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1. 4. Roasting or Steaming Cooking – Boiling Roasting Steaming Cooking – Boiling Application of steam 1000C–normal pressure, 1700C–pressure > 8kg/cm2 The steaming time depends on particles size, moisture content of cashew nuts (30 – 45 min). • Application of heat (at high pressure) to the nut releases CNSL and make shell brittle, swell thus extraction of kernels when breaking the shell open. • The roasting time depends upon the characteristic of raw cashew nuts (a few minute).

2. Roasting or Steaming Cooking – Boiling a. Open Pan Roasting • Operation • Manual oil shaker – the simplest • Cashew nut shells to heat directly in a metal oil tank at 180-200 0 C. • Cashew be put into a basket made of wire mesh, dip it directly and keep in the oil for a specified period of time. • Centrifugal scales to clean the shell oil (using ash for remaining of the oil on skin). • Requirements and Treatments • Hot and toxic due to the oil vapor from the shell oil rising from the oil tank. • The risk of fire is very high when the oil tank is very dangling, the bottom of the oil flows down to meet the fire.

3. 4. Roasting or Steaming Cooking – Boiling b. Drum Roasting • Operation • Drum Roasting in earth fireplaces - Combustion method. • Put cashews in the rotating barrel and heat red with an open flame while rotating the barrel. It rotated by hand for 2 - 4 minutes • The oil in the shell leaked out and caught fire  keeps the temperature of the rotating barrel unchanged.  • The nut is still burning, cover them with kitchen ash to stamp out and absorb the residual skin oil on the surface of the nut. • Requirements and treatments • High peeling rate and high intact kernel rate • The polluted working environment due to the smoke of burning • Labor insecurity, low product quality because the kernel is often yellow at the head.  • Currently the method of combustion is less used. • Equipment/Machinery: Industrial Cashew Roaster Machine (heating method) or Dry Cashew Kernels Roasting System

4. 4. Roasting or Steaming Cooking – Boiling c. Open Pan Roasting • Operation • Roasted in CNSL crust oil - fully automated • Moistened cashew nuts heated in CNSL tanks shells up to in 1-3 minutes depending on size nut. • Passing through a scale centrifuge to remove all the shell oil from the surface of the kernels allow to cool. • Requirements and treatments • Removing at least 50% of the oil contained in the shell • The product retaining the original color and drying without oil on the surfaces of shell. • Adjust proper temperature and roasting time (Lacking MC or Excessive MC)

5. 4. Roasting or Steaming Cooking – Boiling d. Steaming Cooking – Boiling • Operation • Commonly roasting • Autoclave using steam 165-170oC • Discharge steam into the autoclave for 10-15 minutes to heat the pot. • Stop steaming and loading of cashews into the inlet. • Then release the steam at 120 psi into the steamer for 30-45min. • Every 10 minutes drain the condensate through a drain valve. • Allow to cool for at least 24 hours before cutting. • Requirements and Treatments: • A gap between shell with kernel in Steaming is smaller than in Hot – Oil Roasting due to the long of steaming time • The rate of white kernels in steaming is higher than roasting. • Energy: Electrical, Thermal and Manual Energy

6. 4. Roasting or Steaming Cooking – Boiling d. Steaming Cooking – Boiling • Steamed Nuts Storage Silo System for air cooling and storage of steam roasted raw cashew nut prior shelling. • Fastest cooling after roasting to room temperature to harden the nut shells and increase peeling between the shell with the silk covering. • The kernels retain flexibility, advantages of cutting and shelling and minimizing breakage.

7. 5. Shelling and Cutting a. Manual Shelling and Cutting (predominantly manual) • Using a wooden mallet or a light hammer to knock to expand inside without breaking. • Using kitchen ash, clay, castor oil to prevent the oil shell • Requirements: skilled labor • Disadvantages: low labor capacity, high time-consuming, highly dependent on workers.

8. 5. Shelling and Cutting b. Mechanically Shelling and Cutting -Cashew shelling machine can cut cashew shell and get cashew nuts. -Cashew nuts are distributed in different sizes and centrifuged with a velocity large enough to throwing. -This collision with a rough surface made of steel , the force strong enough to break the shell for kernel to disengage. -Proper applying for the cashew with soft shell after cooking. • Industrial Cashew Nut Cracker Disadvantages -Easy to get oil, -Easily shelling -Extremely high breakage rate, -Lots of knife marks taboos in export Advantages -Increasing labor capacity -Shorten time consuming -Protecting from dangerous of CNSL. Automatic Cutting Machine