Cashew Nut Quality as Influenced by Microwave Heating Used for Stored Grain Insect Control
The objective of this work is to investigate the effect of microwave power levels (240, 360, and 480 W) and exposure time (30, 60, 90, 120, 180, and 240 s) on various properties of cashew nuts being used for disinfestation. The nuts were analyzed for moisture content, temperature rise, colour, free...
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| Format: | Article |
| Language: | English |
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Wiley
2014-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2014/516702 |
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| author | Ipsita Das Narendra G. Shah Girish Kumar |
| author_facet | Ipsita Das Narendra G. Shah Girish Kumar |
| author_sort | Ipsita Das |
| collection | DOAJ |
| description | The objective of this work is to investigate the effect of microwave power levels (240, 360, and 480 W) and exposure time (30, 60, 90, 120, 180, and 240 s) on various properties of cashew nuts being used for disinfestation. The nuts were analyzed for moisture content, temperature rise, colour, free fatty acid (FFA) and peroxide value (PV). Experiments were conducted according to the response surface methodology. Increase in microwave power level and exposure time caused a decrease in moisture content, increase in temperature, and change in colour. Microwave treatment to target temperatures of 50–55°C (unfavorable for insect survival) made the PV of cashew nut decrease to 1.10 to 1.66 meq O2/Kg (from an initial value of 2.08 ± 0.05) and FFA value to 0.11 to 0.51% (from an initial value of 0.68 ± 0.03). Though PV and FFA values of microwave treated cashew nut were found to increase after 6 months of storage at room conditions, the values were within the limits for acceptable quality. Microwave treated cashew nuts were free from infestation and rancidity even after 6 months of storage while the untreated nuts were found to be heavily infested at the end of 1 month of storage. |
| format | Article |
| id | doaj-art-b8347972ac9a4604aba0bc2d9533660c |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2014-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-b8347972ac9a4604aba0bc2d9533660c2025-02-03T05:46:15ZengWileyInternational Journal of Food Science2356-70152314-57652014-01-01201410.1155/2014/516702516702Cashew Nut Quality as Influenced by Microwave Heating Used for Stored Grain Insect ControlIpsita Das0Narendra G. Shah1Girish Kumar2Department of Electrical Engineering, Indian Institute of Technology Bombay, Powai, Mumbai-400076, IndiaCentre for Technology Alternatives for Rural Areas, Indian Institute of Technology Bombay, Powai, Mumbai-400076, IndiaDepartment of Electrical Engineering, Indian Institute of Technology Bombay, Powai, Mumbai-400076, IndiaThe objective of this work is to investigate the effect of microwave power levels (240, 360, and 480 W) and exposure time (30, 60, 90, 120, 180, and 240 s) on various properties of cashew nuts being used for disinfestation. The nuts were analyzed for moisture content, temperature rise, colour, free fatty acid (FFA) and peroxide value (PV). Experiments were conducted according to the response surface methodology. Increase in microwave power level and exposure time caused a decrease in moisture content, increase in temperature, and change in colour. Microwave treatment to target temperatures of 50–55°C (unfavorable for insect survival) made the PV of cashew nut decrease to 1.10 to 1.66 meq O2/Kg (from an initial value of 2.08 ± 0.05) and FFA value to 0.11 to 0.51% (from an initial value of 0.68 ± 0.03). Though PV and FFA values of microwave treated cashew nut were found to increase after 6 months of storage at room conditions, the values were within the limits for acceptable quality. Microwave treated cashew nuts were free from infestation and rancidity even after 6 months of storage while the untreated nuts were found to be heavily infested at the end of 1 month of storage.http://dx.doi.org/10.1155/2014/516702 |
| spellingShingle | Ipsita Das Narendra G. Shah Girish Kumar Cashew Nut Quality as Influenced by Microwave Heating Used for Stored Grain Insect Control International Journal of Food Science |
| title | Cashew Nut Quality as Influenced by Microwave Heating Used for Stored Grain Insect Control |
| title_full | Cashew Nut Quality as Influenced by Microwave Heating Used for Stored Grain Insect Control |
| title_fullStr | Cashew Nut Quality as Influenced by Microwave Heating Used for Stored Grain Insect Control |
| title_full_unstemmed | Cashew Nut Quality as Influenced by Microwave Heating Used for Stored Grain Insect Control |
| title_short | Cashew Nut Quality as Influenced by Microwave Heating Used for Stored Grain Insect Control |
| title_sort | cashew nut quality as influenced by microwave heating used for stored grain insect control |
| url | http://dx.doi.org/10.1155/2014/516702 |
| work_keys_str_mv | AT ipsitadas cashewnutqualityasinfluencedbymicrowaveheatingusedforstoredgraininsectcontrol AT narendragshah cashewnutqualityasinfluencedbymicrowaveheatingusedforstoredgraininsectcontrol AT girishkumar cashewnutqualityasinfluencedbymicrowaveheatingusedforstoredgraininsectcontrol |