ANALYSIS OF DRYING METHODS FOR CUPUAÇU (Theobroma grandiflorum) KERNELS IN DIFFERENT CONTAINERS IN THE EASTERN AMAZON

Abstract

Cupuaçu (Theobroma grandiflorum) is a tropical fruit of great importance in the Amazon, especially because its almonds are known mainly for their nutritional and cosmetic properties. However, cupuaçu kernels go through several stages before being stored, the most crucial of which is drying. The process of drying the kernels is a fundamental stage in guaranteeing their preservation and final quality. Therefore, the aim of this study is to analyze the methods used to dry cupuaçú kernels, as well as to evaluate their efficiency in containers with different shapes (cubic, rectangular and cylindrical), using three techniques: oven, Air Fryer and microwave. Taking into account parameters such as the drying curve and moisture loss, identifying the most efficient method in terms of moisture reduction and preservation of final quality. The results showed that the Air Fryer drying method provided faster drying, while the container's shape directly influenced the process efficiency, with containers with larger surface areas being more effective. It is concluded that the appropriate choice of drying method and container is crucial for optimizing kernel processing, promoting conservation, and adding value to the final product.