Progress 10/01/99 to 09/30/04
Outputs
Studies were conducted to examine the relationship between internal peanut pod temperature detected by fiber optic probes and external pod temperature detected by infrared thermometry for use in development of a microwave control system based on easily measured external pod temperatures. The internal and external temperatures were highly correlated and indicated that external pod temperatures can be used in algorithms and models developed for control of microwave power application so that internal temperatures are controlled. These data add to the already strong possibility for development of a continuous flow microwave drying system for peanuts.
Impacts
Understanding the effects of new microwave technology for moisture removal for peanuts opens new avenues of the potential of this rapid low-cost method to be implemented through larger scale tests in the peanut industry. Development of control systems greatly advances the potential for pilot scale testing in industry.
Publications
- Boldor, D. and Sanders, T. H. 2004. Dielectric properties of in-shell and shelled peanuts at microwave frequencies. Trans. ASAE. 47(4): 1159-1169.
- Boldor, D., Sanders, T. H., Swartzel, K. R., and Simunovic, J. 2004. Thermal profiles and moisture loss during continuous microwave drying of peanuts. Peanut Sci. Accepted for Publication
- Boldor, D. and Sanders, T. H. 2003. Thermal profiles and moisture loss during continuous microwave drying of peanuts. 8th Topical Conf. on Food Engineering at Am. Inst. Chem. Eng., San Francisco, CA. (Abstract)
- Young, N. D. 2003. Using sensory analysis techniques to evaluate peanut and cheddar cheese products. M.S. Thesis. North Carolina State University. 105 pp. (Co-directed by Dr. T. H. Sanders)
- Boldor, D. 2003. Temperature control of the continuous peanut drying process using microwave technology. Ph.D. Thesis. North Carolina State University. 136 pp. (Co-directed by Dr. T. H. Sanders)
|
Progress 10/01/02 to 09/30/03
Outputs
Examination of a range of microwave power and time protocols on in-shelled peanuts resulted in rapid drying and acceptable flavor and quality. Infrared thermometry was used to monitor temperature, external pod temperature, and fiber optic instrumentation was used to measure internal seed temperature. Microwave studies for drying of farmers' stock peanuts (in-shell) from ca. 20 to ca. 9 percent moisture were conducted. Algorithms were developed to control the system based on external pod temperatures. Computer-assisted color determination technology was applied to harvest date field studies to demonstrate accuracy of the previously developed system.
Impacts
Understanding the effects of new microwave technology for moisture removal for peanuts opens new avenues of the potential of this rapid low-cost method to be implemented through larger scale tests in the peanut industry. Development of control systems greatly advances the potential for pilot scale testing in industry.
Publications
- BOLDOR, D. 2000. Computer assisted color classification and size analysis of peanut pods. M.S. Thesis. North Carolina State University. 98 pp. (Directed by Dr. T. H. Sanders)
- BOLDOR, D. and SANDERS, T.H. 2003. Dielectric properties of peanut pods and seed at 915 and 2450 MHz. Proceedings of the 9th International Conference on Microwave and High Frequency Heating. Loughborough University, United Kingdom. (Abstract)
- BOLDOR, D. and SANDERS, T.H. 2003. Thermal profiles and moisture loss during continuous microwave drying of peanuts. 8th Topical Conference on Food Engineering, American Institute of Chemical Engineering 2003 Annual Meeting, San Francisco, CA. (Abstract)
- YOUNG, C.T., SCHADEL, W.E., PATTEE, H.E., and SANDERS, T.H. 200x. The microstructure of almond [Prunus dulcis (Mill.) D.A.Webb cv. Nonpareil] cotyledon. LWT Food Sci. and Technology. In Press.
- YOUNG, C.T., SCHADEL, W.E., PATTEE, H.E., and SANDERS, T.H. 200x. Microstructure of peanut (Arachis hypogaea L. cv. NC 7) cotyledons during development. Food Sci. and Tech. In Press.
- YOUNG, C.T., SCHADEL, W.E., PATTEE, H.E., and SANDERS, T.H. 200x. Histochemical localization of amino acids and sugars in peanut cotyledons for light microscopy. Peanut Science. In Press.
- YOUNG, N.D., SANDERS, T.H., DRAKE, M.A., OSBORNE, J.A., CIVILLE, G.V. 200x. Descriptive analysis and U.S. consumer acceptability of peanuts from different origins. J. Food Quality and Preference. Submitted.
- BOLDOR, D., SWARTZEL, K.R., SANDERS, T.H., and FARKAS, B.E. 200x. Title A model for temperature and moisture distribution during continuous microwave drying of peanuts. J. Food Process Engineering. Submitted.
- BOLDOR, D. and SANDERS, T.H. 200x. Dielectric properties of in shell and shelled peanuts at microwave frequencies. Trans. ASAE. Submitted.
|
Progress 10/01/01 to 09/30/02
Outputs
New microwave technology employing waveguides has been used to blanch peanuts. Temperature and time protocols were developed which resulted in high blanching percentage and good shelf-life characteristics. Further, the protocols were refined and peanuts were roasted after blanching to evaluate roast peanut flavor and shelf characteristics. Protocols were developed and tests were conducted with peanuts of different moisture content. Lower moisture peanuts attained higher temperatures during microwave treatment. Technology was developed to investigate the relationship between internal and external temperature of farmers' stock peanuts during microwave treatment. Fiber optic thermocouples and infrared thermometry were employed to develop the relationships. A test was conducted to evaluate the development of dark soured aromatic off-flavor to microwave power and time of exposure. Studies have been initiated to examine the flavor and shelf-life of color sorted roasted
peanuts.
Impacts
Understanding the effects of new microwave technology for moisture removal from shelled and farmers' stock peanuts opens new avenues of the potential of this rapid low-cost method to be implemented through larger scale tests in the peanut industry. Use of machine vision color analysis for peanut pods has excellent potential to eliminate variability within the grading system for in-shell peanuts.
Publications
- Rausch, T.D. 2002. Effect of microwave energy on blanchability and shelf-life of peanuts. M.S. Thesis. North Carolina State University. 102 pp. (Directed by Dr. T.H. Sanders)
- Katz, T.A. 2002. The effect of microwave energy on roast quality of microwave blanched peanuts. M.S. Thesis. North Carolina State University. 107 pp. (Directed by Dr. T.H. Sanders)
- Boldor, D. and Sanders, T.H., Swartzel, K.R., and Simunovic, J. 2002. Computer assisted color classification of peanut pods. Peanut Sci. 29:41-46.
- Young, N.D., Sanders, T.H., Drake, M.A., and Civille, G.V. 2002. Descriptive analysis and consumer acceptability of peanuts from different origins. Book of Abstracts Institute of Food Technologists. 85-5. http://ift.confex.com/ift/2002/techprogram/meeting_2002.htm (Abstract)
- Katz, T.A., Sanders, T.H., and Drozd, J.M. 2002. The effect of microwave energy level on roast quality of blanched peanuts. Book of Abstracts Institute Food Technologists. 91C-28. (Abstract) http://ift.confex.com/ift/2002/techprogram/meeting_2002.htm (Abstract)
- Lochman, K.M., Sanders, T.H., and Drozd, J.M. 2002. Effect of peanut moisture content on roast quality of microwave-blanched peanuts. Book of Abstracts Institute Food Technologists. 91C-29. http://ift.confex.com/ift/2002/techprogram/meeting_2002.htm (Abstract)
- Young, N.D., Sanders, T.H., Drake, M.A., Civille, G.V., and Lochman, K.M. 2002. The use of descriptive analysis and consumer research methods in the evaluation of peanuts from different origins. Proceedings American Peanut Research and Education Society 85-5. (Abstract)
- Sanders, T.H. 2002. Effect of microwave energy on blanchability, shelf-life and roast quality of peanuts. Proceedings American Peanut Research and Education Society 34:58. (Abstract)
- Boldor, D. and Sanders, T.H. 2002. Peanut pod lightness measured using computerized image processing system. Proceedings American Peanut Research and Education Society 34:63. (Abstract)
|
Progress 10/01/00 to 09/30/01
Outputs
Examination of a range of microwave power and time protocols on shelled peanuts resulted in high blanchability and acceptable flavor and quality factors. Infrared thermometry, which was used to monitor temperature, indicated variable heating over the area within the trays used to hold peanuts. Although temperatures eventually used were higher than standard blanching temperatures, flavor defects were low and predictable. Microwave studies for drying of farmers' stock peanuts (in-shell) from ca. 20 to ca. 9 percent moisture were conducted. Infrared thermometry of pods and internal temperature of seed determined within pods with hypodermic thermocouples revealed a strong relationship between the two suggesting that development of controls for the system might be developed based on external pod temperatures. Studies on peanut pod color relative to grading in-shell peanuts were conducted in cooperation with scientists at the USDA, ARS, National Peanut Research Lab.
Computer-assisted color determination indicated that the color of various surface locations on pods was slightly variable but that the variability was inconsequential to the estimation of mean lot color.
Impacts
Understanding the effects of new microwave technology for moisture removal for peanuts opens new avenues of the potential of this rapid low-cost method to be implemented through larger scale tests in the peanut industry. Use of machine vision color analysis for peanut pods will eliminate variability within the grading system for peanuts.
Publications
- SIMUNOVIC, J. and SANDERS, T.H. 1998. Application of color image analysis to peanut harvest prediction. Proceedings American Peanut and Research Education Society 30:58. (Abstract)
- BOLDOR, D., SANDERS, T.H., and SWARTZEL, K.R. 2000. Color component analysis of peanut mesocarp color using machine vision and image processing. Fourth International Conference on Food Science and Technology. Wuxi, China, Oct. 17-20, 2000. (Poster)
- RAUSCH, T.D., DROZD, J.M., and SANDERS, T.H. 2001. Effect of microwave energy on blanchability and shelf-life of peanuts. Book of Abstracts Institute of Food Technologists. (Abstract)
- LOCHMAN, K. M. 2001. Effect of peanut moisture content on roast quality of microwave-blanched peanuts. M.S. Thesis. North Carolina State University.(Directed by Dr. T. H. Sanders) In Press.
- SANDERS, T.H. and SIMUNOVIC, J. 2001. Real-time monitoring of peanut roasting using infrared thermometry. Proceedings American Peanut and Research Education Society 33:25. (Abstract)
|
Progress 10/01/99 to 09/30/00
Outputs
Extraction and identification of isoflavone compounds similar to those in soybean were identified and results of the studies suggest that compounds other than the standard series of isoflavones are present in peanuts. In a significant advancement to peanut harvest date prediction, a computer assisted pod color classification system was developed. The system had over 98% efficiency in reproducibility and over 95% in overall identification of pods of different maturity. The system developed was utilized and proven effective in harvest date studies by cooperators. Use of infrared thermometry to examine the temperature range in peanuts immediately after roasting revealed a wide range of temperatures possibly due to moisture and maturity differences within the lot being roasted. The temperature distribution was highly correlated to roast color distribution. Initial investigations into the use of new microwave technology for the removal of moisture from peanuts to
facilitate removal of seed coats (blanching) were initiated. Examination of a series of microwave power and time of exposure protocols resulted in rapid moisture removal with highly acceptable storage of blanched peanuts.
Impacts
(N/A)
Publications
- No publications reported this period
|
Progress 10/01/98 to 09/30/99
Outputs
No report
Impacts
(N/A)
Publications
- No publications reported this period
|
|