ABSTRACT Baru almonds and their byproducts have gained popularity in the population diet because of their high nutritional values. Despite this, there is limited information on how to store their flours properly, particularly their whole and partially defatted flours. Thus, this study aimed to use the Guggenheim–Anderson–de Boer (GAB) model to determine the thermodynamic properties of enthalpy, entropy, and Gibbs’s free energy variation, as well as the spreading pressure, all of which are inherent to the moisture adsorption process in baru flours. The oil content, ash content, moisture content, pH, and wettability of the baru flour samples were characterized. The adsorption isotherms were determined using the static gravimetric method at temperatures of 298.15, 303.15, and 308.15 K and adjusted to the GAB model. The differential enthalpy variation was positive and decreased as the moisture content in the flours increased, whereas the differential entropy variation exhibited an opposite trend. The isokinetic theory was validated, as the process was driven by entropy. The spreading pressure increased as water activity increased.

RESUMO O consumo da farinha e do óleo de baru (Dipteryx alata Vogel) tem crescido em virtude de suas características nutricionais, contudo, são escassos os estudos a respeito do beneficiamento das farinhas desta amêndoa. O presente trabalho propôs-se estudar a cinética da secagem das farinhas integral e a parcialmente desengordurada de amêndoas de baru, resíduo da extração do óleo, bem como suas propriedades termodinâmicas. A farinha integral foi obtida pela trituração de sementes e a parcialmente desengordura por extração química. Os dois produtos foram submetidos à secagem em estufa com circulação forçada de ar a 60, 70 e 80 °C. Dez modelos, comumente utilizados para secagem, foram selecionados para o ajuste. Com base em critérios estatísticos, o modelo de Midilli foi selecionado para representação do fenômeno para as farinhas de amêndoas de baru. A diferença da taxa de secagem entre as farinhas tendeu a se atenuar com a elevação da temperatura. A energia de ativação foi de 39,24 kJ mol-1 para a farinha integral e 29,01 kJ mol-1 para parcialmente desengordurada. A entalpia e entropia decresceram com o aumento da temperatura, enquanto a energia livre de Gibbs aumentou. Para a farinha com maior teor de óleo, as propriedades termodinâmicas foram superiores à de menor teor de óleo.

ABSTRACT The consumption of flour and oil of ‘baru’ (Dipteryx alata Vogel) has increased due to its nutritional characteristics; however, there are few studies on the processing of the flour of this almond. The aim of this research was to study the drying kinetics of the whole and partially defatted flours of ‘baru’ almond, the residue of the oil extraction, as well as its thermodynamic properties. The whole flour was obtained by the grinding of seeds and the partially defatted flour by chemical extraction. The products were dried with forced air circulation oven at 60, 70 and 80 °C. Ten models, commonly used for drying, were selected for fitting. Based on statistical criteria, the Midilli model was selected to represent the drying kinetics of ‘baru’ almond flour. The difference in the drying rate between the flours tended to attenuate with the elevation of the temperature. Activation energy was 39.24 kJ mol-1 for the whole flour and 29.01 kJ mol-1 for partially defatted flour. Enthalpy and entropy decreased with increasing temperature, whereas Gibbs free energy increased. For the flour with highest oil concentration, the thermodynamic properties were higher than for the one with lowest oil concentration.

Propôs-se, com este trabalho, estudar a qualidade de sementes de feijão carioca (Phaseolus vulgaris L.) tratadas com óleos vegetais de mamona, soja e oiticica, durante cinco meses de armazenamento. Mediante os resultados obtidos concluiu-se que os óleos vegetais utilizados no tratamento das sementes de feijão Phaseolus foram eficientes na manutenção da viabilidade e no controle da infestação pelo inseto-praga de armazenamento Zabrotes subfasciatus, nos cinco meses de armazenamento, sendo o óleo de oiticica o que apresentou melhor média de germinação, frente às tratadas com óleo de mamona e soja. O óleo de oiticica também foi o mais eficiente no controle de Z. subfasciatus. Verificou-se, ainda, redução da eficiência dos óleos nas suas menores doses, sendo a dose de 4,5 mL para 500 g de sementes, a mais eficaz para todas as variáveis estudadas.

The purpose of this work was to study the quality of bean seeds (Phaseolus vulgaris L.) treated with vegetable oils of castor, soybean and 'oiticica' during five months of storage. From the obtained results it was concluded that vegetable oils used in the treatment of seeds of Phaseolus beans were effective in maintaining the viability and control of storage insect pest infestation Zabrotes subfasciatus during the five months of storage, and the 'oiticica' oil presented the best mean germination, compared to those treated with castor oil and soybeans. 'Oiticica' oil was also the most efficient in controlling Z. subfasciatus. Reduced efficiency of the oils was observed in the small doses and the dose of 4.5 mL for 500 g of seeds was the most effective for all variables.

Estudou-se o efeito de diferentes doses da irradiação gama na germinação e percentagem de infecção fúngica em sementes de amendoim cultivar BR1. Inicialmente, as sementes foram avaliadas quanto à micoflora, utilizando-se o método de papel de filtro umedecido, a germinação em substrato de papel germitest e determinação do teor de umidade em estufa, a 105 ± 2 ºC. Posteriormente, as sementes foram submetidas à irradiação com uma fonte de 60Co, tipo gammacell, onde se estudou o efeito de 8 doses de irradiação na micoflora e germinação das sementes acondicionadas em embalagem de PET e polietileno trançado durante 60 dias de armazenamento, sem controle de temperatura e umidade relativa do ar. Os fatores estudados (doses em kGy, embalagens e tempo de armazenamento) foram analisados em um delineamento inteiramente casualizado, dispostos em fatorial. Com base nos resultados, observou-se que a irradiação gama afetou negativamente a germinação das sementes de amendoim e que doses acima de 3,0 kGy comprometem a germinação das sementes. A radiação a partir da dose 1,5 kGy eliminou os fungos Aspergillus niger e, Penicillium a partir da dose de 2,5 kGy.

The effect of different doses of the gamma irradiation was studied on germination and percentage of fungal infection in peanut seeds cultivar BR1. Initially the seeds were evaluated for the mycoflora using the method of humidified filter paper, the germination in paper substratum germitest and determination of the moisture content in oven at 105 ± 2 ºC. Later on the seeds were submitted to irradiation with a source of 60Co, type gammacell, where the effect was studied of 8 doses of irradiation in the mycoflora and germination of the seeds conditioned in PET packing and polyethylene tressed during 60 days of storage, without control of temperature and relative humidity of the air. The studied factors (doses in kGy, packing and time of storage) were analyzed in a completely randomized design arranged in factorial. Scheme-based on the results, it was observed that gamma irradiation affected negatively the germination of the peanut seeds, and that doses above 3.0 kGy completely undermine the germination of seeds. The radiation eliminated the fungus Aspergillus niger under the dose of 1.5 kGy and the Penicillium under the dose of 2.5 kGy.