Ozonated water in the post-harvest treatment of coffee fruits

Revista Brasileira de Engenharia Agrícola e Ambiental

Silva, Magnun A. P. da¹  Sperotto, Felipe C. S.¹  Brandão, Fernando J. B.¹  Fujita, Erika¹  Biaggioni, Marco A. M.¹  Santos, Paula L.¹ 

[1] Universidade Estadual Paulista “Júlio de Mesquita Filho”, Botucatu, Brazil

关键词: Coffea arabica;    fungi;    ozone;    beverage quality;   

DOI  :  10.1590/1807-1929/agriambi.v20n9p862-866

学科分类：农业科学（综合）

来源: Universidade Federal de Campina Grande * Centro de Ciencias e Tecnologia

【 摘 要 】

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 Tu

【 授权许可】

Unknown