Caracterização da fragilidade do endocarpo e rigidez da amêndoa da castanha de caju ‘CCP 76’ antes e após tratamento térmico.

Abstract

The objective of developing mechanisms more appropriate with viscoelasticity characteristics in natura of the shell cashew nut to decortication tried to characterize the cashew nut of the clone 'CCP 76' through their main dimensions, mass and volume as well as, mechanical tests in the endocarp and kernel before and after the thermal treatment. The response surface methodology was applied to identify the best submitted thermal treatment the cashew nut. Alterations were observed in the dimensions, length, width and thickness, mass, volume, as well as, the mechanical test before and after treatment. The results for the shear tests in the endocarp and stiffness of the kernel pointed differences between in natura and thermally treated nuts. The alterations in the dimensions mass and volume appear for the need of a classification after the thermal treatment when these constitute relevant parameters in the decortication process. The test with 79 hours of umidificação and 165s of residence in LCC to 210°C for the tendency response surface was the closest of the area of great.