Navegação Coffee Science por assunto "Temperatura de ponto de orvalho"

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Quality of natural coffee dried under different temperatures and drying rates

Borém, Flávio Meira; Isquierdo, Eder Pedroza; Alves, Guilherme Euripedes; Ribeiro, Diego Egídio; Siqueira, Valdiney Cambuy; Taveira, Jose Henrique da Silva (Editora UFLA, 2018-04)

The final quality of coffees depends on the preservation of the cell membranes of the coffee beans, which can be damaged during the drying. Thus, the aim of this study was to assess the immediate and latent effects of the ...