Hygroscopic behavior of buriti (Mauritia flexuosa) fruit

• Main Authors: Wellington dos Santos Melo, Rosinelson da Silva Pena, Antonio Manoel da Cruz Rodrigues, Luiza Helena Meller da Silva
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2011-12-01
• Series: Food Science and Technology
• Subjects: buriti; Mauritia flexuosa; secagem; armazenamento; isoterma
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400017&lng=en&tlng=en

The objective of this study was to perform an analysis of the characterization of buriti fruit (Mauritia flexuosa). Each part of the fruit (peel, pulp, and fibrous part) was analyzed and their hygroscopic behavior was evaluated to establish the drying and storage conditions. Adsorption and desorption isotherms were obtained at 25 °C to the monolayer value was estimated, and the application of the Halsey, Handerson, Kuhn, Mizrahi, Oswin, Smith, BET, and GAB models was evaluated to the prediction of the isotherms. The fruit pulp was classified as rich in high quality oil, and like the peel and the fibrous part, it was also considered as rich in dietary fiber. The isotherms of the fruit parts were classified as type II, and their microbiological stability (a w < 0.6) can be maintained at 25 °C if the moisture content is lower than 8.5, 7.3, and 11.0 g H2O.100 g-1 of dry matter (d.m.), respectively. The hygroscopic behavior showed that in order to ensure stability, the fruit parts should be packaged with low water vapor permeability. The monolayer demonstrated that the peel, pulp, and the fibrous part cannot be dried under moisture content lower than 5.9, 5.0, and 6.4 g H2O.100 g-1 d.m., respectively. GAB was the most adequate model to describe their isotherms.