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Effect of moisture content on the storage of brazil nuts
Author(s) -
Ayerst G.,
Budd D.
Publication year - 1960
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740110710
Subject(s) - water content , moisture , relative humidity , food spoilage , environmental science , respiration rate , humidity , food science , respiration , chemistry , botany , biology , meteorology , geography , engineering , geotechnical engineering , organic chemistry , bacteria , genetics
Current practice in the collection, handling and storage of Brazil nuts is described. Laboratory and field methods of determining moisture contents, the relationship between moisture content and relative humidity, and the effect of moisture content on respiration rate have been investigated. In storage experiments, deterioration was slow both at very low and very high moisture contents whereas rather rapid spoilage occurred at intermediate levels. These findings are discussed with reference to current commercial practice and work on other seeds.