WO2001062110A2 - Procede de decorticage de fruits dotes de coques - Google Patents

Procede de decorticage de fruits dotes de coques Download PDF

Info

Publication number
WO2001062110A2
WO2001062110A2 PCT/ZA2001/000025 ZA0100025W WO0162110A2 WO 2001062110 A2 WO2001062110 A2 WO 2001062110A2 ZA 0100025 W ZA0100025 W ZA 0100025W WO 0162110 A2 WO0162110 A2 WO 0162110A2
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WO
WIPO (PCT)
Prior art keywords
nuts
shells
cnsl
water
treatment
Prior art date
Application number
PCT/ZA2001/000025
Other languages
English (en)
Other versions
WO2001062110A3 (fr
Inventor
Anthony Martin Berlein
Anthony Walter Berlein
Original Assignee
Berlein Process Technology (Pty) Limited
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Berlein Process Technology (Pty) Limited filed Critical Berlein Process Technology (Pty) Limited
Priority to AU4600501A priority Critical patent/AU4600501A/xx
Priority to APAP/P/2002/002607A priority patent/AP1481A/en
Priority to BR0108645-6A priority patent/BR0108645A/pt
Priority to AU2001246005A priority patent/AU2001246005B2/en
Publication of WO2001062110A2 publication Critical patent/WO2001062110A2/fr
Publication of WO2001062110A3 publication Critical patent/WO2001062110A3/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N5/00—Machines for hulling, husking or cracking nuts

Definitions

  • This invention relates to a method of shelling fruits with shells, particularly but not exclusively cashew nuts.
  • the cashew nut tree (Anacardium Occidentale) produces a fruit, or cashew apple. This fruit is pear shaped and is similar in size to a large guava. At the bottom of the fruit, the seed (or nut) develops and hangs externally. The seed (or nut) is kidney shaped and is in reality the true fruit of the tree. When the fruit is ripe, it falls to the ground. The nut is then harvested and dried, in preparation for shelling.
  • Raw cashew nuts consist of an outer skin, connected to a honey comb - like fibrous layer, which contains a highly corrosive and toxic resin known as cashew nut shell liquid (CNSL). This fibrous layer is in turn connected to an inner shell which envelopes the kernel. The kernel is further protected by a membrane, or seed coat.
  • CNSL cashew nut shell liquid
  • the outer skin is extremely tough but pliable.
  • the CNSL (90% anacardic acid and 10% cardol) offers great protection against attack by insects, rodents and birds.
  • the inner shell allows water absorption into the kernel, but prevents penetration of CNSL.
  • the shelling of cashew nuts is an expensive process. Not only is it difficult to break the outer skin without damaging the kernel, but great care must be taken that the CNSL does not contaminate the kernel. Contamination leads to an inferior taste. Furthermore, the seed coat clings to the kernel and has to be manually scraped off once the shell has been removed.
  • the CNSL is removed by different methods including :
  • the shells may then be removed mechanically by centrifugally spinning the nuts and releasing them at high speed against an object; or pressing the nuts through inward turning rollers; or dropping the nuts through rotating conical abrasive surfaces until the shell separates from the nut.
  • These mechanical methods have the disadvantage that they have a poor to very poor whole kernel recovery which reduces the value drastically.
  • Semi-mechanical process are accordingly more popular since they result in higher yields of whole kernels. Such semi-mechanical processes include:
  • French Patent 2450 067 suggests a process of shelling nuts by plunging the nuts into liquid air or liquid nitrogen and then crushing the nuts by mechanical hammering to break the shells.
  • the shelling is preceded by a double sizing process, humidification, steam drying and drying.
  • This process has the disadvantage that when the nuts are treated with the liquid air or nitrogen, the kernels easily become embrittled and break during the hammering process.
  • the process does not disclose removal of CNSL prior to cryogenic treatment.
  • the inventors have now found that if the CNSL is removed prior to subjecting the nuts to liquid nitrogen treatment, the recovery of whole kernels is increased.
  • CNSL removal is a known process but not in combination with cryogenic treatment.
  • the CNSL is removed to prevent kernel contamination and easier handling of the nut.
  • cryogenic treatment the last mentioned advantages have no significance since the CNSL will be "frozen” during cryogenic treatment and difficulties relating to contamination or handling due to CNSL would not occur. Accordingly CNSL removal would not be contemplated where cryogenic treatment is to be applied.
  • a method of treating nuts with shells containing a non-aqueous liquid comprises the steps of : first removing at least 50% (by mass) of the non- aqueous liquid from the shells of the nuts; and thereafter subjecting the nuts to cold treatment to embrittle the shells.
  • non-aqueous liquid is a liquid other than water.
  • the nuts may comprise cashew nuts which include shells with CNSL therein as a non-aqueous liquid.
  • CNSL CNSL
  • the invention also includes a method of treating cashew nuts with shells containing CNSL, the method comprising the steps of : first removing at least 50% (by mass) of the CNSL from the shells of the nuts; and - thereafter subjecting the nuts to cold treatment to embrittle the shells.
  • the CNSL may be removed by subjecting the nuts to heat treatment, preferably subsequent to humidifying the nuts.
  • the nuts may be subjected to heat treatment by roasting the nuts, preferably from 180 to 300°C, preferably from 200 to 270°C, and preferably at about 220°C.
  • the roasting may be carried out in a liquid, preferably in CNSL.
  • the roasting may be for a period of 1 to 3 minutes, preferably 1,5 to 3 minutes, preferably about 2 minutes.
  • the nuts may be subjected to heat treatment to remove CNSL and at least partially replace it with water.
  • the nuts are subjected to steam treatment to remove CNSL and to at least partially replace CNSL with water. More than 70% (by mass) of the CNSL may be removed.
  • steam is applied at a temperature from 90 to 150°C; preferably from 100 to 140°C and most preferably at about 125°C.
  • the steam treatment may be for a period of 5 to 35 min, preferably 10 to 30 minutes, preferably about 15 minutes.
  • Steaming may take place at a pressure of above atmospheric pressure.
  • the heat treated nuts may be subjected to centrifugal treatment to further remove at least some of the remaining CNSL especially where the nuts have been roasted. In cases where the nuts are subjected to heat treatment to replace CNSL with water, the centrifugal treatment may be omitted.
  • the nuts may be cooled or allowed to cool to ambient temperature.
  • the method may also include the step of humidifying the nuts to increase the water content in the shells prior to removing the non-aqueous liquid.
  • the nuts Preferably have a water content of between 8 and 12% (by mass) prior to humidification.
  • the nuts are humidified in order that the shells have a water content of between 15% and 50% (by mass), preferably between 20% and 40% (by mass).
  • the water content is preferably about 30% (by mass).
  • the nuts are subjected to heat treatment to remove CNSL and replace it with water, the water content is preferably about 25% (by mass).
  • the nuts may be humidified through any known process such as soaking the nuts in water.
  • the humidification preferably takes place at a temperature below 20° C, preferably below 15°C, preferably from 3 to 15°C, preferably from 5 to 10°C, most preferably at a temperature of about 7°C.
  • the nuts are humidified by soaking them in water.
  • the nuts are soaked in the water for a period of 12 to 96 hours.
  • the nuts are subjected to roasting to remove CNSL, the nuts or preferably soaked in water for a period of about 72 hours at a temperature of about 7°C to obtain a water content of about 30% (by mass).
  • the nuts are subjected to heat treatment to replace CNSL with water, the nuts are soaked in water for a period of about 24 hours at a temperature of about 7°C to obtain a water content of about 25% (by mass).
  • the humidification of the nuts is preferably carried out in such a manner to control the amount of water reaching the kernels (especially in the case of cashew nuts). If the water content of the kernels rises to above 14% by mass it causes the kernels to split. It is believed that at the lower temperatures indicated above, especially below 15°C, better control is obtained of the movement of water to the kernels. Furthermore if the nuts are humidified above 20°C, tannins contained in the seed coat are deposited onto the kernel which leads to discoloration.
  • the cold treatment to embrittle the shells may comprise cryogenic treatment.
  • the nuts are brought into contact with a medium in liquid form, which medium would be in the form of a gas at ambient temperature and at atmospheric pressure.
  • the medium may comprise liquid nitrogen or liquid air.
  • Preferably it comprises liquid nitrogen.
  • the nuts may be treated with liquid nitrogen for a period from 10 to 90 seconds, preferably from 20 to 60 seconds, preferably about 40 seconds. In cases where the CNSL is replaced with water, the nuts may be treated with liquid nitrogen for 10 to 60 seconds, preferably 15 to 40 seconds, preferably about 20 seconds.
  • Sizing of the nuts may take place prior to subjecting them to cold treatment to embrittle the shells. This is especially the case where the nuts are roasted to remove CNSL. It is believed that sizing is not necessary where CNSL is replaced with water.
  • the embrittled shells of the nuts may be cracked.
  • the cracked shells may then be removed.
  • Known methods of cracking the shells may be employed.
  • the nuts may be centrifugally flung against an object, preferably the object is rotating in a direction opposite to the movement of the nuts.
  • the cracking may occur through ultrasonic treatment of the nuts subsequent to embrittlement.
  • the cracking may occur through subjection of the nuts subsequent to embrittlement to high frequency mechanical vibration.
  • cracking should take place as soon as possible after the cold treatment.
  • cracking should take place within seven seconds of the cold treatment to embrittle the shells.
  • the seed coat remains on the seed and has to be removed.
  • the seed coat may be manually removed.
  • the kernel with the seed coat may be treated by means of a gas such as ozone to enhance removal of the seed coat.
  • a bleaching agent such as ozone can be used to bleach kernels which have become discoloured.
  • a method of treating cashew nuts which contain CNSL in their shells comprising the steps of : humidifying cashew nuts at a temperature below 20°C in order that the shells contain more than 10% (by mass) water; thereafter removing CNSL from the shells; and thereafter subjecting the nuts to cold treatment to embrittle the shells.
  • CNSL is replaced with water.
  • the method may also include the step of removing the shells subsequent to the cold treatment.
  • a method of shelling nuts with shells containing a non-aqueous liquid comprises the steps of: first removing at least 50% of the non-aqueous liquid from the shells of the nuts; thereafter subjecting the nuts to cold treatment to embrittle the shells; and thereafter cracking the embrittled shells of the nuts to remove said shells.
  • the invention also relates to products (especially shelled kernels of cashew nuts) produced by the above methods.
  • Group 2 from 15mm to 19mm Group 3 : larger than 19mm to 23mm Group 4 : larger than 23mm
  • the nuts were then soaked in water at a temperature of 7°C for a period of 72 hours to allow the water content in the shells of the cashew nuts to raise above 10% (by mass).
  • the water content of the nuts increased to 35% by mass.
  • the cashew nuts were then roasted in CNSL for a period of two minutes.
  • the nuts of group 1 were roasted at a temperature of 210°C, the nuts of group 2 at a temperature of 220°C, the nuts of group 3 at a temperature of 230°C and the nuts of group 4 at a temperature of 240°C.
  • the cashew nuts were then removed from the hot CNSL and remaining oil was removed by subjecting the nuts to centrifugal treatment for a period of 2 minutes.
  • the cashew nuts were then steamed in a closed container containing water at a pressure of about 288 kPa for a period of 15 minutes at 125°C, after which they were removed and allowed to cool to ambient temperature.
  • the nuts were then submerged in liquid nitrogen for a period of 20 seconds.
  • example 1 used less liquid nitrogen compared to the method of example 2.
  • the method of example 2 where CNSL is removed and replaced with water by means of steam treatment was found to be a cleaner and an easier method. In example 2 no sizing was required.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Apparatuses For Bulk Treatment Of Fruits And Vegetables And Apparatuses For Preparing Feeds (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
  • Processing Of Solid Wastes (AREA)

Abstract

L'invention concerne un procédé de traitement de noix pourvues de coques contenant un liquide non-aqueux. Ce procédé consiste à : dans un premier temps, retirer au moins 50 % du liquide non-aqueux des coques des noix; et dans un second temps, soumettre ces noix à un traitement par le froid, afin de fragiliser leurs coques. Ce procédé concerne en particulier les noix de cajou et le décorticage de celles-ci.
PCT/ZA2001/000025 2000-02-25 2001-02-23 Procede de decorticage de fruits dotes de coques WO2001062110A2 (fr)

Priority Applications (4)

Application Number Priority Date Filing Date Title
AU4600501A AU4600501A (en) 2000-02-25 2001-02-23 Process for shelling fruits with shells
APAP/P/2002/002607A AP1481A (en) 2000-02-25 2001-02-23 Process for shelling fruits with shells.
BR0108645-6A BR0108645A (pt) 2000-02-25 2001-02-23 Processo para descascar frutas com cascas",
AU2001246005A AU2001246005B2 (en) 2000-02-25 2001-02-23 Process for shelling fruits with shells

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ZA200000935 2000-02-25
ZA2000/0935 2000-02-25

Publications (2)

Publication Number Publication Date
WO2001062110A2 true WO2001062110A2 (fr) 2001-08-30
WO2001062110A3 WO2001062110A3 (fr) 2002-06-06

Family

ID=25588642

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/ZA2001/000025 WO2001062110A2 (fr) 2000-02-25 2001-02-23 Procede de decorticage de fruits dotes de coques

Country Status (5)

Country Link
AP (1) AP1481A (fr)
AU (2) AU4600501A (fr)
BR (1) BR0108645A (fr)
OA (1) OA12319A (fr)
WO (1) WO2001062110A2 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010100665A1 (fr) * 2009-03-02 2010-09-10 Mario Brovia Procédé et système pour travailler et transformer des produits alimentaires agricoles
CN102669796A (zh) * 2012-05-30 2012-09-19 中国农业大学 一种板栗或锥栗的脱壳方法
WO2015199521A1 (fr) 2014-06-26 2015-12-30 Moroccan Foundation For Advanced Science, Innovation & Research (Mascir) Méthode enzymatique pour extraire les amandes des fruits secs à partir d'une coque lignocellulosique
EP3245881A1 (fr) * 2016-05-20 2017-11-22 Linde Aktiengesellschaft Procédé de refroidissement des noix
CN110495582A (zh) * 2019-09-10 2019-11-26 广西中盟机械有限责任公司 一种百香果的果瓤果浆提取工艺
US20200037642A1 (en) * 2018-07-31 2020-02-06 Tsukuba Diary Products Co., Ltd Method for manufacturing peeled nuts

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2450067A1 (fr) 1979-03-01 1980-09-26 Bertin & Cie Procede perfectionne de decorticage cryogenique des noix d'anacarde et dispositif de mise en oeuvre

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1954650A (en) * 1931-04-06 1934-04-10 Harvel Corp Method of removing the shells of cashew nuts
GB9713396D0 (en) * 1997-06-26 1997-08-27 Univ Greenwich Decortication of fruits

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2450067A1 (fr) 1979-03-01 1980-09-26 Bertin & Cie Procede perfectionne de decorticage cryogenique des noix d'anacarde et dispositif de mise en oeuvre

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010100665A1 (fr) * 2009-03-02 2010-09-10 Mario Brovia Procédé et système pour travailler et transformer des produits alimentaires agricoles
CN102669796A (zh) * 2012-05-30 2012-09-19 中国农业大学 一种板栗或锥栗的脱壳方法
WO2015199521A1 (fr) 2014-06-26 2015-12-30 Moroccan Foundation For Advanced Science, Innovation & Research (Mascir) Méthode enzymatique pour extraire les amandes des fruits secs à partir d'une coque lignocellulosique
EP3245881A1 (fr) * 2016-05-20 2017-11-22 Linde Aktiengesellschaft Procédé de refroidissement des noix
US20200037642A1 (en) * 2018-07-31 2020-02-06 Tsukuba Diary Products Co., Ltd Method for manufacturing peeled nuts
CN110495582A (zh) * 2019-09-10 2019-11-26 广西中盟机械有限责任公司 一种百香果的果瓤果浆提取工艺

Also Published As

Publication number Publication date
WO2001062110A3 (fr) 2002-06-06
AU4600501A (en) 2001-09-03
AU2001246005B2 (en) 2004-07-29
BR0108645A (pt) 2002-12-10
OA12319A (en) 2006-05-12
AP2002002607A0 (en) 2002-09-30
AP1481A (en) 2005-10-31

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