The consumption of flour and oil of ‘baru’ (Dipteryx alata Vogel) has increased due to its nutritional characteristics; however, there are few studies on the processing of the flour of this almond. The aim of this research was to study the drying kinetics of the whole and partially defatted flours of ‘baru’ almond, the residue of the oil extraction, as well as its thermodynamic properties. The whole flour was obtained by the grinding of seeds and the partially defatted flour by chemical extraction. The products were dried with forced air circulation oven at 60, 70 and 80 °C. Ten models, commonly used for drying, were selected for fitting. Based on statistical criteria, the Midilli model was selected to represent the drying kinetics of ‘baru’ almond flour. The difference in the drying rate between the flours tended to attenuate with the elevation of the temperature. Activation energy was 39.24 kJ mol-1 for the whole flour and 29.01 kJ mol-1 for partially defatted flour. Enthalpy and entropy decreased with increasing temperature, whereas Gibbs free energy increased. For the flour with highest oil concentration, the thermodynamic properties were higher than for the one with lowest oil concentration.

O trigo é um cereal cuja farinha é um importante ingrediente em diversos alimentos. Contudo, limitações como o déficit na balança comercial brasileira deste grão e a doença celíaca fazem com que cresça a utilização de produtos nacionais que substituam o trigo. O baru, surge como uma solução a esses fatores limitantes. Assim, objetivou-se avaliar as farinhas de baru integral (FI) e parcialmente desengordurada (FPD), bem como determinar suas características físicoquímicas durante o armazenamento, a temperatura ambiente, em embalagens de Polipropileno Biorentado (BOPP), ao longo de 90 dias. As farinhas foram produzidas através da trituração em liquidificador doméstico. A FPD foi obtida pela extração parcial do óleo em Sohxlet. O armazenamento foi conduzido em DIC, sob fatorial 3x2 (0, 45 e 90 dias; FI e FPD). Para verificação da influência dos tratamentos procedeu-se as análises de teor de cinzas, taxa de molhabilidade, pH, tempo de escoamento, ângulo de repouso, umidade e atividade microbiológica, à 5% de significância. Os resultados, demonstram que a embalagem proporcionou alterações em todas as propriedades avaliadas no período estudado, em ambas farinhas, apesar de manter o teor de água e atividade microbiológica dentro dos limites legais.

Propriedades energéticas do endocarpo de baru (Dipteryx alata Vog.) Energy properties of baru endocarp (Dipteryx alata Vog.

Performance of solar dryer with thermal energy storage in brazilian cerrado region Rendimento de secador solar com armazenamento de energia térmica em região do cerrado brasileiro

The whole meal (WBF) and partially defatted Baru almond (PDBF) flour have commercial and nutritional attractions.The study of the adsorption behavior is essential for correct storage. Thus, the objective was to determine the moisture adsorption isotherms for WBF and PDBF, at temperatures of 20, 30, and 35 °C, in the range of water activity from 0.070 to 0.975. The static gravimetric method was used. Fourteen models were adjusted to the experimental hygroscopic equilibrium humidity data. The GAB model better represented the moisture adsorption isotherms for WBF, while the BET model represented the PDBF. The curves of the two flours were classified as type III. Safe storage for WBF occurs at equilibrium humidity of 6.41, 7.12, and 7.49% d.b., and for PDBF at 9.04, 9.26, and 9.41% d.b., at the respective temperatures of 25, 30, and 35 °C.