Effect of moisture content on physioco-mechanical properties of cashew-apple-nut varieties relevant for its processing

The physioco-mechanical properties of Red and Yellow apple cashew nuts which are essential for the design and fabrications of its processing and storage facilities were studied. The major, minor and intermediate diameter of the cashew nut varied from 21.81-30.43mm, 14.01-17.18mm, 4.72-10.55mm and 19.83-27.13mm, 16.09-20.27mm, 6.38-13.97mm for Red and Yellow apple respectively. The average values of bulk weight, surface area and volume of the samples were 20.58189.5g, 826.07-342.33g, 137.67-57.05 (mm3) and 229.8-211.8g, 699.97-305.40mm2, 173.13-70.63mm3. The average values of sphericity, porosity and aspect ratio of the samples were 56.23-50.47%, 73.39-28.83%, 56.19 - 64.05% and 70.08-62.09%, 66.82-24.71%,74.60-81.00%. It was observed that all the physical properties studied increased with an increase in moisture apart from bulk density and aspect ratio that decreased across the moisture content. The mechanical properties of Red and Yellow apple cashew nut were found to be moisture content and loading positions dependent. The relationship that existed between moisture content and the mechanical properties was statically significant at (p< 0.05) level. It is also economical to load both Red and Yellow apple cashew nut at major axis loading position at 4.26% (wb) moisture content to reduce energy demand required to crack or compress the samples.