caa a22 4500 606243135 CHVBK 20210128101322.0 cr unu---uuuuu 210128e20150301xx s 000 0 eng 10.1007/s11694-014-9206-3 doi (NATIONALLICENCE)springer-10.1007/s11694-014-9206-3 Influence of packaging and storage on some properties of hazelnuts [Elektronische Daten] [Raquel Guiné, Cátia Almeida, Paula Correia] The evaluation of some physical and chemical properties was done in order to investigate the effects of storage in hazelnuts, under certain conditions of temperature, relative humidity and packaging. The fruit samples used were original from Spain, Portugal and Turkey. The storage of the nuts lasted for a month and a half, and the conditions tested were: at room temperature; at 30 and 50°C without control over relative humidity of the air; 30 and 50°C with relative humidity of 90%, refrigeration and freezing. The two types of plastic package tested were low density polyethylene (LDPE) and linear low density polyethylene The water activity was measured by a hygrometer; moisture by oven drying until constant weight, colour with a colorimeter and texture with a texturometer. From the results obtained it was concluded that for a good preservation of the hazelnuts it must be chosen the LDPE type of package and with respect to storage conditions it should be done at room temperature, or alternatively in refrigeration or freezing. Springer Science+Business Media New York, 2014 Colour nationallicence Hazelnut nationallicence Moisture content nationallicence Texture nationallicence Water activity nationallicence Guiné Raquel CI&DETS, Instituto Politécnico de Viseu, Av. Cor. José Maria Vale de Andrade, Campus Politécnico, 3504-510, Viseu, Portugal aut Almeida Cátia Departamento de Indústrias Alimentares, ESAV, Quinta da Alagoa, Estrada de Nelas, Ranhados, 3500-606, Viseu, Portugal aut Correia Paula CI&DETS, Instituto Politécnico de Viseu, Av. Cor. José Maria Vale de Andrade, Campus Politécnico, 3504-510, Viseu, Portugal aut Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/1(2015-03-01), 11-19 2193-4126 9:1<11 2015 9 11694 https://doi.org/10.1007/s11694-014-9206-3 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-014-9206-3 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Guiné Raquel CI&DETS, Instituto Politécnico de Viseu, Av. Cor. José Maria Vale de Andrade, Campus Politécnico, 3504-510, Viseu, Portugal aut NATIONALLICENCE 700 1- Almeida Cátia Departamento de Indústrias Alimentares, ESAV, Quinta da Alagoa, Estrada de Nelas, Ranhados, 3500-606, Viseu, Portugal aut NATIONALLICENCE 700 1- Correia Paula CI&DETS, Instituto Politécnico de Viseu, Av. Cor. José Maria Vale de Andrade, Campus Politécnico, 3504-510, Viseu, Portugal aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/1(2015-03-01), 11-19 2193-4126 9:1<11 2015 9 11694