Efeitos da umidade e do resfriamento no armazenamento sobre a qualidade de grãos e do óleo de soja para fins comestíveis e de produção de biodiesel. ; Effects of moisture content and cooling in storage on the quality of grain and soybean oil for to consume and biodiesel production.

The objective of this work was to study the effects of moisture content and temperature of storage on the quality of soybeans, as well as possible changes in biodiesel produced from oil. Soybeans were stored in chambers at temperatures of 8, 13, 18, 23 and 28 ºC and moisture content 12 and 16%. Samples were collected over the six months storage for evaluation of color, water content, fat content, acid value, peroxide value, volumetric weight, fatty acid profile, infrared spectroscopy and thermal properties in the oil and biodiesel. Were used kinetics models and Arrhenius relationship to describe the effect of temperature on the rates of degradation during storage. It is concluded that oxidation of the lipid fraction during storage of grain was directly influenced by moisture content and temperature, where rates of peroxides and acidity increased mainly after the fourth month of storage in the adverse conditions. Storage at low temperatures allowed the preservation of soybeans to the degradation parameters as color, weight loss, acidity, peroxide value, acid value and fatty acid profile. Biodiesel produced from the raw material before and after storage showed no apparent differences in the infrared spectrum and the thermal properties verified by thermogravimetric curves. The increased incidence of defects combined with moisture content causes greater degradation in the quality of soybeans. ; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES ; Objetivou-se neste trabalho estudar os efeitos da umidade e da temperatura de armazenamento sobre a qualidade dos grãos de soja, bem como possíveis alterações no biodiesel produzido a partir do óleo. Os grãos de soja foram armazenados em câmaras nas temperaturas de 8, 13, 18, 23 e 28ºC e nas umidades referenciais 12 e 16%. Amostras foram retiradas ao longo dos seis meses de armazenamento para avaliação da cor, teor de água, teor de lipídeos, índice de acidez, índice de peróxidos, peso volumétrico, perfil de ácidos graxos, espectroscopia de infravermelho e ...