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Advances in Food Process Engineering Research and Applications pp 521–545Cite as

Predictive Modeling of Textural Quality of Almonds During Commercial Storage and Distribution

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Part of the book series: Food Engineering Series ((FSES))

Abstract

The textural properties of almonds may be assessed using a predictive model consisting of the moisture adsorption isotherms, Fick’s second law of water diffusion, and Fermi’s distribution function. The experimental data of moisture adsorption and the mechanical properties of almonds were measured and fitted into the preceding three models, respectively. A GAB model was used to describe the equilibrated moisture contents of almonds under different temperatures and water activity (a w) levels; the diffusion coefficients (D eff) of water in almonds were determined using Fick’s second law; Fermi’s distribution function was used to describe the relationship between the mechanical properties and a w at different temperatures. A computer-aid model was developed to calculate the moisture content and the mechanical properties (fracture force, toughness, stiffness, firmness) of almonds during storage using the coefficients of each model and initial conditions (initial moisture content, relative humidity, and temperature).

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Acknowledgements

The authors would like to thank the Almond Board of California for providing financial support and almonds for this research.

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Authors and Affiliations

  1. Department of Biological and Agricultural Engineering, University of California, Davis, USA

    Li Z. Taitano & R. Paul Singh

Authors
  1. Li Z. Taitano
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  2. R. Paul Singh
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Corresponding author

Correspondence to R. Paul Singh .

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Editors and Affiliations

  1. Agricultural University of Athens Dept. Food Science & Technology, Athens, Greece

    Stavros Yanniotis

  2. School of Chemical Engineering Laboratory of Food Chemistry and Technol, National Technical University of Athens Division IV-Product and Process Developm, Athens, Greece

    Petros Taoukis

  3. Department of Food Science and Technolog, Agricultural University of Athens, Athens, Greece

    Nikolaos G. Stoforos

  4. Department of Nutrition and Dietetics, Harokopion University, Kallithea, Athens, Greece

    Vaios T. Karathanos

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Taitano, L.Z., Singh, R.P. (2013). Predictive Modeling of Textural Quality of Almonds During Commercial Storage and Distribution. In: Yanniotis, S., Taoukis, P., Stoforos, N., Karathanos, V. (eds) Advances in Food Process Engineering Research and Applications. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-7906-2_26

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