The deterpenation of orange peel oil in most industries is accomplished by vacuum distillation, but surprisingly little information on this matter can be found in the open literature. This work reports recent results on orange peel oil deterpenation carried out in an automatic vacuum distillation column operated in the semibatch mode at the temperatures of 50, 65, and 80°C, at 10, 20, and 30 mbar, and with reflux ratios of 0.25, 0.50, and 0.75. The concentrates were analyzed with regard to the oxygenate compound content by gas chromatography coupled with a mass spectrometer (GC-MS) and evaluated by sensory analysis, and also with regard to the aldehyde content. As one could expect, there is a strong relationship between oil quality, as revealed by the sensory analysis, and chemical composition, as determined by GC-MS. The concentration factor and process yield, as expressed by "fold," together with the analysis results show that it is possible to obtain high quality concentrates simply by manipulating the operating variables in the vacuum fractionation process.

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The chemical composition of a five-fold sweet orange oil, Pera variety, prepared by vacuum distillation process has been investigated. The experimental conditions applied were: temperature of 80°C, from 10-30 mbar and with a reflux ratio in the range of 0.25-0.75. Forty-four components were identified by GC/MS, representing greater than 99% of total volatiles.

RESUMOA conservação pós-colheita das raízes de mandioca tem sido uma preocupação das indústrias e produtores, devido ao curto tempo de estocagem e a alta perecibilidade das raízes. Dois fenômenos são apontados como responsáveis pela deterioração das raízes, um de ordem fisiológica, provocando a perda inicial da qualidade por meio do desenvolvimento da descoloração vascular do tecido parenquimatoso, e o outro, de ordem microbiana, que se segue à fisiologia, responsável pela decomposição do produto. Dessa forma, com o presente trabalho, objetivou-se estudar a conservação das raízes de mandioca (Manihot esculenta Crantz), submetidas à higienização em água clorada e armazenadas em três tipos de embalagens, bandeja de isopor envolta em filme de policloreto de vinila (PVC), embalagem multicamada (poliéster Saram-13,5μ/polietileno-100μ) com e sem vácuo e resfriadas (5 ± 0,5°C), mediante análises físico-químicas, microbiológicas, fisiológicas e sensoriais. A conservação de mandioca minimamente processada sob refrigeração para os tratamentos realizados, é possível diferenciando-se o período de armazenamento, sendo que para as amostras armazenadas em bandeja, o período de armazenamento foi de 7 dias, no selado e a vácuo foi de aproximadamente 24 dias, respectivamente. TERMOS PARA INDEXAÇÃO:Mandioca, processamento mínimo, embalagem. ABSTRACTPost harvest of cassava roots has been a great concern in food industries and producers due to the short shelf life and high perishability. Several phenomena have been pointed out as responsible for root deterioration. Among them there are physiological aspects, that lead to losses in initial quality through vascular discoloration of parenchymatous tissue. On the other hand, phenomena from microbial origin, which follow the physiological alterations, are responsible for product decomposition. In this context, this work was aimed at investigating the conservation of cassava roots (Manihot esculenta Crantz) submitted to chlorinated water, and stored using different packings: expanded polystyrene trays covered with PVC, multi-shell packing (polyester Saram-13.5μ/polyethylene-100μ) with and without vacuum and exposed to a cold environment (5 ± 0.5°C). Physico-chemical, microbiological, physiological and sensorial analyses were conducted in this study. Results showed that conservation of cassava roots minimally processed under refrigeration seems to be feasible, resulting in adequate conservation for up to 7 day in trays and 24 days for samples kept sealed and under vacuum. INDEX TERMS:Cassava, minimum processing, packing. INTRODUÇÃOBuscando atender às mudanças de mercado, novos produtos alimentares estão sendo testados e inovados a fim de suprir a demanda existente. Os produtos brutos (in natura) cedem progressivamente lugar para os produtos pré-aquecidos e pré-elaborados, denominados minimamente processados. Como resultado das pesquisas alimentícias desenvolvidas no mundo todo, a demanda de frutas e vegetais minimamente processados, ou também chamados de vegetais e frutas de quarta geraçã...

Recently, there has been a growing interest in fractionating orange peel oil by the use of supercritical carbon dioxide (SCCO2). However, progress in this area has been hindered by the lack of more comprehensive work concerning the phase equilibrium behavior of the SCCO2-orange peel oil system. In this context, the aim of this work is to provide new phase equilibrium data for this system over a wide range of temperatures and pressures, permitting the construction of coexistence PT-xy curves as well as the P-T diagram. The experiments were performed in a high-pressure variable-volume view cell in the temperature range of 50-70ºC from 70 to 135 atm and in the CO2 mass fraction composition range of 0.35-0.98. Based on the experimental phase equilibrium results, appropriate operating conditions can be set for high-pressure fractionation purposes