Abstract
Quasi-static compression tests were carried out on roasted cashew nuts to study the effect of moisture content, predamage type and direction of loading on failure force, failure deformation and energy absorbed to the point of failure. All of the factors examined had a significant effect (p < 0·01) on the measured parameters and also on the pattern of failure of the nut shell. Failure deformation and energy absorbed increased while failure force decreased with increases in moisture content. In most cases, predamage to the nut shell resulted in a decrease in the measured parameters. The implications of the results for the design of a suitable cashew nut sheller are discussed.
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