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Pecan Processing

  • Charles R. Santerre

Abstract

The goal of food processing is to deliver a high quality product to the customer at an affordable price while at the same time, permitting a reasonable profit. The concept of quality is often ambiguous and generally determined at each sector of the pecan industry in different ways, often, with little regard to the consumer. For instance, quality to a producer is often measured in yield, size and absence of physical defects. Quality to a sheller is often measured in size, color, fill weight, and ability to crack and shell. Quality to a manufacturer, (i.e., ice cream manufacturer, baker, cereal manufacturer or confectioner) is often measured in size, color, absence of physical defects, absence of contaminants (i.e., insects, shell fragments, illegal pesticides, pathogens, etc.) and absence of off-flavors. Quality to the consumer is often determined by flavor, texture, color, freedom from physical defects, freedom from contaminants, perception of wholesomeness, etc. Ironically, the producer may have the greatest influence upon the quality of pecans which reach the consumer but may pay the least attention to the attributes which are of greatest importance to the consumer. This is not to say that each step in the chain is of more or less importance in the maintenance of pecan quality. Each sector must pay special attention to the effects of handling on the final product. Stresses which occur in the orchard and at harvest may produce latent damage which is not detected until the final product has been manufactured.

Keywords

Edible Coating Physical Defect Gamma Tocopherol Steam Processing Equilibrium Relative Humidity 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1994

Authors and Affiliations

  • Charles R. Santerre

There are no affiliations available

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