This work studies the influence of the roasting process on sorption isotherms of almond, hazelnut and peanut over the normal range of storage temperatures (5, 25 and 45 °C) The results obtained showed that water sorption properties of unroasted nuts are affected by fat content. The mono layer moisture content and water affinity (sorption heat, Qₛ) increased when the nut fat content decreased. After roasting, a more homogeneous water affinity was observed for the different products, although fat content still affected the monolayer capacity. Also, roasting reduced mono layer moisture content and Qₛ values in each sample and made the moisturizing process less spontaneous (decreasing the thermodynamic driving force). These results are consistent with an increase of the hydrophobicity of the cellular components of nuts due to the enhancement of lipid interactions. The water binding properties of active points in the roasted products were reduced and, hence, some water sorption active points disappeared.

<p>O experimento foi conduzido na área experimental da Estação Agrometereológica, UFC, em Fortaleza/Ceará, no período de setembro a novembro de 2012, com o objetivo de avaliar o efeito da salinidade da água de irrigação nas características agronômicas do amendoinzeiro, cultivar BRS 1 em solo com e sem biofertilizante bovino. Os tratamentos foram distribuídos em delineamento inteiramente casualizado, em esquema fatorial 5 x 2, com cinco repetições, referente aos valores de condutividade elétrica da água de irrigação:0,8; 1,5; 3,0; 4,5 e 6,0 dS m^-1, em solo sem e com biofertilizante bovino, aplicado de uma única vez, ao nível de 10% do volume do substrato, três dias antes da semeadura. As variáveis analisadas foram: número de folhas, altura de plantas, diâmetro do caule, área foliar, comprimento de raiz, matéria seca da parte aérea, da raiz e total. O aumento da concentração salina da água de irrigação reduziu a área foliar, matéria seca da parte aérea, matéria seca total e comprimento da raiz do amendoinzeiro, porém com menor intensidade no solo com o biofertilizante bovino. A elevação da salinidade do solo decorrente da irrigação com água salina provoca redução na altura da planta, diâmetro do caule e matéria seca da raiz.</p> <p>Palavra-chave: estresse salino, índices fisiológicos, insumo orgânico.</p><p> </p><p><strong>PEANUT CULTURE IRRIGATED WITH SALINE WATER IN SOIL WITH BOVINE BIOFERTILIZER</strong></p> <p><strong> </strong></p> <p><strong>ABSTRACT</strong></p><p><strong> </strong>This experiment was conducted at the agrometeorological experimental station, at the UFC, Fortaleza-CE (BR), in the period from September 2012 to November 2012, aiming to evaluate the effects of irrigation water salinity on the agronomic characteristics of BRS 1 peanut plant, in bio fertilized and non-bio fertilized soil. Treatments were arranged in a completely randomized design in a 5 x 2 factorial scheme, with five repetitions. Five different saline solutions (or irrigation water), identified by their respective electrical conductivities: 0.8, 1.5, 3.0, 4.5 and 6.0 dS m^-1, were applied (only once) to bio fertilized and non-bio fertilized soil, at 10% of the substrate volume, three days before sowing. The analyzed variables were number of leaves, plant height, stem diameter, leaf area, root length, shoot dry mass, root dry mass and total dry mass. The increasing of salt concentration on irrigation water reduced peanut plant leaf area, shoot dry mass, total dry mass and root length, but that reduction happened with less intensity in bio fertilized soil. The increase in soil salinity due to irrigation with saline water caused a reduction in plant height, stem diameter and root dry mass.</p> <p>Keywords: salt stress, physiological indexes, organic fertilizer.</p><p><strong><strong style="text-align: justify;">DOI: <a href="http://dx.doi.org/10.14583/2318-7670.v02n02a04">http://dx.doi.org/10.14583/2318-7670.v02n02a04</a></strong></strong></p>