Investigation of Packaging Systems for Shelled Walnuts Based on Oxygen Absorbers
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- 作者：Pernille N. Jensen ; Gitte S
//pubs.acs.org/images/gifchars/oslash.gif" border="0">rensen ; Per Brockhoff ; and Grete Bertelsen
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2003
- 出版时间：August 13, 2003
- 年：2003
- 卷：51
- 期：17
- 页码：4941 - 4947
- 全文大小：135K
- 年卷期：v.51,no.17(August 13, 2003)
- ISSN：1520-5118
文摘
Storage of nuts at a high oxygen concentration results in rancid nuts whereas storage at a low oxygenconcentration results in fine-tasting nuts. During a 13 month experiment, packaging of walnuts withan oxygen absorber was compared to packaging in nitrogen or atmospheric air. At the same time,the effects of oxygen permeability of the packaging material and storage temperature (11 and 21 
C)were investigated by determination of hexanal and rancid taste of the walnuts. The optimal storagecondition for walnuts is at 11 C or lower, eventually combined with an oxygen absorber. However,without chilled storage and use of an oxygen absorber, it is possible to obtain an acceptable qualityof walnuts with a packaging material having a very low oxygen permeability (e.g., laminate with EVOH)combined with nitrogen flushing. The results also revealed that the development of hexanal duringtime can be described by a second-order polynomial regression model.Keywords: Walnut (Juglans regia L.); sensory evaluation; lipid oxidation; hexanal; temperature;permeability; packaging; oxygen absorber
C)were investigated by determination of hexanal and rancid taste of the walnuts. The optimal storagecondition for walnuts is at 11 C or lower, eventually combined with an oxygen absorber. However,without chilled storage and use of an oxygen absorber, it is possible to obtain an acceptable qualityof walnuts with a packaging material having a very low oxygen permeability (e.g., laminate with EVOH)combined with nitrogen flushing. The results also revealed that the development of hexanal duringtime can be described by a second-order polynomial regression model.Keywords: Walnut (Juglans regia L.); sensory evaluation; lipid oxidation; hexanal; temperature;permeability; packaging; oxygen absorber