Moisture sorption isotherms and shelf life evaluation of pinhão (Araucaria angustifolia) flour.

Detalhes bibliográficos
Autor(a) principal: BARRETO, A. G.
Data de Publicação: 2017
Outros Autores: SOBRAL, L. DE A., GUERRA, A. F., NOGUEIRA, R. I., GODOY, R. C. B. de, FREITAS, S. P.
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1074174
Resumo: In this work moisture sorption isotherms and shelf life of pinhão flour were evaluated at 20 ±1 °C using static gravimetric methods in an aw range of 0.011 to 1.0. Pinhão endosperm, after convective drying at 40 oC, 50 oC and 60 °C, was milled to a finely ground powder (dp<1mm) and packed in metallized PET, vacuum sealed and stored in a low atmospheric relative humidity at 25 °C. The sorption data, fitted by GAB model, regardeless of drying temperature showed the characteristics of type III isotherm. Futhermore, the shel life of packged flour carried out during four months was proved the pinhão flour stability.
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spelling Moisture sorption isotherms and shelf life evaluation of pinhão (Araucaria angustifolia) flour.GAB modelshelf lifewater activityIn this work moisture sorption isotherms and shelf life of pinhão flour were evaluated at 20 ±1 °C using static gravimetric methods in an aw range of 0.011 to 1.0. Pinhão endosperm, after convective drying at 40 oC, 50 oC and 60 °C, was milled to a finely ground powder (dp<1mm) and packed in metallized PET, vacuum sealed and stored in a low atmospheric relative humidity at 25 °C. The sorption data, fitted by GAB model, regardeless of drying temperature showed the characteristics of type III isotherm. Futhermore, the shel life of packged flour carried out during four months was proved the pinhão flour stability.Angela Gava Barreto, CEFET; Louise de Aguiar Sobral, UFRJ; André Fioravante Guerra, CEFET; REGINA ISABEL NOGUEIRA, CTAA; ROSSANA CATIE BUENO DE GODOY, CNPF; Suely Pereira Freitas, UFRJ.BARRETO, A. G.SOBRAL, L. DE A.GUERRA, A. F.NOGUEIRA, R. I.GODOY, R. C. B. deFREITAS, S. P.2018-01-31T00:46:17Z2018-01-31T00:46:17Z2017-08-1820172018-01-31T00:46:17ZArtigo em anais e proceedingsinfo:eu-repo/semantics/publishedVersion7 p.In: EUROPEAN DRYING CONFERENCE, 6., 2017, Bélgium. Innovations in drying: bridging the gap between academia and industry: book of abstracts. Bélgium: Liège Université, 2017. EFCE event n° 738.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1074174enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2018-01-31T00:46:24Zoai:www.alice.cnptia.embrapa.br:doc/1074174Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542018-01-31T00:46:24Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Moisture sorption isotherms and shelf life evaluation of pinhão (Araucaria angustifolia) flour.
title Moisture sorption isotherms and shelf life evaluation of pinhão (Araucaria angustifolia) flour.
spellingShingle Moisture sorption isotherms and shelf life evaluation of pinhão (Araucaria angustifolia) flour.
BARRETO, A. G.
GAB model
shelf life
water activity
title_short Moisture sorption isotherms and shelf life evaluation of pinhão (Araucaria angustifolia) flour.
title_full Moisture sorption isotherms and shelf life evaluation of pinhão (Araucaria angustifolia) flour.
title_fullStr Moisture sorption isotherms and shelf life evaluation of pinhão (Araucaria angustifolia) flour.
title_full_unstemmed Moisture sorption isotherms and shelf life evaluation of pinhão (Araucaria angustifolia) flour.
title_sort Moisture sorption isotherms and shelf life evaluation of pinhão (Araucaria angustifolia) flour.
author BARRETO, A. G.
author_facet BARRETO, A. G.
SOBRAL, L. DE A.
GUERRA, A. F.
NOGUEIRA, R. I.
GODOY, R. C. B. de
FREITAS, S. P.
author_role author
author2 SOBRAL, L. DE A.
GUERRA, A. F.
NOGUEIRA, R. I.
GODOY, R. C. B. de
FREITAS, S. P.
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Angela Gava Barreto, CEFET; Louise de Aguiar Sobral, UFRJ; André Fioravante Guerra, CEFET; REGINA ISABEL NOGUEIRA, CTAA; ROSSANA CATIE BUENO DE GODOY, CNPF; Suely Pereira Freitas, UFRJ.
dc.contributor.author.fl_str_mv BARRETO, A. G.
SOBRAL, L. DE A.
GUERRA, A. F.
NOGUEIRA, R. I.
GODOY, R. C. B. de
FREITAS, S. P.
dc.subject.por.fl_str_mv GAB model
shelf life
water activity
topic GAB model
shelf life
water activity
description In this work moisture sorption isotherms and shelf life of pinhão flour were evaluated at 20 ±1 °C using static gravimetric methods in an aw range of 0.011 to 1.0. Pinhão endosperm, after convective drying at 40 oC, 50 oC and 60 °C, was milled to a finely ground powder (dp<1mm) and packed in metallized PET, vacuum sealed and stored in a low atmospheric relative humidity at 25 °C. The sorption data, fitted by GAB model, regardeless of drying temperature showed the characteristics of type III isotherm. Futhermore, the shel life of packged flour carried out during four months was proved the pinhão flour stability.
publishDate 2017
dc.date.none.fl_str_mv 2017-08-18
2017
2018-01-31T00:46:17Z
2018-01-31T00:46:17Z
2018-01-31T00:46:17Z
dc.type.driver.fl_str_mv Artigo em anais e proceedings
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
status_str publishedVersion
dc.identifier.uri.fl_str_mv In: EUROPEAN DRYING CONFERENCE, 6., 2017, Bélgium. Innovations in drying: bridging the gap between academia and industry: book of abstracts. Bélgium: Liège Université, 2017. EFCE event n° 738.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1074174
identifier_str_mv In: EUROPEAN DRYING CONFERENCE, 6., 2017, Bélgium. Innovations in drying: bridging the gap between academia and industry: book of abstracts. Bélgium: Liège Université, 2017. EFCE event n° 738.
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1074174
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 7 p.
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
_version_ 1817695500582780928

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