[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Optimisation of processing conditions for infrared drying of cashew kernels with testa

Umesh Hebbar, H. and Ramesh, M. N. (2005) Optimisation of processing conditions for infrared drying of cashew kernels with testa. Journal of the Science of Food and Agriculture, 85. pp. 865-871.

[img] PDF
J_Sci_Food_Agric_85_865-871_(2005).pdf
Restricted to Registered users only

Download (127kB)

Abstract

Cashew kernels are thermally processed to facilitate the removal of their outer skin (testa). Infrared (IR) processing of cashew kernels for differential drying is a novel approach. Processed cashew kernels are valued for their colour, size and texture. The kinetics of colour change and the effect of thermal processing on compressive strength (indicator of brittleness) during IR drying of cashew kernels were investigated. Kernels with testa were dried for different durations (15–55min) over a range of temperatures (55–95 ◦C). The change in colour was expressed as total colour difference and browning index. The colour values increased with increasing drying temperature and duration, indicating darkening of the kernel colour. Increase in drying duration reduced the compressive strength, imparting the desired brittleness to the kernel. Optimisation of the drying conditions by response surface methodology and the peelability factor indicated that the best results could be obtained when cashew kernels were dried at 55 ◦C for 55min.

Item Type: Article
Uncontrolled Keywords: brittleness; browning; cashew kernel; compressive strength; drying; infrared; total colour difference
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
600 Technology > 08 Food technology > 33 Nuts
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Jun 2008 05:41
Last Modified: 28 Aug 2018 06:52
URI: http://ir.cftri.com/id/eprint/1772

Actions (login required)

View Item View Item