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1.
CLASSIFYER:
Selects
the raw nuts by size through a rotary sieve selector, perforated
according to the specified standard sizes.
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2. STEAM GENERATOR:
Distributes
water steam, aiming: The stewing of the nuts in the autoclave. Oven
drying of the nuts. Humidification of the nuts in the humidifying
chamber. |
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3.
AUTOCLAVE / STEWING:
Its
function is to stew the raw nuts, aiming its growth in relation
to the kernel, what allows an efficient shelling and the following
advantages: The nut shell gets harder, allowing it to be cut without
hurting the kernel. The CNSL leak is minimum. The almonds keep their
skin completely adhered, which protects them against any contamination
with the shell liquid. The halves remain adhered to one another,
ensuring a high rate of whole kernels.
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4.
MANUAL DEVICE:
Its
objective is to shell (open) the nut. Two workers do the operation:
one cuts the nut and the other separates the kernel from the shell.
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5.
OVEN-DRYING:
Reduces
the kernel moisture content so that any remaining skin becomes dry
and breakable.
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6.
HUMIDIFYING CHAMBER:
After
the drying process the kernels are humidified to make it easier
the loosening of any still remaining skin.
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7.
PEELING:
It
has the objective of peeling the kernels by a rotary cylinder, that
makes them rub moderately against one another.
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8.
SELECTION AND CLASSIFICATION
The
kernels should be taken to a table to be manually classified by
their hardness. The ones considered hard, as they keep of the skin,
should be manually peeled. It is also taken into account the size,
the color and the integrity of the kernels. |
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9.
FRYING:
Heated
by LPG, the fryer has the objective of frying the kernels with vegetal
oil or hydrogenated vegetal fat.
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10.
CENTRIFUGUE:
Motorized
system, with a rotary basket inside, whose function is to eliminate
the excess of oil from the kernel after frying.
The
salting process is accomplished while the kernels are still hot,
using refined salt of good quality, dry and without impurities,
in the amount of 1%-2% in relation to the weight of the kernel.
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11.
PACKING
The
fried and salted product is packed in pots with aluminum seal, having
a net weight between 100 and 400 grams. Other alternatives are the
low-density polypropylene or the metalized bags. |
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12.
PANEL FOR THE COMPUTERIZED PROCESS:
The automated system aims to increase the efficiency of the processing
of the cashew nut, in the different phases of the process, providing
safety for the workers and avoiding harmful conditions. This system
can be applied in a small industrial unit or in a big factory,
being controlled by computeds.
It
is used in
the control of time and temperature of the following equipments:
- Kettle (Control of water level, with audio
and visual alarm)
- Oven-dryer (temperature, beginning time and
cycle end control)
- Autoclaving (temperature, beginning time and
cycle end control)
- Humidifying Chamber (Control of time)
Observation: The whole process is programmed
in advance for a better efficiency in the productive process
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