03294naa a2200661 a 450000100080000000500110000800800410001902200140006002400330007410000200010724501400012726000090026750000250027652014050030165000150170665000160172165000220173765000230175965000160178265000180179865000100181665000150182665000180184165000150185965000230187465000250189765000100192265000220193265000280195465000240198265000100200665000150201665000330203165000140206465000310207865000230210965300090213265300160214165300240215765300240218165300240220565300230222965300230225265300240227565300200229965300160231965300230233565300200235865300290237865300260240765300190243370000230245270000180247570000200249370000180251370000210253177300800255220741782021-07-02       2017    bl uuuu     u00u1 u    #d  a1981-67237 a10.1590/1981-6723.104152DOI1 aCOSTA, D. A. da  aQuality of in-shell Brazil nuts after drying using a pilot natural convection oven in the state of Acre, Brazil.h[electronic resource]  c2017  aPublicação online.  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.  aAflatoxins  aBrazil nuts  aConvection dryers  aDrying temperature  aFruit peels  aFruit quality  aFungi  aMycotoxins  aTropical wood  aAflatoxina  aAspergillus flavus  aBertholletia excelsa  aCasca  aCastanha do pará  aContaminação fúngica  aEssência florestal  aFruto  aMicotoxina  aPropriedade físico-química  aQualidade  aResistência a temperatura  aSecagem artificial  aAcre  aAflatoxinas  aAmazonia Occidental  aAmazônia Ocidental  aCalidad de la fruta  aCáscaras de fruta  aCastanha do brasil  aConvecção natural  aMadera tropical  aMicotoxinas  aNatural convection  aNuez del Brasil  aSecadores de convección  aTemperatura de secado  aWestern Amazon1 aÁLVARES, V. de S.1 aKUSDRA, J. F.1 aNOGUEIRA, R. M.1 aMACIEL, V. T.1 aMIQUELONI, D. P.  tBrazilian Journal of Food Technology, Campinasgv. 20, e2015104, July 2017.