Data/hora: 17/06/2024 11:07:13

Provedor de dados: 	Engenharia Agrícola	
País: 	Brazil	
Título: 	REACTION KINETICS OF OZONE GAS IN WHEAT FLOUR	
Autores: 	Paes,Juliana L.; Faroni,Lêda R. A.; Martins,Marcio A.; Cecon,Paulo R.; Heleno,Fernanda F.	
Data: 	2017-06-01	
Ano: 	2017	
Palavras-chave: 	Ozonation; Saturation; Decay rate; Half-life time.	
Resumo: 	ABSTRACT The implementation of the ozonation process in the milling industry to control insect pests and improve wheat flour qualities requires understanding the behavior of ozone during ozonation. Therefore, this study aimed to investigate the reaction kinetics of ozone gas in wheat flour. Wheat flour ozonation at concentrations of 0.54, 1.07, 1.61 and 2.14 mg L−1 was used in a prototype consisting of a cylinder and a mixing system with a helical thread. The iodometric titration method was used to quantify the ozone concentration in the air stream. The reaction kinetics were characterized by determining the saturation time and the decomposition kinetics (decay rate and half-life time). With increasing ozone concentration, less time was required to saturate the wheat flour. The saturation times were 812, 434, 370 and 342 min for ozone concentrations of 0.54, 1.07, 1.61 and 2.14 mg L−1, respectively. Increasing the ozone concentration did not influence the constant decay rate and half-life time. The ozone decomposition kinetics could be represented by a first-order model, with a decay rate constant of 0.23±0.008 min−1 and a half-life time of 3.02±0.081 min.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162017000300520	
Editor: 	Associação Brasileira de Engenharia Agrícola	
Relação: 	10.1590/1809-4430-eng.agric.v37n3p520-528/2017	
Formato: 	text/html	
Fonte: 	Engenharia Agrícola  v.37 n.3 2017	
Fonte: 	info:eu-repo/semantics/openAccess