Moisture adsorption isotherms of baru almond flours

Abstract

The whole meal (WBF) and partially defatted Baru almond (PDBF) flour have commercial and nutritional attractions. The study of the adsorption behavior is essential for correct storage. Thus, the objective was to determine the moisture adsorption isotherms for WBF and PDBF, at temperatures of 20, 30, and 35 °C, in the range of water activity from 0.070 to 0.975. The static gravimetric method was used. Fourteen models were adjusted to the experimental hygroscopic equilibrium humidity data. The GAB model better represented the moisture adsorption isotherms for WBF, while the BET model represented the PDBF. The curves of the two flours were classified as type III. Safe storage for WBF occurs at equilibrium humidity of 6.41, 7.12, and 7.49% d.b., and for PDBF at 9.04, 9.26, and 9.41% d.b., at the respective temperatures of 25, 30, and 35 °C.