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  3. Packaging design to improve the shelf life of fresh walnut kernels

Packaging design to improve the shelf life of fresh walnut kernels

Number of pages: 115 File Format: word File Code: 32529
Year: 2012 University Degree: Master's degree Category: Food and Packaging Industries
Tags/Keywords: Durability - Fresh walnut kernels - maintenance - Nuts - packaging - Packaging design - quality - walnut
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  • Summary of Packaging design to improve the shelf life of fresh walnut kernels

    Master's thesis in the field of food industry (M.Sc)

    Abstract

    Walnut kernel is an edible substance that has a lot of fat, protein, sugar and starch, but due to various reasons, it undergoes physical and chemical changes very quickly and loses its quality. The purpose of this study was the effect of packaging and storage conditions on the quality and shelf life of walnuts. In the research conducted, the central compound design was used to investigate the effect of oxygen (0-10%), carbon dioxide (0-10%) and temperature (4-26°C) on the qualitative characteristics of walnuts. The response level method was also used to find the optimal mode of interaction of factors and to estimate the best process conditions with the least amount of testing. The quality parameters measured included peroxide index, color, weight loss, mold and yeast count test and sensory evaluation. The results of the analysis of variance table showed that the model defined for the peroxide index, color, weight loss, moisture and sensory evaluation was significant (p>0.001) so that the increase in temperature caused an increase in the peroxide index, color, weight decrease and a decrease in the overall acceptability and moisture percentage of walnut. An increase in the percentage of oxygen caused an increase in the changes in color, peroxide index and a decrease in the overall acceptability of walnut. An increase in the percentage of carbon dioxide caused a decrease in the peroxide index. and it had no significant effect on other answers (p ? 0.05). Mold and yeast were not found in any of the walnut samples. Optimum packaging conditions to obtain the maximum quality of walnuts included 1.46% oxygen, 10% carbon dioxide and 4°C temperature. 

    Introduction

    Over the years, Iran has been considered one of the most active countries in the field of dry fruit production and supply at the international level, but gradually with the entry of other countries into this market and the supply of higher quality products and better packaging, the country's share of the world dried fruit market is gradually decreasing (Rai 2006). It has export and currency earning in this way that with the progress and development of the packaging industry in accordance with global standards, it is possible to prevent the sale of raw and unprocessed products in bulk to other countries, and with proper packaging, we can increase the chances of competing with other countries and in this way have better export markets and higher currency earnings (www.ksna.ir, www.mim.gov.ir) during the past 20 years, the development and evolution of packaging with plastics for food has become more necessary, which is due to the properties of Physical and chemical suitability, low specific weight, reasonable price, and their malleability. It has many advantages in supplying fresh, non-frozen, high-quality food to the consumer, and today it ranks second after glass in terms of consumption (Mir Nizami 1374). The purpose of fruit and vegetable packaging is to protect the contents inside the package against internal corruption during storage, transportation and distribution, and in fact, with proper packaging, the amount of waste of these types of products can be reduced and access to these products can be made possible in the off-season, which leads to added value in the product and foreign exchange and can help the country's economy (www.mim.gov.ir). The energy crisis, ecological information and the demand for fresh and healthy foods have led to the feeling of the need to spread fresh food throughout the year with the least energy and the least process and the highest amount of nutrients and flavor. Modified atmosphere packaging technology, which has grown rapidly in food packaging, has made these needs possible. This technology has increased the quality of the product, freshness, shelf life, convenience for the consumer and also increased the value of the product. The advantage of this technology is not using additives and preservatives. Packaging with modified atmosphere provides the control of chemical, microbial and enzymatic reactions and prevents or minimizes the disintegration of the food during its shelf life. (Singh 2009).

    The purpose of this research is to investigate and evaluate the modified atmosphere and storage conditions on the quality and shelf life of raw walnuts in order to obtain a quality product suitable for public taste.

    1-2- Features of walnut fruit

    Walnut is one of the oldest plant species that exists on the planet. According to paleontological investigations, different types of walnuts have existed on the planet since the third geological period, the Tertiary period.

    Walnut[1], which is also known as Iranian or English walnut [2], belongs to the Juglandaceae family. It includes 8 genera and 60 species, all of which are monoecious and have unisexual flowers, which means that male and female flowers are formed separately on the tree. All these species produce edible fruits. The most important species from an economic point of view is J. regia, or Persian walnut. (English) is cultivated for its fruit, J. nigra or eastern black walnut, is a species whose wood has economic value. Other species, such as J. hindsii (black walnut of northern California) and hybrids such as Paradox [3] (hybrid J. hindsii and J. regia) and Royal [4] (hybrid J. nigra and J. regia) are used as the basis of J. regia (Darvishian 1364, Darvishian 1376, 17 Tabatabai et al. 1371). Different types of walnuts are classified into the following three groups:

    White walnuts include the following types:

    J. cinerea ·

    J. cathayensis ·

    J. mandshurica ·

    J. stenocarpa ·

    J. sieboldiana ·

    J. cardiformi ·

    Black walnuts include the following species:

    J. rupestris ·

    J. californica ·

    J. major ·

    J. hindsi ·

    J. nigra ·

    The common walnut includes the species: J. regia (Tabatabai et al. 1371). Walnut cultivation dates back to about 7000 years BC. Currently, walnuts are cultivated in many parts of the world in the Northern Hemisphere from Central and Eastern Europe to the Caucasus and North and Central Iran to the foothills of the Himalayas and China and Japan, as well as in North America and South America. The habitat and spread of walnut trees is very wide in terms of latitude and longitude and in terms of height above sea level, from Gaz and Moghan valleys in the north of the country to Euclid Fars in the south and from the western heights of Urmia to Mount Taftan in the southeast between 45-65 degrees and in Mazandaran province (below the level of the Azad Sea) up to a height of 2500 meters above sea level, in the highlands of Chahar Mahal Bakhtiari and Among other things, it grows well in Tafarsh between 1800 and 2000 meters above sea level (Darvishian 1364, Darvishian 1376, Tabatabai et al. 1371)

    The walnut tree grows in areas with Mediterranean, moderately humid and moderately dry climates, and even in steppe areas such as Azerbaijan, Hamedan, Tuiserkan, Kurdistan, It is cultivated in North Khorasan, Baft Kerman and Khansar, Isfahan. Walnut grows well in deep and permeable soils with proper drainage and pH = 2.8-5.4 (Darvishian 1364, Darvishian 1376, Tabatabai et al. 1371). style="direction: rtl;">Walnut kernel is an edible which contains lots of fat, protein, sugar and starch; but changes physically and chemically in a short time and loses its quality due to a variety of reasons. This study was aimed at analyzing the effects of packaging and preservation conditions on the quality and durability of walnut. This study uses the central composite plan for evaluating the effect of oxygen (0-10%), carbon dioxide (0-10%), and temperature (4-26oC) on qualitative characteristics of walnuts.

  • Contents & References of Packaging design to improve the shelf life of fresh walnut kernels

    List:

     

    Abstract..1

     

    Chapter 1-Generalities.2

    1-1- Introduction..3

    1-2-Walnut fruit characteristics.4

    1-2-1-Walnut botany.6

    1-2-2-Walnut product position World.7

    1-2-3-Walnut exports.9

    1-2-4-Walnut imports.10

    1-2-5-Walnut product location in Iran.10

    1-2-6-Walnut kernel and its uses.10

    1-2-6-1- Important components of walnut kernel.10

    1-2-6-2- Food uses of walnut kernels. 14

    1-2-6-3- Medicinal uses of walnut kernels. 15

    1-2-7- Harvesting, processing and packing operations of walnuts. 16

    1-2-7-1-Harvesting. 16

    1-2-7-2-Processing. 19

    1-2-7-3-storage.23

    1-2-8-walnut standards.28

    1-3-food packaging.34

    1-3-1-types of packaging.35

    1-3-2-raw materials in packaging.36

    1-3-2-1- cans Metal. 36

    1-3-2-2- Glass containers. 36

    1-3-2-3- Flexible packages. 37

    1-3-2-4- Plastic covers. 37

    1-3-2-4-1- Chemical structure of plastics. 37

    1-3-2-4-2- Classification of plastics. 38

    1-3-2-4-3-Types of common films in food packaging.38

    1-3-3-Packaging processes used in edible nuts.42

    1-3-3-1-Vacuum packaging.42

    1-3-3-2-Shrink packaging.42

    1-3-3-3-Coatings Stretch.42

    1-3-3-4-packing with modified atmosphere.43

    1-3-3-4-1-History of using MAP.44

    1-3-3-4-2- Advantages of using MAP.44

    1-3-3-4-3- Disadvantages of using MAP.45

    1-3-3-4-4- The main purposes of using MAP.45

    1-3-3-4-5-Packaging operations with MAP.46

    1-3-3-4-6- Materials used in MAP packaging.46

    1-3-3-4-7- Gases used in MAP.47

    1-3-3-4-8- Adding gas and creating a vacuum In MAP packaging. 50

    1-3-3-4-9-MAP packaging devices. 50

    1-3-3-4-10- The effect of modified atmosphere on the shelf life of edible kernels. 52

    Chapter two - review of previous researches. 53

    Chapter three - materials and methods. 61

    3-1- Preparation of samples.62

    3-1-1- Necessary materials.62

    3-1-2- Equipment and devices.62

    3-1-3- How to prepare samples.62

    3-2- Performing tests.63

    3-2-1- Necessary equipment and materials.63

    3-2-2- Equipment and devices. 64

    3-2-3- Performed tests. 64

    3-2-3-1- Moisture measurement. 64

    3-2-3-2- Peroxide measurement. 64

    3-2-3-3- Percentage of weight loss. 66

    3-2-3-4- Color measurement. 66

    3-2-3-5- Total mold and yeast count test.67

    3-2-3-6-Sensory evaluation.68

    3-3- Statistical analysis.69

    Chapter four - discussion and review.71

    4-1- Optimizing the process by the response surface method.72

    4-1-1- Analyzing the fitting model Findings for peroxide index. 73

    4-1-1-1- Optimization. 77

    4-1-2- Analysis of fitted model for moisture percentage. 77

    4-1-2-1- Optimization. 79

    4-1-3- Analysis of fitted model for percentage of weight loss. 79

    4-1-3-1- Optimization.81

    4-1-4- Analysis of fitted model for color changes.81

    4-1-4-1- Optimization.84

    4-1-5- Analysis of fitted model for acceptability.85

    4-1-5-1- Optimization.87

    4-1-6- Optimization Final. 88

    4-2- Total mold and yeast count test. 88

    Chapter 5- Conclusions and suggestions. 90

    5-1- Conclusion. 91

    5-2- Suggestions. 92

    Sources..

    Source:

    1. Amir Ghasemi Tarab. 1381. "Almonds, planting, production and processing". Cultural Institute of Publications.

    2. Orai Cole, B. wow Stiles. 1380 "Food packaging with modified atmosphere". Translated by Behjat Tajuddin. Agricultural Research and Training Organization

    3. Tajuddin, Behjat. 2013. "Investigation of the effect of polymer coatings on the packaging of walnut kernels". Journal of research and development in agriculture and horticulture. No. 62, page 2-8

    4. Tawaklipour Hamid and Basiri Alireza. 1379. "Dry process optimizationOptimizing the drying process and pistachio storage conditions. Industrial Research, Education and Information Project of the Ministry of Industries, Tehran.

    5. End, R. 2013. Basics of quality control in food industries. Ayij Publications

    6. butterfly, and 1371. Quality control and chemical tests of food. Tehran University Publications

    7. God bless Tafti, Ali Mohammad. 1366 "Walnuts, planting, having and harvesting". Agricultural Extension Organization.

    8. Mahmoud Darvishian, 1364. "Walnut Cultivation". Publications of the Institute of Breeding and Preparation of Seedlings and Seeds.

    9. Mahmoud Dervishes. 2016. "Walnut cultivation in a new way". Iran Technical Publishing Company.

    10. Rai, Masouma. Sadaqat, Nasser. Pour Azrang, Hashem. Hashemi, Neda. 2016. "Evaluation of the effects of packing material and modified atmosphere conditions on the physicochemical properties of pistachio". National Pistachio Packaging Conference. Ferdowsi University of Mashhad. Page 304-312

    11. Sedaghat, Nasser. 2015. "Food packaging technology". Marz Danesh Publications

    12. Tabatabaei, Mohammad. Afrasiab Dehlavi and Alireza Ahmadi, 1371. "Walnuts, hickory and pecans", Jihad Academic Publications

    13. Adalatian, Mohammad Reza. Honesty, Nasser. Sharif, Ali 2016. "Effect of temperature, type of packaging and storage time on the firmness of pistachio variety Ohadi and its comparison with sensory factors". National Pistachio Processing and Packaging Conference. Ferdowsi University of Mashhad. Page 87-863

    14. Fatemi, Hassan. 1380 "Food chemistry" publishing company

    15. Frazier, William. Translated by Mortazavi, Ali. Kashaninejad, Mehdi. Zia al-Haq, Hamid. 1379. "Microbiology of food". Publications of Ferdowsi University of Mashhad. No. 272

    16. Institute of Standards and Industrial Research of Iran. 2012. "Walnut". Standard 18. 6th edition.

    17. Iran Institute of Standards and Industrial Research. 2014. "Walnut Kernel Preparation Procedure from Harvesting to Packaging". Standard 3613, First Edition, 18. You know, Javad. 1370 "Principles of transformation and processing of agricultural products"

    19. Mirnizami, Seyyed Hossein. 1374. "Principles of food packaging". Mashhad Publishing House

    20. Hashemi, Neda. Rai, Masoumeh. Honesty, Nasser. 2016 "Extraction of pistachio oil and investigation of its quality properties under storage and packaging conditions". National Pistachio Processing and Packaging Conference. Ferdowsi University of Mashhad. Page 314-325

    21. Abbey, M., Noakes, M., Belling, B. G., & Nestel, P. J. (1994). "Partial replacement of saturated fatty acids with almonds or walnuts lowers total plasma cholesterol and low-density-lipoprotein cholesterol". American Journal of Clinical Nutrition, 59, 995-999.

    22. Alasalvar, C. Shahidi, F. 2009. "Tree Nut Composition, Phytochemicals, and Health Effects". Nutraceutical Science and Technology. CRC Press.

    23.Allen, A.D. 1987.” "Growing nuts in Australia". Night Owl Publishers. 24. Bas, D. Boyaci, I. 2007. "Modeling and optimization I: Usability of response surface methodology". Journal of Food Engineering 78:836-845

    25. Beaudry, R. 1999.” Effect of O2 and CO2 partial pressure on selected phenomena affecting fruit and vegetable quality". Postharvest Biology Technology, 15: 293-303.

    26. Church, I. J. and Parsons, A. L. 1995.” Modified atmosphere packaging technology: A Review". Journal of Science Food Agriculture, 67: 143-152.

    27. Clark, J.P. 2002.” Processing of tree nuts". Products & Technology 56(2).

    28.Crews, C. Hough, P. Godward, J. Brereton, P. Lees, M. Guiet, S. et al. (2005).” Study of the main constituents of some authentic walnut oils". Journal of Agricultural and Food Chemistry, 53, 4853–4860.

    29. Daniels James, A. Krishnamurthi, R. and Rizvi, S. S. H. 1985.” A Review of effects of carbon dioxide on microbial growth and food quality". Journal of Food Protection. 48(6): 532-537.

    30. Farber, J. M. 1991.” Microbiological aspects of modified atmosphere packaging technology - A Review". Journal of Food Protection. 54(1): 58-70.

    31. Hotchkiss, J.H. 1988.” Experimental approaches to determining the safety of food packaged in modified atmospheres". Food Technology. 42(9): 55-64.

    32. James, A. Duke. 1983.” Handbook of Energy Crops". University of California, Davis, CA.

    33. Juan I, mate. 1996.” Peanut and Walnut Rancidity: Effects of Oxygen concentration and Relative Humidity".

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