Hygroscopic behavior of buriti (Mauritia flexuosa) fruit

Food Science and Technology (Campinas)

Wellington Dos Santos Melo²  Rosinelson Da Silva Pena¹  Antonio Manoel Da Cruz Rodrigues¹  Luiza Helena Meller Da Silva¹ 

[1] ,Federal University of Pará Food Science and Technology Belém,Brazil

关键词: buriti;    Mauritia flexuosa;    drying;    storage;    isotherm;    buriti;    Mauritia flexuosa;    secagem;    armazenamento;    isoterma;   

DOI  :  10.1590/S0101-20612011000400017

来源: SciELO

【 摘 要 】

The objective of this study was to perform an analysis of the characterization of buriti fruit (Mauritia flexuosa). Each part of the fruit (peel, pulp, and fibrous part) was analyzed and their hygroscopic behavior was evaluated to establish the drying and storage conditions. Adsorption and desorption isotherms were obtained at 25 °C to the monolayer value was estimated, and the application of the Halsey, Handerson, Kuhn, Mizrahi, Oswin, Smith, BET, and GAB models was evaluated to the prediction of the isotherms. The fruit pulp was classified as rich in high quality oil, and like the peel and the fibrous part, it was also considered as rich in dietary fiber. The isotherms of the fruit parts were classified as type II, and their microbiological stability (a w < 0.6) can be maintained at 25 °C if the moisture content is lower than 8.5, 7.3, and 11.0 g H2O.100 g-1 of dry matter (d.m.), respectively. The hygroscopic behavior showed that in order to ensure stability, the fruit parts should be packaged with low water vapor permeability. The monolayer demonstrated that the peel, pulp, and the fibrous part cannot be dried under moisture content lower than 5.9, 5.0, and 6.4 g H2O.100 g-1 d.m., respectively. GAB was the most adequate model to describe their isotherms.

【 授权许可】

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