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- W2030833503 abstract "This study was undertaken to better characterize the process of almond seed coat (a.k.a. skin) separation via hot water submersion, a process often referred to as ‘blanching’. The degree of skin separation on individual almonds was measured after varying treatment times and temperatures, and modeled empirically. At all tested temperatures (100–70 °C), separation progressed along a sigmoidal logistic curve. Applying the concepts of microbial lethality kinetics to seed coat separation, Dseparation values were 24 s at 90 °C (194 °F), 118 s at 80 °C (176 °F), and 443 s at 70 °C (158 °F). From these, the zseparation value between 70 °C and 90 °C was 15.85 °C. The skin separation rate decreased quickly below 90 °C (194 °F). By comparing the rate of seed coat separation, almond varieties, as well as growing, harvesting, and processing conditions could be quantitatively evaluated for their impact on skin separation." @default.
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- W2030833503 date "2014-10-01" @default.
- W2030833503 modified "2023-09-26" @default.
- W2030833503 title "Kinetics of almond skin separation as a function of blanching time and temperature" @default.
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- W2030833503 doi "https://doi.org/10.1016/j.jfoodeng.2014.03.012" @default.
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