underlying dime
Page 23 and 24: Composition of Peanuts The structur
Page 25 and 26: and Burma. The peanut prices in the
Page 27 and 28: (w.b.) within 3 days, large quality
Page 29 and 30: cdry = Specific heat of dry seeds (
Page 31 and 32: there is no direct correlation publ
Page 33 and 34: Peanuts are commonly stored in flat
Page 35 and 36: lanching has been imitated using a
Page 37 and 38: (1999), no detrimental effects of b
Page 39 and 40: when the air is distributed from ab
Page 41 and 42: y-product (Giese, 1992). Drying is
Page 43 and 44: the material to absorb electromagne
Page 45 and 46: ε' = Relative real permittivity (d
Page 47 and 48: oils, both ε' and ε" are low and
Page 49 and 50: 1969). The flavor characteristics o
Page 51 and 52: et al., 1980). Likewise, sugars pre
Page 53 and 54: 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
Page 59 and 60:
changed with time of roasting and i
Page 61 and 62:
polyunsaturated acids that have a c
Page 63 and 64:
hexanal are intensified to the high
Page 65 and 66:
The results of temperature stress i
Page 67 and 68:
Brown et al. (1977) found that the
Page 69 and 70:
exhibited the fruity fermented off-
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(Pawliszyn, 2000). Also, the elevat
Page 73 and 74:
compounds eluting from microwave-he
Page 75 and 76:
Table 1: Peanut Volatile Analysis b
Page 77 and 78:
the identification of volatile comp
Page 79 and 80:
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
Page 91 and 92:
OVM Organic volatiles meter Pa Pasc
Page 93 and 94:
References Abegaz EG, Kerr WL, Koeh
Page 95 and 96:
odorants in high temperature cured
Page 97 and 98:
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
Page 117 and 118:
microwave attain much higher temper
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REFERENCES ADELSBERG, G.D. and SAND
Page 121 and 122:
TABLES AND FIGURES Table 1: Process
Page 123 and 124:
Energy absorbed (kJ) 3000 2500 2000
Page 125 and 126:
Temperature of peanuts (°C) 160 14
Page 127 and 128:
Percent blanchability 100 90 80 70
Page 129 and 130:
Maximum internal temperature (°C)
Page 131 and 132:
ABSTRACT Microwave blanching of pea
Page 133 and 134:
Several methods are used for blanch
Page 135 and 136:
Peanuts MATERIALS AND METHODS Mediu
Page 137 and 138:
Canada) on a laptop computer (Dell
Page 139 and 140:
Sensory Analysis RESULTS AND DISCUS
Page 141 and 142:
significantly lower final moisture
Page 143 and 144:
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
Page 149 and 150:
TABLE 2. LEXICON OF PEANUT FLAVOR D
Page 151 and 152:
Sweet Aromatic TABLE 4. CORRELATION
Page 153 and 154:
CHAPTER 5: CHARACTERIZATION OF AROM
Page 155 and 156:
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
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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 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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