Ozonização de sementes de milho durante a secagem

Detalhes bibliográficos
Ano de defesa: 2017
Autor(a) principal: Zanardi, Bruna lattes
Orientador(a): Christ , Divair lattes
Banca de defesa: Viecelli, Clair Aparecida lattes, Coelho , Silvia Renata Machado lattes
Tipo de documento: Dissertação
Tipo de acesso: Acesso aberto
Idioma: por
Instituição de defesa: Universidade Estadual do Oeste do Paraná
Cascavel
Programa de Pós-Graduação: Programa de Pós-Graduação em Engenharia Agrícola
Departamento: Centro de Ciências Exatas e Tecnológicas
País: Brasil
Palavras-chave em Português:
Palavras-chave em Inglês:
Área do conhecimento CNPq:
Link de acesso: http://tede.unioeste.br/handle/tede/3301
Resumo: Corn (Zea mays) for being a culture rich in starch has more propensity to develop fungi during storage than other cultures. In this context, the aim of this work was to evaluate the use of ozone gas during drying as a sanitizing agent in corn, determining the best combination of temperature and time of application of O3 during drying, on the count of fungal colonies, the effect on the physical qualities of the grain, and to determine and shape the drying curves of corn seeds using ozone gas. The corn seeds used were the cultivar Agroeste AS1661 PRO with water content of 19.21 (b. u). The drying process was carried out in experimental dryer under controlled temperatures of 30, 40 and 50 °C and ozonation times of 5, 10, and 15 minutes, until they reached 11 ± (b. u). The Mathematical Modeling of Diffusion was the approach that best adjusted to experimental data of this cultivar. After the drying process, the seeds continued to present high germination rate, electric conductivity and tetrazolium without changes. Regarding fungal decontamination, it was observed that in comparison to the field control there was a high percentage of decontamination. After 45 days of storage, seeds maintained their physiological quality obtained after drying with ozone. About fungal decontamination, there was an increase in the amount of fungal colonies in treatments in which there was a combination of 50 °C and 5 or 15 minutes of ozone, due to the fact that this gas is less stable at high temperatures.