PROPRIEDADES FÍSICAS DOS FRUTOS DE AMENDOIM DURANTE A SECAGEM
2015
WILLIAN DIAS ARAUJO | ANDRÉ LUÍS DUARTE GONELI | ROBERTO CARLOS ORLANDO | ELTON APARECIDO SIQUEIRA MARTINS | CESAR PEDRO HARTMANN FILHO
The present work was accomplished with the objective of evaluating the drying effect on the peanut fruits physical properties. Peanut fruits with an initial moisture content of 0.63 decimal db were dried with a temperature of 40 ºC. Bulk density, true density, porosity, thousand - grain weight, sphericity, circularity, projected area, surface area and surface/volume ratio physical properties were determined. Based on these re- sults, it is concluded that reducing the moisture content promotes reduction in all the physical properties of pea- nut fruits, except the surface/volume ratio that have their values increased with the moisture content reduction. The circularity as sphericity of the peanut fruit values was reduced during the drying process.
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