International Journal of Food Science / 2014 / Article / Tab 2

Research Article

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

Table 2

Values of different quality parameters of microwave (MW) pretreated cashew nut.

S. numberPower level (W)Exposure time (s)Moisture content 
(%wb)
Water activity 
Colour change 
()
Temperature rise, °C 
()

1 240302.400.4896.1135.63
2602.380.4697.8146.20
3902.320.4988.3750.27
41202.290.43010.1157.40
51802.160.43310.5463.80
62401.970.42111.0075.30

7 360302.370.4127.1237.07
8602.380.4188.1848.70
9902.330.4188.9152.40
101202.260.35710.8259.43
111802.070.35011.0267.33
122401.950.34711.5387.10

13 480302.350.4029.5340.67
14602.360.44010.5152.43
15902.320.44410.8058.43
161202.160.36211.8167.47
171801.910.40112.8873.50
182401.540.37112.9693.10