Moisture sorption isotherms and shelf life evaluation of pinhão (Araucaria angustifolia) flour.

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dc.contributorAngela Gava Barreto, CEFET; Louise de Aguiar Sobral, UFRJ; André Fioravante Guerra, CEFET; REGINA ISABEL NOGUEIRA, CTAA; ROSSANA CATIE BUENO DE GODOY, CNPF; Suely Pereira Freitas, UFRJ.
dc.creatorBARRETO, A. G.
dc.creatorSOBRAL, L. DE A.
dc.creatorGUERRA, A. F.
dc.creatorNOGUEIRA, R. I.
dc.creatorGODOY, R. C. B. de
dc.creatorFREITAS, S. P.
dc.date2018-01-31T00:46:17Z
dc.date2018-01-31T00:46:17Z
dc.date2017-08-18
dc.date2017
dc.date2018-01-31T00:46:17Z
dc.date.accessioned2026-06-30T23:09:48Z
dc.descriptionIn this work moisture sorption isotherms and shelf life of pinhão flour were evaluated at 20 ±1 °C using static gravimetric methods in an aw range of 0.011 to 1.0. Pinhão endosperm, after convective drying at 40 oC, 50 oC and 60 °C, was milled to a finely ground powder (dp<1mm) and packed in metallized PET, vacuum sealed and stored in a low atmospheric relative humidity at 25 °C. The sorption data, fitted by GAB model, regardeless of drying temperature showed the characteristics of type III isotherm. Futhermore, the shel life of packged flour carried out during four months was proved the pinhão flour stability.
dc.format7 p.
dc.identifierIn: EUROPEAN DRYING CONFERENCE, 6., 2017, Bélgium. Innovations in drying: bridging the gap between academia and industry: book of abstracts. Bélgium: Liège Université, 2017. EFCE event n° 738.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1074174
dc.identifier.urihttp://hdl.handle.net/123456789/375527
dc.languageeng
dc.rightsopenAccess
dc.subjectGAB model
dc.subjectshelf life
dc.subjectwater activity
dc.titleMoisture sorption isotherms and shelf life evaluation of pinhão (Araucaria angustifolia) flour.
dc.typeArtigo em anais e proceedings

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