Archive
nut-processing
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Nut Dehulling
Nut dehulling removes the outer green husk or hull from nuts such as walnuts and almonds shortly after harvest. Prompt dehulling prevents…
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Nut Packaging
Nut packaging protects kernels from oxygen, moisture and light to preserve freshness. Vacuum packing, nitrogen flushing and barrier films are common for…
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Nut Cleaning
Nut cleaning removes sticks, stones, husk fragments, dust and empty shells from in-shell nuts using sieves, air separation and destoners. Metal detection…
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Nut Shelling
Nut shelling cracks the hard shell and separates the kernel using centrifugal, shear or compression crackers adjusted per size fraction. The key…
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Kernel Sorting
Kernel sorting separates shelled nut kernels by size, colour and integrity, removing shell fragments, discoloured and damaged pieces. It combines sieves, gravity…
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Nut Grading
Nut grading classifies kernels into commercial grades based on size, colour, whole-to-piece ratio and defect levels. Grade definitions are agreed in the…
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Nut Blanching
Nut blanching loosens and removes the thin skin, or pellicle, from kernels such as almonds by brief exposure to hot water or…
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Nut Roasting
Nut roasting applies dry heat or oil to kernels to develop flavour, colour and crunch while reducing moisture. Roast degree, time and…
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Nut Slicing
Nut slicing and dicing cuts blanched kernels into slices, slivers, halves or dice of defined dimensions for bakery and food manufacture. Uniform…
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Nut Paste
Nut paste is produced by grinding roasted or raw kernels into a smooth mass, with particle size reduced to a few tens…