Improving the Safety and Quality of Nuts

ISBN-13: 9780857092663 / Angielski / Twarda / 2013 / 440 str.

Linda Harris

Opis

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.

• 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

Recenzje

"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

Spis treści

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 contamination in groundnuts

5.6 Aflatoxin risk management in groundnuts

5.7 Sources of further information and advice

Chapter 6: Integrating Hazard Analysis Critical Control Point (HACCP) and Statistical Process Control (SPC) for safer nut processing

Abstract:

6.1 Introduction

6.2 Compatibility of Hazard Analysis and Critical Control Point (HACCP) and Statistical Process Control (SPC) management systems

6.3 Origin of HACCP and planning an HACCP study

6.4 HACCP Principle 1: conducting a hazard analysis

6.5 HACCP Principle 2: using SPC to identify and stabilize variability at CCPs

6.6 HACCP Principle 3: conducting process capability analyses to verify critical limits (CLs)

6.7 HACCP Principle 4: establishing SPC procedures for monitoring CCPs

6.8 HACCP Principle 5: determining corrective action procedures

6.9 HACCP Principle 6: confirming HACCP implementation through verification and validation activities

6.10 HACCP Principle 7: establishing documentation and record keeping

6.11 Role of prerequisite programs in HACCP

6.12 Conclusion

Chapter 7: Validation of processes for reducing the microbial load on nuts

Abstract:

7.1 Introduction

7.2 The science of validation

7.3 Technologies for microbial reduction in nuts

7.4 Principal elements of a validation program

7.5 Pasteurization performance of technologies used for processing nuts

7.6 Pasteurization technologies suitable for raw nuts

7.7 Validation in practice

7.8 Future trends for safe nuts

7.9 Sources of further information and advice

Part II: Improving nut quality and safety

Chapter 8: Impact of roasting on nut quality

Abstract:

8.1 Introduction

8.2 Nut roasting technology

8.3 Microstructure and quality of roasted nuts

8.4 Non-enzymatic browning reactions and quality of roasted nuts

8.5 Safety and nutritional aspects of nut roasting

8.6 Flavoring and seasoning technology for roasted tree nuts

8.7 Downstream processing, packaging and storage of roasted tree nuts

Chapter 9: Oxidative rancidity in nuts

Abstract:

9.1 Introduction

9.2 Mechanisms of oxidative rancidity in nuts

9.3 Factors affecting the rate of oxidation

9.4 Measuring oxidation in nuts

9.5 Effect of oxidation on sensory and nutritional quality and shelf life of nuts and nut oils

9.6 Protecting nuts and nut oils against oxidation

9.7 Future trends

Chapter 10: Advances in automated nut sorting

Abstract:

10.1 Introduction

10.2 Advantages of automation

10.3 Computer vision-based sorting (CVBS) systems

10.4 Acoustics-based sorting (ABS) systems

10.5 Computer processing and algorithm development

10.6 Possible avenues of development in sorting nuts

10.7 Conclusion

Chapter 11: Improving the quality and safety of walnuts

Abstract:

11.1 Introduction

11.2 Food value

11.3 Safety

11.4 Quality

11.5 Walnut supply chains

11.6 Conclusion

Chapter 12: Improving the quality and safety of macadamia nuts

Abstract:

12.1 Introduction

12.2 Nut properties

12.3 Key safety issues

12.4 Genetics, breeding and variety selection

12.5 Pre- and post-harvest factors affecting safety and quality

12.6 Processing effects on safety and quality

12.7 Quality assessment, nutritional aspects and food applications

12.8 Conclusion

Chapter 13: Improving the quality and safety of peanuts

Abstract:

13.1 Introduction

13.2 Historical perspective

13.3 Sources and routes of microbiological contamination

13.4 Safety and spoilage

13.5 Quality attributes and nutrients

13.6 Health benefits

13.7 Future trends

13.8 Sources of further information and advice

Chapter 14: Improving the quality and safety of peanuts

Abstract:

14.1 Introduction

14.2 Properties of peanuts

14.3 Key safety issues

14.4 The Peanut Genome Project

14.5 Breeding and varieties

14.6 Pre-harvest factors affecting safety and quality of peanuts

14.7 Post-harvest factors affecting safety and quality of peanuts

14.8 Processing effects on safety and quality of peanuts

14.9 Quality assessment

14.10 Nutritional aspects and food applications of peanuts

14.11 Future trends

14.12 Sources of further information and advice

Chapter 15: Detecting tree nut and seed allergens in food

Abstract:

15.1 Introduction and historical perspective

15.2 Production, harvest and post-harvest practices

15.3 Microbiological safety

15.4 Sources and routes of contamination with enteric pathogens

15.5 Aflatoxin

15.6 Good Agricultural Practices (GAPs) to minimize pre-harvest contamination

15.7 Post-harvest options to reduce microbial loads

15.8 Composition

15.9 Future trends

15.10 Sources of further information and advice

Detecting tree nut and seed allergens in food

Index

O autorze

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