Effect of drying temperature on the nutritional quality of the pinhão (araucária angustifolia) flour.

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dc.contributorAngela Gava Barreto, CEFET/RJ; REGINA ISABEL NOGUEIRA, CTAA; LUZIMAR DA SILVA DE M DO NASCIMENTO, CTAA; ROSSANA CATIE BUENO DE GODOY, CNPF; Suely Pereira Freitas, UFRJ.
dc.creatorBARRETO, A. G.
dc.creatorNOGUEIRA, R. I.
dc.creatorMATTOS, L. da S. de
dc.creatorGODOY, R. C. B. de
dc.creatorFREITAS, S. P.
dc.date2015-12-07T11:11:11Z
dc.date2015-12-07T11:11:11Z
dc.date2015-12-07
dc.date2015
dc.date2016-02-11T11:11:11Z
dc.date.accessioned2026-06-30T23:09:18Z
dc.descriptionAt 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.
dc.descriptionAutoria: MATTOS, L. da S. de [i.e. NASCIMENTO, L. da S. de M.].
dc.format8 p.
dc.identifierIn: EUROPEAN DRYING CONFERENCE, 5.; 2015, Budapest. Eurodrying'2015. Budapest: [s. n.], 2015.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1030758
dc.identifier.urihttp://hdl.handle.net/123456789/375310
dc.languageeng
dc.rightsopenAccess
dc.subjectDrying kinetics
dc.subjectactivation energy
dc.subjectessential amino acids
dc.subjectdiffusivity
dc.titleEffect of drying temperature on the nutritional quality of the pinhão (araucária angustifolia) flour.
dc.typeArtigo em anais e proceedings

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