Produção e armazenamento da fartinha de facheiro.

Abstract

The aim of the present work was to produce facheiro flour. characterizing its chemical composition and to studv the changes during the storage. in polvethvlene packing, for 140 days. The flour were obtained from three different points of the facheiro stem: trunk. middle and extremity (from base, middle region and apical region, respectively), it was dried at temperatures of 50. 60 and 70 °C. and the flour dried at 60 °C was used for the storage. The moisture. pH, titratable aciditv. ash. crude protein. starch. crude fíber. color and microbiological control of fecal coliforms from the samples were analvzed. after the processing and during the whole storage period with intervals of 20 days. The moisture adsorption isotherms of the samples flour at temperatures of 10, 20. 30 and 40 °C. through the static gravimetric method with saturated salt solutions were determined. The models modified BET. Peleg. GAB. Oswin. D'Arcy. Halsev and Smith were fitted to the experimental isotherms data. The physical-chemical characterization of the pulp. obtained from the three different parts of the facheiro stem. the phvsical analysis of granulometric composition, repose angle, discharge time and wettability of the flour were done. The titratable aciditv. ashes. protein. starch and fíbers reduced. while the moisture content and pH increased during the storage. The brightness reduced, while the redness and yellowness increased during the storage. The best fitted equation to represent the drying process was Midilli's et al. that showed the larger values for R2. The best fitted equation in the moisture adsorption isotherms. at the temperatures of 10, 20, 30 and 40 °C. was the D'Arcy's model, with lower mean relative percentage deviation modulus (P < 6%), and, at 40 °C, the best fít was gotten with the Halsey's model (P = 4.93%).