Abstract
The excellent nutritional qualities of cumbaru (Dipteryx alata Vogel) and its similarity to peanut almond enable this great potential for industrialization. Typical of the region of the Brazilian cerrado cumbaru can be eaten roasted, in the form of candy or even as an aperitif. The difference between the curves of equilibrium isotherms is called hysteresis and its study may help predict the chance of spoilage microorganisms and chemical reactions, as well as in determining the necessary protection against moisture gain. For this purpose, we developed this work in order to calculate and show the hysteresis phenomenon of the equilibrium isotherms of almond cumbaru, bands of water activity and temperature between 20 and 50oC. To find the magnitude of the hysteresis were determined sorption isotherms cumbaru almonds, the static method, using acid solutions. The area of adsorption and desorption curves were calculated by the method of integration with the help of Halsey and hysteresis model was evaluated by the area between curves. The hysteresis behavior of the kernels was reversed cumbaru the temperature variation, with a reduction of 74% of its area between the temperatures of 20 ° C and 50 ° C.
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