Evaluation of enzymatic detergent efficiency in removing lipids from meat package
Food industry is increasingly concerned about their role in environmental responsibility. Recycling of meat package is a challenge since the presence of residual lipids limit the amount of recycled material that could be added to the pure material. In this work the efficiency of an enzymatic deterge...
| Principais autores: | Buturi, Ediani Pinho, Hort, Adolfo Anselmo, Bona, Evandro, Tanamati, Ailey Aparecida Coelho, Gonçalves, Odinei Hess |
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| Formato: | Artigo |
| Idioma: | Português |
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Universidade Tecnológica Federal do Paraná (UTFPR)
2014
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http://periodicos.utfpr.edu.br/rebrapa/article/view/3454 |
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peri-article-34542015-11-17T19:15:49Z Evaluation of enzymatic detergent efficiency in removing lipids from meat package Buturi, Ediani Pinho Hort, Adolfo Anselmo Bona, Evandro Tanamati, Ailey Aparecida Coelho Gonçalves, Odinei Hess Enzymatic detergent; recycling; experimental design; package. Food industry is increasingly concerned about their role in environmental responsibility. Recycling of meat package is a challenge since the presence of residual lipids limit the amount of recycled material that could be added to the pure material. In this work the efficiency of an enzymatic detergent in removing total lipids residues from discharged meat polyethylene package was evaluated. The experimental parameters were the enzymatic detergent concentration, temperature and the mass of package used during the detergent application. Soxhlet extraction (3 hours, 40 ºC,) was used to determine the amount of total lipids present in the package both before and after the use of the detergent. The solvent used was petroleum ether and the amount of total lipids was determined gravimetrically. The polyethylene meat package presented an initial amount of total lipids of (15.7± 0.7) %. Results demonstrated that the efficiency increased with the increase in temperature and detergent concentration as well as with the decrease in the mass of the polyethylene sample. Any decrease in the enzymatic activity was observed for the evaluated temperatures. Also there was a limit in the amount of polyethylene package that could be used probably because greater amounts of sample hindered stirring and homogenization. According to the experimental design the maximum efficiency is expected to be 81.72% when the following conditions are used: 54°C, enzymatic detergent concentration of 19g/L and a package sample amount of 4 grams.DOI: 10.14685/rebrapa.v5i3.178 Universidade Tecnológica Federal do Paraná (UTFPR) 2014-12-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/3454 10.14685/rebrapa.v5i3.178 Brazilian Journal of Food Research; v. 5, n. 3 (2014); 8-15 Brazilian Journal of Food Research; v. 5, n. 3 (2014); 8-15 2448-3184 10.14685/rebrapa.v5i3 por http://periodicos.utfpr.edu.br/rebrapa/article/view/3454/pdf |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
PERI |
| language |
Português |
| format |
Artigo |
| author |
Buturi, Ediani Pinho Hort, Adolfo Anselmo Bona, Evandro Tanamati, Ailey Aparecida Coelho Gonçalves, Odinei Hess |
| spellingShingle |
Buturi, Ediani Pinho Hort, Adolfo Anselmo Bona, Evandro Tanamati, Ailey Aparecida Coelho Gonçalves, Odinei Hess Evaluation of enzymatic detergent efficiency in removing lipids from meat package |
| author_sort |
Buturi, Ediani Pinho |
| title |
Evaluation of enzymatic detergent efficiency in removing lipids from meat package |
| title_short |
Evaluation of enzymatic detergent efficiency in removing lipids from meat package |
| title_full |
Evaluation of enzymatic detergent efficiency in removing lipids from meat package |
| title_fullStr |
Evaluation of enzymatic detergent efficiency in removing lipids from meat package |
| title_full_unstemmed |
Evaluation of enzymatic detergent efficiency in removing lipids from meat package |
| title_sort |
evaluation of enzymatic detergent efficiency in removing lipids from meat package |
| description |
Food industry is increasingly concerned about their role in environmental responsibility. Recycling of meat package is a challenge since the presence of residual lipids limit the amount of recycled material that could be added to the pure material. In this work the efficiency of an enzymatic detergent in removing total lipids residues from discharged meat polyethylene package was evaluated. The experimental parameters were the enzymatic detergent concentration, temperature and the mass of package used during the detergent application. Soxhlet extraction (3 hours, 40 ºC,) was used to determine the amount of total lipids present in the package both before and after the use of the detergent. The solvent used was petroleum ether and the amount of total lipids was determined gravimetrically. The polyethylene meat package presented an initial amount of total lipids of (15.7± 0.7) %. Results demonstrated that the efficiency increased with the increase in temperature and detergent concentration as well as with the decrease in the mass of the polyethylene sample. Any decrease in the enzymatic activity was observed for the evaluated temperatures. Also there was a limit in the amount of polyethylene package that could be used probably because greater amounts of sample hindered stirring and homogenization. According to the experimental design the maximum efficiency is expected to be 81.72% when the following conditions are used: 54°C, enzymatic detergent concentration of 19g/L and a package sample amount of 4 grams.DOI: 10.14685/rebrapa.v5i3.178 |
| publisher |
Universidade Tecnológica Federal do Paraná (UTFPR) |
| publishDate |
2014 |
| url |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3454 |
| _version_ |
1805294329904758784 |
| score |
10,814766 |