Studies on improvement in cashew nut processing.

Nambudiri, E. S. and Lakshminarayana, S. K. (1972) Studies on improvement in cashew nut processing. Journal of Food Science and Technology, 9 (3). 124-126, 3 ref..

PDF Journal of Food Science and Technology, India, Volume-9(3 (1972) 124-126.pdf - Published Version Restricted to Registered users only Download (101kB)

Abstract

Studies on grading, conditioning, roasting and drying of cashew nuts during processing in India are reported. Steam conditioning resulted in easier shelling, higher recovery of shell oil, low kernel moisture and elimination of blue discoloration (when excess moisture is absorbed by the nut during conditioning the polyphenols in the testa combine with traces of Fe present in water or in the kernel to form a blue coloured complex; this is absorbed on the surface during drying resulting in blue-coloured kernels.) Rapid and uniform drying was obtained by using cross-flow driers rather than the usual Borma cabinet driers. Recovery of white, whole kernels increased from 33 to 51% when these modifications were implemented.

Item Type:	Article
Uncontrolled Keywords:	CASHEW-NUTS; cashew nut processing; DRYING-; /drying/ of cashew nuts; STEAM-; /steam conditioning of cashew nuts; DISCOLORATION-; /prevention of discoloration/ of cashew nuts; GRADING-; /grading/ of cashew nuts; ROASTING-; /roasting/ of cashew nuts; MOISTURE-CONTENT; /moisture content/ of cashew nuts; SHELL-; cashew nut shell oil recovery; OILS-(VEGETABLE)
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	19 Dec 2016 11:19
Last Modified:	19 Dec 2016 11:19
URI:	http://ir.cftri.res.in/id/eprint/7216

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