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

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Pattee HE, Beasley EO, Singleton JA. 1965. Isolation and identification of volatile components from high-temperature-cured off-flavor peanuts. Journal of Food Science 30: 388-392. Pattee HE, Rogister EW, Giesbrecht FG. 1989. Interrelationships between headspace volatile concentration, selected seed-size categories and flavor in large-seeded Virginia-type peanuts. Peanut Science 16: 38-42. Pattee HE, Singleton JA. 1971. Observations concerning blanching and storage effects on the volatile profile and flavor of peanuts. Journal of the American Peanut Research and Education Association 3: 189-194. Pattee HE, Singleton JA, Cobb WY. 1969. Volatile components of raw peanuts: analysis by gas liquid chromatography and mass spectrometry. Journal of Food Science 34(6): 625-7. Pattee HE, Yokoyama WH, Collins MF, Giesbrecht FG. 1990. Interrelationships between headspace volatile concentration, marketing grades, and flavor in runner-type peanuts. Journal of Agricultural Food Chemistry 38: 1055-1060. Pattee HE, Young CT, Pearson JL, Singleton JA, Giesbrecht FG. 1982. Storage and moisture effects on peanut composition and roasted flavor. Peanut Science 9(2): 98-101. Paulsen MR, Brusewitz GH. 1976. Coefficient of cubical thermal expansion for Spanish peanut kernels and skins. Transactions of the ASAE 19(3): 592-595, 600. Ramesh MN, Wolf W, Tevini D, Bognar A. 2002. Microwave blanching of vegetables. Journal of Food Science 67(1): 390-398. Rausch TD, Sanders TH, Hendrix KW, Drozd JM. 2005. Effect of microwave energy on blanchability and shelf life of peanuts. Journal of Agricultural and Food Chemistry, submitted. Ravindranath B. 1989. Principles and practice of chromatography. New York: Halstead Press. 502p. Reineccius G. 1991. Off-flavors in foods. Critical Reviews in Food Science and Nutrition 29(6): 381-402. Reineccius, G. 2002. Instrumental methods of analysis. In: Taylor AJ, editor. Food Flavor Technology. Sheffield, England: Sheffield Academic Press. p 210-251. Roberts DD, Pollien P. 1998. Relationship between aroma compounds' 86
partitioning constants and release during microwave heating. In: Mussinan CJ, Morello MJ, editors. Flavor Analysis: Developments in Isolation and Characterization. Washington DC: American Chemical Society. p 61-68 Ryynanen S. 1995. The electromagnetic properties of food materials: a review of the basic principles. Journal of Food Engineering 26: 400-429. St. Angelo AJ. 1996. Lipid oxidation in foods. Critical Reviews in Food Science and Nutrition 36(3): 175-224. St. Angelo AJ, Kuck JC, Hensarling TP, Ory RL. 1977. Effects of water and spin blanching on oxidative stability of peanuts. Journal of Food Processing and Preservation 1: 249-260. St. Angelo AJ, Lovegren NV, Vinnett CH. 1984. Volatile "fingerprint" profile of raw peanuts as an indicator of quality. Peanut Science 11: 40-42. Sanders TH. 1989. Maturity distribution in commercially sized Florunner peanuts. Peanut Science 16: 91-95. Sanders TH, Adelsberg GD, Hendrix KW, McMichael Jr. RW. 1999. Effect of blanching on peanut shelf-life. Peanut Science 26: 8-13. Sanders TH, Blankenship PD, Vercellotti JR, Crippen KL. 1990. Interaction of curing temperature and inherent maturity distributions on descriptive flavor of commercial grade sizes of Florunner peanuts. Peanut Science 17: 85-89. Sanders TH, Pattee HE, Vercellotti JR, Bett KL. 1995. Advances in peanut flavor quality. In: Pattee HE, Stalker HT, editors. Advances in Peanut Science. Stilwater, OK: American Peanut Research and Education Society, Inc. p 528- 553. Sanders TH, Vercellotti JR, Blankenship PD, Crippen KL, Civille GV. 1989a. Interaction of maturity and curing temperature on descriptive flavor of peanuts. Journal of Food Science 54(4): 1066-1069. Sanders TH, Vercellotti JR, Crippen KL, Civille GV. 1989b. Effect of maturity on roast color and descriptive flavor of peanuts. Journal of Food Science 54(2): 475-477. Sanders TH, Vercellotti JR, Crippen KL, Hinsch RT, Rasmussen GK, Edwards JH. 1992. Quality factors in exported peanuts from Argentina, China, and the United States. JAOCS 69(10): 1032-1035. Sanders TH, Vercellotti JR, Grimm DT. 1993. Shelf life of peanuts and peanut products. In: Charalambous G, editor. Shelf Life Studies of Foods and 87
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Abstract SCHIRACK, ANDRIANA VAIS. T
Page 3 and 4:
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
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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 and 94: References Abegaz EG, Kerr WL, Koeh
Page 95 and 96: odorants in high temperature cured
Page 97: 17(4): 728-732. Mason ME, Waller GR
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
Page 147 and 148: TABLE LEGENDS Table 1. Microwave ap
Page 149 and 150:
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
Page 189 and 190:
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
Page 219 and 220:
NB fruity/floral 1670 3.0 NB rosy 1
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