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Kinetic and physicochemical properties of drying‐ozonation process on wheat grain
Author(s) -
José Granella Suian,
Raquel Bechlin Taise,
Christ Divair,
Machado Coelho Silvia Renata
Publication year - 2019
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14057
Subject(s) - ozone , chemistry , activation energy , starch , water content , moisture , postharvest , pulp and paper industry , diffusion , kinetic energy , chemical engineering , food science , horticulture , thermodynamics , organic chemistry , physics , quantum mechanics , engineering , biology , geotechnical engineering
This study dealt about the thermal and kinetic characteristics of wheat during the drying‐ozonation process (DOP) needed for planning better drying methods that preserve desirable characteristics and minimize energy consumption. For this, ozone gas was applied with the drying air in different conditions, 15 and 45 min ozonation times and drying temperatures at 30, 40, and 50°C on wheat grains. During the drying, moisture ratio reduced, and the Midili model performed the best fit to experimental data. Activation energy to DOP was 30.40 kJ/mol (15 min O 3 ) and 27.21 kJ/mol (45 min O 3 ), being lesser that reference drying of 32.18 kJ/mol. DOP did not influence the ash, protein, lipid, and starch content of exposed wheat grains for 15 min to ozone. However, when the grains were exposed to 45 min of ozone, regardless of the drying temperature used, there was a significant reduction of the starch content. Thus, the results demonstrated an alternative to obtaining energy efficiency during the postharvest stages and preservation of grains quality. Practical applications Food ozonation is a process that ensures adequate sanitation without toxic waste accumulation. The use of ozone into the drying air is a modern method that can contribute to energy improvement and product quality maintenance in agro‐industries. Knowledge of drying‐ozonation process and its kinetic properties as functions of temperature, efficient diffusion of moisture and activation energy are essential for understanding the process, designing dryers and reduction of energy consumption.