Pecan Technology

1. Front Matter

   Pages i-xiv

   PDF

2. An Overview of the Evolution of the U.S. Pecan Industry

   • Bruce W. Wood, Jerry A. Payne, Larry J. Grauke

   Pages 1-11

3. Pecan Production

   • Ray E. Worley

   Pages 12-38

4. Pecan Physiology and Composition

   • Ray E. Worley

   Pages 39-48

5. Pecan Processing

   • Charles R. Santerre

   Pages 49-67

6. Mechanization of Post-Harvest Pecan Processing

   • Kevin A. Sims

   Pages 68-86

7. Microbiology and Sanitation

   • Larry R. Beuchat

   Pages 87-97

8. Pecan Composition

   • Charles R. Santerre

   Pages 98-110

9. Methods for Measurement of Pecan Quality

   • Marilyn C. Erickson

   Pages 111-133

10. Structure and Performance of the Pecan Market

    • Wojciech J. Florkowski, E. Eugene Hubbard

    Pages 134-150

11. Back Matter

    Pages 151-164

    PDF

Flavorwise and texturewise pecans are the "Queen of the Edible Nuts. " This has been verified by salters, bakers, confectioners and ice cream manufacturers in America and western Europe. Hickory nuts and macadamia nuts are close behind, but are available only in limited supply. Pecans are among the nuts highest in oil content. In general, the varieties of nuts with the highest oil content are also rich in flavor and tender in texture. Some varieties of pecans (i. e. , Schley and Curtis) have been shown to contain as much as 76% oil. The oil in pecans is highly unsaturated, which means it is desirable from a nutritional standpoint but that it is also highly susceptible to oxidation which can cause pecans to tum stale and rancid. Pecans used in confections, bakery goods, cereals, or in snacks are more subject to staleness and rancidity than most nuts because these products are often stored at ambient temperatures. For this reason, pecans are considered to be semi-perishable and are not used in some "fine" products due to their limited shelf-life. Research at the Georgia Experiment Station has shown that raw pecans or most pecan products may be held in good condition for more than 20 years if freezing is the mode of preservation. However, development of new products demands that pecans be stored at ambient temperatures for extended intervals. Pecan 'meat' is easily bruised during shelling and handling.

• Europe
• cereals
• evolution
• experiment
• microbiology
• nutrition
• preservation
• processing
• research

• Department of Food Science and Technology, University of Georgia, Athens, USA

  Charles R. Santerre

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