Mechanical properties of Bertholletia Excelsa H. B. K. kernels stored in different packagings

Abstract

Evaluate texture in relation to the hardness, fracturability, cohesiveness, elasticity and chewiness parameters of Brazil nut kernels stored in different packagings over time of 240 days. The experimental compression tests were conducted in 15 kernels for each treatment using a texturometer equipped with a load cell of 25 kg. The following parameters were used: pre-test speed: 2.0 mm s -1 ; test speed: 0.50 mm s -1 and post-test speed: 0.50 mm s -1 ; 10% compression and rest period of 2 s between the two cycles; initial load of 7 g; and data acquisition rate of 10 points per second. The data were subjected to analysis of variance (ANOVA), followed by the Scott-Knott test at 5% significance level, using R software. Storage time interfered in the moisture content, leading to the highest value initially, 4.03% w.b., and lowest value at 120 days, with an average of 2.705% w.b. The hardness values of the kernels stored in the polypropylene packaging remained the same throughout storage. The different packagings and storage times had no influence on the fracturability parameter. Polypropylene and vacuum packaging did not influence the elasticity of kernels throughout storage. Cohesiveness and chewiness showed differences between the packagings and between the storage periods.

Effect of packaging method and storage temperature on the sensory quality and lipid stability of fresh snakehead fish (Channa striata) fillets

“…This is higher than the 6-day and 10-day shelf life reported for airpackaged and vacuum-packaged Salmo (Trutta macrostigma) stored at 5 ± 1 °C by Karakaya & Duman (2016) but slightly lower than the 28-day shelf life reported for common carp (Cyprinus carpio) stored at -12 °C (Raj et al, 2016). The results of the present study were not in agreement with Oliveira et al (2022) who reported that vacuum packaging did not influence in the shelf life of Brazil nut kernels. This might be attributed to the differences in chemical compositions and properties of different products.…”

Mechanical properties and integrity of stored corn grains after continuous and intermittent drying

“…Several studies have investigated the mechanical properties of agricultural products from a quality preservation standpoint, with an emphasis on different moisture contents (Abdel Maksoud, 2009;Esehaghbeygi et al, 2009;Resende et al, 2013;Tarighi et al, 2011). There has been less focus on the temperature of drying air (Abasi & Minaei, 2014) and its relationship with rest times in storage, and although several studies mention quality, their focus is primarily on the efficiency of the drying process and/or its immediate effects (Filippin et al, 2018;Franco et al, 2020;Mabasso et al, 2020;Mabasso et al, 2021;Oliveira et al, 2022;Park et al, 2018;Zhao et al, 2018).…”