کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4495671 | 1623735 | 2014 | 6 صفحه PDF | دانلود رایگان |
This work investigates the effect of moisture content (MC), nut size distribution and steam exposure time (SET) on the whole kernel out turn (WKO) of cashew nuts during shelling using a 3 x 5 x 4 factorial experiment. Three nut sizes: small (18–22 mm), medium (23–25 mm) and large (26–35 mm); five levels of MC: 8.34%, 11.80%, 12.57%, 15.40%, 16.84% (wet basis) and four levels of steam exposure time (SET): 28, 30, 32, and 34 min were considered. Nuts were conditioned with warm water to the desired moisture content of 8.34%,11.80%, 12.57%, 15.40% and 16.84% (wb); and steam-boiled at 700 kPa for 28, 30,32, and 34 min. The pre-treated nuts were shelled using a hand-operated cashew nuts shelling machine. The results showed that the single effect of MC, steam exposure time (SET) or nut size distribution is not enough for estimating WKO; it is rather by an interaction of these parameters. The optimum WKO of steam-boiled nuts was 91.74%, 90.94% and 87.98% for large, medium and small sized nuts at MC∗SET combination of 8.34%∗30 min, 11.80%∗32 min and 8.34%∗30 min, respectively. Pre-treatment of cashew nuts by steam boiling was found to improve whole kernel out-turn of the cashew nut. Whole kernel out-turn decreased as MC increased, thereby limiting the need for moisture adjustment when nuts are to be processed by steam boiling.
Journal: Journal of the Saudi Society of Agricultural Sciences - Volume 13, Issue 1, January 2014, Pages 29–34