EFFECTS ON QUALITY DURING INFRARED AND HOT AIR CONDITIONING OF CASHEW KERNELS
Journal Title: International Journal of Agriculture Sciences - Year 2016, Vol 8, Issue 52
Abstract
This study was undertaken to evaluate the effects of infrared conditioning of raw cashew kernels in terms of changes in properties and its comparative sensory analysis by fuzzy logic vis-a-vis hot air conditioning by electric tray dryer and conventional borma dryer. Changes in proximate composition were studied along with other properties like colour and microstructure changes. Proximate composition analysis showed that only moisture content varied significantly with raw cashew kernel for different conditioning methods (1% level of significance). Colour properties were found to vary with conditioning time. Microstructure analysis revealed that longer duration hot air conditioning treatment had more pronounced influence on kernel texture than short duration IR conditioning. Results of sensory evaluation study depicted that the acceptability of infrared conditioned cashew kernels were much similar to hot air and borma dryer conditioned cashew kernels and had good consumer acceptability.
Authors and Affiliations
SOUMITRA BANERJEE
Keywords
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