Improving the Safety and Quality of Nuts

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 safetyAnalyses particular nut contaminants, safety management in nut processing and significant nut quality issues, such as oxidative rancidityPlaces focus on quality and safety in the production and processing of selected types of nuts

Inhalt
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

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