Continuation of the Cashew nut manufacturing process!
In this new post, we will explain how the following processes occur: Sieving, the second stage of ventilation, electronic selection and stuffing.
In the sieving stage, the cashew nut kernels pass through vibrating sieves with circular holes of several measurements, to be cleaned by thickness; depending on the type of kernel, the circular openings used can be 12mm; 14,8 to 15,2mm; 17mm; and 19,5mm. Once sieved, the kernels go to the ventilation where the separation of the kernel and the shell occurs.
When the sieving and ventilation processes are over, the kernels undergo an electronic selection in a SANMAK equipment. The objective of this stage is to separate the kernels from the shell, return and feed. The kernels may pass up to 3 times in the electronic selection, so the maximum possible use of the product can be made.
In the greenhouse, the kernels are received with humidity between 8 and 12%. With this value of humidity, it becomes difficult to remove the testa that surrounds it. The stuffing makes this testa more brittle and easier to be removed. The reduction of the humidity during the stuffing should not exceed the minimum limit of 2.9%, to maintain the structural integrity of the kernel. Thus, they go to the greenhouses, with a temperature of 75 to 120°C, and remain there for at least 8 hours and at most 13 hours, depending on their humidity, type of the kernel and quantity. Every 4 to 6 hours of work, are performed the changes of kernels position within the stationary greenhouse, to contribute to the kernels uniformity and homogeneity. The kernels are removed from the greenhouse with humidity between 2.9 and 3.5%. For the final packaging, the maximum humidity is 4.5%.
In the next post we will continue describing our productive process, and enter the stages where there is a refinement in the treatment given to cashew nut kernels.