Saturação do ozônio em coluna contendo grãos de amendoim e efeito na qualidade/Ozone saturation in a column containing peanut kernels and the effect on quality

• Published in: Revista brasileira de tecnologia de alimentos Vol. 19; p. 1
• Main Authors: Roberto, Matheus de Almeida, de Alencar, Ernandes Rodrigues, Ferreira, Wallas Felippe de Souza, Mendonça, Marcio Antonio, Alves, Hanna
• Format: Journal Article
• Language: Portuguese
• Published: Campinas Instituto de Tecnologia de Alimentos (ITAL) 01-01-2016
• Subjects: Moisture; Peanuts; Product quality
• ISSN: 1516-7275; 1981-6723
• DOI: 10.1590/1981-6723.5115

The objective of this study was to evaluate the ozone saturation process in a column containing peanuts and the effect on product quality. Peanuts with a moisture content of about 6.8% (w.b.) were used, packed in cylindrical PVC containers with 1.10 m in height and 15 cm in diameter. Ozone was injected into the base of the cylindrical column and the corresponding values adopted for the heights of the grain columns were 0.25, 0.50 and 0.75 m. The peanuts were ozonized at concentrations of 1.59 and 2.78 mg L^sup -1^, a temperature of 25 °C and a gas flow rate of 5.0 L min^sup -1^. The ozone saturation times and concentrations were determined and also the quality of the ozonized peanuts. For peanut kernels ozonated at a concentration of 1.59 mg L^sup -1^, saturation times ranging between 222 and 449 min were obtained. Regarding the C^sub Sat^/C^sub 0^ ratio, values between 0.32 and 0.48 were obtained. For peanut kernels ozonated at a concentration of 2.78 mg L^sup -1^, saturation times between 78 and 251 min were obtained, and the C^sub Sat^/C^sub 0^ ratio for an initial concentration of 2.78 mg L^sup -1^ was between 0.46 and 0.81. It was concluded from the results that an increase in height of the peanut kernel column resulted in an increased saturation time and decreased saturation concentration. There was no change in product quality during the ozonation process.