Water activity and storage stability of pine nuts. | [Pakistan Journal of Food Sciences • 2003]

Author(s):

1. Muhammad Anwar: Food & Biotechnology Research Centre, PCSIR Laboratories Complex, Lahore, Pakistan

2. Ijaz Ahmed: Food & Biotechnology Research Centre, PCSIR Laboratories Complex, Lahore, Pakistan

3. Nazar Muhammad: Food & Biotechnology Research Centre, PCSIR Laboratories Complex, Lahore, Pakistan

4. A. M. A. Shah: Food & Biotechnology Research Centre, PCSIR Laboratories Complex, Lahore, Pakistan

Abstract:

In view of losses occurring due to lack of information on the storage of shelled pine nuts, sorption studies were carried out at 25 o C and 37oC. It was found that shelled pine nuts have a typical sigmoid moisture sorption isotherm. Samples containing high moisture content (9.2% and above) deteriorate rapidly resulting in howing lump formation and microbial growth. Microbial growth did not appear in samples containing 6.2% moisture stored at 37OC even for 80 days storage. These investigations indicate that pine nut kernels should be dried to about 6.2% moisture and stored at water activity ranging from 0.57 to 0.68. Storage under these conditions was found to be safe even at 37OC.

Page(s): 17-19

DOI: DOI not available

Published: Journal: Pakistan Journal of Food Sciences, Volume: 13, Issue: 3--4, Year: 2003

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