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 | |
| State | Published - Jun 2019 |
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Keywords
- Almonds
- lipid oxidation
- mathematical model
- packaging materials
- shelf life
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Chemical changes in almonds throughout storage : modeling the effects of common industry practices. / Parrish, Daniel R.; Pegg, Ronald B.; Kerr, William L.; Swanson, Ruthann B.; Huang, Guangwei; Kerrihard, Adrian L.
In: International Journal of Food Science and Technology, Vol. 54, No. 6, 06.2019, p. 2190-2198.Research output: Contribution to journal › Article
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 -