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

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Buckholz LL Jr., Daun H, Stier E, Trout R. 1980. Influence of roasting time on sensory attributes of fresh roasted peanuts. Journal of Food Science 45: 547- 554. Buckholz LL Jr., Withycombe DA, Daun H. 1980b. Application and characteristics of polymer adsorption method used to analyze flavor volatiles from peanuts. Journal of Agricultural and Food Chemistry 28: 760-765. Burroni LV, Grosso NR, Guzman CA. 1997. Principal volatile components of raw roasted, and fried Argentinean peanut flavors. Journal of Agricultural Food Chemistry 45: 3190-3192. Cammarn SR, Lange TJ, Beckett GD. 1990. Continuous fluidized bed roasting. Chemical Engineering Progress 86: 40-46. Chiou RY-Y, Chang Y-S, Tsai T-T, Ho S. 1991. Variation of flavor-related characteristics of peanuts during roasting as affected by initial moisture contents. Journal of Agricultural and Food Chemistry 39: 1155-1158. Chung TY, Eiserich JP, Shibamoto T. 1993. Volatile compounds identified in headspace samples of peanut oil heated under temperatures ranging from 50 to 200 °C. Journal of Agricultural and Food Chemistry 41: 1467-1470. Crippen KL, Vercellotti JR, Lovegren NV, Sanders TH. 1992. Defining roasted peanut flavor quality. Part 2. Correlation of GC volatiles and sensory flavor attributes. In: Charalambous G, editor. Food Science and Human Nutrition. New York: Elsevier Science Publishers. p 211-227. Cruickshank AW, Tonks JW, Kelly AK. 2003. Blanchability of peanut (Arachis hypogaea L.) kernels: early generation selection and genotype stability over three environments. Australian Journal of Agricultural Research 54(9): 885- 888. Czerny M, Grosch W. 2000. Potent odorants of raw Arabica coffee: their changes during roasting. Journal of Agricultural and Food Chemistry 48: 868- 872. Delwiche SR, Shupe WL, Pearson JL, Sanders TH, Wilson DM. 1986. Microwave vacuum drying effect on peanut quality. Peanut Science 13: 21-27. DiCesare LF, Riva M, Schiraldi A. 1992. Improved retention of mushroom flavor in microwave-hot air drying. In: Charalambous G, editor. Developments in Food Science v. 29: Food Science and Human Nutrition. Amsterdam, The Netherlands: Elsevier Science Publishers. p 249-256. Didzbalis J, Ritter KA, Trail AC, Plog FJ. 2004. Identification of fruity/fermented 82
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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
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 and 92: OVM Organic volatiles meter Pa Pasc
Page 93: References Abegaz EG, Kerr WL, Koeh
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
Page 143 and 144: ACKNOWLEDGMENTS Funded in part by t
Page 145 and 146:
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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