Ozonation of Popcorn Kernels: Saturation Kinetics at Different Specific Flow Rates, Control of <i>Aspergillus flavus</i> Infection, and Grain Quality Analysis
Marcus Vinícius Assis Silva,
Lêda Rita D’Antonino Faroni,
Ernandes Rodrigues de Alencar,
José Marcelo Soriano Viana,
Eugénio da Piedade Edmundo Sitoe,
Davi Vittorazzi Salvador,
Vivaldo Mason Filho,
Carollayne Gonçalves Magalhães
Affiliations
Marcus Vinícius Assis Silva
Department of Agricultural Engineering, Universidade Federal de Viçosa, Viçosa 36570-900, MG, Brazil
Lêda Rita D’Antonino Faroni
Department of Agricultural Engineering, Universidade Federal de Viçosa, Viçosa 36570-900, MG, Brazil
Ernandes Rodrigues de Alencar
Department of Agricultural Engineering, Universidade Federal de Viçosa, Viçosa 36570-900, MG, Brazil
José Marcelo Soriano Viana
Departament of General Biology, Universidade Federal de Viçosa, Viçosa 36570-900, MG, Brazil
Eugénio da Piedade Edmundo Sitoe
Department of Agricultural Engineering, Universidade Federal de Viçosa, Viçosa 36570-900, MG, Brazil
Davi Vittorazzi Salvador
Department of Agricultural Engineering, Universidade Federal de Viçosa, Viçosa 36570-900, MG, Brazil
Vivaldo Mason Filho
myOZONE Ozone Equipment Industry Eireli, Jaguariúna 13915-294, SP, Brazil
Carollayne Gonçalves Magalhães
Department of Agricultural Engineering, Universidade Federal de Viçosa, Viçosa 36570-900, MG, Brazil
Ozone gas (O3) is a promising alternative for fungal inactivation in agricultural commodities. This study aimed to (i) investigate the influence of airflow on the saturation of popcorn kernels with ozone gas, (ii) evaluate its effectiveness in controlling Aspergillus flavus, and (iii) analyze the quality of ozonated grains. Samples of 3.0 kg of kernels were exposed to oxygen (control) or ozone at specific flow rates of 0.15 or 1.00 m3 min−1 t−1, with an input ozone concentration of 16.0 mg L−1 for 0, 6, 12, 24, 36, or 48 h. Quality parameters assessed included expansion volume, water content, electrical conductivity, and color. At 0.15 m3 min−1 t−1, ozone consumption and saturation time were lower, with an 80% reduction in A. flavus infection after 6 h. This flow rate did not affect grain expansion or water content. Conversely, at 1.0 m3 min−1 t−1, reductions in water content and expansion were observed with extended exposure. Electrical conductivity increased in both treatments, more significantly at the lower flow rate. In conclusion, ozonation at 0.15 m3 min−1 t−1 effectively inactivated A. flavus without compromising grain quality.
