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| Rosa,Jhonatas C.; Mendonça,Andreza P.; Oliveira,Angélica dos S.; Ribeiro,Sylviane B.; Batista,Andréia do R.; Araújo,Maria E. R.. |
| ABSTRACT ‘Babassu’ mesocarp flour has been used by the pharmaceutical, human food and animal feed industries. However, there is lack of standardization in the production, as well as absence of information on the management of the product’s quality. Thus, the objective of this study was to dry the ‘babassu’ mesocarp in forced-air oven and solar dryer, adjust different mathematical models to the experimental data, as well as to quantify the levels of proteins and crude fiber of the produced flour. The criteria for the adjustment were the coefficient of determination, magnitude of the mean relative error, standard deviation of estimate and the residual distribution trend. Drying in the shortest time occurred in oven at 60 °C (370 min), leading to water... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Orbignya phalerata Mart.; Mathematical models; Protein. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662017001000709 |
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