Pre-shelling parameters and conditions that influence the whole kernel out-turn of steam-boiled cashew nuts
| Autor: | A. I. Bamgboye, B. S. Ogunsina |
|---|---|
| Rok vydání: | 2014 |
| Předmět: |
Moisture content
Nut Cashew nuts Kernel (set theory) Moisture Steam exposure time Factorial experiment lcsh:S1-972 Animal science Single effect Boiling Warm water Food science lcsh:Agriculture (General) Nut sizes General Agricultural and Biological Sciences Water content Whole kernel out-turn Mathematics |
| Zdroj: | Journal of the Saudi Society of Agricultural Sciences, Vol 13, Iss 1, Pp 29-34 (2014) |
| ISSN: | 1658-077X |
| DOI: | 10.1016/j.jssas.2012.12.005 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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