Disinfection by Microwave Energy and Quality of Cashew Almond

Abstract

Background: Microwave disinfection of cashew kernels is a long-lasting treatment that ensures the complete eradication of insect pests, unlike existing chemical and physical methods. Objectives: This study aims to evaluate the effectiveness of microwave energy as a disinfection process for cashew kernels. Method: Tribolium castaneum insects in their larval and adult stages were subjected to 420, 460, and 560 W illumination for 40, 60, and 80 s, followed by an assessment of larval and adult mortality. Color change was also evaluated. Moisture content, protein, ash, and lipid levels, as well as acid and peroxide values, were determined. Results: Protein and lipid content increased from 21.21% to 23.21% and from 44.87% to 45.90%, respectively, with the highest values obtained at 560W/80s. Carbohydrate and ash content decreased from 27.19% to 21.21% and from 2.81% to 2.64%, respectively. Moisture content also decreased from 3.91% to 3.36%. Peroxide and acid values decreased from 3.21% to 2.47 meqO2/kg and from 0.97% to 0.33%, respectively. An increase in yellowing of the cashew kernels was observed, which was correlated with heating time and power. Conclusion: The use of microwaves can be recommended as an alternative method for controlling insects in cashew nut stocks.