Method of processing unshelled nuts

Details Method of processing unshelled nuts Method of processing unshelled nuts

1985-04-08

1986-07-08

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Processes

Preparation of product which is dry in final form

426482, 426632, A23L 136

Patent

active

045992363

ABSTRACT:
The invention provides a process for drying macadamia and other nuts in which the nuts are first subjected to a very high humidity, as between 85% and 100%, and heated to a temperature above normal room temperature, as between 35.degree. C. and 45.degree. C., then subjected to a relatively low humidity, as between 10% and 15%, while maintaining the temperature, and then subjected to a very low humidity, as between 1% and 10%, at about the same or a slightly higher temperature. The process takes several days, only, instead of 10 to 13 weeks taken by the customary process.

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Liang, 1977 Transactions of the ASAE 20(3) 438 (abstract).
Grimwood, 1971 Report, Tropical Products Institute G66 II (abstract).
Tang et al, 1982 Transactions of the ASAE 25(6) 1733 (abstract).
Anon., 1982 Food Engineering 54(5) 150.
Kirk-Othmer, 1981 Encyclopedia of Chemical Technology, vol. 16, John Wiley & Sons, New York, pp. 264-265.

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