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https://locus.ufv.br//handle/123456789/24929
Tipo: | Artigo |
Título: | Reaction kinetics of ozone gas in wheat flour |
Autor(es): | Faroni, Lêda R. A. Paes, Juliana L. 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 saturate the wheat flour. The saturation times were 812, 434, 370 and 342 min for ozone concentrations of 0.54, 1.07, 1.61 and 2.14 mg L−1, respectively. Increasing the ozone concentration did not influence the constant decay rate and half-life time. The ozone decomposition kinetics could be represented by a first-order model, with a decay rate constant of 0.23±0.008 min−1 and a half-life time of 3.02±0.081 min. |
Palavras-chave: | Ozonation Saturation Decay rate Half-life time |
Editor: | Engenharia Agrícola |
Tipo de Acesso: | Open Access |
URI: | http://dx.doi.org/10.1590/1809-4430-eng.agric.v37n3p520-528/2017 http://www.locus.ufv.br/handle/123456789/24929 |
Data do documento: | 2017 |
Aparece nas coleções: | Engenharia Agrícola - Artigos |
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artigo.pdf | texto completo | 504,11 kB | Adobe PDF | Visualizar/Abrir |
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