Title:	Effect of drying temperature on the nutritional quality of the pinhão (araucária angustifolia) flour.
Authors:	BARRETO, A. G. NOGUEIRA, R. I. MATTOS, L. da S. de GODOY, R. C. B. de FREITAS, S. P.
Affiliation:	Angela Gava Barreto, CEFET/RJ; REGINA ISABEL NOGUEIRA, CTAA; LUZIMAR DA SILVA DE M DO NASCIMENTO, CTAA; ROSSANA CATIE BUENO DE GODOY, CNPF; Suely Pereira Freitas, UFRJ.
Date Issued:	2015
Citation:	In: EUROPEAN DRYING CONFERENCE, 5.; 2015, Budapest. Eurodrying'2015. Budapest: [s. n.], 2015.
Pages:	8 p.
Description:	At present, there is quite limited market for pinhão products due to their low level of industrialization. This study aimed to evaluate the drying process of pinhão at 40 oC, 50 oC and 60 °C for essential amino acids preservation in the final product. Effective diffusivity (Deff) was 15.6x10-10m2.s-1at 60 oC and the correspondent activation energy was 31.13 kJ. mol-1. Compared to raw pinhão, it was observed greater retention of the amino acid content for the pinhão flour obtained at 50 oC.
NAL Thesaurus:	activation energy diffusivity essential amino acids
Keywords:	Drying kinetics
Notes:	Autoria: MATTOS, L. da S. de [i.e. NASCIMENTO, L. da S. de M.].
Type of Material:	Artigo em anais e proceedings
Access:	openAccess
Appears in Collections:	Artigo em anais de congresso (CTAA)