• Journal of the Korea Furniture Society
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• v.11 no.1
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• pp.37-44
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• 2000

This work was done to investigate problems of cashew coating in a wooden-art industry such as ritual vessels and to improve a curing property of cashew film. The main problem in the cashew coating industry was a small-scale business, insufficiency of facilities, lack of knowledge about cashew resin and painting, and lack of a technology of productivity improvement by accelerated drying time of cashew film. In present, cashew coating for ritual vessels mostly used the petroleum as a thinner. The time of set to touch of cashew film thinning with petroleum on glass plates was increased with the increasement of the thinning proportion, but retarded from 3 to 11 times compared to that of an exclusive thinner according to thinning level. The addition of 20% aceton to petroleum contributed to the high reduction rate up to about 60% at the thinning level of 100%, which was effective to accelerate the drying time of cashew film. Even though only the petroleum or the petroleum-aceton(20%) mixture was used as a thinner, it did not exhibit any distinguishable differences in crack and appearance of cashew-film coated on Frexinus rhynchophylla after 5 cycles of soak under the vacuum-drying treatment.

• Research in Plant Disease
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• v.24 no.4
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• pp.265-275
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• 2018

Cashew (Anacardium occidentale L.) is an export crop and source of income in Tanzania. However, its productivity is challenged by insect pests and diseases. Cashew Leaf and Nut Blight Disease (CLNBD) caused by Cryptosporipsis spp. has been cited as one of the most devastating diseases in Tanzania. Studies were conducted to investigate incidences and severities of CLNBD on cashew in farmers' fields and elite cashew hybrids developed in 1996 and 1998 in eastern and southern zones of Tanzania. Furthermore, a screen house experiment was conducted to screen these hybrids against CLNBD at Naliendele Agricultural Research Institute (NARI), Mtwara, Tanzania. The results indicated significant differences (P<0.001) in CLNBD incidences and severities in cashew in farmers' fields across Bagamoyo, Nachingwea and Mtwara districts. Further, there were significant differences (P<0.001) among hybrids in CLNBD severities in the screen house experiment. In ranking the elite cashew hybrids, 38 were tolerant and 14 were susceptible to CLNBD. This observation suggests that elite cashew hybrids developed in 1996 and 1998 are more tolerant to CLNBD compared to cashew found in farmers' fields. These findings strongly suggest that the elite cashew hybrids can be recommended for commercial farming in Tanzania.

• Journal of the Korean Dietetic Association
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• v.21 no.1
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• pp.1-10
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• 2015

The aim of this study was to determine the optimal amount of paprika juice added to cashew dressing. This study presents fundamental data on the quality and sensory characteristics of cashew dressings added with paprika juice (addition of 20%, 40% yellow, red and green paprika juice instead of water). The pH of cashew dressing added with paprika juice was 4.61~4.80, whereas that of control was 4.35. The viscosity of cashew dressing added with paprika juice was 34,130.5~36,515.3 cp while that of control was 26,558.8 cp. L value of control (73.83) was higher than those of other groups (65.45~72.23), and a value of dressing added with red paprika juice (9.81~10.42) was higher than those of other groups. Preference of cashew dressings added with paprika juice and foods was evaluated. The sweet, sour, and savory tastes showed no significant differences between control and cashew dressings added with paprika juice. Preference of color of cashew dressing with green paprika juice was higher than those of other groups, and the preference of cashew dressing added with yellow paprika juice 20% (Y20) was higher than those of other groups. The Y20 sample received the highest score in sensory evaluation. In the sensory evaluation for food and dressing (Y20), chicken cutlets and fruit salad received higher scores than other foods. It is expected that cashew added with paprika juice will be utilized as a healthy dressing.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.39-44
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• 2009

This study was conducted to find an efficient use for cashew. It presents fundamental data on the quality and sensory characteristics of dressings made with cashews. The color L, a value of the dressing significantly decreased with increased storage time. Color b value and viscosity of the dressing significantly increased with storage time. The acceptance of cashew dressings and foods was evaluated. The C45-3 sample received the highest score for overall preference in a sensory evaluation of the dressing. The foods received a relatively high acceptance rating. Chicken and fish cutlets received higher scores than other food. It is anticipated that cashew will be utilized as a new raw material for healthy dressing.

• Journal of the Korean Wood Science and Technology
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• v.26 no.3
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• pp.16-25
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• 1998

This study was carried out to compare vibrational properties and adsorption among shellac, cashew finished plate and untreated plate of Sitka spruce(Picea sitchensis Carr). By the method of statistical regression modeling, the fundamental resonance frequency of finished plate was higher than that of untreated plate. The fundamental resonance frequency of cashew finished plate was higher than that of shellac finished plate. By the method of modal analysis, mode frequency ratio of cashew finished plate was higher than that of shellac finished plate. Amounts of adsorption of finished plate was lower than that of untreated plate, and amount of adsorption of cashew finished plate was lower than that of shellac finished plate. It was clarified that the vibrational properties and adsorption of finished plate were superior to those of untreated plate. The vibrational properties and adsorption of cashew finished plate was superior to those of shellac finished plate.

• The Korean Journal of Food & Health Convergence
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• v.9 no.4
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• pp.11-18
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• 2023

Oil was extracted from cashew nuts. The physicochemical parameters of the oil were determined. A chromatographic assay of the oil was carried out using Gas Chromatography-Mass Spectrometry. Seventeen compounds were detected: Phenol, Phenol 2-methyl-, Cyclohexene 4, 4-dimethyl-, m-Fluoro-2-diazoacetophenone 4-dimethyl-, Tetradecanoic acid, Phenol 4-octyl-, n-Hexadecanoic acid. Others are 9, 12-Octadecadienoic acid (Z, Z) - methyl ester, Hexadecanoic acid methyl ester, Methyl stearate, Dodecanoic acid methyl ester, 9, 12, 15-Octadecatrienoic acid methyl ester, 9, 12, 15-Octadecatrienoic acid (Z, Z, Z)-, Oleic acid, Octadecanoic acid, Tetracosanoic acid and 9-Octadecenoic acid methyl ester. Among the components are omega three and omega six essential free fatty acids. The rheological profiling and flow properties of cashew nut oil were determined using a Programmable Rheometer. Cashew nut oil exhibits slight dilatant behaviour at the low end of shear rate. The long chain and high molecular weight of its constituents controlled its rheology. Long-chained 9-Octadecenoic acid methyl ester, 9, 12-Octadecadienoic acid (Z, Z) - methyl ester, Tetracosanoic acid and methyl stearate, coupled with their high molecular weights are responsible for the shear thickening effect observed. Two models, Carreau-Yasuda and Ostwald-de Waele Power Law were employed to fit the rheological data. The Carreau-Yasuda model followed well the data.

• Journal of the Korean Wood Science and Technology
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• v.26 no.4
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• pp.26-33
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• 1998

Acoustical properties of chestnut and paulownia woods have been determined in four film thicknesses of oriental lacquering and cashew varnishing on double surfaces of soundboard to elucidate effects of finishing. Accelerometer was attached to the specimen at one third position from one end, and specimen was hit by the impact hammer at one third position from opposite end. Data were processed by vibration analyzer. The ratio of axial-to-transverse sound velocity of untreated specimens of chestnut and paulownia were 3.25 and 5.34, respectively. Natural frequency, specific Young's modulus, acoustical coefficient, sound velocity, damping of sound radiation(DSR) and acoustical converting efficiency(ACE) decreased by oriental lacquering and cashew varnishing for both species. Damping of internal friction of chestnut decreased by oriental lacquering and cashew varnishing, but that of paulownia increased. Natural frequency. specific Young's modulus, acoustical coefficient, sound velocity, and DSR decreased with increased film thickness of both finishing materials. However, damping of internal friction and ACE showed irregular tendency with increased film thickness. Acoustical properties of cashew varnished chestnut specimen were better than those of oriental lacquered specimen. Acoustical properties of oriental lacquered paulownia specimen were better than those of cashew varnished specimen.

• Environmental Engineering Research
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• v.23 no.2
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• pp.121-128
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• 2018

This paper describes the non-isothermal pyrolysis of cashew shell cake (CSC) - bituminous coal blends. The blends exhibit two distinct stages in the thermogravimetric curves, which the first stage stems from CSC and the second one from the superposition of CSC and coal pyrolysis. The pyrolysis behavior of the blend was linearly proportional to the blending ratios. The overall behavior of the blends was evaluated in terms of the maximum rate of weight loss, characteristic temperatures, char yields, and the calculated and experimental thermogravimetric curves. The activation energies ranged up to 49 kJ/mol for the blends were obtained and used to evaluate the interaction in the blends. The present thermogravimetric study shows that there is no significant interaction between CSC and coal in the blends, and it was supported by the characteristic values which are linearly proportional to the weight percentages of cashew cake-shell in the blends. The no-interaction might be due to the fact that the main reaction zones are distinctively different for two constituents, so the additive rule is acceptable for describing pyrolysis behavior of the present blends.

• Research in Plant Disease
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• v.27 no.2
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• pp.49-60
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• 2021

Cashew (Anacardium occidentale L.) is an important cash crop in Tanzania as a source of income to cashew growers and provides foreign exchange for the country. Despite its significance, the crop is threatened by fast spreading disease known as cashew Fusarium wilt caused by Fusarium oxysporum. Field assessment and laboratory tests were conducted to determine incidences of the disease, severity, ecological factors that influence them and explored the pathogen host specificity in six cashew growing districts. The results revealed significant (P<0.001) variation of disease incidences and severity among the studied districts. The results further revealed that there is both positive and negative correlation between the incidence and severity of the disease versus the evaluated ecological factors. The soil pH, soil temperature, air temperature, and relative humidity depicted positive correlation of disease incidence and severity versus ecological factors at ρ=0.50 and ρ=0.60, ρ=0.20 and ρ=0.94, ρ=0.11 and ρ=0.812, ρ=0.05 and ρ=0.771 respectively while nitrogen, phosphorus, and carbon depicted negative correlations at ρ=-0.22 and ρ=-0.58, ρ=-0.15 and ρ=-0.94, ρ=-0.19 and ρ=-0.12 respectively. In terms of host range, none of the weed species was found to be a carrier of Fusarium pathogen implying that it is host specific or semi selective. The results revealed that the tested ecological parameters favor the growth and development of Fusarium pathogen. Thus, management of the disease requires nutrients replenishment and soil shading as essential components in developing appropriate strategies for the control and prevention of further spread of the disease.

• Tribology and Lubricants
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• v.23 no.6
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• pp.278-282
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• 2007

Friction characteristics of a low-steel friction material were examined to investigate creep groan phenomena. The amount of three ingredients (steel fiber, $ZrSiO_4$, cashew) were changed to produce test specimens using a constrained mixture design. Tribological properties of the friction material specimens were obtained by using a 1/5 scale dynamometer. Results showed that the amount of three different ingredients strongly affected the level of friction coefficient and the difference between the static friction coefficient and the kinetic friction coefficient $({\Delta}{\mu}).\;ZrSiO_4$ and steel fiber tended to increase the average friction coefficient and aggravated the stick-slip phenomena suggesting high creep groan propensity. On the other hand, cashew tended to decrease average friction coefficient and ${\Delta}{\mu}$.