Pecan Texture as Affected by Freezing Rates, Storage Temperature, and Thawing Rates

• Published in: Journal of food science Vol. 64; no. 2; pp. 332 - 335
• Main Authors: Anzaldúa-Morales, A., Brusewitz, G.H., Anderson, J.A.
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.03.1999; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: Biological and medical sciences; Food industries; Food preservation; Food science; freezing; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Nuts; pecans; Storage; Temperature; texture; texture profile; thawing; Texture analysis; Nuts; Storage; Frozen product; Thawing; Experimental study; Texture; Freezing; Pecan nut
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.1999.tb15894.x

ABSTRACT Pecan texture was measured by texture profile analysis (TPA) at 80% compression before and after being frozen at 6 controlled rates, to 3 minimum temperatures and thawed at 2 rates. Freezing and thawing rates had more influence than storage temperature on pecan texture. Certain TPA parameters (i.e., hardness, area 1, fracturability and slope of linear segment of force vs. deformation curve) were more affected than others by freezing and thawing rates. Freezing and thawing at high rates had the least effect on pecan texture.