Abstract
The equilibrium moisture content (EMC) of raw cashew nuts (RCN) were determined using the standard static gravimetric method at 30 °C, 40 °C and 50 °C for relative humidity (RH) ranging from 43 to 90 %. The proximate composition analysis, peroxide value and iodine value of RCN were assessed at this equilibrium stage. The RCN kept under the humidity of 86 and 90 percentage at all studied temperatures developed mold growth within 24–48 h of time. The better storage condition assessed for raw cashew nut is 67 % of RH at 30 °C and the values obtained for EMC, proximate composition analysis, peroxide value and iodine value are within the same range as observed with harvested RCN.
Highlights
• Raw cashew nut storage condition identified
• It was analysed with different temperature (30 °C, 40 °C and 50 °C) and relative humidity (43 %–90 %)
• Better storage condition for raw cashew nut is in 67 % of RH at 30 °C
• In this condition the EMC was 8.11 % as within the range of moisture in harvested RCN
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Acknowledgments
The authors are thankful to the World Bank (NAIP-ICAR project) for the financial support and also thank CEPCI, Kollam for the facilities provided to complete this study.
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Ajith, S., Pramod, S., Prabha Kumari, C. et al. Effect of storage temperatures and humidity on proximate composition, peroxide value and iodine value of raw cashew nuts. J Food Sci Technol 52, 4631–4636 (2015). https://doi.org/10.1007/s13197-014-1476-6
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DOI: https://doi.org/10.1007/s13197-014-1476-6