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United States Department of Agriculture

Agricultural Research Service

Research Project: NEW TECHNOLOGIES TO PROCESS VALUE-ADDED, HEALTHY FOODS FROM FRUITS AND VEGETABLES Title: Current Practices in Almond Pasteurization and Alternative Approaches

Authors
item Bingol, Gokhan
item Pan, Zhongli

Submitted to: Dunya Gida (World Food)
Publication Type: Trade Journal
Publication Acceptance Date: December 9, 2008
Publication Date: February 1, 2009
Citation: Bingol, G., Pan, Z. 2009. Current Practices in Almond Pasteurization and Alternative Approaches. Dunya Gida (World Food) 2009-1(13):40-41.

Interpretive Summary: The article reviewed the current almond pasteurization methods.

Technical Abstract: Almonds are among the important export products of the United States and Turkey. As of September 1, 2007, the mandatory law for 4-log pasteurization of raw almonds became effective in the United States. Currently, in general, raw almonds are pasteurized by using propylene oxide, where 4-log pasteurization is achieved in almost three days. Almonds can also be pasteurized using other thermal and non-thermal methods, such as high temperature steam. In this short review, we will discuss the development of a new pasteurization method using infrared heating, which has been developed at the Western Regional Research Center, USDA-ARS.

Last Modified: 11/25/2014
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