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Analysis of institutional authors

Lipan, LeontinaCorresponding AuthorMiarnau, XavierAuthorCalle, AlejandroAuthorBatlle, IgnasiAuthorRomero, AgustiAuthor

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February 3, 2025
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Factors influencing the almond kernel breakage during shelling processes and the impact of water conditioning on kernel color and free acidity

Publicated to: LWT. 215 117250- - 2025-01-01 215(), DOI: 10.1016/j.lwt.2024.117250

Authors:

Lipan, Leontina; Miarnau, Xavier; Calle, Alejandro; Carbonell, Angel; Sendra, Esther; Batlle, Ignasi; Romero, Agusti
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Affiliations

2021 SGR 01428 Fructicultura-FRUIT group. IRTA Investigación y Tecnología Agroalimentarias - Author
Fructicultura. IRTA Investigación y Tecnología Agroalimentarias - Author
IRTA, Fruit Prod, Fruitctr, Lleida 25003, Catalonia, Spain - Author
IRTA, Fruit Prod, Mas Bove, Constanti 43120, Catalonia, Spain - Author
Producció Vegetal. IRTA Investigación y Tecnología Agroalimentarias - Author
Univ Miguel Hernandez, Ctr Invest & Innovac Agroalimentaria & Agroambient, Grp Invest Calidad & Seguridad Alimentaria, Carretera Beniel,Km 3-2, Orihuela 03312, Alicante, Spain - Author
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Abstract

Kernel breakage is the major economic challenge for the Spanish almond industry. Thus, this study aimed to determine the kernel breakage during the shelling operation by (ii) identifying the primary breakage factors, and (ii) evaluating the impact of water conditioning on final kernel quality. Twelve almond samples, of which 9 intraspecific hybrids were specially selected to enlarge the variability range. Kernel breakage ranged between 5 and 71%, with HYB8 registering the lowest breakage values and HYB5 the highest. Cultivars, 'Vairo', 'Guara', and 'Lauranne' showed also substantial breakage rates (40, 45, and 56 %). More absorbed water (r = - 0.71**), elasticity (r = -0.60*), wider (r = -0.70*) and rounder (r = -0.65*) fruit with higher fat content (r = -0.84***), reduced breakage in shelling operation. Meanwhile, almonds with a higher shell strength (r = 0.63*), more elongated (r = 0.67*), with higher skin (r = 0.69*) and fiber content (r = 0.58*) were more susceptible to breakage. Water conditioning produced a color change in kernel, while the oil acidity was similar before and after (0.1%) the conditioning process, meaning that, this was fast and correct enough to avoid enzymatic degradation. In the absence of significant technological advancements, further research must focus on optimizing water conditioning processes and standardizing cultivars to reduce kernel breakage in the Spanish almond industry.
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Keywords

Almond geometryCracking efficiencMechanical propertiesShell strengthWater conditioning

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal LWT due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 2025, it was in position 22/182, thus managing to position itself as a Q1 (Primer Cuartil), in the category Food Science & Technology.

Independientemente del impacto esperado determinado por el canal de difusión, es importante destacar el impacto real observado de la propia aportación.

Según las diferentes agencias de indexación, el número de citas acumuladas por esta publicación hasta la fecha 2026-04-04:

  • WoS: 4
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Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2026-04-04:

  • The use, from an academic perspective evidenced by the Altmetric agency indicator referring to aggregations made by the personal bibliographic manager Mendeley, gives us a total of: 4.
  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 4 (PlumX).

With a more dissemination-oriented intent and targeting more general audiences, we can observe other more global scores such as:

  • The Total Score from Altmetric: 1.
  • The number of mentions on the social network X (formerly Twitter): 1 (Altmetric).

It is essential to present evidence supporting full alignment with institutional principles and guidelines on Open Science and the Conservation and Dissemination of Intellectual Heritage. A clear example of this is:

  • The work has been submitted to a journal whose editorial policy allows open Open Access publication.
  • Assignment of a Handle/URN as an identifier within the deposit in the Institutional Repository: http://hdl.handle.net/20.500.12327/3496
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Leadership analysis of institutional authors

There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: First Author (LIPAN, LEONTINA) and Last Author (ROMERO AROCA, AGUSTI).

the author responsible for correspondence tasks has been LIPAN, LEONTINA.

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Observations

MICINN/Programa Estatal para desarrollar, atraer y retener talento/PTA 2022-022594-I/ES/ /; FEADER/ / /EU/ /
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Awards linked to the item

Funded by European Agricultural Fund for Rural Development (EAFRD) and "Departament d'Agricultura, Ramaderia, Pesca i Alimentacio, Generalitat de Catalunya" through Operational Group "Operation 16.01.01 of Cooperation for Innovation of the Rural Development Program of Catalonia 2014-2020, QUALINUT project. Author Leontina Lipan has been funded by "Ministerio de Universidades" and the European-Union Next Generation EU within the frame of Grants for the Requalification of the Spanish University System, modality 'Margarita Salas'. Pilot plant sample managing at IRTA was done by Magdalena Duran, Grant PTA 2022-022594-I funded by "Ministerio de Ciencia, Innovacion y Universidades"/"Agencia Estatal de Investigacion" (MICIU/AEI/10.13039/501100011033) and by European Social Fund Plus (ESF +) .
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