01467naa a2200301 a 450000100080000000500110000800800410001910000190006024501300007926000090020930000090021850000680022752005040029565000220079965000160082165000260083765000290086365000200089265000120091265000240092465000120094865300200096070000200098070000240100070000230102470000190104777300990106620309232016-02-15       2015    bl ---       0--  u    #d1 aBARRETO, A. G.  aEffect of drying temperature on the nutritional quality of the pinhão (Araucaria angustifolia) flour.h[electronic resource]  c2015  a8 p.  aAutoria: MATTOS, L. da S. de [i.e. NASCIMENTO, L. da S. de M.].  aAt 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.  aactivation energy  adiffusivity  aessential amino acids  aAraucária Angustifólia  aEspécie Nativa  aPinhão  aPinheiro do Paraná  aSemente  aDrying kinetics1 aNOGUEIRA, R. I.1 aMATTOS, L. da S. de1 aGODOY, R. C. B. de1 aFREITAS, S. P.  tIn: EUROPEAN DRYING CONFERENCE, 5.; 2015, Budapest. Eurodrying'2015. Budapest: [s.gn.], 2015.