<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0120-100X</journal-id>
<journal-title><![CDATA[Revista ION]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. ion]]></abbrev-journal-title>
<issn>0120-100X</issn>
<publisher>
<publisher-name><![CDATA[Universidad Industrial de Santander]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0120-100X2019000200059</article-id>
<article-id pub-id-type="doi">10.18273/revion.v32n2-2019006</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Caracterización fisicoquímica y microbiológica de aguas mieles del beneficio del café]]></article-title>
<article-title xml:lang="en"><![CDATA[Physicochemical and microbiological characterization of wastewater from coffee processing]]></article-title>
<article-title xml:lang="pt"><![CDATA[Caracterização físico-química e microbiológica de águas residuais a partir do benefício do café]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torres-Valenzuela]]></surname>
<given-names><![CDATA[Laura Sofía]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sanín-Villarrea]]></surname>
<given-names><![CDATA[Alejandra]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Arango-Ramírez]]></surname>
<given-names><![CDATA[Andrea]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Serna-Jiménez]]></surname>
<given-names><![CDATA[Johanna Andrea]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad La Gran Colombia Facultad de Ingenierías ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2019</year>
</pub-date>
<volume>32</volume>
<numero>2</numero>
<fpage>59</fpage>
<lpage>66</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0120-100X2019000200059&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0120-100X2019000200059&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0120-100X2019000200059&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen En el procesamiento del café, sólo se aprovecha el 5 % del producto fresco y se generan residuos como aguas mieles (AM), que pueden llegar hasta 40 L/kg de café pergamino seco y al ser vertidas pueden provocar contaminación de alto impacto ambiental. Consecuentemente, el objetivo fue caracterizar fisicoquímica y microbiológicamente dos muestras de AM (M1, M2) con el fin de evaluar el potencial en la extracción de biocomponentes. Los parámetros medidos a las dos muestras de agua fueron Demanda Química de Oxígeno (DQO), nitrógeno, amonio, cromo, oxígeno disuelto (OD), pH, conductividad, acidez volátil, fósforo, cloruros, sólidos, color y, adicionalmente se cuantificaron mesófilos, coliformes totales y estafilococos. Se identificaron diferencias significativas entre las muestras y un efecto del procesamiento del café, sobre las características evaluadas. M2 mostró mayor concentración de OD, conductividad y cambio de color respecto al control, mientras que M1 tuvo mayor concentración para los demás parámetros evaluados. Cromo y amonio estuvieron por debajo del límite de detección de la prueba empleada, por el contrario, la DQO fue superior a lo reglamentado para aguas domésticas. En el análisis microbiológico, se encontraron mesófilos en ambas muestras, y M2 presentó coliformes y estafilococos. Con lo anterior se evidencia que el método de procesamiento de café afecta los parámetros de calidad de las aguas residuales y por ende se deben implementar metodologías de tratamiento y/o aprovechamiento acordes a las características intrínsecas de cada proceso.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract In the coffee processing, only 5 % of the fresh product is used and waste is generated as wastewater (WW), which can reach up to 40 L/kg of dry parchment coffee and when spilled can cause pollution of high environmental impact. Consequently, the objective was to characterize physicochemical and microbiologically two WW samples (M1, M2) in order to evaluate the potential in the extraction of biocomponents. The parameters measured to the two water samples were Chemical Oxygen Demand (COD), nitrogen, ammonium, chromium, dissolved oxygen (DO), pH, conductivity, volatile acidity, phosphorus, chlorides, solids, color and, in addition, mesophiles, total coliforms and staphylococci were also quantified. Significant differences between the samples and an effect of coffee processing on the characteristics evaluated were identified. M2 showed a higher concentration of OD, conductivity and color change with respect to the control, while M1 had a higher concentration for the other parameters. Chromium and ammonium were below the detection limit of the test used, on the contrary, the COD was higher than what was regulated for domestic waters. In the microbiological analysis, mesophiles were found in both samples, and M2 presented coliforms and staphylococci. With the above it is evident that the coffee processing method affects the parameters of wastewater quality and therefore treatment and/ or exploitation methodologies must be implemented according to the intrinsic characteristics of each process.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[Resumo No processamento de café, apenas 5 % do produto fresco é utilizado e os resíduos são gerados como águas residuais (AR), que pode chegar a 40 L/kg de café em pergaminho seco e quando derramado pode causar poluição de alto impacto ambiental. Consequentemente, o objetivo foi caracterizar fisicoquímica e microbiologicamente duas amostras de AR (M1, M2), a fim de avaliar o potencial na extração de biocomponentes. Os parâmetros medidos para as duas amostras de água foram: Demanda Química de Oxigênio (DQO), nitrogênio, amônio, cromo, oxigênio dissolvido (DO), pH, condutividade, acidez volátil, fósforo, cloretos, sólidos, cor e, além disso, mesófilos, coliformes totais e estafilococos também foram quantificados. Diferenças significativas entre as amostras e um efeito do processamento do café nas características avaliadas foram identificadas. M2 apresentou maior concentração de OD, condutividade e mudança de cor em relação ao controle, enquanto M1 apresentou maior concentração para os demais parâmetros. O cromo e o amônio estavam abaixo do limite de detecção do teste utilizado; pelo contrário, o DQO foi superior ao regulamentado para as águas domésticas. Na análise microbiológica, mesófilos foram encontrados em ambas as amostras, e M2 apresentou coliformes e estafilococos. Com o exposto, é evidente que o método de processamento do café afeta os parâmetros da qualidade das águas residuais e, portanto, as metodologias de tratamento e/ou exploração devem ser implementadas de acordo com as características intrínsecas de cada processo.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Aguas Residuales]]></kwd>
<kwd lng="es"><![CDATA[Biocomponentes]]></kwd>
<kwd lng="es"><![CDATA[Café]]></kwd>
<kwd lng="es"><![CDATA[Contaminación]]></kwd>
<kwd lng="es"><![CDATA[Microorganismos.]]></kwd>
<kwd lng="en"><![CDATA[Wastewater]]></kwd>
<kwd lng="en"><![CDATA[Biocomponents]]></kwd>
<kwd lng="en"><![CDATA[Coffee]]></kwd>
<kwd lng="en"><![CDATA[Pollution]]></kwd>
<kwd lng="en"><![CDATA[Microorganisms.]]></kwd>
<kwd lng="pt"><![CDATA[Águas Residuais]]></kwd>
<kwd lng="pt"><![CDATA[Biocomponentes]]></kwd>
<kwd lng="pt"><![CDATA[Café]]></kwd>
<kwd lng="pt"><![CDATA[Poluição]]></kwd>
<kwd lng="pt"><![CDATA[Microorganismos]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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