Quality of in-shell Brazil nuts after drying using a pilot natural convection oven in the state of Acre, Brazil.

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dc.contributorDAVID AQUINO DA COSTA, UNIVERSIDADE FEDERAL DO ACRE
dc.contributorVIRGINIA DE SOUZA ALVARES, CPAF-AC
dc.contributorJORGE FERREIRA KUSDRA, UNIVERSIDADE FEDERAL DO ACRE
dc.contributorROBERTA MARTINS NOGUEIRA, UNIVERSIDADE FEDERAL DE MATO GROSSO
dc.contributorVLAYRTON TOME MACIEL, CPAF-AC
dc.contributorDANIELA POPIM MIQUELONI, UNIVERSIDADE FEDERAL DO ACRE.
dc.creatorCOSTA, D. A. da
dc.creatorÁLVARES, V. de S.
dc.creatorKUSDRA, J. F.
dc.creatorNOGUEIRA, R. M.
dc.creatorMACIEL, V. T.
dc.creatorMIQUELONI, D. P.
dc.date2017-08-20T10:41:37Z
dc.date2017-08-20T10:41:37Z
dc.date2017-08-18
dc.date2017
dc.date2018-01-11T11:11:11Z
dc.date.accessioned2026-06-30T22:50:37Z
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.descriptionPublicação online.
dc.identifierBrazilian Journal of Food Technology, Campinas, v. 20, e2015104, July 2017.
dc.identifier1981-6723
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1074178
dc.identifier10.1590/1981-6723.10415
dc.identifier.urihttp://hdl.handle.net/123456789/369339
dc.languageeng
dc.rightsopenAccess
dc.subjectCastanha do brasil
dc.subjectConvecção natural
dc.subjectNatural convection
dc.subjectAcre
dc.subjectAmazônia Ocidental
dc.subjectWestern Amazon
dc.subjectAmazonia Occidental
dc.subjectCalidad de la fruta
dc.subjectAflatoxinas
dc.subjectCáscaras de fruta
dc.subjectMadera tropical
dc.subjectMicotoxinas
dc.subjectNuez del Brasil
dc.subjectSecadores de convección
dc.subjectTemperatura de secado
dc.subjectEssência florestal
dc.subjectCastanha do pará
dc.subjectBertholletia excelsa
dc.subjectFruto
dc.subjectQualidade
dc.subjectCasca
dc.subjectPropriedade físico-química
dc.subjectSecagem artificial
dc.subjectResistência a temperatura
dc.subjectContaminação fúngica
dc.subjectAspergillus flavus
dc.subjectMicotoxina
dc.subjectAflatoxina
dc.subjectTropical wood
dc.subjectBrazil nuts
dc.subjectFruit quality
dc.subjectFruit peels
dc.subjectFungi
dc.subjectDrying temperature
dc.subjectConvection dryers
dc.subjectMycotoxins
dc.subjectAflatoxins
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

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