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dc.contributor.CRUESPUNIVERSIDADE DE ESTADUAL DE CAMPINASpt_BR
dc.typeArtigo de periódicopt_BR
dc.titleOptimisation Of The Acidulation Process Of Soapstock From The Neutralisation Of Rice Bran Oil [optimización Del Proceso De Acidulación De La Borra De Neutralización De Aceite De Salvado De Arroz]pt_BR
dc.contributor.authorScavariello E.M.S.pt_BR
dc.contributor.authorBarrera-Arellano D.pt_BR
unicamp.authorScavariello, E.M.S., Lab. de Óleos e Gorduras, Depto. de Tecnologia de Alimentos, FEA - UNICAMP, CEP 13081-970, Campinas-SP, Brazilpt_BR
unicamp.authorBarrera-Arellano, D., Lab. de Óleos e Gorduras, Depto. de Tecnologia de Alimentos, FEA - UNICAMP, CEP 13081-970, Campinas-SP, Brazilpt_BR
dc.description.abstractSoapstock from the neutralisation of rice bran oil was characterised through the most important parameters with direct influence on the acidulation process. A central composite rotational experimental design of two levels was used. The responses of the trials were γ-oryzanol concentration in the acid oil and process time necessary for total hydrolysis of the soaps present. The optimal process conditions were determined using the response surface methodology. Adjustments were made to second order mathematical models and validity was verified by analysis of variance using the STATISTICA program. The process variables studied were: molar ratio - sulphuric acid/soaps (0.55-0.95) and process temperature (70-100°C). The results indicated that the process temperature does not significantly interfere in the concentration of γ-oryzanol of the acid oil, but it does affect process time. In the different concentrations of sulphuric acid added, represented by the molar ratio of sulphuric acid/soaps, the concentration of γ-oryzanol varied between 3.13 and 3.74%. Through the superposition of the areas of the response surface contour curves the optimal process parameters were determined: process temperature of 95°C and molar ratio of sulphuric acid/soaps of 0.74, resulting in a γ-oryzanol concentration of 3.64% and a process time of 90 minutes.en
dc.relation.ispartofGrasas y Aceitespt_BR
dc.date.issued2004pt_BR
dc.identifier.citationGrasas Y Aceites. , v. 55, n. 2, p. 155 - 159, 2004.pt_BR
dc.language.isoespt_BR
dc.description.volume55pt_BR
dc.description.issuenumber2pt_BR
dc.description.firstpage155pt_BR
dc.description.lastpage159pt_BR
dc.rightsabertopt_BR
dc.sourceScopuspt_BR
dc.identifier.issn173495pt_BR
dc.identifier.urlhttp://www.scopus.com/inward/record.url?eid=2-s2.0-14944350939&partnerID=40&md5=462a23bc195b2a724f63e5f90ff1fa1ept_BR
dc.date.available2015-06-26T14:24:03Z
dc.date.available2015-11-26T14:12:45Z-
dc.date.accessioned2015-06-26T14:24:03Z
dc.date.accessioned2015-11-26T14:12:45Z-
dc.description.provenanceMade available in DSpace on 2015-06-26T14:24:03Z (GMT). No. of bitstreams: 0 Previous issue date: 2004en
dc.description.provenanceMade available in DSpace on 2015-11-26T14:12:45Z (GMT). No. of bitstreams: 0 Previous issue date: 2004en
dc.identifier.urihttp://www.repositorio.unicamp.br/handle/REPOSIP/94335
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/94335-
dc.identifier.idScopus2-s2.0-14944350939pt_BR
dc.description.reference(1996) "Official Methods and Recommended Practices of the American Oil Chemists Society", 3. Ed., , Champaignpt_BR
dc.description.referenceBarros-Neto, B., Scarminio, I.S., Bruns, R.E., (1996) Planejamento e Otimização de Experimentos. 2a Ed., , Editora da UNICAMP, Campinas, SP, Brasilpt_BR
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dc.description.referenceKano, T., Shibayama, Y., Tamura, N., (1995), Stabilization of aqueous γ-oryzanol solutions". Patent JP 07258165Kato, Y., Samura, K., Kawamura, M., Osawa, S., (1996), Compositions containing γ-oryzanol and/or soybean unsaponified products". Patent JP 08295627Khuri, A.I., Cornell, J.A., (1987) Response Surface-designs and Analyses, , Marcel Dekker, Inc., New Yorkpt_BR
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dc.description.referenceRogers, E.J., Rice, S.M., Nicolosi, R.J., Carpenter, D.R., Mc Clelland, C.A., Romanczyk, L.J., Identification and quantitation of γ-oryzanol components and simultaneous assessment of tocols in rice bran oil (1993) J. Am. Oil Chem. Soc., 70, pp. 301-307pt_BR
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dc.description.reference(1995) γ-oryzanol, a Naturally Derived Food Antioxidant, p. 8. , Wakayama, Japanpt_BR
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dc.description.referenceWoerfel, J.B., Processing and utilization of by -products from soy oil processing (1981) J. Am. Oil Chem. Soc., 58, pp. 188-191pt_BR
dc.description.referenceWoerfel, J.B., Alternatives for processing of soapstock (1983) J. Am. Oil Chem. Soc., 60, pp. 262A-265Apt_BR
dc.description.referenceWoerfel, J.B., Soybean oil processing byproducts and their utilization (1995) Practical Handbook of Soybean Processing and Utilization, , D.R. Erickson (Ed). AOCS Press, Champaignpt_BR
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