Abstract
ABSTRACT FLAME drying was used to decrease macadamia nuts shell moisture below that of the kernel. The shell became brittle due to excessive loss of water while the kernel stayed moist and resilient. This phenomenon was not achievable by using conventional hot air drying. Flame-dried nuts yielded a high percentage of un-damaged premium quality kernels. No burned kernels were observed when flame timing was kept short. The in-itial moisture content of the nuts immediately prior to flame drying was found to be important to kernel recovery. The maximum benefit of flame drying was realized when initial kernel moisture content was ap-proximately 6 percent d.b.
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