Relação do teor de umidade da noz macadâmia e da amêndoa, utilizando a balança de determinação de umidade.

Abstract

The final quality of the kernel of the macadamia nut depends on several factors in which the drying operation is a stage of fundamental importance, because when it well conducted guarantees to the product long time of storage, good flavor and aspect. The measures of the nut and kernel moisture contents, in the several stages of the processing, are extremely important for the quality control. Due to the amorphous composition of the shell, the time of determination of the moisture, of the nut in shell, is long for the needs of operations. Using the moisture determination balance of the kernel of fast way (120ºC/12min). The determination of moisture, upon infrared balance is not frequently used, where it is obtained a good temperature and time control for the determination of measurement of the moisture content and analysis of dry weight to products and materials. The purpose of this work is to compare the macadamia nut in shell and its kernel moisture content for the control needs in the reception and of drying. The results of 108 measurements led to an equation that relates these two quantities in a simple way and with good precision. Therefore, with a criterious selection of the kernel, one can easily estimate the nut in shell moisture content.