| Abstract: | 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 |
