How many walnut kernels can be produced from 5 pounds of walnuts

5 pounds of walnuts can generally yield 2.5 to 3.5 pounds of walnut kernels, and the specific kernel yield is affected by factors such as walnut variety, shell thickness, and dryness.

1. Variety Differences

Thin shell walnuts usually have a higher kernel yield. For example, paper shell walnuts have a shell thickness of less than 1 millimeter, and the kernels are plump and easy to peel off. 5 pounds of walnuts can yield more than 3 pounds of walnut kernels. Thick shelled varieties such as iron walnut have hard shells and developed inner membranes, with a kernel yield of only about 50%. When making a purchase, you can observe the pattern on the outer shell. If the pattern is fine and uniform, the shell is usually thinner.

2. Drying degree

When the moisture content of fresh walnuts is high, the toughness of the outer shell and inner membrane is strong, and it is easy to adhere to the kernel meat during the shell removal process, resulting in loss. After sufficient drying, walnut shells are brittle and easy to crack. Using professional walnut clips can reduce the breakage of the kernel and meat. Walnuts dried naturally in the shade produce more kernels than those dried, and high-temperature drying may cause the kernels to shrink and stick to the shell.

3. Crushing method

If the manual shelling technique is insufficient, it will crush the kernel meat. Using walnut clips can keep the kernel meat intact. Mechanical shell removal has high efficiency but may produce broken kernels, making it suitable for processing scenarios with low requirements for product appearance. After being refrigerated and stored at room temperature for 2 hours, walnuts with shells can be cracked to reduce the probability of kernel and meat cracking.

4. Storage Time

The new season walnut kernels are plump and tightly attached to the shell wall. After 3 months of storage, shell and kernel separation may occur due to water evaporation, which increases the kernel yield but may cause oxidation and spoilage of the kernels. The internal membrane of aged walnuts is severely fibrotic, and residual debris can easily affect the net weight when removing the shell. It is recommended to choose the current season walnuts and complete the shell removal process within 6 months.

5. Sorting Criteria

Strictly screening out moldy and insect infested walnuts will reduce the total kernel yield, but it can ensure food safety. Refrigerating walnuts with shells can delay mold growth. After removing the shells, the kernels and meat are vacuum packed and frozen for preservation. Some double kernel walnuts may have cavities due to abnormal development, and these walnuts are light in weight but have a low actual ratio of kernel to meat. Walnut kernels are rich in unsaturated fatty acids and vitamin E. It is recommended to consume about 20 grams per day, which can be eaten directly or used for baking. After removing the shell, the walnut kernels should be sealed and stored away from light to prevent oil oxidation. If you find a spicy taste, you should stop eating. For recipes that require precise calculation of dosage, it is recommended to directly purchase walnut kernels that have been shelled. Although the cost is high, it can avoid loss errors. When families bring their own walnuts, they can first take a small amount for trial peeling to estimate the kernel rate, and then adjust the purchase quantity according to demand.