Pre-shelling parameters and conditions that influence the whole kernel out-tu…

This work investigates the effect of moisture content (MC), nut size distribution and steam exposure time (SET) on the whole kernel out turn (WKO) of cashew nuts during shelling using a 3 x 5 x 4 factorial experiment. Three nut sizes: small (18–22 mm), medium (23–25 mm)and large (26–35 mm); five levels of MC: 8.34%, 11.80%, 12.57%, 15.40%, 16.84% (wet basis)and four levels of steam exposu…