Moisture sorption isotherms and shelf life evaluation of pinhão (Araucaria angustifolia) flour.
Moisture sorption isotherms and shelf life evaluation of pinhão (Araucaria angustifolia) flour.
Author(s): BARRETO, A. G.; SOBRAL, L. DE A.; GUERRA, A. F.; NOGUEIRA, R. I.; GODOY, R. C. B. de; FREITAS, S. P.
Summary: In this work moisture sorption isotherms and shelf life of pinhão flour were evaluated at 20 ±1 °C using static gravimetric methods in an aw range of 0.011 to 1.0. Pinhão endosperm, after convective drying at 40 oC, 50 oC and 60 °C, was milled to a finely ground powder (dp<1mm) and packed in metallized PET, vacuum sealed and stored in a low atmospheric relative humidity at 25 °C. The sorption data, fitted by GAB model, regardeless of drying temperature showed the characteristics of type III isotherm. Futhermore, the shel life of packged flour carried out during four months was proved the pinhão flour stability.
Publication year: 2017
Types of publication: Paper in annals and proceedings
Unit: Embrapa Food Technology
Keywords: GAB model, shelf life, water activity
Observation
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