Application of ozone on rice storage: A mathematical modeling of the ozone spread, effects in the decontamination of filamentous fungi and quality attributes

Savi, Geovana D.; Gomes, Thauan; Canever, Sílvia B.; Feltrin, Ana C.; Piacentini, Karim C.; Scussel, Rahisa; Oliveira, Danielle Meireles de; Machado-de-Ávila, Ricardo Andrez; Cargnin, Maykon; Angioletto, Elídio

doi:10.1016/j.jspr.2020.101605

Cited by 21 publications

(11 citation statements)

References 46 publications

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“…The present research treated paddy rice and polished rice with ozone at 0.433

{kg}_{O_{3}}

{normalm}_{arroz}^{- 3}

(433

{normalg}_{O_{3}}

{normalm}_{arroz}^{- 3}

) and 0.705

{kg}_{O_{3}} {normalm}_{arroz}^{- 3}

(705

{normalg}_{O_{3}}

{normalm}_{arroz}^{- 3}

), respectively. Savi et al 53 . demonstrated that the application of ozone at doses higher (2261

{kg}_{O_{3}} {normalm}_{arroz}^{- 3}

or 2261

{normalg}_{O_{3}}

{normalm}_{arroz}^{- 3}

) than the ones used in this study produced no significant changes in starch content.…”

Section: Discussionsupporting

confidence: 89%

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Low‐pressure ozone injection system: relationship between reaction kinetics and physical properties of grains

et al. 2022

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BACKGROUND The ozonation of grains in a closed system at low pressure is a strategy with the potential for treating packaged products. Research is necessary to characterize the reaction kinetics of ozone in this type of injection system so that it is possible to design chambers and determine the ozone concentrations suitable for commercial‐scale applications. The objective of this study was therefore to characterize the low‐pressure ozone injection system in relation to the physical properties of the grains and determine possible changes in their quality. Samples (5 kg each) of common beans, cowpea beans, corn, popcorn kernels, paddy rice, and polished rice were exposed to ozone in a 70 L hypobaric chamber. Initially, the internal pressure of the chamber was reduced to 500 hPa. Then, ozone was injected at a concentration of 32.10 g m−3 at a volumetric flow rate of 1 L min−1 until reaching a pressure of 1000 hPa. To relate the decomposition of ozone to the grains that were being evaluated, different physical properties were determined, and quality analysis was conducted. RESULTS Ozone gas half‐life outside and inside the package depended on the grain type. Ozone decomposition was quickest in polished rice and slowest in common beans. The half‐life of the different grains ranged from 17.8 to 52.9 and 16.4 to 52.9 min, outside and inside the package, respectively. Considering the physical properties, specific surface (Ss), surface area (SA), and sphericity (φ) exhibited a significant correlation with the decomposition rate constant (k) of ozone. However, the variables volume (V), permeability (K), porosity (ε), and specific mass (ρ) showed no correlation with k. CONCLUSION The physical properties of grain influenced the reaction kinetics of ozone gas during the low‐pressure injection process. Ozone gas injection at low pressures did not alter the quality attributes of the grains under study. © 2022 Society of Chemical Industry.

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“…The present research treated paddy rice and polished rice with ozone at 0.433

{kg}_{O_{3}}

{normalm}_{arroz}^{- 3}

(433

{normalg}_{O_{3}}

{normalm}_{arroz}^{- 3}

) and 0.705

{kg}_{O_{3}} {normalm}_{arroz}^{- 3}

(705

{normalg}_{O_{3}}

{normalm}_{arroz}^{- 3}

), respectively. Savi et al 53 . demonstrated that the application of ozone at doses higher (2261

{kg}_{O_{3}} {normalm}_{arroz}^{- 3}

or 2261

{normalg}_{O_{3}}

{normalm}_{arroz}^{- 3}

) than the ones used in this study produced no significant changes in starch content.…”

Section: Discussionsupporting

confidence: 89%

“…In the present study, the half‐life inside the package was expected to be shorter, as the ozone reaction rates in the presence of grains are higher 52,53 . However, it should be noted that the reaction rates of ozone gas applied in low‐pressure injection systems are influenced by the gas‐flow dynamics 22 .…”

Section: Discussionmentioning

confidence: 99%

Low‐pressure ozone injection system: relationship between reaction kinetics and physical properties of grains

et al. 2022

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“…In a previous study aiming at the decontamination of filamentous fungi, it was difficult to achieve homogeneity of ozone concentration in the silo during rice treatment following the application of 0.393 kg O 3 m −3 rice. The highest concentration of ozone was in the lower part of the silo, at the proximity of the ozone’s inlet, suggesting a strong reduction of fungi in this area, while the effect of ozone gradually decreased while moving toward the upper parts of the silo [ 49 ].…”

Section: Single Detoxification Treatments Used In Solid Foods and Feedsmentioning

confidence: 99%

“…Ozone gas applied to the rice silo did not damage the rice quality. No significant changes were perceived, especially in starch modifications, lipid peroxidation, protein profile, and microstructure alteration [ 49 ]. Concurrently, the treatment of parboiled rice during the maceration stage showed many advantages in the quality of the treated rice, such as higher head rice yield, higher luminosity and hardness, decreased cooking time, percentage of defective grains, and the abundance of soluble protein [ 45 ].…”

Section: Single Detoxification Treatments Used In Solid Foods and Feedsmentioning

confidence: 99%

“…The organoleptic and nutritional characteristics are affected differently in diverse food matrices. They range from no significant modification, or a slight improvement in quality attributes of wheat and rice, to a detrimental effect on the essential oil of herbs and spices [ 44 , 47 , 48 , 49 ].…”

Section: Single Detoxification Treatments Used In Solid Foods and Feedsmentioning

confidence: 99%

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Single, Subsequent, or Simultaneous Treatments to Mitigate Mycotoxins in Solid Foods and Feeds: A Critical Review

Dib

Assaf

Khoury

et al. 2022

Foods

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Mycotoxins in solid foods and feeds jeopardize the public health of humans and animals and cause food security issues. The inefficacy of most preventive measures to control the production of fungi in foods and feeds during the pre-harvest and post-harvest stages incited interest in the mitigation of these mycotoxins that can be conducted by the application of various chemical, physical, and/or biological treatments. These treatments are implemented separately or through a combination of two or more treatments simultaneously or subsequently. The reduction rates of the methods differ greatly, as do their effect on the organoleptic attributes, nutritional quality, and the environment. This critical review aims at summarizing the latest studies related to the mitigation of mycotoxins in solid foods and feeds. It discusses and evaluates the single and combined mycotoxin reduction treatments, compares their efficiency, elaborates on their advantages and disadvantages, and sheds light on the treated foods or feeds, as well as on their environmental impact.

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Relevant mycotoxins in oil crops, vegetable oils, de-oiled cake and meals: Occurrence, control, and recent advances in elimination

Ji,

Wang,

Wang

et al. 2023

Mycotoxin Res

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Application of ozone on rice storage: A mathematical modeling of the ozone spread, effects in the decontamination of filamentous fungi and quality attributes

Cited by 21 publications

References 46 publications

Low‐pressure ozone injection system: relationship between reaction kinetics and physical properties of grains

Low‐pressure ozone injection system: relationship between reaction kinetics and physical properties of grains

Single, Subsequent, or Simultaneous Treatments to Mitigate Mycotoxins in Solid Foods and Feeds: A Critical Review

Relevant mycotoxins in oil crops, vegetable oils, de-oiled cake and meals: Occurrence, control, and recent advances in elimination

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