Estudo da aplicação de energia de microondas na secagem da noz macadamia (Macadamia integrifolia Maiden &Betche). / Study of the application of energy of microwaves in the drying of the nuts macadamia (Macadamia integrifolia Maiden &Betche).

AUTOR(ES)
DATA DE PUBLICAÇÃO

2005

RESUMO

The macadamia tree (Macadamia integrifolia Maiden &Betche) produces a nut of high commercial value, distinguishable from other nuts by the delicate taste and outstanding quality of its oil. The most critical stage of macadamia nut processing is the drying of the kernels, as a minimum quality standard can only be achieved under specific controlled conditions. Otherwise there is deterioration of the nut and devaluation of kernel quality. This work aimed at verifying the feasibility of producing dried macadamia nuts by applying microwaves to assist the hot air drying process, thus reducing the drying time and increasing the industrial yield and quality of the kernels as compared to those from conventional processes. Other specific objectives of this study were to analyse and model the drying kinetics of macadamia nut processing using microwaves and to evaluate the samples obtained by the new process comparatively to those dried by the conventional process as regards to sensory, chemical and instrumental analyses. The drying tests were accomplished in an adapted domestic microwave oven. Based on the results achieved it could be concluded that the novel process using microwaves may be technically feasible, showing to be very efficient as regards to preserving the natural quality of the macadamia nuts as compared to the conventional drying process, besides the fact that the drying times were also much shorter. Thus, it could be proved that is technically possible to dry macadamia nuts by applying microwave and hot air.

ASSUNTO(S)

estabilidade oxidativa analise sensorial noz macadamia drying microondas sensory analysis secagem oxidative stability microwaves macadamia nuts

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