Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1074178
Research center of Embrapa/Collection: Embrapa Acre - Artigo em periódico indexado (ALICE)
Date Issued: 2017
Type of Material: Artigo em periódico indexado (ALICE)
Authors: COSTA, D. A. da
ÁLVARES, V. de S.
KUSDRA, J. F.
NOGUEIRA, R. M.
MACIEL, V. T.
MIQUELONI, D. P.
Additional Information: David 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).
Title: Quality of in-shell Brazil nuts after drying using a pilot natural convection oven in the state of Acre, Brazil.
Publisher: Brazilian Journal of Food Technology, Campinas, v. 20, e2015104, July 2017.
Language: en
Notes: Publicação online.
Keywords: Castanha do brasil
Convecção natural
Natural convection
Acre
Amazônia Ocidental
Western Amazon
Amazonia Occidental
Cáscaras de fruta
Madera tropical
Micotoxinas
Temperatura de secado.
Secadores de convección
Aflatoxinas
Calidad de la fruta
Nuez del Brasil
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. 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.
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.
Data Created: 2017-08-18
ISSN: 1981-6723
Appears in Collections:Artigo em periódico indexado (CPAF-AC)

Files in This Item:
File Description SizeFormat 
26353.pdf917,94 kBAdobe PDFThumbnail
View/Open

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace