Description

As tree nuts and peanuts become increasingly recognised for their health-promoting properties, the provision of safe, high quality nuts is a growing concern. Improving the safety and quality of nuts reviews key aspects of nut safety and quality management.

Part one explores production and processing practices and their influence on nut contaminants. Chapters discuss agricultural practices to reduce microbial contamination of nuts, pest control in postharvest nuts, and the impact of nut postharvest handling, de-shelling, drying and storage on quality. Further chapters review the validation of processes for reducing the microbial load on nuts and integrating Hazard Analysis Critical Control Point (HACCP) and Statistical Process Control (SPC) for safer nut processing. Chapters in part two focus on improving nut quality and safety and highlight oxidative rancidity in nuts, the impact of roasting on nut quality, and advances in automated nut sorting. Final chapters explore the safety and quality of a variety of nuts including almonds, macadamia nuts, pecans, peanuts, pistachios and walnuts.

Improving the safety and quality of nuts is a comprehensive resource for food safety, product development and QA professionals using nuts in foods, those involved in nut growing, nut handling and nut processing, and researchers in food science and horticulture departments interested in the area.

Key Features

  • Reviews key aspects of nut safety and quality management and addresses the influences of production and processing practices on nut safety
  • Analyses particular nut contaminants, safety management in nut processing and significant nut quality issues, such as oxidative rancidity
  • Places focus on quality and safety in the production and processing of selected types of nuts

Readership

Those involved in nut growing, handling and processing; Food safety, product development and QA professionals using nuts in food; Researchers in food science and horticulture departments working on nuts

Table of Contents

Contributor contact details

Woodhead Publishing Series in Food Science, Technology and Nutrition

Preface

Part I: Production and processing practices and influence on nut contaminants

Chapter 1: Agricultural practices to reduce microbial contamination of nuts

Abstract:

1.1 Introduction

1.2 Tree nut production systems

1.3 Good Agricultural Practices (GAPs) for nut production

1.4 Conclusion

Chapter 2: Impact of nut postharvest handling, de-shelling, drying and storage on quality

Abstract:

2.1 Quality attributes of nuts

2.2 Impact of maturity at harvest and harvesting procedures on quality

2.3 Impact of postharvest handling operations on the quality of raw nuts

2.4 Impact of processing operations

2.5 Impact of marketing operations

Chapter 3: Non-thermal processing technologies to improve the safety of nuts

Abstract:

3.1 Introduction

3.2 Propylene oxide (PPO)

3.3 High pressure processing (HPP)

3.4 Irradiation and ultraviolet radiation

3.5 Ozone, cold plasma, high pressure carbon dioxide (HPCD) and sanitizer treatments

3.6 Conclusion

Chapter 4: Pest control in postharvest nuts

Abstract:

4.1 Introduction

4.2 Common postharvest pests of tree nuts

4.3 Orchard pest management strategies

4.4 Processing facility pest management strategies

4.5 Commodity treatments

4.6 Future trends

4.7 Sources of further information and advice

Chapter 5: Mycotoxin contamination of nuts

Abstract:

5.1 Introduction

5.2 Aflatoxin regulations and analysis in nuts

5.3 From fungal spoilage to aflatoxin contamination in groundnuts

5.4 Prevention and control of pre-harvest aflatoxin contamination in groundnuts

5.5 Post-harvest strategies for preventing and reducing aflatoxin contaminat

Details

No. of pages:
440
Language:
English
Copyright:
© 2013
Published:
Imprint:
Woodhead Publishing
Print ISBN:
9780857092663
Electronic ISBN:
9780857097484

About the editor

Linda Harris

Dr Linda Harris is a Specialist in Microbial Food Safety at the Department of Food Science and Technology, UC Davis, USA.

Reviews

"Horticulturalists, food scientists, biochemists, and others review the essential aspects of safety and quality management in tree nuts and peanuts, focusing in particular on microbial safety and on problematic contaminants such as mycotoxins that have recently been associated with nuts. Among the topics are agricultural practices to reduce microbial contamination, pest control in post-harvest nuts,…"--ProtoView.com, February 2014