New Methods for Measuring Surface Area, Seed Coat Separation, and ‘Chip & Scratch’ Damage in Almonds

Kinetics of Almond Skin Separation as a Function of Blanching Time and Temperature

Yield, nutritional quality, and thermal-oxidative stability of Brazil nut oil (Bertolletia excelsa H.B.K) obtained by supercritical extraction

Modelling heat transfer for disinfestation and control of insects (larvae and eggs) in date fruits

Detecting bunch withering disorder in date fruit by near infrared spectroscopy

Computational modelling of the transport phenomena occurring during convective drying of prunes

Pasteurization process development for controlling Salmonella in in-shell almonds using radio frequency energy

Radio frequency (RF) treatment holds potential as a pasteurization method to control Salmonella in almonds without causing a substantial loss of product quality. Thermal resistance of Salmonella can be reduced by increasing water activity; thus a soaking process was designed prior to RF treatments. A pilot-scale 27 MHz; 6 kW RF heating system was used […]