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Cashew Nuts Dryer  
 
 

The cashew (Anacardium occidentale) was taken by the Portuguese first to India and then to Asia and Africa, due to the interest of the expeditions for its wood. The wood was mainly used for the construction of fortification.

The fruit itself was known only in the 1920s, to be rich in fiber, minerals, protein and vitamin C. Recent studies confirm that even their consumption, decreases the level of cholesterol in the blood.

In Brazil planting and the processing of cashew nuts are mainly concentrated in the states of Ceara, Rio Grande do Norte and Piauí.

Currently, Brazil is the fourth largest exporter of cashew nuts in the world with an annual production of about 300 million tons per year.

GRANTHAM ENGINEERING also participates actively in the development of equipment in order to facilitate the processing of cashew nuts.

These equipments are:

CONTINUOUS CASHEW NUTS DRYERS

The almond at the end of all its processing possesses a residual moisture between 11.0 and 12.0%, in need of a drying process to ensure a minimum of 4.2% moisture before being packaged. Values outside of these parameters affect the taste and induce the presence of bacteria and or fungi.

This drying is done in batch originally with stationary drying ovens. Cashew nuts are accommodated in trays supported by trolleys.

When the volume of production increases, and reaches levels above 1000kg / h this methodology creates logistical problems inside the factory, and a considerable increase in labor.

Grantham after numerous drying tests with cashew nuts developed a continuous dryer with a process known as a”floating dryer”. Taking into account that the nut must not be moved when in temperature (to avoid breakage of the product), this process assures a completely uniform drying and a product without breakage.

The product in this procedure is not handled and its crossing is slow and free from mechanical actions. The nuts are loaded on a conveyor belt and transported through a tunnel known as “floating dryer”.

The hot air generated by centrifugal fans and steam heat exchangers guarentees high efficiency in order to dry the nuts in a reduced time of exposure.

The tunnel is modular and can achieve loads of 500 kg/h 750kg/h or 1000 kg /h. After the drying process the product is cooled and the product can be handled. The equipment is fully insulated, so heat is reused inside the chambers and requires much less energy during drying. The first dryer was delivered in 2007 and since then several units have been delivered and are currently in operation 24 hours a day.

 

DESINFECTION CASHEW NUT

After drying the cashew nuts are selected manually prior to packaging. In this procedure, the product is liable to be contaminated by viruses, bacteria and fungi .

Grantham developed a continuous desinfection tunnel with special ultraviolet lamps to generate waves over the entire surface of the nut. The absorption of UV radiation by the nucleic acid of the bacteria cells causes a rearrangement of their genetic information and in turn the playback inability of cells.

Approved this tunnel capacity as the absence of 100% of microorganisms.


SALES CONTACT FOR CASHEWNUT EQUIPMENTS IN EUROPE, ASIA, VIETNAM AND AFRIKA
Engº Samuel Férrer
Mobile: +55 85 99955-5595
Home: +55 85 3234-6639
Portugal: +351 930 532 093
Skype: sferrercs

SALES CONTACT FOR EQUIPMENTS IN BRAZIL (NORTH AND NORTHEAST)
Engº Wellington (welletron)
Mobile: +55 85 98643-5540
Office: +55 85 3231-1754

 
 
 
     
     
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Phone: (11) 4158-5116 | (11) 4612-2617
   
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