Conditions for optimal shelling, microbial reduction, and kernel quality in pecans

In-shell pecans (Carya illinoinensi 'Oconee’ and ‘Desirable’) were processed in hot water (60–90 °C) or steam for up to 7 min prior to cracking and shelling. All hot-water treated samples showed greater recovery of whole halves (mean 43.3%, rang 29.5–52.8%) after cracking than the negative cont...

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