Effect of drying temperature on the nutritional quality of the pinhão (araucária angustifolia) flour.
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At present, there is quite limited market for pinhão products due to their low level of industrialization. This study aimed to evaluate the drying process of pinhão at 40 oC, 50 oC and 60 °C for essential amino acids preservation in the final product. Effective diffusivity (Deff) was 15.6x10-10m2.s-1at 60 oC and the correspondent activation energy was 31.13 kJ. mol-1. Compared to raw pinhão, it was observed greater retention of the amino acid content for the pinhão flour obtained at 50 oC.
Autoria: MATTOS, L. da S. de [i.e. NASCIMENTO, L. da S. de M.].
Autoria: MATTOS, L. da S. de [i.e. NASCIMENTO, L. da S. de M.].
Palabras clave
Drying kinetics, activation energy, essential amino acids, diffusivity