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Registro Completo |
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Biblioteca(s): |
Embrapa Cerrados. |
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Data corrente: |
07/10/2015 |
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Data da última atualização: |
07/10/2015 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
LIMA, M. G.; CAVALCANTE, A. N.; NERES, H. L. S.; MOURA, C. V. R.; ARAUJO, E. C. E.; SITTOLIN, I. M. |
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Afiliação: |
UFPI; UFPI; UFPI; UFPI; EUGENIO CELSO EMERITO ARAUJO, CPACP. |
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Título: |
Extração do óleo de babaçu (Orbignya Speciosa) provenientes da Embrapa Meio-Norte visando a produção de biodiesel. |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE QUÍMICA, 51., 2011, São Luís. Meio ambiente e energia: anais. [São Luís]: ABQ, 2011. |
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Idioma: |
Português |
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Conteúdo: |
O óleo de babaçu é constituído por ácidos graxos saturados e insaturados sendo que o ácido láurico (C 12:0) é predominante. A quantidade de ácidos graxos insaturados na composição do biodiesel esta relacionada à matéria-prima utilizada, que viabiliza a aceleração da reação de oxidação pela exposição ao oxigênio em altas temperaturas, prejudicando motores. O alto índice de acidez também afeta a estabilidade do biodiesel, provocando reações indesejáveis que promovem a formação de produtos que aceleram o envelhecimento do produto. Dentre esses motivos a analise do óleo de babaçu torna se bastante eficiente, pois o babaçu é uma fonte de óleo economicamente viável, e bastante promissora já que se refere a um produto abundante na nossa região. |
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Palavras-Chave: |
Estabilidade. |
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Thesagro: |
Babaçu; Biocombustível. |
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Thesaurus Nal: |
biodiesel. |
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Categoria do assunto: |
P Recursos Naturais, Ciências Ambientais e da Terra |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/130814/1/2612-300.pdf
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Marc: |
LEADER 01497nam a2200217 a 4500
001 2025988
005 2015-10-07
008 2011 bl uuuu u00u1 u #d
100 1 $aLIMA, M. G.
245 $aExtração do óleo de babaçu (Orbignya Speciosa) provenientes da Embrapa Meio-Norte visando a produção de biodiesel.
260 $aIn: CONGRESSO BRASILEIRO DE QUÍMICA, 51., 2011, São Luís. Meio ambiente e energia: anais. [São Luís]: ABQ$c2011
520 $aO óleo de babaçu é constituído por ácidos graxos saturados e insaturados sendo que o ácido láurico (C 12:0) é predominante. A quantidade de ácidos graxos insaturados na composição do biodiesel esta relacionada à matéria-prima utilizada, que viabiliza a aceleração da reação de oxidação pela exposição ao oxigênio em altas temperaturas, prejudicando motores. O alto índice de acidez também afeta a estabilidade do biodiesel, provocando reações indesejáveis que promovem a formação de produtos que aceleram o envelhecimento do produto. Dentre esses motivos a analise do óleo de babaçu torna se bastante eficiente, pois o babaçu é uma fonte de óleo economicamente viável, e bastante promissora já que se refere a um produto abundante na nossa região.
650 $abiodiesel
650 $aBabaçu
650 $aBiocombustível
653 $aEstabilidade
700 1 $aCAVALCANTE, A. N.
700 1 $aNERES, H. L. S.
700 1 $aMOURA, C. V. R.
700 1 $aARAUJO, E. C. E.
700 1 $aSITTOLIN, I. M.
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Registro original: |
Embrapa Cerrados (CPAC) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Amazônia Oriental. |
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Data corrente: |
21/02/2020 |
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Data da última atualização: |
09/05/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
RIBEIRO, M. do S. S.; FREITAS-SILVA, O.; CASTRO, I. M. de; TEIXEIRA, A. da S.; MARQUES-DA-SILVA, S. H.; MORAES, A. C. S.; ABREU, L. F.; SOUSA, C. L. |
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Afiliação: |
MARIA DO SOCORRO SOUZA RIBEIRO, UNIVERSIDADE FEDERAL DO PARÁ; OTNIEL FREITAS SILVA, CTAA; IZABELA MIRANDA DE CASTRO, CTAA; ALESSANDRA DA SILVA TEIXEIRA, CTAA; SILVIA HELENA MARQUES-DA-SILVA, INSTITUTO EVANDRO CHAGAS; A. C. S. MORAES, UNIVERSIDADE FEDERAL DO PARÁ; LAURA FIGUEIREDO ABREU, CPATU; CONSUELO LÚCIA SOUSA DE LIMA, UNIVERSIDADE FEDERAL DO PARA. |
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Título: |
Efficacy of sodium hypochlorite and peracetic acid against Aspergillus nomius in Brazil nuts. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Food Microbiology, v. 90, n. 103449, sept. 2020. |
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DOI: |
https://doi.org/10.1016/j.fm.2020.103449 |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this work was to assess the efficacy of sodium hypochlorite and peracetic acid for sanitization of Brazil nuts. To evaluate the natural microbiota of the nuts, the total bacteria and fungi as well as the Aspergillus section Flavi were counted. The moisture, water activity and the presence of aflatoxins was quantified. The response surface method was used to determine the influence of exposure time and sanitizers concentration on the reduction of Aspergillus nomius inoculated on the nuts. Microbiological, sensory and quantification analyzes of aflatoxins were performed under optimum conditions The evaluation of the initial contamination of the nuts, despite presenting high microbiological contamination, humidity and water activity, was not detected aflatoxins in any samples. In artificially inoculated samples, the response surface and the desirability function were obtained to determine the optimal point of use for each sanitizer. The nuts had high microbiological contamination, moisture content and water activity. Aflatoxins were not detected in any samples. The response surface and desirability function indicated the optimal sanitization conditions were 250 mg/L and 8.5 min and 140 mg/L and 15 min for sodium hypochlorite and peracetic acid, respectively. Reductions greater than 2 log CFU/g were obtained with sodium hypochlorite and of 1 log CFU/g for peracetic acid. In the tests performed with new Brazil nuts samples under the optimized conditions, reductions of less than 2 log CFU/g were obtained. Aflatoxin B1 was detected in one untreated sample (1.51 μg/kg), one sample treated with sodium hypochlorite (0.60 μg/kg) and two samples treated with peracetic acid (0.64 and 0.72 μg/kg). Demonstrating that the sanitizers in the concentrations used had no action on aflatoxins, despite being efficient for fungal control. The treatments did not cause an unacceptable sensorial impact on the samples. MenosThe objective of this work was to assess the efficacy of sodium hypochlorite and peracetic acid for sanitization of Brazil nuts. To evaluate the natural microbiota of the nuts, the total bacteria and fungi as well as the Aspergillus section Flavi were counted. The moisture, water activity and the presence of aflatoxins was quantified. The response surface method was used to determine the influence of exposure time and sanitizers concentration on the reduction of Aspergillus nomius inoculated on the nuts. Microbiological, sensory and quantification analyzes of aflatoxins were performed under optimum conditions The evaluation of the initial contamination of the nuts, despite presenting high microbiological contamination, humidity and water activity, was not detected aflatoxins in any samples. In artificially inoculated samples, the response surface and the desirability function were obtained to determine the optimal point of use for each sanitizer. The nuts had high microbiological contamination, moisture content and water activity. Aflatoxins were not detected in any samples. The response surface and desirability function indicated the optimal sanitization conditions were 250 mg/L and 8.5 min and 140 mg/L and 15 min for sodium hypochlorite and peracetic acid, respectively. Reductions greater than 2 log CFU/g were obtained with sodium hypochlorite and of 1 log CFU/g for peracetic acid. In the tests performed with new Brazil nuts samples under the optimized conditions, reductio... Mostrar Tudo |
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Thesaurus NAL: |
Nuts; Sanitizers. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02682naa a2200241 a 4500
001 2120526
005 2024-05-09
008 2020 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.fm.2020.103449$2DOI
100 1 $aRIBEIRO, M. do S. S.
245 $aEfficacy of sodium hypochlorite and peracetic acid against Aspergillus nomius in Brazil nuts.$h[electronic resource]
260 $c2020
520 $aThe objective of this work was to assess the efficacy of sodium hypochlorite and peracetic acid for sanitization of Brazil nuts. To evaluate the natural microbiota of the nuts, the total bacteria and fungi as well as the Aspergillus section Flavi were counted. The moisture, water activity and the presence of aflatoxins was quantified. The response surface method was used to determine the influence of exposure time and sanitizers concentration on the reduction of Aspergillus nomius inoculated on the nuts. Microbiological, sensory and quantification analyzes of aflatoxins were performed under optimum conditions The evaluation of the initial contamination of the nuts, despite presenting high microbiological contamination, humidity and water activity, was not detected aflatoxins in any samples. In artificially inoculated samples, the response surface and the desirability function were obtained to determine the optimal point of use for each sanitizer. The nuts had high microbiological contamination, moisture content and water activity. Aflatoxins were not detected in any samples. The response surface and desirability function indicated the optimal sanitization conditions were 250 mg/L and 8.5 min and 140 mg/L and 15 min for sodium hypochlorite and peracetic acid, respectively. Reductions greater than 2 log CFU/g were obtained with sodium hypochlorite and of 1 log CFU/g for peracetic acid. In the tests performed with new Brazil nuts samples under the optimized conditions, reductions of less than 2 log CFU/g were obtained. Aflatoxin B1 was detected in one untreated sample (1.51 μg/kg), one sample treated with sodium hypochlorite (0.60 μg/kg) and two samples treated with peracetic acid (0.64 and 0.72 μg/kg). Demonstrating that the sanitizers in the concentrations used had no action on aflatoxins, despite being efficient for fungal control. The treatments did not cause an unacceptable sensorial impact on the samples.
650 $aNuts
650 $aSanitizers
700 1 $aFREITAS-SILVA, O.
700 1 $aCASTRO, I. M. de
700 1 $aTEIXEIRA, A. da S.
700 1 $aMARQUES-DA-SILVA, S. H.
700 1 $aMORAES, A. C. S.
700 1 $aABREU, L. F.
700 1 $aSOUSA, C. L.
773 $tFood Microbiology$gv. 90, n. 103449, sept. 2020.
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Embrapa Agroindústria de Alimentos (CTAA) |
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