Research Article
Cashew Nut Quality as Influenced by Microwave Heating Used for Stored Grain Insect Control
Table 1
Experimental details (process parameters and their levels).
| Factors | Levels | Variables |
| Microwave power (W) Exposure time (s) | 240, 360, and 480 30, 60, 90, 120, 180, and 240 | (i) Moisture loss (ii) Water activity (iii) Temperature rise (iv) Colour change (v) Peroxide value (vi) Free fatty acid value |
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