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dc.contributor.authorOLIVEIRA, J. M. de
dc.contributor.authorALENCAR, E. R. de
dc.contributor.authorBLUM, L. E. B.
dc.contributor.authorFERREIRA, W. F. de S.
dc.contributor.authorBOTELHO, S. de C. C.
dc.contributor.authorRACANICCI, A. M. C.
dc.contributor.authorLEANDRO, E. dos S.
dc.contributor.authorMENDONÇA, M. A.
dc.contributor.authorMOSCON, E. S.
dc.contributor.authorBIZERRA, L. V. A. dos S.
dc.contributor.authorSILVA, C. R. da
dc.date.accessioned2022-05-25T17:48:40Z-
dc.date.available2022-05-25T17:48:40Z-
dc.date.created2020-07-06
dc.date.issued2020
dc.identifier.citationLWT - Food science and technology, v. 123, 109106, 2020.
dc.identifier.issn0023-6438
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1123634-
dc.descriptionThe objective of this study was to evaluate the decomposition kinetics of ozone gas for preservation of Brazil nuts, the effect on Aspergillus flavus and possible effects on color and on raw oil quality. With regards to the saturation process, an exponential reduction of the saturation time was observed, while the saturation concentration increased linearly in the porous medium as the initial gas concentration was increased. Ozone half-life in the Brazil nuts at 25 °C was equivalent to 4.20 min. As for the effect of ozone on A. flavus, at the concentration of 8.88 mg L−1, for 240 min, the gas was able to cause a reduction in the count of microorganisms greater than 3.10 log cycles. Changes in the structure of the microorganisms and color of the colonies were also evidenced. Ozonation did not alter the quality of Brazil nut oil or its lipid profile. From the obtained results, it was concluded that: the initial ozone concentration influences the time and saturation concentration; ozone efficiently inactivates A. flavus in Brazil nuts; and in the conditions adopted for the present study, ozone does not affect the quality of the raw oil, including the lipid profile.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectSaturation time
dc.subjectHalf-life time
dc.subjectQualitative alterations
dc.subjectLipid profile
dc.subjectMato Grosso
dc.titleOzonation of Brazil nuts: Decomposition kinetics, control of Aspergillus flavus and the effect on color and on raw oil quality.
dc.typeArtigo de periódico
dc.subject.nalthesaurusOzonation
dc.subject.nalthesaurusBiological half-life
riaa.ainfo.id1123634
riaa.ainfo.lastupdate2022-05-24
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2020.109106
dc.contributor.institutionJULIANA MARTINS DE OLIVEIRA, UnB, Brasília-DF; ERNANDES RODRIGUES DE ALENCAR, UnB, Brasília-DF; LUIZ EDUARDO BASSAY BLUM, UnB, Brasília-DF; WALLAS FELIPPE DE SOUZA FERREIRA, UnB, Brasília-DF; SILVIA DE CARVALHO CAMPOS BOTELHO, CPAMT; ALINE MONDINI CALIL RACANICCI, UnB, Brasília-DF; ELIANA DOS SANTOS LEANDRO, UnB, Brasília-DF; MARCIO ANTÔNIO MENDONÇA, UnB, Brasília-DF; EDER STOLBEN MOSCON, UnB, Brasília-DF; LINCOLN VICENTE ARAÚJO DOS SANTOS BIZERRA, UnB, Brasília-DF; CAROLINE ROSA DA SILVA, UnB, Brasília-DF.
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