Aplicação de água ozonizada como agente sanitizante durante o processamento de café arábica

• Ano de defesa: 2014
• Autor(a) principal: Brandão, Fernando João Bispo [UNESP]
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Estadual Paulista (Unesp)
• Palavras-chave em Português: Café - Processamento; Café - Fungos; Alimentos - Contaminação; Ozonio; Coffee
• Link de acesso: http://hdl.handle.net/11449/113790

New treatments for food have been researched to control contamination against pests and microorganisms, in this context ozone has become an effective alternative to reduce these agents of deterioration, however its effect on plant tissues may also compromise the quality of the ozonated product. The aims of this study was to evaluate the quality of Arabica coffee, washed at different intervals of time in a constant dose of ozone, and subjected to different times if drying and storage. In each Treatment were used 2 kg of coffee per sample, packed in plastic bags with mesh sized 1.5 x 0.5 cm, placed in the tank ozonizer device until reach the volume of 105 L. In sequence, the ozonation started, keeping the samples immersed for different periods of time 0 min, 5 min, 10 min, 20 min and 30 min, with constant agitation of the water and constant solubilized ozone rate. After completing each treatment, the coffee samples were left to dry on suspended stands in two kinds of environments: exposed to sun under natural conditions, and within acclimatized chamber at 32 °C and 80% relative humidity. Immediately after drying, the quality analysis were performed (microbiological analysis, electrical conductivity, fat acidity, potassium leaching, total sugar and reducer, total of phenolic compounds and sensory analysis). In order to evaluate a possible latent effect of ozonation on the quality of the coffee beans, the material from the two drying process was stored in plastic bags inside the laboratory, for six months, and then the quality analysis ...