Studies on Individual Quick Freezing of Mature Raw Cashew (Anacardium Occidentale L.) Kernels

Abstract

Abstract The present experiment aims to preserve mature cashew kernels by Individual Quick Freezing (IQF). The mature cashew kernels were peeled, blanched and dipped in liquid nitrogen for different time intervals (0, 25, 50, 75, 100 and 125 seconds). After the completion of dipping time, it was packed in LDPE (Low-Density Polyethylene) pouches and subjected to storage in deep freezing (-20℃). The samples were taken out periodically at the time interval of 2 months and physicochemical analysis was done. The study investigated that, after 180 days of storage, the frozen mature raw cashew kernels immersed in liquid nitrogen for 75 seconds reported the best overall quality compared to other treatments. These findings suggest that treatment T4 (75 sec) is the preferred method for preserving the nutritional quality during Individual Quick Freezing.

Keywords

• Cashew
• IQF
• Liquid Nitrogen
• Mature Cashew kernels
• Preservation