期刊名称：Boletim Centro de Pesquisa e Processamento de Alimentos
印刷版ISSN：0102-0323
电子版ISSN：1983-9774
出版年度：2004
卷号：22
期号：02
出版社：Centro de Pesquisa e Processamento de Alimentos
摘要：The conservation of Brazil nuts kernels dried by microwave and by conventional
process was comparatively studied. Two drying procedures were developed in
domestic ovens, adapted with an external air supply system. Tests were established
from experimental designs, utilizing combinations of potence density (W/g),
temperature and air velocity. The reponses of both processes were drying time,
water activity (Aw) and rancidity levels, given by peroxide indexes (PI) and oxidative
stability (OIS). The values of Aw,, PI and OSI were obtained during six months of
storage of the packed dried kernels. The results were within the ranges Aw £ 0.60;
8.8 meq/1000 g oil, PI £ 14.9 meq/ 1000 g oil; 5 h OSI £ 7.4 h, following the limits
found in literature and established by Brazilian legislation. It was concluded that is
possible to obtain products with quality adequatelly preserved by the use of
microwave in the drying of Brazil nuts.
