Aplicação de diferentes bioadsorventes no tratamento de água para a fabricação de cerveja artesanal

Abstract

The quality of the water used in the production of beverages is extremely important, as it directly influences the final sensorial characteristics of the product, especially in beer. One of the treatments used to improve the physical-chemical and microbiological quality of water is the adsorption operation. In the literature are reported several studies on the treatment of brew water, as well as the use of agroindustrial residues for the production of bioadsorvents for the treatment of water. The objective of this work was to evaluate the performance of different bioadhesives derived from agroindustrial residues in the adsorption of minerals (chlorides, iron, manganese, free residual chlorine) and organic compounds (hardness, alkalinity and acidity). The results were submitted to analysis of variance (ANOVA) and the means were compared by the Tukey test (α = 0.05). According to ANOVA, there was a significant reduction (p <0.05) in the alkalinity, pH and chlorides content after the adsorption process, while an increase (p <0.05) in the acidity results was observed. Thus, it can be demonstrated that the use of bioadsorbents for the treatment of water is an alternative able to reduce the alkalinity and the chloride content in drinking water, thus being a promising material to be used in the adsorption processes. The bioadhesive produced from orange peel was the most efficient for the treatment of drinking water.