Data/hora: 05/06/2024 05:32:11

Provedor de dados: 	91	
País: 	Brazil	
Título: 	Ozonated water in the post-harvest treatment of coffee fruits	
Autores: 	Brandão,Fernando J. B.; Biaggioni,Marco A. M.; Sperotto,Felipe C. S.; Fujita,Erika; Santos,Paula L.; Silva,Magnun A. P. da.	
Data: 	2016-09-01	
Ano: 	2016	
Palavras-chave: 	Coffea arabica; Fungi; Ozone; Beverage quality.	
Resumo: 	ABSTRACT Ozone is used in many countries for the treatment of effluents, becoming a viable alternative in sanitation of coffee wastewater. However, the strong ozone oxidation, responsible for its germicidal effect, can also compromise grain and beverage quality. The objective of this study was to evaluate the quality of Arabica coffee in different periods of treatment with ozonated water and its effect after drying. Coffee fruits were subjected to ozonation at regular intervals of 0, 5, 10, 20, and 30 min, with continuous stirring promoted by a recirculating water system at constant rate of 1 ppm of solubilized ozone. The design was completely randomized with five treatments and four replicates. After obtaining the data, the analysis of variance was performed and means were compared by Tukey test (p ≤ 0.05). The results showed a partial reduction of fungi after washing with ozonated water, but the same effect was not observed after drying. For coffee quality analysis, the longest times of exposure to the solubilized gas in the water produced some negative results in electrical conductivity and total and reducing sugars. However, the sensory quality of the beverage was maintained.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662016000900862	
Editor: 	Departamento de Engenharia Agrícola  - UFCG	
Relação: 	10.1590/1807-1929/agriambi.v20n9p862-866	
Formato: 	text/html	
Fonte: 	Revista Brasileira de Engenharia Agrícola e Ambiental  v.20 n.9 2016	
Fonte: 	info:eu-repo/semantics/openAccess