Research Article
Cashew Nut Quality as Influenced by Microwave Heating Used for Stored Grain Insect Control
Table 4
Compositional analysis of cashew nut immediately after microwave treatment and after 6 months of storage under room conditions.
|
S. number |
Power level (W) |
Exposure time (s) | Peroxide value, meq O2/Kg | FFA, % | Immediately after treatment | After 6 months of storage | Immediately after treatment | After 6 months of storage | Fresh/untreated sample | 2.08 ± 0.05 | 0.68 ± 0.03 |
| 1 |
240 | 30 | 1.66 | 1.86 | 0.51 | 0.58 | 2 | 60 | 1.65 | 1.84 | 0.39 | 0.44 | 3 | 90 | 1.66 | 1.73 | 0.34 | 0.39 | 4 | 120 | 1.54 | 1.70 | 0.30 | 0.31 | 5 | 180 | 1.44 | 1.62 | 0.22 | 0.24 | 6 | 240 | 1.42 | 1.45 | 0.16 | 0.18 |
| 7 |
360 | 30 | 1.63 | 1.85 | 0.46 | 0.51 | 8 | 60 | 1.60 | 1.81 | 0.38 | 0.42 | 9 | 90 | 1.54 | 1.72 | 0.33 | 0.31 | 10 | 120 | 1.45 | 1.57 | 0.30 | 0.27 | 11 | 180 | 1.38 | 1.42 | 0.24 | 0.21 | 12 | 240 | 1.21 | 1.22 | 0.15 | 0.17 |
| 13 |
480 | 30 | 1.53 | 1.74 | 0.44 | 0.46 | 14 | 60 | 1.51 | 1.72 | 0.24 | 0.27 | 15 | 90 | 1.48 | 1.63 | 0.22 | 0.24 | 16 | 120 | 1.39 | 1.42 | 0.20 | 0.19 | 17 | 180 | 1.31 | 1.31 | 0.14 | 0.15 | 18 | 240 | 1.10 | 1.12 | 0.11 | 0.11 |
|
|