Nut drying is the controlled reduction of moisture in in-shell or shelled nuts using forced air or heat to reach levels safe for storage and trade, preventing mould growth and rancidity during transport.
In trade practice
Forced air at moderate temperature is the standard method; excessive heat darkens the kernel, accelerates lipid oxidation and reduces shelf life, making temperature logging during drying an important quality record. Moisture is measured by approved methods and recorded on the quality certificate accompanying each lot. A common error is testing only the outer shell layer, which can read lower than the kernel moisture and give a false pass. Buyers should specify the test method and acceptable moisture limit in the purchase specification.
In a specification
Specifications state the maximum moisture content on a defined basis, the test method to be used, and may require a drying log or temperature record as a supporting document.