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- Jan 29, 2014
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- Food Industry - - Retired
What flavor do you want? For me eating pecans off the tree in the back yard was clean/ fresh where as with a month storage they have oxidized oils/ store typical US flavor. ,,, ie the difference between boiled peanuts and roaster peanuts, ,, To produce “normal” flavors they need some oxidation.. Bonus. Pecans have a pretty good shelf life once shelled, which is better in the fridge, but they should easily make it through a fermentation process if fresh.
We will need to do our best to ultimately remove the oils and protect from oxygen. Pecan oil doesn’t solidify like other oils when cooled, so it will probably take soaking it up and several rackings to get as much out as possible..
Oxidation rate will not substantially change at 40F, what will increase the oxidation is to lower the humidity (water activity) so that free radicals propagate reactions. Back to boiled peanuts they have been heated to 250F without the oil degradation/ taste change. Commercially we do nitrogen flushing to remove oxygen. Practically speaking at home -24inches Hg with a head space eliminator or a vacuum pack with a barrier film would be more efficient.
Practically speaking an oil sheen means that there was a technique to remove the oil from the seed (ex. 5K pressure or hexane washing). The oils are happy staying in the cell organelles where they were deposited. Yes there will be some solubilization in water in the range of mg/liter. 12% alcohol is a better solvent so post ferment you will be in the range of 100 mg/liter. The small percentage of oils solubilized will be most of the nut like flavor. Sugars in a roasted nut can give you caramelized flavors.
An oil sheen will float on water. Commercially there are rope like scrapers that collect fats at meat plants, your concept is good.