Essentially, the researchers believe that SIRHA processing is an effective way to produce pasteurized almonds that have a quality similar to those processed using hot air.
To develop a more efficient roasting technique than traditional hot air roasting, the investigators evaluated the shelf life of almonds roasted using infrared, SIRHA and regular hot air techniques.
Although the overall quality of the almonds produced with SIRHA and hot-air heating was similar during their first three months of storage, their peroxide value and the concentration of aliphatic aldehydes differed significantly and increased significantly during storage.
Nearly a half-dozen almond pasteurization methods already have federal approval, but many almond processors remain eager to learn about new options, including SIRHA and its promise of fast, reliable, and relatively economical pasteurization.
With further work, SIRHA should be easy to scale up for use at packinghouses, Zhongli Pan reports.
The SIRHA exhibition will take place from the 24th through the 28th of January 2009 in Lyon, France and will host the Bocuse d'Or World Cuisine Contest on January 27th and 28th.
For more information on the SIRHA International Hotel, Catering and Food Trade event please contact:
But not only are sirhas part of the village delegation, numerous clan deities also accompany the group represented by men carrying lathis, long bamboo sticks with a conical top made out of brass.