WALNUT SHELLS BLEACHING USING OXIDIZING AND REDUCING AGENTS

Walnuts with dark-colored shells, with blackish brown spots that are more or less punctuated, have poor consumer acceptability. To improve the appearance and the commercial quality of shell nuts, certain bleaching processes are applied by means of several oxidizing and reducing agents. Walnuts Jugla...

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Autores principales:	Eugenia BOAGHI, Vladislav RESITCA, Pavel TATAROV, Jorj CIUMAC
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2018
Materias:	walnts bleaching chromatic parameters oxidizing and reducing agents Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/70a05fb9446445b5a70e7ba97fab4199
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spelling	oai:doaj.org-article:70a05fb9446445b5a70e7ba97fab41992021-12-02T19:35:53ZWALNUT SHELLS BLEACHING USING OXIDIZING AND REDUCING AGENTS2068-66092559-6381https://doaj.org/article/70a05fb9446445b5a70e7ba97fab41992018-03-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/558/526https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381Walnuts with dark-colored shells, with blackish brown spots that are more or less punctuated, have poor consumer acceptability. To improve the appearance and the commercial quality of shell nuts, certain bleaching processes are applied by means of several oxidizing and reducing agents. Walnuts Juglans Regia L, variety Calarasi and Cogalniceanu, harvest 2015, Exploitation Iargara, Moldova were analyzed. The determination of chromatic characteristics according to CIELAB and effects of the reaction parameters on the color of the whitened shell by the method of the response surfaces of the color variables L, a and b* was made. Walnuts bleaching was performed with oxidative bleaching agents (hydrogen peroxide, calcium hypochlorite, sodium perborate and Okorn 12) and reductants (sodium dithionite and sulphurous anhydride) at different concentrations, pH values and temperatures. Based on the analysis of the effects of the independent whitening parameters (the pH of the environment, the concentration of bleaching agents and the temperature of the bleaching medium) and their interactive effects on the chromatic profile and the whitening process of the nut shell it was found that the oxidative whitening agents are more effective. Taking into account the whitening activityof the agents and their toxic emissions, the whitening of walnuts can be done with sodium perborate(Cperborat=5%, τ=60 min, t=600C, pH=10), Okoron 12 (Cokoron12 =5%, τ=90 min, t=600C, pH=10) and with hydrogen peroxide (CH2O2=10%, CNaOH =2.2 %, t=600C, 90 min).Eugenia BOAGHIVladislav RESITCA Pavel TATAROVJorj CIUMACStefan cel Mare University of Suceavaarticlewalntsbleachingchromatic parametersoxidizing and reducing agentsFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 17, Iss 1, Pp 48-52 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	walnts bleaching chromatic parameters oxidizing and reducing agents Food processing and manufacture TP368-456
spellingShingle	walnts bleaching chromatic parameters oxidizing and reducing agents Food processing and manufacture TP368-456 Eugenia BOAGHI Vladislav RESITCA Pavel TATAROV Jorj CIUMAC WALNUT SHELLS BLEACHING USING OXIDIZING AND REDUCING AGENTS
description	Walnuts with dark-colored shells, with blackish brown spots that are more or less punctuated, have poor consumer acceptability. To improve the appearance and the commercial quality of shell nuts, certain bleaching processes are applied by means of several oxidizing and reducing agents. Walnuts Juglans Regia L, variety Calarasi and Cogalniceanu, harvest 2015, Exploitation Iargara, Moldova were analyzed. The determination of chromatic characteristics according to CIELAB and effects of the reaction parameters on the color of the whitened shell by the method of the response surfaces of the color variables L, a and b* was made. Walnuts bleaching was performed with oxidative bleaching agents (hydrogen peroxide, calcium hypochlorite, sodium perborate and Okorn 12) and reductants (sodium dithionite and sulphurous anhydride) at different concentrations, pH values and temperatures. Based on the analysis of the effects of the independent whitening parameters (the pH of the environment, the concentration of bleaching agents and the temperature of the bleaching medium) and their interactive effects on the chromatic profile and the whitening process of the nut shell it was found that the oxidative whitening agents are more effective. Taking into account the whitening activityof the agents and their toxic emissions, the whitening of walnuts can be done with sodium perborate(Cperborat=5%, τ=60 min, t=600C, pH=10), Okoron 12 (Cokoron12 =5%, τ=90 min, t=600C, pH=10) and with hydrogen peroxide (CH2O2=10%, CNaOH =2.2 %, t=600C, 90 min).
format	article
author	Eugenia BOAGHI Vladislav RESITCA Pavel TATAROV Jorj CIUMAC
author_facet	Eugenia BOAGHI Vladislav RESITCA Pavel TATAROV Jorj CIUMAC
author_sort	Eugenia BOAGHI
title	WALNUT SHELLS BLEACHING USING OXIDIZING AND REDUCING AGENTS
title_short	WALNUT SHELLS BLEACHING USING OXIDIZING AND REDUCING AGENTS
title_full	WALNUT SHELLS BLEACHING USING OXIDIZING AND REDUCING AGENTS
title_fullStr	WALNUT SHELLS BLEACHING USING OXIDIZING AND REDUCING AGENTS
title_full_unstemmed	WALNUT SHELLS BLEACHING USING OXIDIZING AND REDUCING AGENTS
title_sort	walnut shells bleaching using oxidizing and reducing agents
publisher	Stefan cel Mare University of Suceava
publishDate	2018
url	https://doaj.org/article/70a05fb9446445b5a70e7ba97fab4199
work_keys_str_mv	AT eugeniaboaghi walnutshellsbleachingusingoxidizingandreducingagents AT vladislavresitca walnutshellsbleachingusingoxidizingandreducingagents AT paveltatarov walnutshellsbleachingusingoxidizingandreducingagents AT jorjciumac walnutshellsbleachingusingoxidizingandreducingagents
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WALNUT SHELLS BLEACHING USING OXIDIZING AND REDUCING AGENTS

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