Cashewnut is one of largest growing fruit crop in konkan followed by mango. It is important crop from the viewpoint of nutritive value, foreign exchange earning ability and considerable employment generation potential. As steaming operation of cashewnut softended its outer hard shape, which resulted in increase in spatial dimensions. It was also observed that coefficient of friction and angle of repose for steamed cashewnut were increased for all varieties. Bulk density and true density of all varieties of steamed cashewnut were decreased due to steaming operation.
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