Quality of in-shell Brazil nuts after drying using a pilot natural convection oven in the state of Acre, Brazil.
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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.
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Castanha do brasil, Convecção natural, Natural convection, Acre, Amazônia Ocidental, Western Amazon, Amazonia Occidental, Calidad de la fruta, Aflatoxinas, Cáscaras de fruta, Madera tropical, Micotoxinas, Nuez del Brasil, Secadores de convección, Temperatura de secado, Essência florestal, Castanha do pará, Bertholletia excelsa, Fruto, Qualidade, Casca, Propriedade físico-química, Secagem artificial, Resistência a temperatura, Contaminação fúngica, Aspergillus flavus, Micotoxina, Aflatoxina, Tropical wood, Brazil nuts, Fruit quality, Fruit peels, Fungi, Drying temperature, Convection dryers, Mycotoxins, Aflatoxins