International Journal of Food Science / 2014 / Article / Tab 4

Research Article

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/KgFFA, %
Immediately after treatmentAfter 6 months of storageImmediately after treatmentAfter 6 months of storage
Fresh/untreated sample2.08 ± 0.050.68 ± 0.03

1 240301.661.860.510.58
2601.651.840.390.44
3901.661.730.340.39
41201.541.700.300.31
51801.441.620.220.24
62401.421.450.160.18

7 360301.631.850.460.51
8601.601.810.380.42
9901.541.720.330.31
101201.451.570.300.27
111801.381.420.240.21
122401.211.220.150.17

13 480301.531.740.440.46
14601.511.720.240.27
15901.481.630.220.24
161201.391.420.200.19
171801.311.310.140.15
182401.101.120.110.11