Effect van MAP op kwaliteit gepelde walnoten

28 september 2017

Researchers at the Iranian Research Organization for Science and Technology aimed at analyzing the effects of packaging (MAP) and preservation conditions on the quality of packaged fresh walnut kernels. The central composite plan was used for evaluating the effect of oxygen (0–10%), carbon dioxide (0-10%), and temperature (4-26 °C) on the qualitative characteristics of the walnut kernels.
They found that optimal packaging conditions to achieve maximum quality of the walnuts include: 1.46% oxygen, 10% carbon dioxide, and a temperature of 4 °C. An article about the research is published in the International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering.
Klik hier voor het artikel (930 kB).

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