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COMMERCIAL FEASIBILITY OF AN IN‐LINE STEAM PROCESS FOR CONDITIONING PECANS TO IMPROVE SHELLING EFFICIENCY AND MAINTAIN PRODUCT QUALITY
Author(s) -
FORBUS W. R.,
TYSON B. L.,
AYRES JAMES L.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb03428.x
Subject(s) - conditioning , food science , pulp and paper industry , quality (philosophy) , process engineering , chemistry , mathematics , engineering , statistics , philosophy , epistemology
Tests at a commercial plant showed that a new in‐line steam process was better than the existing process in conditioning inshell pecans for cracking, as determined on the basis of shelling efficiency, or yield of unbroken nutmeat halves. Steam conditioning was more effective than commercial conditioning in reducing total plate count and yeast and mold count on the product. Peroxide and free fatty acid values of oils, Hunter color values of nutmeat halves and sensory taste analyses indicated that the quality of the nutmeats conditioned by the two methods was essentially the same immediately after conditioning. Commercial test results agreed with results of previous pilot‐scale studies.