Title:	Quality of in-shell Brazil nuts after drying using a pilot natural convection oven in the state of Acre, Brazil.
Authors:	COSTA, D. A. da ÁLVARES, V. de S. KUSDRA, J. F. NOGUEIRA, R. M. MACIEL, V. T. MIQUELONI, D. P.
Affiliation:	DAVID AQUINO DA COSTA, UNIVERSIDADE FEDERAL DO ACRE VIRGINIA DE SOUZA ALVARES, CPAF-AC JORGE FERREIRA KUSDRA, UNIVERSIDADE FEDERAL DO ACRE ROBERTA MARTINS NOGUEIRA, UNIVERSIDADE FEDERAL DE MATO GROSSO VLAYRTON TOME MACIEL, CPAF-AC DANIELA POPIM MIQUELONI, UNIVERSIDADE FEDERAL DO ACRE.
Date Issued:	2017
Citation:	Brazilian Journal of Food Technology, Campinas, v. 20, e2015104, July 2017.
Description:	The natural drying of in-shell Brazil nuts carried out by the extractivists is not effective in reducing contamination by aflatoxin-producing fungi. Thus the use of an artificial heater could prove to be a favourable method to bring about a rapid reduction in the moisture content of the nuts and thereby prevent fungal growth. Hence the objective of this study was to evaluate the efficiency of a natural convection-type drier with respect to the physical, physicochemical and microbiological quality of nuts after drying for 6 hours at 45 °C.
Thesagro:	Essência florestal Castanha do pará Bertholletia excelsa Fruto Qualidade Casca Propriedade físico-química Secagem artificial Resistência a temperatura Contaminação fúngica Aspergillus flavus Micotoxina Aflatoxina
NAL Thesaurus:	Tropical wood Brazil nuts Fruit quality Fruit peels Fungi Drying temperature Convection dryers Mycotoxins Aflatoxins
Keywords:	Castanha do brasil Convecção natural Natural convection Acre Amazônia Ocidental Western Amazon Amazonia Occidental Aflatoxinas Calidad de la fruta Cáscaras de fruta Madera tropical Micotoxinas Nuez del Brasil Secadores de convección Temperatura de secado
ISSN:	1981-6723
DOI:	10.1590/1981-6723.10415
Notes:	Publicação online.
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CPAF-AC)