Optimisation of Processing Parameters using Farm Level Cashewnut Processing

Processing at farm level bring personal attention and care on cultivation aspect for better cashewnut quality. It generates income and employment during non-farming seasons. Small scale processing developed in Sindhudurg district of Maharashtra is simple and low cost. It is labour oriented process, requiring less power and infrastructure. Optimization of processing parameters was identified as major intervention required to improve the economic returns of farm level cashewnut processing. Optimum values of steam pressure and exposure period to condition raw cashewnuts using vertical type steam boiler was determined as 70 PSI and 14 min. respectively. Quality out put at optimized steam pressure and duration was found out to be 2.783 in terms of whole to broken kernel ratio after shelling operation using hand cum pedal operated sheller. Kernel drying parameters viz., drying temperature and period of drying using electrically operated cross flow drier were optimized as 72°C and 6.5 hrs respectively. The quality index value at optimized kernel drying parameters was calculated as 167.86.