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Show full item record. Microorganisms, v. Schum] seeds have been employed for a long time in the Amazon region for food purposes. However, its market penetration requires the mastery of all processing stages to improve the food quality and safety and to make possible an efficient technology transfer to the local small farmers and communities. A greenhouse structure incorporating the fermenter and solar drying terrace was designed to be inexpensive, versatile, easily scalable, and easy to maintain and operate by the local small farmers after a short period of training. The experimental design comprised 5 batches of kg of seeds each. Several microbiological and physicochemical parameters were performed and correlated with processing variables. Microbiological parameters encompassed viable counts of mesophilic microorganisms, coliforms, yeasts, and molds, whereas physicochemical measures included fermentation and drying temperature, pH, acidity, dry matter, ashes, water activity, color, total proteins, lipids and carbohydrates, and energy. The average seed fermentation temperature varied from ca. Regarding solar drying, the average seed temperatures ranged from ca.
Ref document number : Country of ref document : EP. Kind code of ref document : A1. Ref country code : DE. Un excipiente co-procesado, obtenido mediante secado por atomizacion, utilizable como excipiente farmaceutico o aditivo alimenticio.