Reaction kinetics of ozone gas in wheat flour

• Autor(a) principal: Faroni, Lêda R. A.
• Data de Publicação: 2017
• Outros Autores: Paes, Juliana L., Martins, Marcio A., Cecon, Paulo R., Heleno, Fernanda F.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://dx.doi.org/10.1590/1809-4430-eng.agric.v37n3p520-528/2017; http://www.locus.ufv.br/handle/123456789/24929
• topic: Ozonation; Saturation; Decay rate; Half-life time

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.