Effect of intermittent drying and storage on parchment coffee quality

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Federal de Lavras (UFLA)-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorUniversidade de Brasília (UnB)-
Autor(es): dc.contributorUniversidade Federal da Grande Dourados – UFGD-
Autor(es): dc.creatorBorém, Flávio Meira-
Autor(es): dc.creatorIsquierdo, Eder Pedroza-
Autor(es): dc.creatorOliveira, Pedro Damasceno [UNESP]-
Autor(es): dc.creatorRibeiro, Fabiana Carmanini-
Autor(es): dc.creatorSiqueira, Valdiney Cambuy-
Autor(es): dc.creatorTaveira, José Henrique da Silva-
Data de aceite: dc.date.accessioned2022-08-04T22:04:15Z-
Data de disponibilização: dc.date.available2022-08-04T22:04:15Z-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2014-10-01-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/220231-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/220231-
Descrição: dc.descriptionThis work aimed to evaluate the effects of intermittent drying on the quality of the coffee, after twelve months of storage. The parchment coffee was submitted to two days of pre-drying on the ground, and soon afterwards, mechanically dried until reaching a moisture of 16%, 20% and 24% (wb); later, the coffee remained under tempering for two, six and twelve days in wooden boxes. After each tempering period, the drying was completed until the coffee reached a moisture of 11% (wb). The control consisted of continuous drying up to 11% (wb). After the drying until an 11% (wb) moisture, the coffee was stored for twelve months. After that period electric conductivity, potassium leaching, total reducing and non-reducing sugars, total titratable acidity analyses and sensorial analysis of the coffee were conducted. The values of electric conductivity indicated that the coffees submitted to two and six days of tempering until the restart of the drying, independent of the moisture when the drying was interrupted, presented lower degradation levels of the cellular membrane system, when compared with the coffees submitted to the continuous and intermittent drying, with twelve days of tempering until the resumption of drying. It was verified that, for the other analysis there was no significant difference among the treatments.-
Descrição: dc.descriptionUniversidade Federal de Lavras - UFLA-
Descrição: dc.descriptionUniversidade Estadual Paulista ‘Júlio de Mesquita Filho’-
Descrição: dc.descriptionUniversidade de Brasília - UNB-
Descrição: dc.descriptionUniversidade Federal da Grande Dourados – UFGD-
Descrição: dc.descriptionUniversidade Estadual Paulista ‘Júlio de Mesquita Filho’-
Formato: dc.format609-616-
Idioma: dc.languageen-
Relação: dc.relationBioscience Journal-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectChemical analysis-
Palavras-chave: dc.subjectCoffea arabica L-
Palavras-chave: dc.subjectMoisture content-
Palavras-chave: dc.subjectSensorial analysis-
Palavras-chave: dc.subjectTempering time-
Título: dc.titleEffect of intermittent drying and storage on parchment coffee quality-
Título: dc.titleEfeito da secagem intermitente e do armazenamento na qualidade do café em pergaminho-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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