Difusividade efetiva e energia de ativação em farinhas de grãos residuais de urucum

Abstract

The residual annatto grains are the subproduct from the extraction process of bixin, dye used in food, cosmetic and pharmaceutical industries. The most of this waste has been discarded in the environment, what constitutes wasteful since, like other grains, is source of carbohydrates, protein and food fibers. One way to facilitate the use of these grains is suing them for making flour and incorporating them in commercial flour of other grains. This work aimed to determine the effective diffusivity and obtain the activation energy in the drying process of flours of residuals annatto grains, with and without the oil layer from the process of industrial extraction of bixin. The dryings was performed at 40, 50, 60 and 70 °C, and air velocity of about 1 m s -1