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	Provedor de dados AGRIAMBI (2) Thai Agricultural (1) Ciênc. Tecnol. Aliment. (1) OceanDocs (1) ArchiMer (1) REA (1) Mais... Autor Alencar,Ernandes R. de (2) Amorim,Emanuele Oliveira Cerqueira (1) Augusto,Pedro Esteves Duarte (1) Blum,Luiz E. B. (1) Carmona,Ricardo (1) Cecon,Paulo R. (1) Cristianini,Marcelo (1) Croci, L (1) Demedici, D (1) Dipasquale, S (1) Faroni,Lêda R. A. (1) Franco, E (1) Gabrielli, R (1) Guendy, H.R. (1) Heleno,Fernanda F. (1) Jirawat Kantakrienwong (1) Junqueira,Ana M. R. (1) Kooranee Tuitemwong (1) Martins,Marcio A. (1) Maximiano,Christian V. (1) Mais... Palavra-chave Ozonation (7) Half-life time (2) Zea mays (2) Bivalvia (1) Campylobacter spp. (1) Chlorination (1) Conditioning (1) Decay rate (1) Food processing (1) Health (1) Http://aims.fao.org/aos/agrovoc/c_25312 (1) Http://aims.fao.org/aos/agrovoc/c_34875 (1) Laboratory Study (1) MCCDA (1) MPN (1) Marine molluscs (1) Mytilus galloprovincialis (1) Non-thermal technologies (1) Ozone (1) Poultry process (1) Mais... Tipo do documento Info:eu-repo/semantics/article (4) Collection (1) Journal Contribution (1) Text (1) Ano 2018 (2) 2017 (1) 2013 (1) 2010 (1) 2007 (1) 1992 (1) Mais... País Brazil (4) Belgium (1) France (1) Thailand (1) Idioma Inglês (6) Thailandês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 7 Primeira ... 1 ... Última Inactivation of E. coli and B. subtilis spores in ozonized cassava starch Ciênc. Tecnol. Aliment. Amorim,Emanuele Oliveira Cerqueira; Tribst,Alline Artigiani Lima; Augusto,Pedro Esteves Duarte; Cristianini,Marcelo. In the present study, the efficacy of ozone inactivation of B. subtilis spores and E. coli in cassava starch was evaluated. Cassava starch with 18 and 30% moisture content was processed with ozone at concentrations of 40-118 ppm and exposure times of 15-120 minutes. The processing at 113 ppm/120 minutes (maximum exposure level to ozone evaluated) at 18% of moisture content did not cause significant reduction of B. subtilis spores and caused the reduction of only 2 decimal of E. coli. On the other hand, when the ozonation process was carried out for 120 minutes at 30% of moisture content, 3.6 decimal reduction of B. subtilis was achieved at 40 ppm of ozone and total B. subtilis load reduction (>5 log cycles) was observed at 118 ppm of ozone. Similarly,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Ozonation; Food processing; Non-thermal technologies. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200012 Ozone saturation and decomposition kinetics in porous medium containing different hybrids of maize AGRIAMBI Souza,Jefferson V. da S.; Alencar,Ernandes R. de; Junqueira,Ana M. R.; Oliveira,Gustavo P. de. ABSTRACT The objective of this study was to evaluate ozone saturation and decomposition kinetics in porous medium containing grains of different hybrids of maize. The following hybrids were used: common maize hybrid AG 1051, super sweet maize hybrids Tropical Plus, GSS 42072, GSS 41499 and GSS 41243. 1 kg grain samples with water contents of 13.0% (w.b.) were placed in glass containers with 3.25 L capacity. The grains were ozonized at the concentration of 1.28 mg L-1, at 25 ºC, with gas flow rate of 5.0 L min-1. Saturation time and concentration, half-life time and physical properties such as apparent specific weight, actual specific weight, porosity, sphericity and circularity of each maize hybrid were determined. The experiments were conducted in a... Tipo: Info:eu-repo/semantics/article Palavras-chave: Zea mays; Ozonation; Saturation concentration; Half-life time. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662018000400286 Ozone treatment of textile wastewater relevant to toxic effect elimination in marine environment OceanDocs Guendy, H.R.. Ozone is a powerful oxidizing agent. The reaction of ozone with organic compounds in aqueous media has achieved a variety of treatment goals. The advantage of ozonation over the other oxidants is that the degradable products of ozonation are generally non-toxic, its final products are CO2 and H2O, and also the residual O3 in the system changes in few minutes to O2 .Convential treatment of textile wastewater includes various combinations of biological (activated sludge), physical and chemical processes. The dyestuffs existed in these wastewater are highly structured organic molecules which are hardly break down biologically. Decolorization of two types of dyes, Direct Pink 3B and Reactive Violet SH- 2R, by ozonation in aqueous medium was studied in presence... Tipo: Journal Contribution Palavras-chave: Laboratory Study; Ozonation; Wastewater treatment; Ozonation; Wastewater treatment; Http://aims.fao.org/aos/agrovoc/c_34875; Http://aims.fao.org/aos/agrovoc/c_25312. Ano: 2007 URL: http://hdl.handle.net/1834/1903 Physiological and sanitary quality of maize seeds preconditioned in ozonated water AGRIAMBI Maximiano,Christian V.; Carmona,Ricardo; Souza,Nara O. S.; Alencar,Ernandes R. de; Blum,Luiz E. B.. ABSTRACT The technique of controlled hydration of seeds has been used as a method of physiological conditioning to improve their performance in the field. Solution aeration with ozone gas is a promising option in controlling phytopathogens. The objective of the present study was to evaluate the physiological and sanitary quality of maize seeds preconditioned in ozonated water. In the evaluation of the physiological and sanitary quality, maize seeds were submitted to four concentrations of ozone gas (0, 10, 20 and 30 mg L-1) for five soaking periods (0, 30, 60, 90 and 120 min), with four replicates. Preconditioning maize seeds in ozonated water, followed by natural drying, resulted in a more pronounced initial development of seedlings, measured by means of... Tipo: Info:eu-repo/semantics/article Palavras-chave: Zea mays; Ozonation; Health; Conditioning. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662018000500360 REACTION KINETICS OF OZONE GAS IN WHEAT FLOUR REA Paes,Juliana L.; Faroni,Lêda R. A.; Martins,Marcio A.; Cecon,Paulo R.; Heleno,Fernanda F.. 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... Tipo: Info:eu-repo/semantics/article Palavras-chave: Ozonation; Saturation; Decay rate; Half-life time. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162017000300520 Viral depuration of Mytilus galloprovincialis in ozone treated water ArchiMer Croci, L; Demedici, D; Franco, E; Gabrielli, R; Dipasquale, S; Toti, L. The depuration effectiveness of Poliovirus 1 and HAV contamined mussels, when subjected to flowing ozonized water, was evaluated. Mussels were experimentally contamined and then depurated up to 72 hours using a pilot depuration system with ozone treated and untreated water. The results showed that viral infectivity titter decreased more rapidly in mussels subjected to ozonized water (from 10 super(4) TCID50 to 10 super(1.5) TCID50 per ml of Poliovirus 1 but in the following period it remained unchanged. Also HAV was detected in the mussels after 72 h of depuration. Tipo: Text Palavras-chave: Mytilus galloprovincialis; Bivalvia; Ozonation; Ozone; Viral diseases; Marine molluscs; Self purification. Ano: 1992 URL: http://archimer.ifremer.fr/doc/1992/acte-1610.pdf การลดเชื้อ Campylobacter jejuni ในซากไก่ด้วยคลอรีนและโอโซน Thai Agricultural Panrapee Iamtaeweejarloen; Pravate Tuitemwong; Jirawat Kantakrienwong; Kooranee Tuitemwong. Objectives of this study were to investigate the process sensitivity to Campylobacter spp. and to assess the reduction efficiency of ozonation and chlorination in chilling step of the poultry process using data derived from mCCDA plating and SimPlate MPN methods. Samples of 80 were collected from 4 process steps in the processing plant (scalding, plucking, inside outside washing, and chilling). Numbers of Campylobacter spp. on mCCDA at the respective steps were 3.35, 3.20, 2.68 and 0.20 logCFU/ml, while the SimPlate MPN had 2.54, 2.48, 2.31 and 0.84 log CFU/ml, respectively. Chilling is the most sensitive process to reduce the number of bacteria on both media. Chlorination at 1.5 ppm reduced Campylobacter spp. by 97.46% and 58.62% on mCCDA and SimPlate... Tipo: Collection Palavras-chave: Poultry process; Ozonation; Campylobacter spp.; MPN; Sensitivity; Chlorination; MCCDA; SimPlate; ไก่สด; การผลิตเนื้อไก่; คลอรีน; โอโซน; การลดเชื้อแบคทีเรีย; ความไว; การลดอุณหภูมิซาก. Ano: 2010 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5234 Registros recuperados: 7 Primeira ... 1 ... Última

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