中文摘要：本研究旨在评估不同水分含量的全麦面粉(WWF)及湿磨加工废水经臭氧(O3)处理后脱氧雪腐镰刀菌烯醇（DON）减少的水平，以及臭氧化对面粉流变学的影响。结果表明DON随着WWF和湿磨废水的水分的增加及暴露于臭氧时间的延长而减少。最多减少了８０％，表明臭氧化是减少不同产品中霉菌毒素的有效而有前景的技术。但会改变WWF的流变学特性，因而还需要进一步研究，以便更好地理解该过程。
外文摘要：The objective of this study was to evaluate the reduction on the levels of the mycotoxin deoxynivalenol (DON) in whole wheat flour (WWF) with different moisture levels, on the wet milling effluent through ozone (O3) processing, as well as the impact of ozonation on the rheological properties of flour. The results have shown that the reduction of DON was improved with increasing moisture and exposure time of WWF and wet milling effluent to ozone. The maximum reduction was about 80%, proving that ozonation is an effective and promising technology in reducing mycotoxins in different products. However, the process altered the rheological profile of WWF. Therefore, further studies are needed to better understand the process.
外文关键词：Mycotoxins；ozone；grains；effluent
作者：Alexandre, APS；Castanha, N；Calori-Domingues, MA；Augusto, PED
作者单位：Univ Sao Paulo
期刊名称：JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART B-PESTICIDES FOOD CONTAMINANTS AND AGRICULTURAL WASTES
期刊影响因子：1.247
出版年份：2017
出版刊次：7
点击下载：全麦面粉及湿磨废水的臭氧化：脱氧雪腐镰刀菌烯醇的降解及流变学特性