The Impact Of Permeation On The Shelf Life Of Almonds

Almonds have a shelf life of about two years, but if not properly packaged the shelf life will be much shorter due to changes in flavor, texture, and appearance.

Shelf life is the length of time that foods or other perishable items are given before they are considered unsuitable for sale or consumption. Permeation of oxygen, water vapor, carbon dioxide, odors, and aromas rob the product of flavor, color, texture, taste, and nutrition over time. By measuring the rate at which oxygen, water vapor, and other gases permeate through the packaging material, one can begin to determine the shelf life or amount of time the unopened package will still provide good quality almonds.

While protection of the product from physical damage is always a factor, protection from volatile permeants must also be considered. Microbiological contamination, oxidation, rancidity, loss of moisture, and off-flavor are just some examples of the chemical damage that can occur without appropriate packaging. Permeation measurements are key in defining the appropriate package to help minimize this damage.