Infrared Drying of Bocaiuva (Acrocomia Aculeata) Slices: Drying Kinetics, Energy Consumption, and Quality Characteristics
João Renato Jesus Junqueira,
Juliana Rodrigues Carmo,
Luciana Miyagusku
et al.
Abstract:Bocaiuva is the fruit of the palm tree Acrocomia aculeata (Jacq.) Lodd, native to various regions of Brazil, particularly in the Cerrado and Pantanal biomes. However, its commercialization is hindered by its fibrous nature and short shelf life, leading to post-harvest losses. This study aimed to obtain bocaiuva slices at different infrared drying temperatures (60, 70 and 80 ºC). It was found that a shortening in the drying time at 80 ºC caused an increase in the drying rate. Fick’s second law and Page’s equati… Show more
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