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

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ε Relative complex permittivity Symbols ε' Relative real permittivity (dielectric constant) ε" Relative dielectric loss factor cdry Specific heat of dry seeds (1.880 kJ / (kg °C)) cw Specific heat of water (4.187 kJ/(kg °C)) γdry Bulk density of dry seeds (kg/m 3 ) hlg Heat of vaporization of water (2.418 x 104 kJ/kg at 35°C) j Imaginary unit mcf Final seed moisture content (w.b.) mci Initial seed moisture content (w.b.) Q Energy per unit volume (kJ/m 3 ) Ti Initial temperature (°C) Tf Final temperature (°C) 80
References Abegaz EG, Kerr WL, Koehler PE. 2004. The role of moisture in flavor changes of model peanut confections during storage. Lebensmittel Wissenschaft und Technologie 37(2): 215-225. Acree TE, Barnard J, Cunningham DG. 1984. A procedure for the sensory analysis of gas chromatographic effluents. Food Chemistry 14: 273-286. Acree TE, Butts RM, Nelson RR, Lee CY. 1976. Sniffer to determine the odor of gas chromatographic effluents. Analytical Chemistry 48(12): 1821-1822. Adelsberg GD, Sanders TH. 1997. Effect of peanut blanching protocols on bed and seed temperatures, seed moisture, and blanchability. Peanut Science 24: 42-46. Ahmed EM, Young CT. 1982. Composition, quality, and flavor of peanuts. In: Pattee HE, Young CT, editors. Peanut Science and Technology. Yoakum, Texas: American Peanut Research and Education Society. p 655-688. Baker GL, Cornell JA, Gorbet DW, O'Keefe SF, Sims CA, Talcott ST. 2003. Determination of pyrazine and flavor variations in peanut genotypes during roasting. Journal of Food Science 68(1): 394-400. Basha SM, Ying M, Vives MR, Young CT, Boyd LC. 1998. Fractionation and characterization of a protein fraction producing off-flavor volatiles in peanut seed. Journal of Agricultural Food Chemistry 46: 2130-2135. Basha SM, Young CT. 1996. Protein fraction producing off-flavor headspace volatiles in peanut seed. Journal of Agricultural Food Chemistry 44: 3070- 3074. Bendall JG. 2001. Aroma compounds of fresh milk from New Zealand cows fed different diets. Journal of Agricultural and Food Chemistry 49: 4825-4832. Boldor D, Sanders TH, Simunovic J. 2004. Dielectric properties of in-shell and shelled peanuts at microwave frequencies. Transactions of the ASAE 47(4): 1159-1169. Boldor D, Sanders TH, Swartzel KR, Farkas BE. 2005. A model for temperature and moisture distribution during continuous microwave drying. Journal of Food Process Engineering 28(1): 68-87. Brown ML, Wadsworth JI, Dupuy HP. 1977. Correlation of volatile components of raw peanuts with flavor score. Peanut Science 4: 54-56. 81
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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
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-
Page 71 and 72: (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
Page 81 and 82: GC-O Applications High vacuum disti
Page 83 and 84: each half was allocated into one of
Page 85 and 86: Woody/Hulls/Skins Cardboard Table 2
Page 87 and 88: Givaudan-Roure developed Quantitati
Page 89 and 90: during high temperature microwave b
Page 91: OVM Organic volatiles meter Pa Pasc
Page 95 and 96: odorants in high temperature cured
Page 97 and 98: 17(4): 728-732. Mason ME, Waller GR
Page 99 and 100: partitioning constants and release
Page 101 and 102: Vercellotti JR, Crippen KL, Lovegre
Page 103 and 104: 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
Page 111 and 112: All treatments using the fan (F) ha
Page 113 and 114: Treatments 11NF, 8NF, and 5NF also
Page 115 and 116: lanchabilities as well as a longer
Page 117 and 118: microwave attain much higher temper
Page 119 and 120: 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
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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
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characterized by the attributes of
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(E,E)-2,4-decadienal (fried/oxidize
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flavor dilution factors, nor did th
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that of the control, but only in th
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e high enough for pyrazine formatio
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sensory panelists analyzing process
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References (ASTM) American Society
Page 181 and 182:
Megahed MG. 2001. Microwave roastin
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Vercellotti JR, Mills OE, Bett KL,
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Table 2- Model system concentration
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28 4-acetoxy-2,5-dimethyl- 3(2H)-fu
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Table 5 - Quantification, sensory o
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Conclusions This research investiga
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microwave technology may provide ma
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protect against colon, prostate, an
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APPENDICES 185
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SAFE (3 SAFE's can be done in 1 day
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2. Turn off waterbath. 3. Turn off
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5. Filter through a third sodium su
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contamination, and run a blank on t
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AC nutty/burnt 975 1.5 NB cabbage/g
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AC oxidized 1289 1.5 NB dusty/nutty
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NB brothy 1612 3.5 NB honey/hay 161
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Table 2: Aroma-Active Compounds in
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AC cedar 1081 3.0 AC burnt sugar/nu
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AC brothy 1350 2.0 NB garlic 1352 5
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NB fruity/floral 1670 3.0 NB rosy 1
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