Título:	Moisture sorption isotherms and shelf life evaluation of pinhão (Araucaria angustifolia) flour.
Autoria:	BARRETO, A. G. SOBRAL, L. DE A. GUERRA, A. F. NOGUEIRA, R. I. GODOY, R. C. B. de FREITAS, S. P.
Afiliação:	Angela Gava Barreto, CEFET; Louise de Aguiar Sobral, UFRJ; André Fioravante Guerra, CEFET; REGINA ISABEL NOGUEIRA, CTAA; ROSSANA CATIE BUENO DE GODOY, CNPF; Suely Pereira Freitas, UFRJ.
Ano de publicação:	2017
Referência:	In: EUROPEAN DRYING CONFERENCE, 6., 2017, Bélgium. Innovations in drying: bridging the gap between academia and industry: book of abstracts. Bélgium: Liège Université, 2017. EFCE event n° 738.
Páginas:	7 p.
Conteúdo:	In this work moisture sorption isotherms and shelf life of pinhão flour were evaluated at 20 ±1 °C using static gravimetric methods in an aw range of 0.011 to 1.0. Pinhão endosperm, after convective drying at 40 oC, 50 oC and 60 °C, was milled to a finely ground powder (dp<1mm) and packed in metallized PET, vacuum sealed and stored in a low atmospheric relative humidity at 25 °C. The sorption data, fitted by GAB model, regardeless of drying temperature showed the characteristics of type III isotherm. Futhermore, the shel life of packged flour carried out during four months was proved the pinhão flour stability.
NAL Thesaurus:	shelf life water activity
Palavras-chave:	GAB model
Tipo do material:	Artigo em anais e proceedings
Acesso:	openAccess
Aparece nas coleções:	Artigo em anais de congresso (CTAA)