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A NEW PACKAGING METHOD FOR PEANUTS AND PECANS
Author(s) -
HOLADAY CHARLES E.,
PEARSON JACK L.,
SLAY WHIT O.
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.tb06480.x
Subject(s) - food science , chemistry , flavor , vacuum packing , roasting , moisture , pulp and paper industry , engineering , organic chemistry
An economical method for packaging low‐moisture peanuts and pecans for long‐term storage is presented. The method utilizes the CO 2 adsorption properties of these commodities and involves placing them in plastic pouches impervious to air and CO 2 , flushing them with CO 2 and then heat‐sealing the pouches. CO 2 is adsorbed into the pores of the commodities forming vacuums inside the pouches. Both shelled, raw and shelled, roasted and blanched peanuts were protected from any significant deterioration of flavor and other quality factors for 12 months; pecans were protected for 27 wk and roasted salted‐in‐the‐shell peanuts were protected for 4 months. This method of packaging protects perishable commodities for extended periods of time, is inexpensive and requires little energy.