Chemical changes in almonds throughout storage: modeling the effects of common industry practices

Daniel R. Parrish; Ronald B. Pegg; William L. Kerr; Ruthann B. Swanson; Guangwei Huang; Adrian L. Kerrihard

doi:10.1111/ijfs.14127

Chemical changes in almonds throughout storage: modeling the effects of common industry practices

Daniel R. Parrish, Ronald B. Pegg, William L. Kerr, Ruthann B. Swanson, Guangwei Huang, Adrian L. Kerrihard

Nutrition and Food Studies

Research output: Contribution to journal › Article

Abstract

Further investigations of almond degradation under typical industrial storage conditions from a quantitative perspective are warranted. This study modeled effects of packaging, temperature (TEMP), relative humidity (RH) and roasting on chemical attributes of almonds stored according to common industry practices throughout 16 months. Roasted samples were stored in high-barrier bags (HBB) or polypropylene bags (PPB) at multiple combinations of TEMP and RH. Raw samples were held in unlined cardboard cartons (UC) or PPB under the same conditions. Almonds were assessed bimonthly for oxidation products, free fatty acids, moisture content and water activity. Results indicated roasting almonds improved quality preservation. Models showed HBB (rather than PPB) to provide benefits to stability comparable to reductions in storage TEMP of ~15 to 30 °C. PPB (rather than UC) showed benefits to peroxide formation of similar magnitude. Our data shows HBB to be a superior packaging choice, and UC to associate with the greatest rates of degradation.

Original language	English
Pages (from-to)	2190-2198
Number of pages	9
Journal	International Journal of Food Science and Technology
Volume	54
Issue number	6
DOIs	https://doi.org/10.1111/ijfs.14127
Publication status	Published - Jun 2019

Fingerprint

Keywords

Almonds
lipid oxidation
mathematical model
packaging materials
shelf life

Cite this

Parrish, D. R., Pegg, R. B., Kerr, W. L., Swanson, R. B., Huang, G., & Kerrihard, A. L. (2019). Chemical changes in almonds throughout storage: modeling the effects of common industry practices. International Journal of Food Science and Technology, 54(6), 2190-2198. https://doi.org/10.1111/ijfs.14127

@article{9f30280b5e50435bba75481c7c3bc79b,

title = "Chemical changes in almonds throughout storage: modeling the effects of common industry practices",

abstract = "Further investigations of almond degradation under typical industrial storage conditions from a quantitative perspective are warranted. This study modeled effects of packaging, temperature (TEMP), relative humidity (RH) and roasting on chemical attributes of almonds stored according to common industry practices throughout 16 months. Roasted samples were stored in high-barrier bags (HBB) or polypropylene bags (PPB) at multiple combinations of TEMP and RH. Raw samples were held in unlined cardboard cartons (UC) or PPB under the same conditions. Almonds were assessed bimonthly for oxidation products, free fatty acids, moisture content and water activity. Results indicated roasting almonds improved quality preservation. Models showed HBB (rather than PPB) to provide benefits to stability comparable to reductions in storage TEMP of ~15 to 30 °C. PPB (rather than UC) showed benefits to peroxide formation of similar magnitude. Our data shows HBB to be a superior packaging choice, and UC to associate with the greatest rates of degradation.",

keywords = "Almonds, lipid oxidation, mathematical model, packaging materials, shelf life",

author = "Parrish, {Daniel R.} and Pegg, {Ronald B.} and Kerr, {William L.} and Swanson, {Ruthann B.} and Guangwei Huang and Kerrihard, {Adrian L.}",

year = "2019",

month = "6",

doi = "10.1111/ijfs.14127",

language = "English",

volume = "54",

pages = "2190--2198",

journal = "International Journal of Food Science and Technology",

issn = "0950-5423",

publisher = "Wiley-Blackwell Publishing Ltd",

number = "6",

}

TY - JOUR

T1 - Chemical changes in almonds throughout storage

T2 - modeling the effects of common industry practices

AU - Parrish, Daniel R.

AU - Pegg, Ronald B.

AU - Kerr, William L.

AU - Swanson, Ruthann B.

AU - Huang, Guangwei

AU - Kerrihard, Adrian L.

PY - 2019/6

Y1 - 2019/6

N2 - Further investigations of almond degradation under typical industrial storage conditions from a quantitative perspective are warranted. This study modeled effects of packaging, temperature (TEMP), relative humidity (RH) and roasting on chemical attributes of almonds stored according to common industry practices throughout 16 months. Roasted samples were stored in high-barrier bags (HBB) or polypropylene bags (PPB) at multiple combinations of TEMP and RH. Raw samples were held in unlined cardboard cartons (UC) or PPB under the same conditions. Almonds were assessed bimonthly for oxidation products, free fatty acids, moisture content and water activity. Results indicated roasting almonds improved quality preservation. Models showed HBB (rather than PPB) to provide benefits to stability comparable to reductions in storage TEMP of ~15 to 30 °C. PPB (rather than UC) showed benefits to peroxide formation of similar magnitude. Our data shows HBB to be a superior packaging choice, and UC to associate with the greatest rates of degradation.

AB - Further investigations of almond degradation under typical industrial storage conditions from a quantitative perspective are warranted. This study modeled effects of packaging, temperature (TEMP), relative humidity (RH) and roasting on chemical attributes of almonds stored according to common industry practices throughout 16 months. Roasted samples were stored in high-barrier bags (HBB) or polypropylene bags (PPB) at multiple combinations of TEMP and RH. Raw samples were held in unlined cardboard cartons (UC) or PPB under the same conditions. Almonds were assessed bimonthly for oxidation products, free fatty acids, moisture content and water activity. Results indicated roasting almonds improved quality preservation. Models showed HBB (rather than PPB) to provide benefits to stability comparable to reductions in storage TEMP of ~15 to 30 °C. PPB (rather than UC) showed benefits to peroxide formation of similar magnitude. Our data shows HBB to be a superior packaging choice, and UC to associate with the greatest rates of degradation.

KW - Almonds

KW - lipid oxidation

KW - mathematical model

KW - packaging materials

KW - shelf life

UR - http://www.scopus.com/inward/record.url?scp=85061963107&partnerID=8YFLogxK

U2 - 10.1111/ijfs.14127

DO - 10.1111/ijfs.14127

M3 - Article

AN - SCOPUS:85061963107

VL - 54

SP - 2190

EP - 2198

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

SN - 0950-5423

IS - 6

ER -

Access to Document

10.1111/ijfs.14127

Link to publication in Scopus