International Journal of Food Science / 2014 / Article / Tab 1

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).


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