This study quantified partial seed coat loss from almond kernels. Basic physical properties of Nonpareil,
Monterey, and Butte–Padre kernels were measured to determine which correlate to surface area, and
could therefore predict it. Rehydrated almonds were manually peeled and images of seed coats were
digitally analyzed. Surprisingly, individual dimensions (length, width, thickness) did not increase with
increasing surface area, nor they did scale in proportion to one other. Almond surface area is often
estimated from an equivalent sphere, but the sphere-based estimate only predicted 60% of the variation
in measured surface area. An empirical model was created to predict surface area (r2 = 0.74), based on the
almond variety, as well as length, width, and mass after rehydration. By comparing the predicted total
surface area and the measured surface area of any remaining seed coat, a quantitative percentage of lost
seed coat can be calculated.