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