Consulta: creatorFacets:"Soares,Nilda F. F"
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Data/hora: 11/06/2024 03:36:50

Effect of the ozonization process on the quality of peanuts and crude oil
Provedor de dados: 91
Autores: Alencar,Ernandes R. de; Faroni,Lêda R. D; Soares,Nilda F. F; Carvalho,Marta C. S; Pereira,Katiane F.
The purpose of this study was to evaluate the effect of ozone on the quality of peanut grains and crude oil extracted from these grains. Peanut samples of 1 kg were used, with a moisture content of 8.0% w.b. and stored in 3 L glass recipients. The ozonization process utilized ozone gas concentrations of 13 and 21 mg L-1, temperature of 25 °C, exposure periods of 0, 24, 48, 72 and 96 h, and a flow rate of 1.0 L min-1. Evaluation of peanut quality consisted of analysis for moisture content, electrical conductivity, lipid concentration and peanut color. The qualitative parameters of the crude oil evaluated were free fatty acids, peroxide index and iodine index. In general there was no alteration in peanut quality due to ozone, except for the coloration of the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Ozone; Qualitative changes; Coloration.
Ano: 2011
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662011000200009