Effect of the ozonization process on the quality of peanuts and crude oil

Alencar, Ernandes Rodrigues de; Faroni, L. R. D.; Soares, Nilda de Fátima Ferreira; Carvalho, Marta Cristina Silva; Pereira, Katiane F

doi:10.1590/s1415-43662011000200009

Cited by 23 publications

(24 citation statements)

References 29 publications

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“…At the end of this phase, the gas moves through the porous medium with reduced degradation rate (Kells, Mason, Maier, & Wolososhuk, 2001;Mendez, Maier, Mason, & Woloshuk, 2003;Strait, 1998). The results are in accordance to those observed by Alencar et al (2011), who ozonated peanut kernels with moisture contents of 7.1 and 10.5 g/100 g, at temperatures of 25 and 35 C.…”

Section: Ozone Saturationsupporting

confidence: 92%

“…According to Oskan et al (2011), this procedure makes it possible to obtain a gas mixture with relative humidity around 75.0%, thereby preventing greater decrease of the kernels moisture content. Alencar et al (2011) ozonated peanut kernels at concentrations of 13 and 21 mg/L for 12 h. These authors observed a lowering of grain moisture content during the ozonation process and attributed this trend to the low relative humidity of the gas mixture containing ozone.…”

Section: Effect Of Ozonation On Physical and Chemical Quality Variablmentioning

confidence: 95%

“…Alencar, Faroni, Soares, Carvalho, and Pereira (2011;2012) evaluated the immediate effect of the application of ozone on A. flavus and A. parasiticus, using 1 kg samples of peanut kernels. They evaluated moisture content, electrical conductivity, color changes and oil quality.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Tracing interactions among column height, exposure time and gas concentration to dimension peanut antifungal ozonation

Sanchez¹,

Alencar²,

Pineli³

et al. 2016

LWT - Food Science and Technology

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Section: Ozone Saturationsupporting

confidence: 92%

Section: Effect Of Ozonation On Physical and Chemical Quality Variablmentioning

confidence: 95%

See 1 more Smart Citation

Tracing interactions among column height, exposure time and gas concentration to dimension peanut antifungal ozonation

Sanchez¹,

Alencar²,

Pineli³

et al. 2016

LWT - Food Science and Technology

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“…Esses resultados confirmam os resultados obtidos por Akbas e Ozdemir (2008), que não observaram aumento do percentual de ácidos graxos livres no óleo bruto extraído de pistaches ozonizados nas concentrações de 5,0, 7,0 e 9,0 mg L -1 , por períodos de exposição de até 420 min. Alencar et al (2011b) …”

Section: Resultsunclassified

Saturação do ozônio em coluna contendo grãos de amendoim e efeito na qualidade

Roberto

Alencar

Ferreira

et al. 2016

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Saturação do ozônio em coluna contendo grãos de amendoim e efeito na qualidade Ozone saturation in a column containing peanut kernels and the effect on quality ResumoObjetivou-se com este trabalho avaliar o processo de saturação do ozônio em coluna contendo amendoim e o efeito na qualidade de produto. Utilizaram-se grãos com teor de umidade em torno de 6,8% (b.u.), acondicionados em recipientes cilíndricos de PVC, com 1,10 m de altura e 15 cm de diâmetro. O gás, nas concentrações de 1,59 e 2,78 mg L -1 , foi injetado na base da coluna e os valores adotados de altura da coluna de grãos foram de 0,25, 0,50 e 0,75 m. Determinaram-se os tempos e as concentrações de saturação e avaliou-se a qualidade dos grãos ozonizados. Para os grãos ozonizados na concentração de 1,59 mg L -1 , obteve-se tempo de saturação na faixa entre 222 e 449 min. No que tange à relação C Sat /C 0 , obtiveram-se valores entre 0,32 e 0,48. Com relação aos grãos submetidos à ozonização na concentração de 2,78 mg L -1 , obteve-se tempo de saturação na faixa entre 78 e 251 min. No que se refere à relação C Sat /C 0 , para a concentração inicial de 2,78 mg L -1 , os valores permaneceram entre 0,46 e 0,81. É possível concluir, a partir dos resultados obtidos, que, à medida que se aumenta a altura da coluna de grãos de amendoim, há aumento do tempo de saturação e decréscimo da concentração de saturação. Não houve alteração na qualidade do produto durante o processo de ozonização. Palavras-chave:Ozonização; Saturação; Alteração qualitativa. SummaryThe objective of this study was to evaluate the ozone saturation process in a column containing peanuts and the effect on product quality. Peanuts with a moisture content of about 6.8% (w.b.) were used, packed in cylindrical PVC containers with 1.10 m in height and 15 cm in diameter. Ozone was injected into the base of the cylindrical column and the corresponding values adopted for the heights of the grain columns were 0.25, 0.50 and 0.75 m. The peanuts were ozonized at concentrations of 1.59 and 2.78 mg L -1 , a temperature of 25 °C and a gas flow rate of 5.0 L min -1 . The ozone saturation times and concentrations were determined and also the quality of the ozonized peanuts. For peanut kernels ozonated at a concentration of 1.59 mg L -1 , saturation times ranging between 222 and 449 min were obtained. Regarding the C Sat /C 0 ratio, values between 0.32 and 0.48 were obtained. For peanut kernels ozonated at a concentration of 2.78 mg L -1 , saturation times between 78 and 251 min were obtained, and the C Sat /C 0 ratio for an initial concentration of 2.78 mg L -1 was between 0.46 and 0.81. It was concluded from the results that an increase in height of the peanut kernel column resulted in an increased saturation time and decreased saturation concentration. There was no change i...

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“…The samples were evaluated in triplicate for the following: moisture content (MC), according to the American Society of Agricultural Engineers (2003); germination percentage (% G), according to the method in Maguire (1962); electrical conductivity (EC), according to Vieira & Krzyzanowski (1999); classification of grains, according to Brasil (2010); colour analysis taking (Color Flex EZ, Hunter Lab Reston, Canadá) into consideration the brightness parameter (L *), direction red to green (a *) and direction yellow to blue (b *); and hue angle (h) indicates the colour tone and chroma (C *) indicates the colour intensity, as determined by the following Equations 1 and 2, according Alencar et al (2010):…”

Section: Ozone In Polycyclic Aromatic Hydrocarbon Degradationmentioning

confidence: 99%

Ozone in polycyclic aromatic hydrocarbon degradation

et al. 2018

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Among energy sources from food, corn is a cereal with significant nutritional characteristics. However, during preprocessing, corn is subject to contamination by polycyclic aromatic hydrocarbons, which are considered carcinogenic, and gas ozone can be used as an alternative for decontamination. This study aims to evaluate the effect of ozonation on the quality of corn grains at different exposure times. Evaluations were performed to assess moisture content, electrical conductivity, germination, germination speed index, colour (brightness parameter, direction red to green, direction yellow to blue, hue angle indicates the colour tone and chroma), and chemical composition, and chromatographic analysis was performed to quantify the polycyclic aromatic hydrocarbons. The ozonation times influence on the quality of the maize grains was lipids, ash and germination percentage and did not promote the degradation of all the polycyclic aromatic hydrocarbons detected in the product.Keywords: contamination; corn; drying.Practical Application: Analyze the degradation of polycyclic aromatic hydrocarbons in maize after ozonation.

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Effect of the ozonization process on the quality of peanuts and crude oil

Cited by 23 publications

References 29 publications

Tracing interactions among column height, exposure time and gas concentration to dimension peanut antifungal ozonation

Tracing interactions among column height, exposure time and gas concentration to dimension peanut antifungal ozonation

Saturação do ozônio em coluna contendo grãos de amendoim e efeito na qualidade

Ozone in polycyclic aromatic hydrocarbon degradation

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