Physical, morphological, and mechanical properties of raw and steamed cashew nuts (Anacardium occidentale L.)
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Sánchez Caicedo, Anderson | 2024
Cashew (Anacardium occidentale L.) plays an important role in global agriculture,
particularly in commercializing the cashew kernel. Nevertheless, kernel extraction
poses a challenge due to the nut variable shape and size. Characterizing the
properties of the cashew nut becomes a pivotal input for the advancement of
processes and machinery. This work presents a comprehensive characterization
of raw and steamed cashew nuts from Puerto Carreño, Colombia, with focus on
morphological, physical, and mechanical properties. Cashew nut samples from
different farms in the region were collected. Morphological properties, including
size and shape, were analyzed by measuring length, width, and thickness for 100
nuts from each supplier, both in their raw state and after steaming. Geometric
diameter and sphericity were calculated, and qualitative shape characterization
was performed. Physical properties, such as mass, bulk density, true density, and
moisture content, were also measured. Angle of repose and coefficient of friction
were determined to assess flow and frictional behavior. Additionally, compressive mechanical properties were evaluated through uniaxial compression testing
along three orientations. The findings indicated significant differences in morphological and mechanical properties between raw and steamed cashew nuts.
Conversely, the results demonstrated that cashew nuts from Vichada region
exhibit a noteworthy degree of dispersion and larger dimensions than those
from Asia and Africa, comparable to those from Brazil. The findings guide
machinery design in the cashew industry and offer insights into the physical,
morphological, and mechanical properties of cashew nuts in Puerto Carreño,
contributing to understanding and enabling quality assessment, processing
optimization, and product development.
LEER