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

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorRuaA lameda das Magnólias-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorUniversidade Federal de Lavras (UFLA)-
Autor(es): dc.contributorUniversidade Estadual de Maringá (UEM)-
Autor(es): dc.contributorRua Alameda das Magnólias-
Autor(es): dc.creatorde Oliveira, Pedro Damasceno-
Autor(es): dc.creatorBiaggioni, Marco Antônio Martin-
Autor(es): dc.creatorBorém, Flávio Meira-
Autor(es): dc.creatorIsquierdo, Eder Pedroza-
Autor(es): dc.creatorde Oliveira Vaz Damasceno, Mariana-
Data de aceite: dc.date.accessioned2025-08-21T22:16:40Z-
Data de disponibilização: dc.date.available2025-08-21T22:16:40Z-
Data de envio: dc.date.issued2022-04-29-
Data de envio: dc.date.issued2022-04-29-
Data de envio: dc.date.issued2018-01-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.25186/cs.v13i4.1435-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/228663-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/228663-
Descrição: dc.descriptionThis 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.-
Descrição: dc.descriptionSyngenta Proteção de Cultivos Ltda RuaA lameda das Magnólias, 500 - 37.170-000-
Descrição: dc.descriptionUniversidade 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-
Descrição: dc.descriptionUniversidade Federal de Lavras/UFLA Departamento de Engenharia/DEG, Cx.P. 37 - 37.200-000-
Descrição: dc.descriptionUniversidade do Estado do Mato Grosso/UEMT Departamento de Agronomia, Av. Santos Dummont, s/n - Santos Dummont 78.200-000-
Descrição: dc.descriptionRua Alameda das Magnólias, 500 - 37.170-000-
Descrição: dc.descriptionUniversidade 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-
Formato: dc.format415-425-
Idioma: dc.languageen-
Relação: dc.relationCoffee Science-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectAlternate drying-
Palavras-chave: dc.subjectPost harvest-
Palavras-chave: dc.subjectSensory analysis-
Título: dc.titleQuality of natural and pulped coffee as a function of temperature changes during mechanical drying-
Título: dc.titleQualidade do café natural e despolpado em função da alternância de temperatura durante a secagem mecânica-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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