Abstract
The drying is one of the stages of processing Brazil nuts, being an important stage due to the high moisture content and water activity of the product. This study aimed to adjust mathematical models to the drying kinetics data of Brazil nuts, calculating the effective diffusion coefficient and obtaining activation energy for the drying process. Brazil nuts were collected in amazon region, and then the product was homogenized for processing. The nuts were subjected to drying in a forced ventilation oven at temperatures of 40, 50, 60, 70 and 80 °C in 4 replicates, each one consisting of approximately 200 g of samples in aluminum containers. Mathematical models were adjusted to the experimental data of the moisture content ratio. Thompson, Midilli, Logarithmic and Two Terms models are suitable for estimating the drying of Brazil nuts. The Two Terms model was selected to represent the drying phenomenon for presenting better results in the analyzed parameters. The effective diffusion coefficient increased with increasing temperature and the activation energy for the liquid diffusion in the drying was 35.69 kJ mol-1.
Highlights
Brazil nuts contain an almond of high nutritional value and bioactive composition, including unsaturated fatty acids, protein, fiber, micronutrients, vitamins, and phyto-chemicals, among them the selenium, phytosterols, tocopherol, squalene, and phenolic compouds all attributed to various potential health benefits (Yang, 2009; Gomes & Torres, 2016)
Brazil nuts are extracted from the interior of urchins, 15-25 nuts per fruits (Bitencourt et al, 2020), during the period of collection of this product the climate is characterized by high relative humidity due to rain, condition positively influence the development of aflatoxin-producing microorganisms (Botelho et al, 2019)
Almonds are collected with a high moisture content and water activity and these characteristics contribute to the growth of aflatoxigenic fungi (Pacheco & Scussel, 2007)
Summary
Brazil nuts contain an almond of high nutritional value and bioactive composition, including unsaturated fatty acids, protein, fiber, micronutrients, vitamins, and phyto-chemicals, among them the selenium, phytosterols, tocopherol, squalene, and phenolic compouds all attributed to various potential health benefits (Yang, 2009; Gomes & Torres, 2016). This product are consumed worldwide for their taste and for their high protein (15%), carbohydrate (9%), lipid (71%), and Se content (290.5 μg in 5 g on average) (Stockler-Pinto et al, 2014). Several mathematical models have been used to characterize the drying of plant products, representing well the loss of moisture along the drying process
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