![]() ![]() These three basic (3) stages of raw cashew nut processing involve various heating, shelling, and peeling methods. c) Grading: The classification of kernels and packaging for distribution and sale is the final stage of the primary processing process. It can also harm cashew processing equipment. The corrosive Cashew Nut Shell Liquid (CNSL) contained in the shells can burn or blister workers’ hands. After removing the shell and testa, the white kernels are obtained. After shelling, the testa of the cashew kernel must be removed. b) Shelling and peeling: The hard shell is cracked or cut to expose the kernel with testa, allowing it to be separated from the shell. Three (3) key stages are involved in the raw cashew nut processing: a) Heat treatment: Applying direct heat, hot oil, or steam to raw cashew nuts prepares them for shelling and makes shell removal easier. As a result, processing the raw cashew nut entails more complex steps in order to obtain the half-moon shaped, light ivory, and naturally tasting kernel. Unlike almonds and hazelnuts, which have a hollow shell around the nut, the cashew kernel is cushioned in a hard shell by a honeycomb layer called the testa. The achievement of these goals results in the acquisition of high-quality cashew kernels at reasonable prices. Ensuring that kernels meet international food safety standards for human consumption.It is important to note that naturally tasting cashew kernels are free of chlorophenol off flavors. ![]() Ensuring the distinctive light ivory cashew color is preserved.Extracting as many kernels as possible from the raw cashew nut.The following are the goals of raw cashew nut processing: This complex process adds significant value to the raw cashew nut. The cashew kernel is the final edible consumer product. The following steps involve a variety of activities designed to separate the cashew kernel from its shell. The raw cashew nut processing process begins with properly drying and storing the raw cashew nuts for year-round processing.
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