Storage of walnuts in a room with high humidity is unacceptable. Walnut absorbs moisture and, combined with poor air circulation, begins to become moldy and rot.
It is also not recommended to store a walnut in a room that is too dry - it will dry out and lose weight, and most importantly, it will become too brittle.
Processors feel the problem of overdried nuts most of all, because due to the loss of elasticity, the nut crumbles a lot and does not allow to get a whole kernel.
Walnut dries up for two reasons:
- excessive drying;
- improper storage.
It is not always possible to maintain ideal storage conditions, and over time, the walnut will still lose moisture, the difference is only in the speed of this process.
Processors begin to deal with overdried nuts from February, and closer to summer, such nuts make up a large part of the market.
At home, a dried walnut can be briefly placed in a room with high humidity or soaked in water. Important! Soaking time must be selected individually, in most cases 15-30 minutes is enough. Since in the process of soaking, not only the shell, but also the core is saturated with moisture, it must be dried immediately after splitting.
This will prevent quality and storage problems and help avoid mold.
In industrial conditions, the soaking method is not suitable, and there are no other ways to restore elasticity. Therefore, the nut is simply split into small fractions.
The problem of overdried nuts can only be prevented by following all the rules for drying and storing nuts, and using industrial drying equipment. First of all, this concerns the owners of industrial gardens, who have put a lot of effort and financial resources into growing high-quality varietal walnuts.