Walnuts are bleached to improve their appearance. As the nuts are harvested, the shells are badly stained, but bleaching produces a light tan color of the shells without disturbing the meat. Bleaching consists of treating the nuts with a sodium hypochlorite solution of 2%, draining this solution, and then treating the nuts in a 10 to 15 volume hydrogen peroxide solution. Approximately 12 to 15 lb of 130-volume hydrogen peroxide is employed for a ton oof walnuts.
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