Cashew Processing Methods - Two Way

At present, cashew processing methods in the world are mainly divided into cooking method and frying method. Cooking is widely used in India and Southeast Asian countries, while frying is used in Japan and European countries.

The first method: Cooking

It is also divided into normal pressure cooking, pressure cooking and pressure cooking. The cashew is put into a round and simple cooking tank. The steam pressure in the tank is 0.2-0.25mpa, the cooking time is about 20min, and the amount of steamed fruit in each tank is about 300kg. The loading and unloading are all manual operations, with high labor intensity and prone to industrial accidents.

The second method: Frying

High degree of automation. After complex cleaning, the cashew nuts should be stored in the moistening Lun for three days before frying to ensure the moisture content of the shell is in the range of 3% - 8%. Then, the cashew nuts are brought into the oil tank with CNSL as the medium and the oil temperature is maintained at 190-200? for frying for 2-3min.

Cashew Nut Frying Machine

The two methods have their own characteristics:

Characteristics of frying method:

The water in the shell evaporates under high temperature oil, which makes the shell brittle, the kernel shrinks fast, the separation degree of the shell and the kernel is large, and the centrifugal method with high efficiency can be used to break the shell. In the process of frying, the shell has been deoiled and the process of frying oil can be avoided, and the highest quality CNSL can be obtained,

Deep frying technology is suitable for large-scale mechanized processing, but the equipment is complex, the investment is large, and the degree of deep frying is difficult to control. It is difficult to get white and clean nuts. If centrifugal breaking is used, the nuts are easy to pollute and the breaking rate is high.

Characteristics of cooking method:

The cooking method is steam heating. The expansion coefficient of the shell and the kernel is different. After cooling, the shell and the kernel are separated. At the same time, the toughness of the kernel increases after cooking, and the kernel is not easy to be broken when peeling. The cooking time is different, but it has no obvious effect on the quality of the kernel, and the kernel can keep its original color.

The cooking method is simple in equipment, low in investment and easy to master in technology.

Cashew Nut Processing Flow

1. Raw material pretreatment, raw material classification
2. Cooking, cooling, drying
3. Mechanized automatic shelling
4. Separation of shell and kernel
5. Kernel drying
6. Color grading
7. Vacuum packaging and metal detection

If you are interested in cashew nuts information or want to start a cashew nut process business, welcome you contact us, we can help you.

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