Efficacy of ozone in the microbiological disinfection of maize grains

• Autor(a) principal: Brito Júnior,Joel Guimarães de
• Data de Publicação: 2018
• Outros Autores: Faroni,Lêda Rita D’Antonino, Cecon,Paulo Roberto, Benevenuto,Wellingta Cristina Almeida do Nascimento, Benevenuto Júnior,Augusto Aloísio, Heleno,Fernanda Fernandes
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Journal of Food Technology
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100440
• topic: Zea mays L.; Ozonation; Mycotoxigenic fungi; Aspergillus spp; Penicillium spp; Stored grains

Abstract This research aimed to determine the effectiveness of ozone in the microbiological disinfection of maize grains. Two kg samples of maize grains were used with moisture contents of 14.4% (w.b.), and 94% and 97% of natural infection by Penicillium spp and Aspergillus spp, respectively. The gas was applied at a concentration of 2.14 mg L-1 and flow rate of 5.8 L min-1 for 370 min at 25 ºC ± 2 ºC in order to determine the ozone concentration and saturation time of the maize grains. The experiment was installed according to a split plot design, with two treatments in the plots (atmospheric air and ozone gas) and exposure times of (0, 10, 20, 30 and 50 h) in the subplots, in a completely randomized design. It was shown that the ozone concentration and saturation time in the grain mass were 0.9874 mg L-1 and 138.56 min, respectively. Ozonation was effective in controlling storage fungi in the grain mass with 50 h of exposure to the gas, reducing the rate of incidence of Aspergillus spp (78.5%) and Penicillium spp (98.0%), thereby confirming its fungicidal effect under the conditions presented.