Efeito de tecnologia de frio para conservação de óleo da amêndoa de bacuri.

This work aimed to evaluate the effect of preservation of bacuri almond oil by slow and fast freezing methods on its physical and chemical characteristics, in different storage times. We divided the oil samples obtained to receive slow (-18°C) and fast (-22°C) freezing. The analyzes of the iodine, saponification, and refraction indices were analyzed at T0, T1 (55 days), and T2 (75 days), while the acidity and peroxide index were performed at T0, T1 (50 days), T2 (70 days), and T3 (80 days). There was a significant difference (p<0.05) in the iodine index at time T1, while the saponification and acidity index at times T1 and T2 had higher values for slow freezing oil. In the peroxide index, there was no significant difference between the freezing methods. The coldtechnology provid to be efficient to increase the useful life of bacuri oil. [ABSTRACT FROM AUTHOR]