Coffee Science - v.13, n.4, 2018

URI permanente para esta coleçãohttps://thoth.dti.ufv.br/handle/123456789/11109

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ATR-FTIR for discrimination of espresso and americano coffee pods
(Editora UFLA, 2018-10) Monje, Andrés Felipe Bahamon; Parrado, Lina Ximena; Gutiérrez-Guzmán, Nelson
Roasted and ground coffee for encapsulation in single-serve capsules compatible with keurig® and coffee powder obtained from Nespresso® commercial capsules were analyzed for pH value, titratable acidity, moisture content, water activity and color (lightness); a data matrix that contains the physicochemical properties and the absorbance measurements using a baseline of 1600 to 1800 cm–1 by FTIR-ATR technique, was evaluated through the combined methods of principal component analysis (PCA) and cluster analysis in order to discriminate between the types of capsules. In the PCA biplot two distinct groups can be identified and in the cluster analysis two groups are that correspond to the two types of capsules. The results reveal that FTIR-ATR based methods seem to be a promising alternative for the discrimination of coffee samples for the pods industry or for the type of consumption.
Big Coffee VL.: Seed desiccation tolerance, sieve classification, and physiological quality
(Editora UFLA, 2018-10) Souza, Ana Cristina de; Rosa, Sttela Dellyzete Veiga Franco da; Vilela, Amanda Lima; Figueiredo, Madeleine Alves de; Vilela, Ana Luiza de Oliveira; Stéphano Filho, Ricardo; Carvalho, Milene Alves de Figueiredo
A coffee plant producing large fruit, seeds, and leaves in relation to conventional coffee plants, possibly generated by genetic mutation, was named Big Coffee VL. Seeds of this coffee plant were classified by size and used to establish the crop, whose progenies were designated as Big Coffee VL. large, Big Coffee VL. medium, and Big Coffee VL. small. The aim in this study was to investigate desiccation tolerance, together with size classification, and evaluate the physiological quality of the seeds of this progeny. Seeds of each type of Big Coffee VL. and of the cultivar Topázio were collected. High moisture seeds and seeds dried to 11% moisture content were evaluated to assess desiccation tolerance. Dried seeds of each Big Coffee VL. progeny and of the Topázio cultivar were classified by size in sieve testing using oblong screens for separation of peaberry seeds, and circular sieves from 22 to 12 for separation of flat seeds. All seeds were subjected to physiological evaluation through the germination test and determination of seedling dry matter. A completely randomized experimental design (CRD) was used; results were subjected to analysis of variance and means compared by the Scott-Knott test. Big Coffee VL. seeds tolerate desiccation to moisture content of 11% wet basis. Seeds of the Topázio cultivar have better physiological performance than seeds of the Big Coffee VL progenies. The bigger the seeds of Big Coffee VL., the better their physiological performance, exhibiting greater seedling dry matter.
Determination of thermal properties of coffee beans at different degrees of roasting
(Editora UFLA, 2018-10) Cardoso, Danilo Barbosa; Andrade, Ednilton Tavares de; Calderón, Renso Alfredo Aragón; Rabelo, Mariane Helena Sanches; Dias, Camila de Almeida; Lemos, Isabela Ávila
The aim in this study was to determine the main thermal properties of the granular mass of coffee (specific heat, thermal conductivity, and thermal diffusivity) for different degrees of roasting, as well as to model and simulate thermal conductivity at different degrees of roasting. For determination of specific heat, the mixing method was used, and for thermal conductivity, the theoretically infinite cylinder method with a central heating source. Thermal diffusivity was simulated algebraically using the results of the properties cited above and of the apparent specific mass of the product. Thermal conductivity was also simulated and optimized through finite element analysis software. As results, at darker roasting there was an increase in specific heat and a reduction in thermal conductivity and thermal diffusivity. Comparing thermal conductivity determined in relation to simulated and optimized conductivity, the mean relative error was 1.02%, on average.
Effect of cover crops and bioactivators in coffee production and chemical properties of soil
(Editora UFLA, 2018-10) Franco Junior, Kleso Silva; Terra, Ana Beatriz Carvalho; Teruel, Tiago Rezende; Mantovani, José Ricardo; Florentino, Ligiane Aparecida
Coffee cultivation has great socio-economic relevance in Brazil for the employment and income generation and there is currently a constant search for sustainable management techniques. Among them, we can mention the use of cover crops and soil bioactivators. However, studies relating the use of these two techniques are still incipient. Based on this, the objective of this research was to evaluate the effect of the Penergetic® bioactivator associated with different cover crops on chemical properties of soil and coffee productivity. The experiment was carried out in a coffee field with Catuaí Vermelho cultivar IAC 144, in a randomized block design in a factorial scheme 4 (soil cover) x 2 (use or not of the Penergetic® bioactivator), consisting of control (without plant cover); oats (Avena strigosa) + forage turnip (Raphanus sativus ); oats (Avena strigosa) + forage turnip (Raphanus sativus ) + lupine (Lupinus albus) + rye (Secale cereale) + vetch (Vicia sativa); Brachiaria brizantha (Urochloa brizantha), associated or not with the use of the Penergetic® bioactivator. The experiment was conducted for 6 months and after that period, the chemical properties of soil, the nutrient contents of the coffee plants, the development of the branches and the coffee productivity were analyzed. Data were analyzed by the Scott Knott test at 5% probability. It was verified the interaction between cover crops and the use of the Penergetic® bioactivator, positively influencing soil chemical characteristics, coffee nutrition and productivity.
Estimation of reference evapotranspiration for coffee irrigation management in a producutive region of Minas Gerais cerrado
(Editora UFLA, 2018-10) Fernandes, André Luís Teixeira; Mengual, Rafaella Esthefania Cardoso Gomes; Melo, Giovani Luiz de; Assis, Leonardo Campos de
Evapotranspiration (evaporation and transpiration) represents vegetated soil water loss to the atmosphere and can be estimated by various empirical methods. The aim of this study was to evaluate the performance of methods of Blaney- Criddle, Jensen-Haise, Linacre, Solar Radiation, Hargreaves-Samani, Makkink, Thornthwaite, Camargo, Priestley-Taylor and Penman in the estimation of potential evapotranspiration comparing to the standard method Penman-Monteith (FAO56) regarding the climatic conditions of the city of Araxá, MG. A set of 35 years of monthly data (1976 to 2010) was used, working with the climatic elements: temperature, relative humidity, wind speed and insolation. The empirical methods to estimate reference evapotranspiration were compared with the standard method using linear regression, simple statistical analysis, Willmott agreement index (d) and performance index (c). The method of Makkink showed the best performance according to the set of parameters evaluated and it is recommended to calculate ETo in Cerrado of Minas Gerais, for coffee irrigation management.
Fuzzy logic application and cluster analysis in the quality of the beverage from conilon coffee
(Editora UFLA, 2018-10) Lima, Julião Soares de Souza; Silva, Samuel de Assis
The quality of coffee beverages has been under study due to the demand of the consumer market for both arabica and conilon coffee. The aim of this work was to study beverage quality from different clones by means of sensory analysis, in 13 clones of the variety Victoria INCAPER 8142 produced at average altitudes of 100.0 m and 528.0 m and with the cherry fruits processed by natural drying or depulping. Fuzzy classification was adopted for the global scores obtained in the sensory analysis, on a scale of 70.0 to 100.0 points, with the Euclidean distance from the cluster analysis being used to define the dissimilarity between the global fuzzified scores for the different clones at the two altitudes and for the two methods of processing the fruit. Clones C4 and C10, at the intermediate maturation stage, presented a mean global score (GS) of 85.0 points for the coffee produced at the altitude of 528.0 m and for the depulped fruit, corresponding to a degree of fuzzy pertinence (FI) of 0.50, and being classified as fine coffee. These same clones presented dissimilarities in the beverage produced by the depulped fruit, with better quality for the coffee at the higher altitude. The fuzzy classification taken together with the cluster analysis to interpret the mean global scores (GS) in the sensory analysis of the beverage for the different treatments under study identified variation in beverage quality.
Initial productive performance of coffee progenies in an area infested by Meloidogyne paranaensis
(Editora UFLA, 2018-10) Santos, Henrique Frederico; Salgado, Sonia Maria de Lima; Mendes, Antônio Nazareno Guimarães; Carvalho, Alex Mendonça de; Botelho, Cesar Elias; Andrade, Vinicius Teixeira
In this study, we aimed to carry out a selection of Coffea arabica progenies in areas infested by Meloidogyne paranaensis in order to select materials that are resistant to this nematode, with desirable agronomic characteristics. The experiment was set on Guaiçara Farm, located in the Municipality of Piumhi – MG, in February 2012. Twenty-one coffee progenies were evaluated in the F5 generation and 5 commercial cultivars were used as a control. A randomized complete block design was used, with three replicates, totaling 78 plots, consisting of eight plants each. The spacing used was 3.00 x 0.50 m in the rows and between plants, respectively. The populations of M. paranaensis per gram of coffee roots, productivity (bags. ha-1 ), plant vigor, maturation cycle, maturation uniformity, coffee ranking by grain size (sieve 17 and above), and classification of mocha coffee were evaluated. It was concluded that progenies MG 0179-3-R1-151 and MG 0185-2-R2-132 are resistant to M. paranaensis and have good agronomic characteristics in an area naturally infested by this nematode, thus indicated for plantations in this situation. Nine progenies reveal tolerance/resistance characteristics to M. paranaensis.
Models identity generated in neutron probe calibration in latosol cultivated with coffee and signalgrass
(Editora UFLA, 2018-10) Borges, Inácio Barbosa; Rocha, Omar Cruz; Malaquias, Juaci Vitória; Fagioli, Marcelo; Sá, Marcos Aurélio Carolino de; Guerra, Antônio Fernando
The cover plants affects soil spatial variability interfering with soil moisture and density, leading to doubts about the need for calibration of the neutron probe for different management systems. The objective of this study was to evaluate the Model Identity Method in the verification of equality of linear regressions resulting from the calibration of a neutron probe for different layers, as a function of signalgrass management as a cover crop between rows of soil coffee crop in the Brazilian Central Cerrado. Aluminum tubes were installed to access the probe and two saturation basins were built in a coffee area, irrigated by a central pivot, in an Oxisol, with two management systems, T (Traditional with bare soil) and Sg (Signalgrass in the row). Samples were taken at depths of 0-0.20; 0.20-0.40; 0.40-0.60; and 0.60-0.80 m for determination of gravimetric moisture and density, and the volumetric moisture was determined to follow the drying of the soil. Concomitantly, measurements were taken with the neutron probe in these layers. Two calibration curves were constructed for each layer, which were compared by the above method. It was observed that treatment Sg yielded differences in soil water storage in the 0.20- 0.40 m layer, differing from treatment T. The statistical method allowed the observation of equality of regressions between treatments Sg and T at depths 0-0.20, 0.40-0.60, and 0.60-0.80 m; it also showed the need for different regression curves per layer, besides justifying the need for neutron probe calibration for each specific local condition.
Occupational noise level in mechanized and semimecanized harvest of coffee fruits
(Editora UFLA, 2018-10) Silva, José Antonio Ramos da; Oliveira Júnior, Geraldo Gomes de; Costa, Carlos Emanuel de Melo; Silva, Adriano Bortolotti da; Gabriel, Camila Pires Cremasco; Putti, Fernando Ferrari
Coffee cultivation has undergone significant changes, especially with regard to the mechanization process of the various existing operations that were previously carried out manually by the workers. It is observed that the intensification of mechanized activities can expose workers to noise levels capable of compromising their hearing health. In this sense, the objective in the present study was to determine the level of occupational noise in the activities of mechanized and semi- mechanized harvesting of coffee fruits and compare them with the limits of tolerance of the current legislation. The occupational noise level was determined considering the exposure of homogeneous groups, using an integrative meter for personal use, noise dosimeter, electromechanically calibrated and with field calibration. The results demonstrate that the noise levels found are above the limits allowed for an 8-hour working day. The highest observed level was 100.7 dB (A) in the sweeping operation with the blower equipment and the lowest level 89.0 dB (A) in the auxiliary activity of the selected collection equipment Vicon H3000. Harvesting activity with a portable mechanical stripper equipment showed a noise level 4.2% higher compared to harvesting with automotive harvester equipment.
Performance of different fermentation methods and the effect on coffee quality (Coffea arabica L.)
(Editora UFLA, 2018-10) Peñuela-Martínez, Aida Esther; Zapata-Zapata, Arley David; Durango-Restrepo, Diego Luis
Fermentation of coffee mucilage is a spontaneous process caused by microorganisms growing in the environment, which is influenced by factors such as the coffee variety, climate and fruit maturity. These external factors play an important role in fermentation evolution because they have effect on the microorganism activity and the time for substrate transformation. The aim of this research was to asses different fermentation wet process and evaluate their effect on coffee quality (C. arabica ), as well as on organic acid concentrations and volatile organic compounds content, in the green coffee beans. The study was divided in two phases, one in which the pulping time was delayed and the fermentation methods were modified, and the second phase in which a bioreactor was used to control the pH and temperature of the coffee mass during fermentation. Two control treatments were used: without fermentation (mechanical removal of mucilage) and the traditional fermentation done in the farm. Significant differences in coffee quality were observed. The best quality was obtained from the treatments that used short process times and low temperatures. The concentrations of acetic, lactic and citric acids between the treatments and the control treatments were different. Higher contents of esters and ketones were found in the coffee that obtained the highest quality. The assessed processes lead to the conclusions that it is possible to improve coffee quality throughout introducing changes in the fermentation process, as well as modulating the acidity and fragrance of the final product.
Quality of natural and pulped coffee as a function of temperature changes during mechanical drying
(Editora UFLA, 2018-10) Oliveira, Pedro Damasceno de; Biaggioni, Marco Antônio Martin; Borém, Flávio Meira; Isquierdo, Eder Pedroza; Damasceno, Mariana de Oliveira Vaz
This 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 oC until coffee reached 30% (w.b.) moisture content, followed by drying with air heated to 35 oC 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.
Sensory analysis of coffee dried with and without stirring
(Editora UFLA, 2018-10) Ribeiro, Bruno Batista; Câmara, Francisco Mickael de Medeiros; Mendes, Antônio Nazareno Guimarães; Silva, Virgílio Anastácio da; Montanari, Fernanda Faria
The production of quality coffees, with different sensory characteristics, is strongly related to drying techniques. Experiments were carried out on coffee fruits, with the presence and absence of the fruit turnover process during drying, using Catuaí Vermelho 144 coffee fruits, from the Cerrado Mineiro, processed dry and wet. The treatments consisted of natural coffee, natural green coffee, pulped coffee and semi-washed coffee fruits. They were carried out in a completely randomized design, with 4 post-harvest processes, 2 types of drying (with or without Stirring) and 3 replicates, totaling 24 plots. Natural green coffee and natural coffees were more responsive in the final scores, when not stirred during the drying process, unlike the coffees obtained by wet processing. Peeled coffees obtained the highest scores for the attributes, regardless of the adoption or not of stirring during the drying process. It was possible to obtain scores above 80 points by the SCAA protocol, without stirring the coffee.
Simulation of coffee fruit drying using computational fluid dynamics
(Editora UFLA, 2018-10) Amaral, Rudney; Andrade, Ednilton Tavares de; Gomes, Francisco Carlos; Borém, Flávio Meira; Lemos, Isabela Avila; Dias, Camila de Almeida
Drying is a fundamental step in post-harvest handling of coffee because moisture content at the end of drying affects several important aspects, such as sensory quality, storability, and color of the fruit coffee. Within this context, the aim of this study is to determine water distribution within the natural coffee fruit during and at the end of the drying process. For that purpose, simulations were made through finite elements using computational fluid dynamics. Experimental data on moisture content of coffee fruit in the “cherry” stage were collected during drying, which was carried out at a temperature of 40°C and relative humidity of 25% to 0.18 decimal l(dry basis – d.b.) to compare the results of the experiment with the results of the simulations. Ten mathematical models of the drying process were developed for the collected data. The two-term exponential model best fit the data. The results of the simulations in computational fluid dynamics were compared to the results from experimental drying, and a satisfactory fit was obtained. The effective diffusivity coefficient (D eff ) was developed for the model proposed, obtaining the value of 2.87 x 10 ‐11 m 2 s -1 . At the end of drying, the model exhibited 57.1% of the projection area of the coffee fruit with moisture content below 0.18 decimal (d.b.). Thus, the model can be used for other applications.
Sprouting induction for micro-cutting on in vitro cloned arabica coffee plants
(Editora UFLA, 2018-10) Angelo, Paula Cristina da Silva; Ferreira, Iran Bueno; Reis, André Moraes; Bartelega, Lucas; Carvalho, Carlos Henrique Siqueira de; Paiva, Ana Carolina Ramia Santos; Matiello, José Braz
Vegetative propagation of arabica coffee plants selected by their agronomic value has been accomplished routinely in Brazil for scientific purposes, through somatic embryogenesis and rooting of stem cuttings. Somatic embryogenesis is the election method when a very high number of cloned plants is demanded. Nevertheless, the costs of in vitro multiplication make difficult to explore it commercially. The experiments described herein aimed to amplify the number of in vitro cloned plants, post acclimatization, to reduce costs. Different concentrations of 2,3,5-triiodobenzoic acid (TIBA) and its association with benzylaminopurine (BAP) were applied, as successive pulses, in the 3 rd , 8 th and 13 th months after transference to the greenhouse, on the same set of Catucaí and Siriema in vitro cloned plants, to induce sprouting. At the 8 th month, the experiments with in vitro cloned Catucaí plants were reproduced in the nursery, for comparison. Best results were observed for the association TIBA 1000 mg.mL-1 + BAP 60 mg.mL-1 applied in the greenhouse, at the 13 th month, when, on average, 8.5 and 7.0 micro-cuttings above 1 cm in length were produced using sprouts taken from each Catucaí and Siriema acclimatized plant, respectively. Applying this treatment twice a year, and harvesting induced sprouts each six months after the induction treatments, approximately 15 plants per each acclimatized one can be produced. The most important effect of TIBA was the induction of sub-apical sprouting. Greenhouse would be the best environment to apply successive pulses of sprouting inducers to coffee in vitro cloned plants.
The continual improvement in the certification of coffee farms: a case study
(Editora UFLA, 2018-10) Castro, Claúdio Vieira; Lira, Jean Marcel Sousa; Salgado, Eduardo Gomes; Beijo, Luiz Alberto
The certification of agricultural products is considered a strategy that promotes sustainability and appreciation of product. In coffee production, the Certifica Minas Café is the only public coffee certification program in Brazil. However, over the years, many coffee farms that have this certification reduce their competence to meet the requirements, stabilizing at minimum levels of compliance, which allows maintaining the certificates, but does not promote continual improvement. Therefore, this study aimed to evaluate the effect of Certifica Minas Café certification on the improvement of sustainability over time on coffee farms. For this, a case study with two properties in the south of the state of Minas Gerais was carried out in which one of them quest to not achieve continuous improvement, while the other does. On the coffee farm of the first case was observed a reduction of number of requested fulfilled by the certification program over time. While coffee farm of the second case there was a reduction in investment and low concern to maintain the requirements established by the certification. Lastly, this paper hypothesizes that improvement of sustainability depends on understanding the benefits of certification in the long term and is related to a behaviour change by the certified farm.