eQuest Technologies Pvt Ltd Chembur, Mumbai, Maharashtra

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Cashew kernels are tend go stale very quickly. The kernels are filled into the tins by vibratory filling machine. The Tin Packing Machine fills 8 tins at a time with cycle time of about 12 to 15 minutes which works to about 400 kgshour. After tin filling Co2 is required only if the cashew r to remain in the tin for more than six months. c02 or n02 is abt 2 to 3 min. per tin so about 300 tins hour. Carbon dioxide is an inert gas and will not support life. Secondly, carbon dioxide is soluble in cashew oil and goes into solution as soon as the seals are made.

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The hopper of the machine is filled with raw cashew nut from where two cashew nuts at a time are lifted and fed to two conveying hopper. A revolving paddle sets the shells wherein the blades pierces and split the nut which forces the shell to crack open without breaking the kernel. After de-shelling the nut falls freely due to gravity and is collected beneath the cutter.

It is done with sharp edge of knife. A skilled labour peels about 7 to 8 kgs per day The Peeling machine works on Pneumatic principle where the compressor air pressure separates the testa(husk) from the kernel.

The sun dried raw cashews are gathered in a cooker depending upon the capacity of the machine. The steamer is filled with water up level and fire is given to generate steam of 6 kgcm2. This process takes about 25 mninutes. Now steam was released into the cooker and complete cooking is done in about 20 minutes. The shells get enlarged and the nuts are softened due to penetration of steam into the shell. The whole process takes about 45 mniutes. The nuts are then air cured which harden them for the next process of shelling.

Gradation capacity :100 kg per hour Power consumption ingle phase AC 102 Watts Six Grade Size: 180, 210, 240, 320, Half's & Splits

The shelled kernel is layered with the red skin testa. For easy removal ie to peel it has to undergo a drying process. It also removes tanning and reduces moisture content inside the kernel. The moisture content is approximately 6% and after drying we get about 3%. During monsoons kernels will soak up the moisture very fast so drying should be higher. It takes around 6 to 7 hours for drying, at a temperature of around 65 to 70°c. A uniform temperature is essential to avoid under drying or scorching.