Dielectric and Steam Heating Treatments for Quality Maintenance in Stored Pecans

AbstractPecan kernels were subjected to steam heating and dielectric heating treatments at 43 MHz and evaluated initially and during storage for 16 weeks at 21°C and 65% relative humidity to determine the effects of the treatments on their quality.Both types of heating treatments had a stabilizing influence on pecan flavor as determined by a sensory evaluation panel and by analytical determinations of peroxide values. Further, dielectric heating did not produce the darkening of kernel color that results from steam heating.Further studies are needed before the methods can be assessed for practical use.