Show simple item record

dc.contributor.authorOliveira, Pedro Damasceno [UNESP]
dc.contributor.authorBorém, Flávio Meira
dc.contributor.authorIsquierdo, Eder Pedroza
dc.contributor.authorGiomo, Gerson da Silva
dc.contributor.authorde Lima, Renato Ribeiro
dc.contributor.authorCardoso, Renan Alves
dc.date.accessioned2022-04-28T18:59:09Z
dc.date.available2022-04-28T18:59:09Z
dc.date.issued2013-12-01
dc.identifier.citationCoffee Science, v. 8, n. 2, p. 211-220, 2013.
dc.identifier.issn1809-6875
dc.identifier.issn1984-3909
dc.identifier.urihttp://hdl.handle.net/11449/220004
dc.description.abstractThe objective of the present study was to evaluate the physiological and sensory quality of coffee beans processed and dried in different manners. The experiment was conducted with two types of processing - dry and wet processing, and four drying methods - drying in a drying yard, and mechanical drying with heated air at three alternating temperatures (50/40°C, 60/40°C and 40/60°C) where the temperature was changed when the coffee beans reached moisture content of 30% ± 2% (w.b.), with supplementation of drying until achieveing 11% ± 1% (w.b.). The mechanical drying system used consisted of three fixed bed dryers, which allows control of temperature and flow drying rate. After application of the treatments, the coffees were sampled according to the evaluation system proposed by the Specialty Coffee Association of America (SCAA). In addition to sensory analysis, analyses were made of the physical-chemical and physiological quality of the coffee beans. The physical-chemical and physiological analyses involved: fatty acid composition, leaching of potassium, electrical conductivity and germination. Interesting results were obtained. Coffee dried in the drying yard showed better sensory, physiological and physical-chemical results when compared with that dried in a dryer. Pulped coffee was more tolerant to drying than natural coffee, regardless of the way it was dried, showing better final quality of the product. Moreover, it may be observed that the increase in drying temperature in the final phase of the drying process leads to grain damage, which notably reduces beverage quality, confirming existing research.en
dc.format.extent211-220
dc.language.isoeng
dc.language.isopor
dc.relation.ispartofCoffee Science
dc.sourceScopus
dc.subjectBeverage analysis
dc.subjectPhysiological quality
dc.subjectPost-harvest
dc.titleAspectos fisiológicos de grãos de café, processados e secados de diferentes métodos, associados à qualidade sensorialpt
dc.title.alternativePhysiological aspects of coffee beans, processed and dried through different methods, associated with sensory qualityen
dc.typeArtigo
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionUniversidade Federal de Lavras (UFLA)
dc.contributor.institutionInstituto Agronômico de Campinas/IAC
dc.description.affiliationUniversidade Estadual Paulista 'Júlio de Mesquita Filho'/UNESP Fazenda Lageado, Portaria I: Rua Jose Barbosa de Barros no 1780, 18.610-307 - Botucatu-SP
dc.description.affiliationUniversidade Federal de Lavras/UFLA Departamento de Engenharia/DEG, Cx. P. 3037, 37.200-000 - Lavras - MG
dc.description.affiliationInstituto Agronômico de Campinas/IAC, Av. Barão de Itapura, 1481 - Cx. P. 28, 13012-970 - Campinas - SP
dc.description.affiliationUniversidade Federal de Lavras/UFLA Departamento de Ciências Exatas/DEX, Cx. P. 3037, 37.200-000 - Lavras - MG
dc.description.affiliationUnespUniversidade Estadual Paulista 'Júlio de Mesquita Filho'/UNESP Fazenda Lageado, Portaria I: Rua Jose Barbosa de Barros no 1780, 18.610-307 - Botucatu-SP
dc.identifier.scopus2-s2.0-84891293316
Localize o texto completo

Files in this item

FilesSizeFormatView

There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record