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Registro Completo |
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Biblioteca(s): |
Embrapa Acre. |
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Data corrente: |
18/08/2017 |
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Data da última atualização: |
02/07/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
COSTA, D. A. da; ÁLVARES, V. de S.; KUSDRA, J. F.; NOGUEIRA, R. M.; MACIEL, V. T.; MIQUELONI, D. P. |
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Afiliação: |
David Aquino da Costa, Universidade Federal do Acre (Ufac); VIRGINIA DE SOUZA ALVARES, CPAF-AC; Jorge Ferreira Kusdra, Universidade Federal do Acre (Ufac); Roberta Martins Nogueira, Universidade Federal de Mato Grosso (UFMT); VLAYRTON TOME MACIEL, CPAF-AC; Daniela Popim Miqueloni, Universidade Federal do Acre (Ufac). |
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Título: |
Quality of in-shell Brazil nuts after drying using a pilot natural convection oven in the state of Acre, Brazil. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Brazilian Journal of Food Technology, Campinas, v. 20, e2015104, July 2017. |
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ISSN: |
1981-6723 |
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DOI: |
10.1590/1981-6723.10415 |
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Idioma: |
Inglês |
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Notas: |
Publicação online. |
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Conteúdo: |
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. A random block experimental design with two treatments (nuts before and after drying) was used, using 10 replications of 3 kg. The nuts were analysed for their moisture, ash, protein, dietary fibre, total carbohydrates and lipid contents, water activity, total count of filamentous, potentially aflatoxin-producing fungi, and also the quantification of aflatoxins B1, B2, G1, G2 and the total aflatoxins. There was no effect of drying on the Aspergillus flavus and Aspergillus parasiticus counts or on the physicochemical composition of the nuts, except for the ash content. However the moisture content of the nuts was reduced by 39.7% and there was a decrease in the contamination by pre-existing total filamentous fungi. The dryer was effective in reducing the average time taken for drying as compared to the traditional method used by extractivists. |
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Palavras-Chave: |
Acre; Aflatoxinas; Amazonia Occidental; Amazônia Ocidental; Calidad de la fruta; Cáscaras de fruta; Castanha do brasil; Convecção natural; Madera tropical; Micotoxinas; Natural convection; Nuez del Brasil; Secadores de convección; Temperatura de secado; Western Amazon. |
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Thesagro: |
Aflatoxina; Aspergillus flavus; Bertholletia excelsa; Casca; Castanha do pará; Contaminação fúngica; Essência florestal; Fruto; Micotoxina; Propriedade físico-química; Qualidade; Resistência a temperatura; Secagem artificial. |
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Thesaurus Nal: |
Aflatoxins; Brazil nuts; Convection dryers; Drying temperature; Fruit peels; Fruit quality; Fungi; Mycotoxins; Tropical wood. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/162819/1/26353.pdf
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Marc: |
LEADER 03294naa a2200661 a 4500
001 2074178
005 2021-07-02
008 2017 bl uuuu u00u1 u #d
022 $a1981-6723
024 7 $a10.1590/1981-6723.10415$2DOI
100 1 $aCOSTA, D. A. da
245 $aQuality of in-shell Brazil nuts after drying using a pilot natural convection oven in the state of Acre, Brazil.$h[electronic resource]
260 $c2017
500 $aPublicação online.
520 $aThe 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. A random block experimental design with two treatments (nuts before and after drying) was used, using 10 replications of 3 kg. The nuts were analysed for their moisture, ash, protein, dietary fibre, total carbohydrates and lipid contents, water activity, total count of filamentous, potentially aflatoxin-producing fungi, and also the quantification of aflatoxins B1, B2, G1, G2 and the total aflatoxins. There was no effect of drying on the Aspergillus flavus and Aspergillus parasiticus counts or on the physicochemical composition of the nuts, except for the ash content. However the moisture content of the nuts was reduced by 39.7% and there was a decrease in the contamination by pre-existing total filamentous fungi. The dryer was effective in reducing the average time taken for drying as compared to the traditional method used by extractivists.
650 $aAflatoxins
650 $aBrazil nuts
650 $aConvection dryers
650 $aDrying temperature
650 $aFruit peels
650 $aFruit quality
650 $aFungi
650 $aMycotoxins
650 $aTropical wood
650 $aAflatoxina
650 $aAspergillus flavus
650 $aBertholletia excelsa
650 $aCasca
650 $aCastanha do pará
650 $aContaminação fúngica
650 $aEssência florestal
650 $aFruto
650 $aMicotoxina
650 $aPropriedade físico-química
650 $aQualidade
650 $aResistência a temperatura
650 $aSecagem artificial
653 $aAcre
653 $aAflatoxinas
653 $aAmazonia Occidental
653 $aAmazônia Ocidental
653 $aCalidad de la fruta
653 $aCáscaras de fruta
653 $aCastanha do brasil
653 $aConvecção natural
653 $aMadera tropical
653 $aMicotoxinas
653 $aNatural convection
653 $aNuez del Brasil
653 $aSecadores de convección
653 $aTemperatura de secado
653 $aWestern Amazon
700 1 $aÁLVARES, V. de S.
700 1 $aKUSDRA, J. F.
700 1 $aNOGUEIRA, R. M.
700 1 $aMACIEL, V. T.
700 1 $aMIQUELONI, D. P.
773 $tBrazilian Journal of Food Technology, Campinas$gv. 20, e2015104, July 2017.
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Registro original: |
Embrapa Acre (CPAF-AC) |
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| 1. |  | COSTA, D. A. da; ÁLVARES, V. de S.; KUSDRA, J. F.; NOGUEIRA, R. M.; MACIEL, V. T.; MIQUELONI, D. P. Quality of in-shell Brazil nuts after drying using a pilot natural convection oven in the state of Acre, Brazil. Brazilian Journal of Food Technology, Campinas, v. 20, e2015104, July 2017. Publicação online.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
| Biblioteca(s): Embrapa Acre. |
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