Considerações finais - Repositório Institucional da UFSC

Characterization and adaptation of the conveyor oven to determine
the temperature for the sapeco of mate (Ilex paraguariensis)
91
ABSTRACT
The green colouring of the mate marketed in Brazil is obtained through
the sapeco process, which inactivates the oxide reductase enzymes in
mate tea. In the sapeco process, mate is submitted to the high
temperatures of flames in the same manner it used to be performed by
the first exploiters of this raw material. Since there is no temperature
control in this process, the product is eventually contaminated by
polycyclic aromatic hydrocarbons (PAHs), by pyrolysis of the product,
and by deposition of smoke. The objective of the present work was to
study the functional process of a conveyor oven, viewing future works
to define the temperature of the sapeco of mate in a system that does not
generate PAHs. The oven has reached thermal stability after 90 min.
The settled temperature did not match the real temperature. The effect of
temperature on the residence time was more pronounced in the lower
frequencies. The conveyor oven operation conditions to the sapeco
process were stablished allowing the study of the inactivation of the
enzymes that affect the green colouring of mate, in a process without
smoke.
Keywords: mate; sapeco; conveyor oven.