Our cashew nut manufacturing process part 6!
In today's post we will explain how the following processes occur: the second stage of rest, the air peeling, separation and the third stage of ventilation.
In the previous post we stopped our explanations after the stuffing was completed, so after that, the second stage of rest begins. In this part the cashew nut kernels remain outside or inside the greenhouses, for up to 72 hours, aiming to reduce the temperature until reaches the room temperature. The rest is indispensable, so the kernels can reach an adequate humidity and facilitate the peeling that results in a low rate of breakage of the kernels and high yield in the testa removal.
After the second stage of rest, the kernels go to the peeling process. Where by air pressure, from 2 to 4 Kg, generates friction and assists in the testa removal. At the peeling process exit there is a magnetic plate, for retention of metallic material/fragments. The whole cashew nut kernels go to the separation stage and the pieces go to the third stage of ventilation. The testa removed from the kernels go to the shell stock.
In the separation stage, the whole cashew nut kernels pass through a roller machine, with the purpose of separating whole kernels and butts from the splits and pieces. However, it can also be used to separate different sizes (thicknesses) of the whole kernels. Depending on the cashew nut kernel, adjustment on the equipment is performed.
Finally, in the third ventilation stage, a rotating machine causes the removal of testa, dust, lighter pieces of granulate and small pieces of shell. The products that go through this stage are: wholes stained, broken or with testa; pieces and granulated.
In the next post we will be explaining the following steps of our manufacturing process. See you there!