Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1074178
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dc.contributor.authorCOSTA, D. A. da
dc.contributor.authorÁLVARES, V. de S.
dc.contributor.authorKUSDRA, J. F.
dc.contributor.authorNOGUEIRA, R. M.
dc.contributor.authorMACIEL, V. T.
dc.contributor.authorMIQUELONI, D. P.
dc.date.accessioned2017-08-20T10:41:37Z-
dc.date.available2017-08-20T10:41:37Z-
dc.date.created2017-08-18
dc.date.issued2017
dc.identifier.citationBrazilian Journal of Food Technology, Campinas, v. 20, e2015104, July 2017.
dc.identifier.issn1981-6723
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1074178pt_BR
dc.descriptionThe 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.
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectCastanha do brasil
dc.subjectConvecção natural
dc.subjectNatural convection
dc.subjectAcre
dc.subjectAmazônia Ocidental
dc.subjectWestern Amazon
dc.subjectAmazonia Occidental
dc.subjectAflatoxinaspt_BR
dc.subjectCalidad de la frutapt_BR
dc.subjectCáscaras de frutapt_BR
dc.subjectMadera tropicalpt_BR
dc.subjectMicotoxinaspt_BR
dc.subjectNuez del Brasilpt_BR
dc.subjectSecadores de convecciónpt_BR
dc.subjectTemperatura de secadopt_BR
dc.titleQuality of in-shell Brazil nuts after drying using a pilot natural convection oven in the state of Acre, Brazil.
dc.typeArtigo de periódico
dc.date.updated2018-01-11T11:11:11Zpt_BR
dc.subject.thesagroEssência florestal
dc.subject.thesagroCastanha do pará
dc.subject.thesagroBertholletia excelsa
dc.subject.thesagroFruto
dc.subject.thesagroQualidade
dc.subject.thesagroCasca
dc.subject.thesagroPropriedade físico-química
dc.subject.thesagroSecagem artificial
dc.subject.thesagroResistência a temperatura
dc.subject.thesagroContaminação fúngica
dc.subject.thesagroAspergillus flavus
dc.subject.thesagroMicotoxina
dc.subject.thesagroAflatoxina
dc.subject.nalthesaurusTropical wood
dc.subject.nalthesaurusBrazil nuts
dc.subject.nalthesaurusFruit quality
dc.subject.nalthesaurusFruit peels
dc.subject.nalthesaurusFungi
dc.subject.nalthesaurusDrying temperature
dc.subject.nalthesaurusConvection dryers
dc.subject.nalthesaurusMycotoxins
dc.subject.nalthesaurusAflatoxins
dc.description.notesPublicação online.pt_BR
riaa.ainfo.id1074178
riaa.ainfo.lastupdate2018-01-11 -02:00:00
dc.identifier.doi10.1590/1981-6723.10415
dc.contributor.institutionDAVID AQUINO DA COSTA, UNIVERSIDADE FEDERAL DO ACRE
dc.contributor.institutionVIRGINIA DE SOUZA ALVARES, CPAF-ACeng
dc.contributor.institutionJORGE FERREIRA KUSDRA, UNIVERSIDADE FEDERAL DO ACREeng
dc.contributor.institutionROBERTA MARTINS NOGUEIRA, UNIVERSIDADE FEDERAL DE MATO GROSSOeng
dc.contributor.institutionVLAYRTON TOME MACIEL, CPAF-ACeng
dc.contributor.institutionDANIELA POPIM MIQUELONI, UNIVERSIDADE FEDERAL DO ACRE.eng
Appears in Collections:Artigo em periódico indexado (CPAF-AC)

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