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Campo DCValorIdioma
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. A random block experimental design with two treatments (nuts before and after drying) was used, using 10 replications of 3 kg. The nuts were analysed for their moisture, ash, protein, dietary fibre, total carbohydrates and lipid contents, water activity, total count of filamentous, potentially aflatoxin-producing fungi, and also the quantification of aflatoxins B1, B2, G1, G2 and the total aflatoxins. There was no effect of drying on the Aspergillus flavus and Aspergillus parasiticus counts or on the physicochemical composition of the nuts, except for the ash content. However the moisture content of the nuts was reduced by 39.7% and there was a decrease in the contamination by pre-existing total filamentous fungi. The dryer was effective in reducing the average time taken for drying as compared to the traditional method used by extractivists.
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 (Ufac); VIRGINIA DE SOUZA ALVARES, CPAF-AC; Jorge Ferreira Kusdra, Universidade Federal do Acre (Ufac); Roberta Martins Nogueira, Universidade Federal de Mato Grosso (UFMT); VLAYRTON TOME MACIEL, CPAF-AC; Daniela Popim Miqueloni, Universidade Federal do Acre (Ufac).
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