COMMERCIAL FEASIBILITY OF AN IN-LINE STEAM PROCESS FOR CONDITIONING PECANS TO IMPROVE SHELLING EFFICIENCY AND MAINTAIN PRODUCT QUALITY

被引：8

作者：

FORBUS, WR ^{[1
]}

TYSON, BL ^{[1
]}

AYRES, JL ^{[1
]}

机构：

[1] GOLD KIST INC, LITHONIA, GA 30058 USA

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb03428.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：988 / +

共 13 条

[1]

Amerine M.A., 1965, PRINCIPLES SENSORY E, P526

[2]

[Anonymous], 1970, OFFICIAL METHODS ANA

[3] The selection of a dilution water for bacteriological examinations [J].