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| 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 |
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| Ferreira,Wallas Felippe de Souza; Alencar,Ernandes Rodrigues de; Alves,Hanna; Ribeiro,Jaqueline Lamounier; Silva,Caroline Rosa da. |
| ABSTRACT Ozonation has been proposed as an alternative for the post-harvest treatment of plant products. Therefore, the objective of this study was to evaluate the influence of the pH on the efficacy of ozonated water to control microorganisms and to determine the possible effects of ozone on the quality of stored strawberries. To evaluate the influence of pH on ozonated water in Portola variety strawberries, the strawberries were divided into six batches. Three batches were exposed to ozonated water and three batches were exposed to non-ozonized water with different pH levels and an immersion time of 5 min. The pH values used were 3.0, 6.5 and 8.7. After the ozonation, the fruits were stored in a cold chamber at 5 °C for 6 days, and analyses were... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ozone; Microbiological quality; Qualitative changes. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542017000600692 |
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