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oai:recercat.cat:20.500.12327/36512025-10-22T11:26:14Zcom_2072_4428com_2072_4427col_2072_487898

2025-10-22T11:26:14Z urn:hdl:20.500.12327/3651 Impact of industrial shelling and blanching on almond kernel integrity and color Lipan, Leontina Miarnau, Xavier Cutrone, Michele Calle, Alejandro Sendra, Esther Carbonell-Barrachina, Ángel A. Batlle, Ignasi Romero, Agusti Producció Vegetal Fructicultura Spanish almond industry expressed concerns over increasing kernel breakage during processing, particularly with the new almond cultivars introduced since 2005. This research aimed to (i) evaluate kernel breakage across different almond cultivars during shelling and blanching in Spanish industrial machines; (ii) identify the main factors contributing to breakage; and (iii) assess the impact of blanching on kernel color. Shelling breakage was lower in ‘Belona’ (2%) than ‘Guara’ (7%), potentially attributed to its higher water absorption and round shape. However, blanching, drastically increased breakage in ‘Belona’ (42%) compared to ‘Guara’ (29%). A large variability among cultivars (‘Carmel’ 12%, ‘Belona 2’ 32% significantly similar to ‘Guara’ 29%, and ‘Lauranne’ 43% significantly similar to ‘Belona’ 42%), was observed, but also between different batches of the same cultivar (‘Belona’ 42% and ‘Belona 2’ 32%), probably due to different growing conditions. ‘Lauranne’ and ‘Belona’ exhibited a higher tendency to produce halves, whereas ‘Guara’ produced more pieces. Kernel breakage during blanching was significantly correlated with kernel width (r = 0.57***), protein, (r = − 0.83***), and fat content (r = 0.67***). Blanching significantly affected kernel color (‘Carmel’, ‘Belona 2’, ‘Guara’, ‘Lauranne’, ‘Belona’; ΔE = 19, 14, 12, 11, 10, respectively) and was identified as a critical control point for breakage across the processing line 2025-10-22T11:26:14Z 2025-10-22T11:26:14Z 2025-02-01 info:eu-repo/semantics/article Lipan, Leontina, Xavier Miarnau, Michele Cutrone, Alejandro Calle, Esther Sendra, Ángel A. Carbonell-Barrachina, Ignasi Batlle, and Agustí Romero. 2025. “Impact of industrial shelling and blanching on almond kernel integrity and color.” LWT, 218: 117472. doi: 10.1016/j.lwt.2025.117472 0023-6438 http://hdl.handle.net/20.500.12327/3651 https://doi.org/10.1016/j.lwt.2025.117472 eng LWT - Food Science and Technology FEADER/ / /EU/ / MICINN/Programa Estatal para desarrollar, atraer y retener talento/PTA 2022-022594-I/ES/ / http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess Attribution-NonCommercial-NoDerivatives 4.0 International Elsevier