Ozonização da farinha de trigo: cinética de reação e efeito nas características tecnológicas

Detalhes bibliográficos
Autor(a) principal: Paes, Juliana Lobo
Data de Publicação: 2011
Tipo de documento: Tese
Idioma: por
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: http://locus.ufv.br/handle/123456789/711
Resumo: The aims of the study were to investigate the reaction kinetics of ozone, their effects on the physical-chemical, rheological, breadmaking and sensory properties of flour, and the possible residual effect of this gas on the inhibition of microorganisms in bread. The ozonization of flour at concentrations 0.54 mg L-1 up to 17 hours, 1.07 mg L-1 until 13 h and 1.61 and 2.14 mg L-1 up to 10 h was performed on a prototype consists of a cylindrical drum and a mixing system for helical thread. Ozone gas was produced by a generator, to which oxygen was supplied industrial and quantification was carried out by iodometric method. The saturation time, decay rate and half-life were determined by studying reaction kinetics. The effects of ozone on physical-chemical characteristics of wheat flour were evaluated by water, ash and protein content, pH, falling number, color and gluten content. The rheological properties were evaluated by farinograph and extensograph. Analysis of breadmaking quality (specific volume, firmness and color of crust and crumb) werecarried out in bread made from wheat flour ozonizated or not. It was adopted acceptance test for the sensory analysis of wheat flour and breads. The inhibitory effect of ozone gas was analyzed by counting of filamentous fungi and yeast and inoculation of Penicillium sp in breads. The ozone saturation time was 812, 434, 370 and 342 min at concentration of 0.54, 1.07, 1.61 and 2.14 mg L-1, respectively. The decomposition kinetic model obtained was first order, in which the decomposition rate constant average was 0.23 ± 0.008 min-1 and half-life 3.02 ± 0,081 min. Overall, the centesimal composition and pH of the wheat flour were not affected when compared whit the control, but these parameters reduced by increasing the exposure period. The falling number of flour ozone was significantly different from control and increased with exposure period. The brightness and the coordinates L* and a* of ozonated flour were significantly higher when compared with the control and increased with exposure period, indicating an increase in intensity of the blank, while b* coordinate reduced due to oxidation of yellow pigments. The bleaching effect of ozone gas in flour can be confirmed by the total difference in color. It was observed that the ozonation in different concentrations and exposure period had a differential effect on each rheological characteristic wheat flour, modifying the viscoelastic properties of the dough. Breadmaking quality of wheat flour ozonizated at 0.54 mg L-1 during 9 and 11 h and 1.07 mg L-1 for 1 and 4 h was similar flour control. These treatments were used to make the breads. The flour ozonated had higher acceptability than the control and bread made from flour ozonated was considered a quality product with good acceptance by the judges. The ozonation of flour did not inhibit the growth of filamentous fungi in breads. Concluded that the wheat flour ozonated at concentrations of 0.54 mg L-1 for 9 and 11 h and 1.07 mg L-1 for 1 and 4 h presents great breadmaking quality.
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spelling Paes, Juliana Lobohttp://lattes.cnpq.br/8567579362150921Pirozi, Mônica Ribeirohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4782511T6Cecon, Paulo Robertohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788114T5Faroni, Lêda Rita D'antoninohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783317H2Pimentel, Marco Aurélio Guerrahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4762855A4Vanetti, Maria Cristina Dantashttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783874H32015-03-26T12:31:20Z2012-08-232015-03-26T12:31:20Z2011-12-07PAES, Juliana Lobo. Ozonation of wheat flour: reaction kinetics and effect on technological characteristics. 2011. 134 f. Tese (Doutorado em Construções rurais e ambiência; Energia na agricultura; Mecanização agrícola; Processamento de produ) - Universidade Federal de Viçosa, Viçosa, 2011.http://locus.ufv.br/handle/123456789/711The aims of the study were to investigate the reaction kinetics of ozone, their effects on the physical-chemical, rheological, breadmaking and sensory properties of flour, and the possible residual effect of this gas on the inhibition of microorganisms in bread. The ozonization of flour at concentrations 0.54 mg L-1 up to 17 hours, 1.07 mg L-1 until 13 h and 1.61 and 2.14 mg L-1 up to 10 h was performed on a prototype consists of a cylindrical drum and a mixing system for helical thread. Ozone gas was produced by a generator, to which oxygen was supplied industrial and quantification was carried out by iodometric method. The saturation time, decay rate and half-life were determined by studying reaction kinetics. The effects of ozone on physical-chemical characteristics of wheat flour were evaluated by water, ash and protein content, pH, falling number, color and gluten content. The rheological properties were evaluated by farinograph and extensograph. Analysis of breadmaking quality (specific volume, firmness and color of crust and crumb) werecarried out in bread made from wheat flour ozonizated or not. It was adopted acceptance test for the sensory analysis of wheat flour and breads. The inhibitory effect of ozone gas was analyzed by counting of filamentous fungi and yeast and inoculation of Penicillium sp in breads. The ozone saturation time was 812, 434, 370 and 342 min at concentration of 0.54, 1.07, 1.61 and 2.14 mg L-1, respectively. The decomposition kinetic model obtained was first order, in which the decomposition rate constant average was 0.23 ± 0.008 min-1 and half-life 3.02 ± 0,081 min. Overall, the centesimal composition and pH of the wheat flour were not affected when compared whit the control, but these parameters reduced by increasing the exposure period. The falling number of flour ozone was significantly different from control and increased with exposure period. The brightness and the coordinates L* and a* of ozonated flour were significantly higher when compared with the control and increased with exposure period, indicating an increase in intensity of the blank, while b* coordinate reduced due to oxidation of yellow pigments. The bleaching effect of ozone gas in flour can be confirmed by the total difference in color. It was observed that the ozonation in different concentrations and exposure period had a differential effect on each rheological characteristic wheat flour, modifying the viscoelastic properties of the dough. Breadmaking quality of wheat flour ozonizated at 0.54 mg L-1 during 9 and 11 h and 1.07 mg L-1 for 1 and 4 h was similar flour control. These treatments were used to make the breads. The flour ozonated had higher acceptability than the control and bread made from flour ozonated was considered a quality product with good acceptance by the judges. The ozonation of flour did not inhibit the growth of filamentous fungi in breads. Concluded that the wheat flour ozonated at concentrations of 0.54 mg L-1 for 9 and 11 h and 1.07 mg L-1 for 1 and 4 h presents great breadmaking quality.O objetivo deste trabalho foi estudar a cinética de reação do gás ozônio, avaliar seus efeitos nas características físico-químicas, reológicas, de panificação e sensorial da farinha de trigo ozonizada ou não, bem como o possível efeito residual do ozônio na inibição de micro-organismos nos pães. A ozonização da farinha de trigo nas concentrações de 0,54 mg L-1 por até 17 h, de 1,07 mg L-1 por até 13 h e de 1,61 e 2,14 mg L-1 por até 10 h foi feita em um protótipo composto por um tambor cilíndrico e um sistema de mistura por rosca helicoidal. O gás ozônio foi produzido por um gerador, para o qual foi fornecido oxigênio industrial, e sua quantificação foi feita pelo método iodométrico. Com o estudo da cinética de reação do gás ozônio foram determinados o tempo de saturação, a taxa de decomposição e o tempo de meia vida. Os efeitos do gás ozônio nas características físico-químicas da farinha de trigo foram avaliados pelos teores de água, de cinzas e de proteínas, pH, falling number (número de queda), cor e teor de glúten. As características reológicas avaliadas foram farinografia e extensografia. Nos pães elaborados com farinha de trigo ozonizada ou não, foram feitas análises de panificação experimental de volume específico, firmeza e cor da crosta e do miolo. Para a avaliação sensorial da farinha de trigo e dos pães, adotou-se o Teste de Aceitação. O possível efeito inibidor do gás ozônio foi analisado pela contagem de fungos filamentosos e leveduras e pela inoculação do fungo do gênero Penicillium sp. nos pães. O tempo de saturação do ozônio foi de 812, 434, 370 e 342 min nas concentrações de 0,54, 1,07, 1,61 e 2,14 mg L-1, respectivamente. Em todas as concentrações de ozônio avaliadas, o modelo cinético de decomposição obtido foi o de primeira ordem, em que a média da constante da taxa de decomposição foi de 0,23 ± 0,008 min-1 e do tempo de meia vida na farinha de trigo, de 3,02 ± 0,081 min. No geral, a composição centesimal e o pH da farinha de trigo ozonizada não foram alterados quando comparados com a farinha controle, porém se observou tendência na redução destes parâmetos em função do período de exposição ao gás. O falling number da farinha ozonizada apresentou diferença significativa da farinha controle e aumentou com o período de exposição. A luminosidade L* e a coordenada a* da farinha de trigo ozonizada foram significativamente superiores ao comparar com as da farinha controle e aumentaram com o período de exposição, indicando um aumento da intensidade do branco, enquanto a coordenada b* se reduziu devido à oxidação dos pigmentos amarelos. O efeito branqueador do gás ozônio na farinha de trigo pode ser confirmado pela diferença total de cor. Observou-se que a ozonização em diferentes concentrações e períodos de exposição exerceu um efeito diferenciado sobre cada característica reológica da farinha de trigo, alterando as propriedades viscoelásticas da massa. A farinha de trigo ozonizada nas concentrações de 0,54 mg L-1 por 9 e 11 h e 1,07 mg L-1 por 1 e 4 h apresentou um desempenho de panificação semelhante ao da farinha controle, sendo estes tratamentos indicados para a elaboração de pães. A farinha de trigo ozonizada apresentou maior aceitabilidade que a farinha controle, e o pão elaborado com a farinha de trigo ozonizada foi considerado um produto de qualidade com boa aceitação pelos provadores. A ozonização da farinha de trigo não inibiu o crescimento de fungos filamentosos nos pães. Conclui-se que a farinha de trigo ozonizada nas concentrações de 0,54 mg L-1 por 9 e 11 h e de 1,07 mg L-1 por 1 e 4 h apresenta características adequadas para a panificação.Conselho Nacional de Desenvolvimento Científico e Tecnológicoapplication/pdfporUniversidade Federal de ViçosaDoutorado em Engenharia AgrícolaUFVBRConstruções rurais e ambiência; Energia na agricultura; Mecanização agrícola; Processamento de produGás ozônioPanificaçãoQualidadeOzone gasBreadmakingQualityCNPQ::CIENCIAS AGRARIAS::ENGENHARIA AGRICOLA::ENGENHARIA DE PROCESSAMENTO DE PRODUTOS AGRICOLASOzonização da farinha de trigo: cinética de reação e efeito nas características tecnológicasOzonation of wheat flour: reaction kinetics and effect on technological characteristicsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALtexto completo.pdfapplication/pdf778569https://locus.ufv.br//bitstream/123456789/711/1/texto%20completo.pdf9674e0563ec40387ff814dc0ead34b13MD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain226139https://locus.ufv.br//bitstream/123456789/711/2/texto%20completo.pdf.txt65f978d8f0e3e3dc4677e596ed320e14MD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3548https://locus.ufv.br//bitstream/123456789/711/3/texto%20completo.pdf.jpg55c77ddf6d8d33fec6ddbab8b763a796MD53123456789/7112016-04-06 23:12:39.494oai:locus.ufv.br:123456789/711Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452016-04-07T02:12:39LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.por.fl_str_mv Ozonização da farinha de trigo: cinética de reação e efeito nas características tecnológicas
dc.title.alternative.eng.fl_str_mv Ozonation of wheat flour: reaction kinetics and effect on technological characteristics
title Ozonização da farinha de trigo: cinética de reação e efeito nas características tecnológicas
spellingShingle Ozonização da farinha de trigo: cinética de reação e efeito nas características tecnológicas
Paes, Juliana Lobo
Gás ozônio
Panificação
Qualidade
Ozone gas
Breadmaking
Quality
CNPQ::CIENCIAS AGRARIAS::ENGENHARIA AGRICOLA::ENGENHARIA DE PROCESSAMENTO DE PRODUTOS AGRICOLAS
title_short Ozonização da farinha de trigo: cinética de reação e efeito nas características tecnológicas
title_full Ozonização da farinha de trigo: cinética de reação e efeito nas características tecnológicas
title_fullStr Ozonização da farinha de trigo: cinética de reação e efeito nas características tecnológicas
title_full_unstemmed Ozonização da farinha de trigo: cinética de reação e efeito nas características tecnológicas
title_sort Ozonização da farinha de trigo: cinética de reação e efeito nas características tecnológicas
author Paes, Juliana Lobo
author_facet Paes, Juliana Lobo
author_role author
dc.contributor.authorLattes.por.fl_str_mv http://lattes.cnpq.br/8567579362150921
dc.contributor.author.fl_str_mv Paes, Juliana Lobo
dc.contributor.advisor-co1.fl_str_mv Pirozi, Mônica Ribeiro
dc.contributor.advisor-co1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4782511T6
dc.contributor.advisor-co2.fl_str_mv Cecon, Paulo Roberto
dc.contributor.advisor-co2Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788114T5
dc.contributor.advisor1.fl_str_mv Faroni, Lêda Rita D'antonino
dc.contributor.advisor1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783317H2
dc.contributor.referee1.fl_str_mv Pimentel, Marco Aurélio Guerra
dc.contributor.referee1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4762855A4
dc.contributor.referee2.fl_str_mv Vanetti, Maria Cristina Dantas
dc.contributor.referee2Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783874H3
contributor_str_mv Pirozi, Mônica Ribeiro
Cecon, Paulo Roberto
Faroni, Lêda Rita D'antonino
Pimentel, Marco Aurélio Guerra
Vanetti, Maria Cristina Dantas
dc.subject.por.fl_str_mv Gás ozônio
Panificação
Qualidade
topic Gás ozônio
Panificação
Qualidade
Ozone gas
Breadmaking
Quality
CNPQ::CIENCIAS AGRARIAS::ENGENHARIA AGRICOLA::ENGENHARIA DE PROCESSAMENTO DE PRODUTOS AGRICOLAS
dc.subject.eng.fl_str_mv Ozone gas
Breadmaking
Quality
dc.subject.cnpq.fl_str_mv CNPQ::CIENCIAS AGRARIAS::ENGENHARIA AGRICOLA::ENGENHARIA DE PROCESSAMENTO DE PRODUTOS AGRICOLAS
description The aims of the study were to investigate the reaction kinetics of ozone, their effects on the physical-chemical, rheological, breadmaking and sensory properties of flour, and the possible residual effect of this gas on the inhibition of microorganisms in bread. The ozonization of flour at concentrations 0.54 mg L-1 up to 17 hours, 1.07 mg L-1 until 13 h and 1.61 and 2.14 mg L-1 up to 10 h was performed on a prototype consists of a cylindrical drum and a mixing system for helical thread. Ozone gas was produced by a generator, to which oxygen was supplied industrial and quantification was carried out by iodometric method. The saturation time, decay rate and half-life were determined by studying reaction kinetics. The effects of ozone on physical-chemical characteristics of wheat flour were evaluated by water, ash and protein content, pH, falling number, color and gluten content. The rheological properties were evaluated by farinograph and extensograph. Analysis of breadmaking quality (specific volume, firmness and color of crust and crumb) werecarried out in bread made from wheat flour ozonizated or not. It was adopted acceptance test for the sensory analysis of wheat flour and breads. The inhibitory effect of ozone gas was analyzed by counting of filamentous fungi and yeast and inoculation of Penicillium sp in breads. The ozone saturation time was 812, 434, 370 and 342 min at concentration of 0.54, 1.07, 1.61 and 2.14 mg L-1, respectively. The decomposition kinetic model obtained was first order, in which the decomposition rate constant average was 0.23 ± 0.008 min-1 and half-life 3.02 ± 0,081 min. Overall, the centesimal composition and pH of the wheat flour were not affected when compared whit the control, but these parameters reduced by increasing the exposure period. The falling number of flour ozone was significantly different from control and increased with exposure period. The brightness and the coordinates L* and a* of ozonated flour were significantly higher when compared with the control and increased with exposure period, indicating an increase in intensity of the blank, while b* coordinate reduced due to oxidation of yellow pigments. The bleaching effect of ozone gas in flour can be confirmed by the total difference in color. It was observed that the ozonation in different concentrations and exposure period had a differential effect on each rheological characteristic wheat flour, modifying the viscoelastic properties of the dough. Breadmaking quality of wheat flour ozonizated at 0.54 mg L-1 during 9 and 11 h and 1.07 mg L-1 for 1 and 4 h was similar flour control. These treatments were used to make the breads. The flour ozonated had higher acceptability than the control and bread made from flour ozonated was considered a quality product with good acceptance by the judges. The ozonation of flour did not inhibit the growth of filamentous fungi in breads. Concluded that the wheat flour ozonated at concentrations of 0.54 mg L-1 for 9 and 11 h and 1.07 mg L-1 for 1 and 4 h presents great breadmaking quality.
publishDate 2011
dc.date.issued.fl_str_mv 2011-12-07
dc.date.available.fl_str_mv 2012-08-23
2015-03-26T12:31:20Z
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dc.identifier.citation.fl_str_mv PAES, Juliana Lobo. Ozonation of wheat flour: reaction kinetics and effect on technological characteristics. 2011. 134 f. Tese (Doutorado em Construções rurais e ambiência; Energia na agricultura; Mecanização agrícola; Processamento de produ) - Universidade Federal de Viçosa, Viçosa, 2011.
dc.identifier.uri.fl_str_mv http://locus.ufv.br/handle/123456789/711
identifier_str_mv PAES, Juliana Lobo. Ozonation of wheat flour: reaction kinetics and effect on technological characteristics. 2011. 134 f. Tese (Doutorado em Construções rurais e ambiência; Energia na agricultura; Mecanização agrícola; Processamento de produ) - Universidade Federal de Viçosa, Viçosa, 2011.
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