SBICafé
Biblioteca do Café

Quality of natural and pulped coffee as a function of temperature changes during mechanical drying

Show simple item record

dc.contributor.author Oliveira, Pedro Damasceno de
dc.contributor.author Biaggioni, Marco Antônio Martin
dc.contributor.author Borém, Flávio Meira
dc.contributor.author Isquierdo, Eder Pedroza
dc.contributor.author Damasceno, Mariana de Oliveira Vaz
dc.date.accessioned 2019-02-19T11:47:40Z
dc.date.available 2019-02-19T11:47:40Z
dc.date.issued 2018-10
dc.identifier.citation OLIVEIRA, P. D. et al. Quality of natural and pulped coffee as a function of temperature changes during mechanical drying. Coffee Science, Lavras, v. 13, n. 4, p. 415 - 425, out./dez. 2018. pt_BR
dc.identifier.issn 1984-3909
dc.identifier.uri http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/1435 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/11113
dc.description.abstract This research evaluated the sensory quality of processed and dried coffee beans in different ways. Two types of processing were used: dry and wet, besides seven drying methods: drying in yard and mechanical drying with heated air at 50 oC until coffee reached 30% (w.b.) moisture content, followed by drying with air heated to 35 oC until reaching 11% (w.b.) moisture content; drying in fixed-layer dryers with heated air at 45 °C until coffee reached 30% moisture content, followed by drying with heated air at 35 °C until reaching 11% (w.b.) moisture content; and drying in fixed-layer dryers with heated air at 40 °C until coffee reached 30% (w.b.) moisture content, followed by drying with heated air at 35 °C until reaching 11% (w.b.) moisture content; drying in fixed-layer dryers with heated air at 35 °C until coffee reached 30% (w.b.) moisture content, followed by drying with heated air at 50 °C until reaching 11% (w.b.) moisture content; drying in fixed-layer dryers with heated air at 35 °C until coffee reached 30% (w.b.) moisture content, followed by drying with heated air at 45 °C until reaching 11% (w.b.) moisture content; drying in fixed-layer dryers with heated air at 35 °C until coffee reached 30% (w.b.) moisture content, followed by drying with heated air at 40 °C until reaching 11% (w.b.) moisture content. The mechanical drying system consisted of three fixed-layer dryers, allowing the control of temperature and drying flow. Coffee was tasted according to the evaluation system proposed by the Specialty Coffee Association of America (SCAA). Physicochemical composition and physiological quality of the beans were analyzed, involving: grease acidity, potassium leaching, electrical conductivity, color and germination. The results show that pulped coffee is more tolerant to drying than natural coffee, regardless of how it was dried. pt_BR
dc.description.abstract Objetivou-se neste trabalho avaliar a qualidade de grãos de café processados de duas formas diferentes (via seca e via úmida) e sete métodos de secagem: secagem em terreiro; e secagem mecânica com ar aquecido em secadores: a 50 oC até o café atingir 30% de teor de água (TA), prosseguindo-se com ar aquecido a 35 oC até atingir 11% (b.u) de TA; a 45 oC até o café atingir 30% (b.u) de TA, prosseguindo-se com ar aquecido a 35 °C até atingir 11% (b.u) de TA; a 40 oC até o café atingir 30% (b.u) de TA, prosseguindo-se com ar aquecido a 35 oC até atingir 11% (b.u) de TA; a 35 oC até o café atingir 30% (b.u) de TA, prosseguindo-se com ar aquecido a 50 °C até atingir 11% (b.u) de TA; a 35 oC até o café atingir 30% (b.u) de TA, prosseguindo-se com ar aquecido a 45 °C até atingir 11% (b.u) de TA; a 35 oC até o café atingir 30% (b.u) TA, prosseguindo- se com ar aquecido a 40 °C até atingir 11% (b.u) de TA. A análise sensorial foi realizada utilizando-se a metodologia proposta pela Associação Americana de Cafés Especiais (SCAA). As demais análises realizadas foram composição físico-química e acidez graxa, lixiviação de potássio, condutividade elétrica, cor e germinação. Para a análise estatística utilizou-se o programa computacional Assistat 4.0. A secagem em terreiro proporcionou melhor qualidade fisiológica e sensorial dos grãos de café, quando comparada com a secagem em secadores, mas o uso das temperaturas 35/40 °C e 40/35 °C apresentou resultados semelhantes à secagem em terreiro. Além disso, o café despolpado apresentou melhor qualidade fisiológica que o café natural. pt_BR
dc.format 11 páginas pt_BR
dc.language.iso en pt_BR
dc.publisher Editora UFLA pt_BR
dc.relation.ispartofseries Coffee Science:v.13,n.4;
dc.rights Open Access pt_BR
dc.subject Pós-colheita pt_BR
dc.subject Análise sensorial pt_BR
dc.subject Secagem alternada pt_BR
dc.subject.classification Cafeicultura::Qualidade de bebida pt_BR
dc.title Quality of natural and pulped coffee as a function of temperature changes during mechanical drying pt_BR
dc.title Qualidade do café natural e despolpado em função da alternância de temperatura durante a secagem mecânica pt_BR
dc.type Artigo pt_BR

Files in this item

Files Size Format View
Coffee Science_v.13_n.4_p.415-425_2018.pdf 890.0Kb application/pdf View/Open ou Pre-visualizar

This item appears in the following Collection(s)

Show simple item record

Search DSpace


Sobre o SBICafé

Browse

My Account