Effects of Dielectric and Steam Heating Treatments on the Storage Stability of Pecan Kernels
S. D. Senter, W. R. FORBUS, S.O. Nelson, R. L. Wilson, Robert J. Horvat
Journal of Food Science
Abstract
ABSTRACT Pecan kernels, exposed to dielectric heating treatments for 1, 2, and 2.5 min at 43 MHz, and kernels from in‐shell pecans subjected to atmospheric steam for 4 min were evaluated over 16 wk of accelerated storage for flavor quality, formation of hydroperoxides, and moisture equilibrium. All heat treatments were effective in stabilizing flavor quality during storage. Initial peroxide values were greater for higher intensity heat treatments; however, at the end of storage values for these treatments were lower. Moisture equilibrium of the kernels was affected by high heat treatments, which exhibited an initial drying effect and retardation of equilibration during storage. Lipoxygenase was identified in extracts from pecan kernels; however, substances extracted during isolation of the enzyme interfered with reliable replication of results and prevented quantitative analyses in relation to inactivation by heat treatment.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
dielectric heating treatments affect moisture equilibrium of pecan kernels
“Moisture equilibrium of the kernels was affected by high heat treatments, which exhibited an initial drying effect and retardation of equilibration during storage.”
atmospheric steam treatment stabilize flavor quality of pecan kernels
“kernels from in‐shell pecans subjected to atmospheric steam for 4 min were evaluated over 16 wk of accelerated storage for flavor quality, formation of hydroperoxides, and moisture equilibrium. All he...”
dielectric heating treatments stabilize flavor quality of pecan kernels
“All heat treatments were effective in stabilizing flavor quality during storage.”