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