| Revista: | Brazilian journal of chemical engineering |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000309096 |
| ISSN: | 0104-6632 |
| Autores: | Moreschi, S.R.M1 Leal, J.C Braga, M.E.M Meireles, M.A.A |
| Instituciones: | 1Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos, Campinas, Sao Paulo. Brasil |
| Año: | 2006 |
| Periodo: | Jun |
| Volumen: | 23 |
| Número: | 2 |
| Paginación: | 235-242 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, aplicado |
| Resumen en inglés | In this work, the hydrolysis of fresh and dried turmeric (Curcuma longa L.) and ginger (Zingiber officinale R.) in the presence of subcritical water + CO2 was studied. The hydrolysis of ginger and turmeric bagasses from supercritical fluid extraction was also studied. The reactions were done using subcritical water and CO2 at 150 bar, 200 °C and reaction time of 11 minutes; the degree of reaction was monitored through the amount of starch hydrolyzed. Process yields were calculated using the amount of reducing and total sugars formed. The effects of supercritical fluid extraction in the starchy structures were observed by scanning electron microscopy. Higher degree of hydrolysis (97- 98 %) were obtained for fresh materials and the highest total sugar yield (74%) was established for ginger bagasse. The supercritical fluid extraction did not significantly modify the degree of hydrolysis in the tested conditions |
| Disciplinas: | Química |
| Palabras clave: | Química de alimentos, Jengibre, Cúrcuma, Almidón, Hidrólisis, Extracción supercrítica de fluídos, Curcuma longa, Zingiber officinale |
| Keyword: | Chemistry, Food chemistry, Ginger, Turmeric, Starch, Hydrolysis, Supercritical fluid extraction, Curcuma longa, Zingiber officinale |
| Texto completo: | Texto completo (Ver HTML) |
