MINISTRY OF EDUCATION AND TRAINING NONG LAM UNIVERSITY - HO CHI MINH CITY Faculty of Chemical Engineering and Food Science Technology IMPACT OF TEMPERATURE AND RELATIVE HUMIDITY ON PHYSICOCHEMICAL PROPERTIES OF FRIED CASHEW KERNEL DURING STORAGE A Thesis submitted in partial fulfilment of the requirements for admission to the degree of Bachelor of Engineering in Food Technology By Student: Nguyen Tran Khanh Quynh Supervisor: Dr. Duong Thi Ngoc Diep Ho Chi Minh City, 2024 ACKNOWLEDGEMENT I am sincerely grateful to my advisor, Dr. Duong Thi Ngoc Diep who had provided me with continuous support and encouragement throughout the entire time. In am truly appreciative of the guidance and learning opportunities provided by Dr.
Thank you for allowing me the time and space to pursue my research and thesis preparation. I want to express my gratitude to my parents, whose unwavering support has been crucial to my success. I would also like to extend my thanks to my friend, who have been a source of support and understanding, especially during times of stress throughout our studies. I am truly thankful for their camaraderie and solidarity.
In addition, I owe a debt of gratitude to the Dean Board, the School Board of Nong Lam University, and the instructors, staff, and faculty of the Faculty of Food Science and Technology for giving me the tools and setting I needed to do my research. Once again, I express my sincere appreciation to everyone who has played a part in my academic journey and contributed to the success of this project. Nguyen Tran Khanh Quynh Ho Chi Minh City, May 20, 2024 ABSTRACT IMPACT OF TEMPERATURE AND RELATIVE HUMIDITY ON PHYSICOCHEMICAL PROPERTIES OF FRIED CASHEW KERNEL DURING STORAGE Quynh Nguyen Tran Khanh, Diep Thi Ngoc Duong Faculty of Chemical Engineering and Food Science Technology, Nong Lam University — Ho Chi Minh city Email: 19125526@st.vn Cashew kernel is well known as the best natural source of a plethora of nutrients and has become extremely popular in the daily life of people who are becoming health- conscious. In this study, the impact of storage conditions, including temperature and relative humidity, on the stability of fortified nutritious cashew kernels was investigated.
By varying these parameters, the changes of the physicochemical characteristics of fried cashew kernel during storage process were investigated. The best storage condition is at a temperature of 5 + 1°C within 40 days with low moisture content (2.002 %) and reducing sugar content increases with an increase in time (0. When stored at 5 + 1°C also ensure the sensory quality of the products in term of color, crispiness, taste and smell. The Arrhenius plots, first-order reactions, and Ball equation for the degradations of moisture content in samples were displayed during storage.
Stored at 5 + 1 °C, fried cashew kernels can last up to 169 days. Fried cashew kernels should be stored at relative humidity under 23%, moisture content below 5% to ensure microbiology and sensory safety This study not only provides critical information about the shelf-life of the fortified cashew product, but also opens up opportunities to gain deeper insights into the degradation mechanisms and the influence of controlled storage conditions on product quality. This can contribute to improve manufacturing and storage processes in food industry. il TABLE OF CONTENT L.
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1 IN ERO DUCTION. cvcencrcqsasneuncyossesneqnennctcaiit teuininsanbensteinsininebunivdesnesiicineitavneanuiecosanewestsiout 1 HH EGE eee ee ee ee ee LITERATURE REVIEW 0.1 Overview of cashew kerneÌS.-- --- --- << St xnxx TH TT TT HH HH rệt 3 2.1 Origin, history and distrIDufIOH. Characteristics of cashew kerneÌS.3 Nutritional composition of cashew kernels and their health benefits.5 Potential and challenges of cashew kernels in the market.2 Honey powder, benefits, and changes in honey powder during product DEOGGSBIH Generar eee eee ee 6 2.3 Gum arabic, uses and changes during processing and storage .4 Rapeseed oil, uses and changes during processing and storage.5 The drying process and changes in ingredient composition during drying .6 The frying process and changes in ingredient composition during frying.7 Moisture content of cashew kernels and its impact on product qualIty.8 Peroxide and the effects of peroxide on the quality of cashew kernels products ee ee 14 2.9 Stability of fried cashew kernels during stOrage.-- -----¿++5+++sc+ss++scsses+ 15 (GHADUEE 3 oxcanascansnnssraaansssasmeesnap sent ns sss scien aston mise aici oam apie xs eah seaman moan emanstoe sense 17 MATERIALS AND METHODS ssssssccicsnessnsensenasssamensansooecnvanssusunsessenenencencasceversneuenveueres 17 3.1 Research time: anid: lOCatiOD wscccsscencsassemsenmcrmnmaneenenenuenienmenummrmmemee 17 BD. RAW HHẩÍ6LÍA|ŠsauansdindinniintidoiotOEHOHGGGIANHESIOAGSHISAEEGGIBHRGUEGIRGHGRSSRERHSPNSEERAESEH.
SE 17 32a: ISTE ISHED ssscas ccarauesaasnvewesmnanesnsecaeunnvascianiea AGG3SAJE0G05.G 17 B ded: COMI CAl Sesser nix5980105446 581115003866 15335808581889545SSESE246tSS2SGEESEILSTGHGSSGSS53085135.3 EGUIpHiS ti tssccessssscssessasnseeas 18615416384 48615611438343386165383368385aGEEESESLG38514E18135.5, Research ti ethodS vxcessscesssenssussesnoseemencsesenns nemo naneusenesmareamanavecemnerninuamanes 18 3. Reference product processing pfOC€dUFe.1 Effects of temperature on the physicochemical properties of fried cashew kernels during storage .3 Effects of relative humidity on the physicochemical properties of fried cashew kernels during storage .4 Analysis of physicochemical properties .1 Determination of reducing sugar and total sugar conten(.2 Determination of moisture content .3 Determination of the peroxide vaÏue.4 Sensory evaluation of fried cashew kernels.5 Calculation of kinetic parameters .S SlatistiGall AWALYVSTS se: sesasss-sosdsieceezsssifceusdeoiLebsissgEz<EbSsi-SgS22JE-iTG029:6iGEnS42L30309288.1617140/5028 23 Cliapber, 4 sec ibtel0155500910650405385501G05890X0SERIGHSEAEERSEEAGEBS-SS.I4HEy4)3Btg0J4DSSBISESEDEGEXSNLEESSBEQSB 24 RESULTS AND DISCUSSIONS .1 Quality analysis of raw cashew kerneÌs. --- --+s-s se ss+tssrrrrrerrrrrrrrrrree 24 4.2 Effects of storage temperature on the physicochemical properties of the fried ICAI TRGINS STINGLe sezsobz»sseisd4gezogbzarcbtdsanioidhaegoasrliesggkoasEtinarkogitlpgumiikztgdzocilidgliuski.cncscucosnemeuersenaepenmeeraienaanmeapeuenyen mein aaa 26 4.4 Sensorial evaluation of fried cashew kernel.- -----+++ss++xs+sc+srzeesses 29 4.3 Effect of atmospheric relative humidity on the physicochemical properties of fried cashew kernels .11 Motsture sorption ISD[HETINxcsscsssziezsscssei2oi542960168045213806024G3U8202.2 Reducing sugar and total sugar COTI(€TIE.3 Sensorial evaluation of fried cashew kernel.4 Peroxide value ss. cceenmnemunevneicanigmn aatinns emnendeaen emp miea meee 38 0.
39 CONCLUSIONS AND RECOMMENDATIONS. BL Cone lus 600s sss:s422ezss45560e 9212283 28003828103H063661⁄40gipeghudg88gutioi3BoargsiEgSEcsbt0i8D23xtosgidigtsbaidftsae 39 5.0 44 Appendix 1: Standard reducing sugars and total sugars .-- ------++-<=+-<<<+2 44 Appendix 2: Evaluation of Raw Cashew kernels.- ---- 55+ S-cs+sx+sxsrsrrrsrerree 47 Appendix 3: Results of testing peroxide value at Eurofin Sac Ky Hai Dang testing CCITT cá gác tu ia te teil Shariah a alsin aod tndice lense Sel aha Danuta eaten 47 Appendix 4: Results of statistical processing .:cccceceeseeseesceeseeseeeseeseteseeeeeeees 50 LIST OF TABLES Table 2.1: Some nutritional components in 100g of edible cashew kernels .2: Some nutritional components in 100g of honey.-- 5 5-5252 +++ss+ssssss2 Ỹ Table 2.3: Nutritional composition in 100gram of rapeseed oIÏ.1: Effects of storage conditions on the RS of fried cashew kernel after 40 days sada ater ou cu ar aan rg ee a em ee seer nats ea Crm x cra nies 25 Table 4.4 Results of peroxide value after 40 days of storage testing at the Eurofin Sac Key Hai Date teste GGHCÉ s46 baeSiE0BGEEGEOGERGEESGSEECSOSHGREHSIRGSDIDSREEHGGESSISNESSSNSđQ2EOSEg0BE0E 28 Table 4.5 Effects of storage temperature on the sensorial value of the fried cashew GHG 10 06615146266545035353E1435SG1HDANGHIGIESSSSGESRHHGSISHBSSSIDINGESSEBEGBSESHGMGBSGSEEEGEIEDIRHERNESGHISEUESHSE.SIBBSHSSBSS8SE 30 Table 4.6 Effects of relative humidity on the sensory of fried cashew kernels.7 The results of the peroxide value test over 14 days with different relative humidity at the Eurofin Hai Dang Testing Center.38 VI LIST OF FIGURES Figure 2.2: Determination of equilibrrum moisture content using a desiccator.1 Cashew’ kertie85 ec0nccsccssessesssscnasmasexuseisncsnnnssersanenawsinsescusnsaaeeranseace oa uien eater 24 Figure 4.2 First- order degradation plots for moisture content in fried cashew kernel under different storage CONdILIONS weccsseuesssveevessseseasnsmnsspeussnasseeseasesnonravensvantaneauaasnovennsoness 28 Figure 4.4 Effect of relative humidity on moisture content .5 Effect of relative humidity on reducing sugar .6 Effect of relative humidity on total sugar confenIt. The cashew kernels are not only a delicious snack but also a nutrient- dense food benefits both physical and mental health (Liao et al. Despite containing 47% fat, the majority of this fat consists of unsaturated fatty acids, which are considered beneficial for health (Rico et al.
The health-promoting compounds found in cashews have protective effects against cancer, cardiovascular diseases, hypertension, and other age-related degenerative conditions (Vyavahare et al., 2020) To meet consumers’ demands and preferences, there are currently a wide rang of cashew kernels products on the market such as fried cashews, salt-roasted cashews, roasted cashews, and dried cashews. Among cashew kernels products, fried cashew kernels is commonly produced and consumed due to attractive sensory characteristics such as distinct flavor and crunchiness. However, the processing formulation for fried cashews can vary between manufacturers and companies through changes in the coating composition and seasoning used during frying. Additionally, processing nuts in hot oil may raise issues related to oil degradation such as oxidation and peroxide formation (Ghazzawi & Al- Ismail, 2017).
Therefore, quality control of fried cashew kernels and evaluation of their shelf-life are necessary to ensure product quality and safety for consumers. Hence, the topic "Study on the shelf life of fried cashew kernels" was conducted to assess how storage conditions affect the physicochemical properties of fried cashews and to evaluate the product's shelf life. Research objectives This study aimed to investigate the stability of fried cashew kernels under various storage conditions (temperature and relative humidity), in terms of color, reducing sugar - total sugar content, peroxide value in the fried cashews, and sensory evaluations of color, taste, crunchiness, and aroma. Kinetic parameters were examined to predict the shelf life of this product.
Research Content e Investigate the basic properties of raw cashew kernels e Investigate the storage conditions of fried cashew kernels affecting their physicochemical characteristics (moisture, reducing sugar- total sugar content, etc.), and sensory properties (color, odor, flavor) e Use kinetic equations to calculate the shelf life of the product Chapter 2 LITERATURE REVIEW 2.1 Overview of cashew kernels 2.1 Origin, history and distribution The cashew, Anacardium occidentale L., belongs to the Anacardiaceae family and is a plant originating from the North-Eastern region of Brazil and growing naturally in South American countries (Asogwa et al. It was introduced to Africa by the Portuguese 1n the 16th century (Atyadurai, 1966) and later became widely known and cultivated in tropical Asian countries (Rico et al,. Initially, cashew trees were only used for covering and preventing erosion. After discovering their value, people began to plant them widely and created an industrial crop (Asogwa et al.
In Vietnam, the cashew tree is also called the upside-down fruit tree (Pham et al. Cashew was introduced to Vietnam in the 18th century, and it did not become a commercial crop until the 1990s, when the cashew processing industry was developed (Peng, Pham Lan, & Christian, 2014). Cashew trees are widely grown in the Southeast, Central Highlands, and South-Central regions such as Binh Phuoc, Dong Nai, Ba Ria - Vung Tau, Binh Thuan, Lam Dong, Dak Lak, Dak Nong. Currently, Vietnam has the largest cashew kernel export output in the world and is the third largest cashew-growing country after India and Ivory Coast.
Characteristics of cashew kernels The cashew was a long-lived industrial tree with a lifespan of up to 40 years, usually providing stable yields during the period from 10 to 20 years after planting (Pham et al. The cashew fruit is divided into two separate parts: the fleshy of pear-shape with a sweet aroma and the seed nut (also called the kernel) which is attached below the fruit and enclosed by two hard shells.1 Cashew apple (Anacardium occidentale L) (Source : https://nongnghiepso.vn/) Cashew kernels grown in Vietnam are not too large, with a distinctive kidney shape but a slightly swollen stem and gradually tapering end. In appearance, Vietnamese cashew kernels have a round, taut body, a dark brown silk shell, a smooth kernel, and an attractive light-yellow color. Imported cashew kernels from other countries have larger, more curved and rounded kernels compared to Vietnamese cashews.
The silk shells of imported cashew nuts always have an attractive light brown color with wrinkles covering the body. If an imported cashew nuts is broken in half, a deep groove and hollow milky white kernel can be seen (Dang, 2019).