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Optimisation of processing conditions for infrared drying of cashew kernels with testa
Author(s) -
Hebbar Umesh H,
Ramesh MN
Publication year - 2004
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2045
Subject(s) - browning , brittleness , steaming , compressive strength , mathematics , infrared , food science , texture (cosmology) , chemistry , materials science , composite material , computer science , artificial intelligence , optics , physics , image (mathematics)
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 (15–55 min) 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 55 min. Copyright © 2004 Society of Chemical Industry