Drying kinetics of Brazil nuts

The drying is one of the stages processing Brazil nuts, being an important stage due to high moisture content and water activity product. This study aimed adjust mathematical models kinetics data calculating effective diffusion coefficient obtaining activation energy for process. nuts were collected in amazon region, then product was homogenized processing. subjected a forced ventilation oven at temperatures 40, 50, 60, 70 80 °C 4 replicates, each consisting approximately 200 g samples aluminum containers. Mathematical adjusted experimental ratio. Thompson, Midilli, Logarithmic Two Terms are suitable estimating nuts. model selected represent phenomenon presenting better results analyzed parameters. increased with increasing temperature liquid 35.69 kJ mol-1.