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Cashew Processing Ideas
- Thread starter divyarai
- Start date
Hello Sir
Cashew processing methods
Drum Roasting
In this process the nuts (without any conditioning) are fed into a rotating drum, which is heated initially to red hot sufficiently to allow the shell portion of the nut to ignite and burn. Once ignition starts no further heating is necessary and the drum maintains the temperature on its own because of the burning of oil, which oozes out of the nuts.
The temperature of the drum is fairly high. It is stated that in this method of roasting shell becomes very brittle and the rate of shelling and out-turn of whole kernal is higher compared to other methods.
The roasting generally takes about 3-5 minutes and the drum is rotated by hand.
The roasted nuts, which are still burning are removed from the discharge end and immediately covered by ash to absorb the oil that is found on the surface.
Kernels obtained in this process have a better color than in the other processes.
However, a disadvantage of this method of roasting is the total loss of shell liquid, which has a good commercial value.
Any little advantage in percentage of better quality kernal claimed to be obtained by this process cannot offset the additional income that one could obtain by Steam Roasting
Steam Roasting
This method of roasting is finding increasing acceptance in all parts of India.
In this method, the raw cashewnuts are treated in a cooker filled with steam at 100-110 Kg./Cm2 for about 15 minutes.
The treated raw nuts are spread out on the floor for cooling and then sent to the shelling section the next day.
The turnout and appearance of whole kernels from raw nuts treated in this method are said to be better than in any other method. The cashewnut shell liquid (CNSL) obtained in this method from the shells is very clear and command a premium price. About 75% of
the CNSL can be extracted from the shells.
Storage
The Cashewnut along with shell is unloaded from the wooden boxes and the nuts are manually separated from the apple. The cashewnuts are dried in an open air if not intended for immediate processing and drying normally takes about 24 hours.
Cleaning and Sizing:Nuts must be cleaned before they are separated and grouped according to size.
Conditioning:Conditioning is done by adding water for 10 minutes and then draining. This operation is done several times until the cashewnuts have absorbed the required moisture. Conditioning is not required in case if the raw cashewnut is immediately
processed without storage.
Roasting:Roasting is carried out at a temperature of 185°C to 190°C to remove the moisture from the nuts. After roasting, the nuts are cooled using cooled water spray and centrifuged in order to remove the excess liquid.
Shelling:Shelling is the removal of dry roasted shell. By striking the head of the nut, the natural line of cleavage is broken. It is important when shelling the nut that the kernal is not broken as whole nuts command a higher price in the market. Wood ash is applied to the hands to prevent damage to the hands and kernel.
Cashew processing methods
Drum Roasting
In this process the nuts (without any conditioning) are fed into a rotating drum, which is heated initially to red hot sufficiently to allow the shell portion of the nut to ignite and burn. Once ignition starts no further heating is necessary and the drum maintains the temperature on its own because of the burning of oil, which oozes out of the nuts.
The temperature of the drum is fairly high. It is stated that in this method of roasting shell becomes very brittle and the rate of shelling and out-turn of whole kernal is higher compared to other methods.
The roasting generally takes about 3-5 minutes and the drum is rotated by hand.
The roasted nuts, which are still burning are removed from the discharge end and immediately covered by ash to absorb the oil that is found on the surface.
Kernels obtained in this process have a better color than in the other processes.
However, a disadvantage of this method of roasting is the total loss of shell liquid, which has a good commercial value.
Any little advantage in percentage of better quality kernal claimed to be obtained by this process cannot offset the additional income that one could obtain by Steam Roasting
Steam Roasting
This method of roasting is finding increasing acceptance in all parts of India.
In this method, the raw cashewnuts are treated in a cooker filled with steam at 100-110 Kg./Cm2 for about 15 minutes.
The treated raw nuts are spread out on the floor for cooling and then sent to the shelling section the next day.
The turnout and appearance of whole kernels from raw nuts treated in this method are said to be better than in any other method. The cashewnut shell liquid (CNSL) obtained in this method from the shells is very clear and command a premium price. About 75% of
the CNSL can be extracted from the shells.
Storage
The Cashewnut along with shell is unloaded from the wooden boxes and the nuts are manually separated from the apple. The cashewnuts are dried in an open air if not intended for immediate processing and drying normally takes about 24 hours.
Cleaning and Sizing:Nuts must be cleaned before they are separated and grouped according to size.
Conditioning:Conditioning is done by adding water for 10 minutes and then draining. This operation is done several times until the cashewnuts have absorbed the required moisture. Conditioning is not required in case if the raw cashewnut is immediately
processed without storage.
Roasting:Roasting is carried out at a temperature of 185°C to 190°C to remove the moisture from the nuts. After roasting, the nuts are cooled using cooled water spray and centrifuged in order to remove the excess liquid.
Shelling:Shelling is the removal of dry roasted shell. By striking the head of the nut, the natural line of cleavage is broken. It is important when shelling the nut that the kernal is not broken as whole nuts command a higher price in the market. Wood ash is applied to the hands to prevent damage to the hands and kernel.