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