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

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dc.contributor.authorde Oliveira, Pedro Damasceno
dc.contributor.authorBiaggioni, Marco Antônio Martin [UNESP]
dc.contributor.authorBorém, Flávio Meira
dc.contributor.authorIsquierdo, Eder Pedroza
dc.contributor.authorde Oliveira Vaz Damasceno, Mariana
dc.contributor.institutionRuaA lameda das Magnólias
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionUniversidade Federal de Lavras (UFLA)
dc.contributor.institutionUniversidade Estadual de Maringá (UEM)
dc.contributor.institutionRua Alameda das Magnólias
dc.date.accessioned2022-04-29T08:27:57Z
dc.date.available2022-04-29T08:27:57Z
dc.date.issued2018-01-01
dc.description.abstractThis 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 °C until coffee reached 30% (w.b.) moisture content, followed by drying with air heated to 35 °C 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.en
dc.description.affiliationSyngenta Proteção de Cultivos Ltda RuaA lameda das Magnólias, 500 - 37.170-000
dc.description.affiliationUniversidade Estadual Paulista “Júlio de Mesquita Filho” Faculdade de Ciências Agronômicas de Botucatu Departamento de Engenharia Rural Fazenda Experimental Lageado, Cx.P. 237 - 18.603-970
dc.description.affiliationUniversidade Federal de Lavras/UFLA Departamento de Engenharia/DEG, Cx.P. 37 - 37.200-000
dc.description.affiliationUniversidade do Estado do Mato Grosso/UEMT Departamento de Agronomia, Av. Santos Dummont, s/n - Santos Dummont 78.200-000
dc.description.affiliationRua Alameda das Magnólias, 500 - 37.170-000
dc.description.affiliationUnespUniversidade Estadual Paulista “Júlio de Mesquita Filho” Faculdade de Ciências Agronômicas de Botucatu Departamento de Engenharia Rural Fazenda Experimental Lageado, Cx.P. 237 - 18.603-970
dc.format.extent415-425
dc.identifierhttp://dx.doi.org/10.25186/cs.v13i4.1435
dc.identifier.citationCoffee Science, v. 13, n. 4, p. 415-425, 2018.
dc.identifier.doi10.25186/cs.v13i4.1435
dc.identifier.issn1984-3909
dc.identifier.issn1809-6875
dc.identifier.scopus2-s2.0-85061971294
dc.identifier.urihttp://hdl.handle.net/11449/228663
dc.language.isoeng
dc.relation.ispartofCoffee Science
dc.sourceScopus
dc.subjectAlternate drying
dc.subjectPost harvest
dc.subjectSensory analysis
dc.titleQuality of natural and pulped coffee as a function of temperature changes during mechanical dryingen
dc.titleQualidade do café natural e despolpado em função da alternância de temperatura durante a secagem mecânicapt
dc.typeArtigo
unesp.departmentEngenharia Rural - FCApt

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Botucatu - FCA - Faculdade de Ciências Agronômicas