FATTY ACID COMPOSITION OF PECANS AS INFLUENCED BY DRYING
| Autor: | Tommy E. Thompson, William Aldred, J. Benton Storey, Laurence Sistrunk, Robert Brown, Sami Bahri |
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| Rok vydání: | 1991 |
| Předmět: | |
| Zdroj: | HortScience. 26:485h-486 |
| ISSN: | 2327-9834 0018-5345 |
| DOI: | 10.21273/hortsci.26.5.485h |
| Popis: | Previous work in this lab has shown that drying temperatures above 35°C will cause excessive loss of the kernel's natural light color and less oleic (18:1) oxidation to linoleic (18:2) fatty acid. The former is undesirable because of poor consumer appeal and the latter is desirable because of superiority of oleic acid in reducing low density lipoprotein in the blood plasma of consumers and a longer shelf life. The drying temperature of 35°C and an air volume of 45 CFM was superior in 1989 to 75 CFM at the same temperature and an air dried control. Lower air volumes in 1990 proved to be no better than 45 CFM at 35°C The best compromise drying regime was determined to be 45 CFM at 35°C. |
| Databáze: | OpenAIRE |
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