Drying of hulled naturally processed coffee with high moisture content and its impacts on quality

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorSiqueira, Valdiney Cambuy-
Autor(es): dc.creatorBorem, Flavio Meira-
Autor(es): dc.creatorIsquierdo, Eder Pedroza-
Autor(es): dc.creatorAlves, Guilherme Euripedes-
Autor(es): dc.creatorRibeiro, Diego Egidio-
Autor(es): dc.creatorPinto, Afonso Celso Ferreira-
Autor(es): dc.creatorTaveira, Jose Henrique da Silva-
Data de aceite: dc.date.accessioned2026-02-09T12:51:55Z-
Data de disponibilização: dc.date.available2026-02-09T12:51:55Z-
Data de envio: dc.date.issued2018-10-05-
Data de envio: dc.date.issued2018-10-05-
Data de envio: dc.date.issued2016-08-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/30955-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1169783-
Descrição: dc.descriptionThis study aimed to propose a new method to reduce the time needed for coffee processing and drying and to verify this method’s possible impact on both the sensorial and physiological qualities of coffee. The method, which entails hulling coffee with different moisture contents by removing the entire pericarp before completing the drying, reduced the operating time by more than 50% as compared to the normal drying of natural process coffees. The temperatures used for drying the hulled coffee did not compromise its quality; coffee hulled with 36 ± 2% (w.b.) resulted in higher sensory analysis scores; and coffee hulled with higher moisture content yielded a better physical appearance.-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Publicador: dc.publisherAcademic Journals-
Direitos: dc.rightsAttribution 4.0 International-
Direitos: dc.rightsAttribution 4.0 International-
Direitos: dc.rightsacesso aberto-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
???dc.source???: dc.sourceAfrican Journal of Agricultural Research-
Palavras-chave: dc.subjectMechanical drying-
Palavras-chave: dc.subjectCoffea arabica L.-
Palavras-chave: dc.subjectProcessing-
Palavras-chave: dc.subjectPhysiological and sensory quality-
Título: dc.titleDrying of hulled naturally processed coffee with high moisture content and its impacts on quality-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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