Table of Contents Author Guidelines Submit a Manuscript
International Journal of Food Science
Volume 2014, Article ID 516702, 7 pages
http://dx.doi.org/10.1155/2014/516702
Research Article

Cashew Nut Quality as Influenced by Microwave Heating Used for Stored Grain Insect Control

1Department of Electrical Engineering, Indian Institute of Technology Bombay, Powai, Mumbai-400076, India
2Centre for Technology Alternatives for Rural Areas, Indian Institute of Technology Bombay, Powai, Mumbai-400076, India

Received 21 May 2014; Revised 17 September 2014; Accepted 18 September 2014; Published 9 October 2014

Academic Editor: Angel Medina

Copyright © 2014 Ipsita Das et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Linked References

  1. M. Su, M. Venkatachalam, S. S. Teuber, K. H. Roux, and S. K. Sathe, “Impact of γ-irradiation and thermal processing on the antigenicity of almond, cashew nut and walnut proteins,” Journal of the Science of Food and Agriculture, vol. 84, no. 10, pp. 1119–1125, 2004. View at Publisher · View at Google Scholar · View at Scopus
  2. P. Bhattacharjee, R. S. Singhal, A. S. Gholap, P. S. Variyar, and D. R. Bongirwar, “Hydrocarbons as marker compounds for irradiated cashew nuts,” Food Chemistry, vol. 80, no. 2, pp. 151–157, 2003. View at Publisher · View at Google Scholar · View at Scopus
  3. A. A. Khan, H. M. Khan, and H. Delincée, “DNA Comet Assay—a rapid screening method for detection of irradiated cereals and tree nuts,” Food Control, vol. 16, no. 2, pp. 141–146, 2005. View at Publisher · View at Google Scholar · View at Scopus
  4. K. V. Nagaraja, “Quality of cashew kernels in relation to export,” The Cashew, vol. 12, no. 3, pp. 143–148, 1998. View at Google Scholar
  5. J. D. Hansen, “Heating curve models of quarantine treatments against insect pests,” Journal of Economics Entomology, vol. 85, no. 5, pp. 1846–1854, 1992. View at Google Scholar
  6. J. Tang, J. N. Ikediala, S. Wang, J. D. Hansen, and R. P. Cavalieri, “High-temperature-short-time thermal quarantine methods,” Postharvest Biology and Technology, vol. 21, no. 1, pp. 129–145, 2000. View at Publisher · View at Google Scholar · View at Scopus
  7. S. Wang, J. N. Ikediala, J. Tang et al., “Radio frequency treatments to control codling moth in in-shell walnuts,” Postharvest Biology and Technology, vol. 22, no. 1, pp. 29–38, 2001. View at Publisher · View at Google Scholar · View at Scopus
  8. M. Gao, J. Tang, Y. Wang, J. Powers, and S. Wang, “Almond quality as influenced by radio frequency heat treatments for disinfestation,” Postharvest Biology and Technology, vol. 58, no. 3, pp. 225–231, 2010. View at Publisher · View at Google Scholar · View at Scopus
  9. N. Vroom and V. J. Golen, “Controlled atmosphere low-oxygen disinfestation of post harvest commodities, structures, silos and (export and import) containers,” in Proceedings of the 8th International Conference on Controlled Atmosphere and Fumigation Stored Products, pp. 376–379, 2010.
  10. M. Özdemir and O. Devres, “Kinetics of color changes of hazelnuts during roasting,” Journal of Food Engineering, vol. 44, no. 1, pp. 31–38, 2000. View at Publisher · View at Google Scholar · View at Scopus
  11. T. Kahyaoglu and S. Kaya, “Modeling of moisture, color and texture changes in sesame seeds during the conventional roasting,” Journal of Food Engineering, vol. 75, no. 2, pp. 167–177, 2006. View at Publisher · View at Google Scholar · View at Scopus
  12. A. Buranasompob, J. Tang, J. R. Powers, J. Reyes, S. Clark, and B. G. Swanson, “Lipoxygenase activity in walnuts and almonds,” LWT: Food Science and Technology, vol. 40, no. 5, pp. 893–899, 2007. View at Publisher · View at Google Scholar · View at Scopus
  13. A. Kita and A. Figiel, “Effect of roasting on properties of walnuts,” Polish Journal of Food and Nutrition Sciences, vol. 57, no. 2, pp. 89–94, 2007. View at Google Scholar
  14. M. M. Wall and T. S. Gentry, “Carbohydrate composition and color development during drying and roasting of macadamia nuts (Macadamia integrifolia),” LWT: Food Science and Technology, vol. 40, no. 4, pp. 587–593, 2007. View at Publisher · View at Google Scholar · View at Scopus
  15. V. Nikzadeh and N. Sedaghat, “Physical and sensory changes in pistachio as affected by roasting temperature and storage,” American-Eurasian Journal Agriculture Environment Science, vol. 4, no. 4, pp. 478–483, 2008. View at Google Scholar
  16. B. Cämmerer and L. W. Kroh, “Shelf life of linseeds and peanuts in relation to roasting,” LWT: Food Science and Technology, vol. 42, no. 2, pp. 545–549, 2009. View at Publisher · View at Google Scholar · View at Scopus
  17. M. Raei, A. Mortazavi, and H. Pourazarang, “Effects of packaging materials, modified atmospheric conditions, and storage temperature on physicochemical properties of roasted pistachio nut,” Food Analytical Methods, vol. 3, no. 2, pp. 129–132, 2010. View at Publisher · View at Google Scholar · View at Scopus
  18. Association of official analytical chemists (AOAC), Official Methods of Analysis, AOAC, Gaithersburg, MD, USA, 17th edition, 2002.
  19. “AOAC Methods: 965.33, 940.28,” in Official Methods of Analysis of AOAC International, The Association of Analytical Chemists, 16th edition, 1998.
  20. A.-L. Raoult-Wack, S. Guilbert, M. Le Maguer, and G. Rios, “Simultaneous water and solute transport in shrinking media—part 1: application to dewatering and impregnation soaking process analysis (osmotic dehydration),” Drying Technology, vol. 9, no. 3, pp. 589–612, 1991. View at Publisher · View at Google Scholar · View at Scopus
  21. N. Muhammad and C. Jeng Feng, “Methodology to optimize value in discrete event imulation for production planning and control studies,” in Proceedings of the International Conference on Industrial Engineering and Operations Management, pp. 676–684, Bali, Indonesia, 2014.
  22. G. P. Sharma and S. Prasad, “Optimization of process parameters for microwave drying of garlic cloves,” Journal of Food Engineering, vol. 75, no. 4, pp. 441–446, 2006. View at Publisher · View at Google Scholar · View at Scopus
  23. A. Zouba, O. Khoualdia, A. Diaferia, V. Rosito, H. Bouabidi, and B. Chermiti, “Microwave Treatment for postharvest control of the date moth (Ectomyelois Ceratoniae),” Tunisian Journal of Plant Protection, vol. 4, no. 2, pp. 173–184, 2009. View at Google Scholar
  24. D. Kumar, S. Prasad, and G. S. Murthy, “Optimization of microwave-assisted hot air drying conditions of okra using response surface methodology,” Journal of Food Science and Technology, vol. 51, no. 2, pp. 221–232, 2014. View at Publisher · View at Google Scholar · View at Scopus
  25. P. Pillaiyar and R. Mohandoss, “Hardness and colour in parboiled rice produced at low and high temperatures,” Journal of Food Science and Technology, vol. 18, no. 1, pp. 7–9, 1981. View at Google Scholar
  26. N. D. G. White, “Insects, mites and insecticides in stored-grain ecosystems,” in Stored Grain Ecosystems, D. S. Jayas, N. D. G. White, and W. E. Muir, Eds., pp. 123–167, Marcel Dekker, New York, NY, USA, 1995. View at Google Scholar
  27. C. Watkins, “The world of nuts,” International News on Fats, Oils and Related Materials: Inform, vol. 16, no. 4, pp. 200–201, 2005. View at Google Scholar
  28. UNECE Standard, Concerning the Marketing and Commercial Quality Control of Cashew Kernels, Geneva, Switzerland, 2002.
  29. Y. H. Hui, Encyclopedia of Food Science Technology, John Wiley & Sons, New York, NY, USA, 2nd edition, 1992.
  30. J. Tao, R. Rao, and J. Liuzzo, “Microwave heating for rice bran stabilization,” The Journal of Microwave Power & Electromagnetic Energy, vol. 28, no. 3, pp. 156–164, 1993. View at Google Scholar · View at Scopus
  31. R. J. Hamilton, Ed., Developments in Oils and Fats, Blackie Academic & Professional, Glasgow, Scotland, 1995.