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The objective of this study was to evaluate the effect of drying temperature on the nutritional characteristics of pequi pulp flour.The dehydrated pequi pulp was accomplished in a dryer tray with constant air flow of 0,5 m s -1 at three temperatures 55, 65 and 70 °C. The drying kinetic were evaluated by adjusting experimental data using mathematical models by seven non-linear regression. It was determined the effective diffusivity and energy activation required for the evaporation of the moisture from the product. The results showed a reduction of the drying time with an increasing process of the temperature. The adjustment of the models was evaluated according to the values of R 2 and ERM. All models showed good adjustments, however, the Page model was the one that best values of the drying kinetics of pequi pulp for the conditions studied. The effective diffusivity values in the temperature studied are from 4,04 to 5,57 x 10 -10 m 2 s -1 and the activation energy was 2,03 x 10 4 J mol -1 . Drying process have favored on the concentration of some nutrients, such as carbohydrates and proteins. Dehydration at 55 oC resulted in a product with better visual appearence among the studied temperatures.

Aspectos tecnológicos na produção de farinha de polpa de pequi