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Medientyp:
E-Artikel
Titel:
A NEW PACKAGING METHOD FOR PEANUTS AND PECANS
Beteiligte:
HOLADAY, CHARLES E.;
PEARSON, JACK L.;
SLAY, WHIT O.
Erschienen:
Wiley, 1979
Erschienen in:
Journal of Food Science, 44 (1979) 5, Seite 1530-1533
Sprache:
Englisch
DOI:
10.1111/j.1365-2621.1979.tb06480.x
ISSN:
0022-1147;
1750-3841
Entstehung:
Anmerkungen:
Beschreibung:
ABSTRACTAn economical method for packaging low‐moisture peanuts and pecans for long‐term storage is presented. The method utilizes the CO2 adsorption properties of these commodities and involves placing them in plastic pouches impervious to air and CO2, flushing them with CO2 and then heat‐sealing the pouches. CO2 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.