UFLA - Teses
URI permanente para esta coleçãohttps://thoth.dti.ufv.br/handle/123456789/3333
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Item Development of biotechnological products from coffee by-products using the biorefinery concept(Universidade Federal de Lavras, 2021-09-09) Lopes, Ana Cláudia Alencar; Duarte, Whasley FerreiraCoffee is an important commodity worldwide, representing a significant portion of economy of several countries. The processing of coffee fruits generates a great variety and volume of by-products, such as husk, pulp, and coffee grounds. In recent years, environmental and social concerns have grown in relation to the direction and use of these by-products. They are nutrient-rich substrates that can be converted into products with higher added value via microbial action. Therefore, this study aimed to evaluate coffee by-products as alternative substrates in alcoholic fermentation and the development of new biotechnological products. The first article evaluated the use of dry and wet coffee pulp, wastewater from wet coffee processing, molasses, and commercial sucrose as substrates in alcoholic fermentation. The wet coffee pulp and sucrose treatment resulted in the best fermentation performance, and the conditions were applied to produce a distilled beverage. The beverage had an alcohol content of 38 % (v/v) and 48 volatile compounds were identified, the majority being esters normally associated with floral and fruity aromas. The second article consisted of a pilot-scale production of two distilled beverages using the by-product generated during the production of coffee oil. Fermentations of 40 liters were carried out with 10% e 20% (m/v) of green coffee seed residue, followed by distillation in copper alembic. A total of 62 volatile compounds were identified, the majority being affected by variation in the concentration of green coffee seed residue. In the sensory analysis, the beverage with a concentration of 10% (m/v) was characterized by floral, dairy, and almond aromas, while the beverage with 20% was related to coffee, vegetables, cooked cabbage, hazelnuts, and nuts aromas. Both beverages showed satisfactory results, especially with 10% (m/v) of the residue, demonstrating the potential for using this residue in the production of distilled beverages. In addition, the vinasse obtained from the second study was used in preliminary studies in order to recover chlorogenic acid. The vinasse had an initial concentration of 3.16 g/L of chlorogenic acid, and the final extract had 11.96 g/L of it, concentrating the compound of interest 3.9 times. Lastly, there is the application for filing a patent where a distillate obtained from coffee beans was applied as an attractive solution to control the coffee berry borer. Lastly, there is the use of distillate obtained from coffee beans as an attractive solution to control the coffee berry borer. The invention made it possible to monitor and control the pest without the need to use insecticides and toxic compounds in the field.Item Desenvolvimento e avaliação de um mecanismo para o desprendimento seletivo de frutos do cafeeiro(Universidade Federal de Lavras, 2021-11-25) Díaz Herrera, Miguel Ángel; Silva, Fábio Moreira daA colheita seletiva de frutos maduros de café se justifica na produção de cafés finos, considerando ainda que os frutos imaturos que ficam nas plantas, após cada colheita seletiva, conseguem chegar ao estádio ótimo de maturação, para colheita posterior. Focando a colheita seletiva em pequenas glebas e ou lavouras de declividades mais elevadas, os sistemas de colheita disponíveis são o manual e o semimecanizado (máquinas portáteis). O sistema manual seletivo, no entanto consegue uma seletividade próxima de 100%, porem apresenta limitações pelo alto custo e baixa oferta de mão de obra. Para o sistema semimecanizado, a tecnologia oferecida comercialmente foi desenvolvida para a colheita plena e não seletiva. A procura de uma alternativa semimecanizada, para a colheita seletiva de frutos de café, levou aos objetivos deste trabalho, com desenvolvimento de soluções de um mecanismo portátil, mediante metodologia de projeto conceitual de engenharia e avaliação científica dessas soluções, com experimentos de campo de lavouras localizadas no Brasil e na Colômbia. Foram desenvolvidas quatro soluções conceituais que foram avaliadas mediante delineamento experimental inteiramente casualiza do, determinando as variáveis resposta: eficácia de seletividade, eficácia de desprendimento, capacidade de produção efetiva, volume total desprendido e danos causados às plantas. A metodologia de projeto conceitual mostrou-se útil ao desenvolvimento objetivo e estruturado das soluções propostas. A melhor das soluções desenvolvidas no projeto conceitual, apresentou eficácia de seletividade de 92% para a frequência de 40Hz. A eficácia de desprendimento média foi de 33%, chegando a 52% do volume total de frutos maduros nas plantas, na frequência de 42Hz. A capacidade produtiva foi de 28,4 Litros por hora, também para a frequência de 42Hz e os danos causados às plantas foi de 91 a 125 gramas de folhas e ramos destacados, para as frequências de 40 a 42Hz. A simplicidade do mecanismo desenvolvido permitiu a fácil e rápida alteração das frequências e amplitudes nos ensaios de campo.Item Desenvolvimento de uma derriçadora semimecanizada para a colheita seletiva do café(Universidade Federal de Lavras, 2020-01-23) Maciel, Diogo Tubertini; Silva, Fábio Moreira da; Santos, Fábio LúcioNo Brasil, os fatores geográficos são de suma importância para a produção de café de qualidade. O manejo dessas lavouras e, principalmente a colheita, necessitam do uso de máquinas portáteis, em virtude da impossibilidade de mecanização para ganho de eficiência. Este trabalho busca o desenvolvimento de um equipamento, para a validação de uma metodologia, que propõe a colheita seletiva semimecanizada. Para esse desenvolvimento, foram utilizados equipamentos comerciais com alguma adaptação e um conjunto eletrônico para controle de frequência. Para os testes, utilizou-se lavouras de café no Sul de Minas e, na Colômbia. Para validação dessas lavouras quanto a possibilidade de colheita seletiva, medimos a força de desprendimento dos frutos, em seus diferentes estádios de maturação e o mínimo aceitável para um intervalo de confiança de 90% e uma diferença de 1,5 N conforme adotado. Os testes finais foram executados, em uma lavoura com a proporção de 54% de frutos verdes, para 46% de cereja. Os resultados demonstram que, para a amplitude de 9,4mm, mesmo na frequência mais alta, 33Hz, não colhe de forma efetiva. Para as amplitudes de 16,5mm e 23,7mm, a eficiência de seletividade ocorreu nas frequências 22,5Hz, 25,57Hz e 27,93Hz, na frequência 33,4Hz a colheita se tornou plena. O melhor resultado obtido foi de 10,31% de frutos verdes na frequência de 27,45Hz e amplitude 16,5mm, seguida de 10,81% da frequência 22,5Hz e amplitude 16,5mm. O conjunto de repetições com menor desvio-padrão, ou seja, mais preciso, foi com uma média de 11,76% na amplitude de 16,5mm e frequência de 22,5Hz. Os dados comprovam a possibilidade da colheita seletiva semimecanizada e com percentual de verdes inferior a 20% conforme proposto. A relação amplitude e frequência são os fatores relevantes, para uma colheita seletiva e sua eficiência de colheita. Os dados demonstram que não existe uma frequência ideal, o importante é ajustar a relação amplitude e frequência. Comprovou-se que quanto maior a amplitude, menor será a frequência de início de seletividade, mas a transmissão energética cinemática ideal aproxima-se da frequência de 25Hz, e a frequência é o fator principal para a eficiência de colheita.Item Selenium supply in coffee plants and its effects on chilling and drought stress tolerance(Universidade Federal de Lavras, 2023-07-24) Sousa, Gustavo Ferreira de; Guilherme, Luiz Roberto GuimarãesEnvironmental stress refers to any change in environmental resources needed for optimal plant development, preventing them from reaching their maximum production capacity. The coffee crop is overly sensitive to stress, with low temperatures and drought being the main constraints on its global production. There has been an increase in extreme natural events in Brazilian coffee-growing areas over the past few decades, which raises concerns about coffee production in Brazil. The use of plant nutrition has been proven effective in mitigating the negative effects of these adversities, with selenium (Se) being highlighted as a valuable tool in combating such adverse conditions. Previous studies have demonstrated that Se supply leads to a more effective antioxidant system, improved water relations, and modulated carbohydrate production and breakdown in plants. However, the impact of Se application on the coffee crop has not been thoroughly addressed in the literature. The objective of this thesis was to explore whether foliar application of Se to coffee plants under low temperatures and drought stress can alleviate the negative effects and contribute to more efficient plant nutrition strategies under such challenging conditions. The first trial evaluated the plant responses of two coffee species (Coffea arabica cv. Arara and Coffea canephora clone 31) to low temperatures (10°C day/4°C night) and during the rewarming period temperatures (25°C day/20°C night). Notable variations in plant responses were observed among species, with Coffea canephora being more sensitive to low temperatures. Plant responses were more pronounced during the rewarming period. Selenium application increased carbohydrate and proline contents in the leaves after stress, enhancing the plant’s ability to overcome the stress. In the second trial, the optimal timing for Se application in Coffea arabica cv. Catuai plants under osmotic stress induced by PEG-6000 was assessed. The results showed that pre-application of foliar Se promoted higher activities of antioxidant enzymes and improved water relations in the leaves compared to the control. However, Se application after the osmotic stress appeared to induce additional stress in the plants, resulting in a reduction of leaf water potential. Overall, Se application stimulated metabolic responses to tackle abiotic stress in coffee plants, and the findings of this thesis may provide support for nutritional management techniques to mitigate the negative effects of stresses on coffee trees.Item Development of biotechnological products from coffee by-products using the biorefinery concept(Universidade Federal de Lavras, 2021-09-09) Lopes, Ana Cláudia Alencar; Duarte, Whasley FerreiraCoffee is an important commodity worldwide, representing a significant portion of economy of several countries. The processing of coffee fruits generates a great variety and volume of by-products, such as husk, pulp, and coffee grounds. In recent years, environmental and social concerns have grown in relation to the direction and use of these by-products. They are nutrient-rich substrates that can be converted into products with higher added value via microbial action. Therefore, this study aimed to evaluate coffee by-products as alternative substrates in alcoholic fermentation and the development of new biotechnological products. The first article evaluated the use of dry and wet coffee pulp, wastewater from wet coffee processing, molasses, and commercial sucrose as substrates in alcoholic fermentation. The wet coffee pulp and sucrose treatment resulted in the best fermentation performance, and the conditions were applied to produce a distilled beverage. The beverage had an alcohol content of 38 % (v/v) and 48 volatile compounds were identified, the majority being esters normally associated with floral and fruity aromas. The second article consisted of a pilot-scale production of two distilled beverages using the by-product generated during the production of coffee oil. Fermentations of 40 liters were carried out with 10% e 20% (m/v) of green coffee seed residue, followed by distillation in copper alembic. A total of 62 volatile compounds were identified, the majority being affected by variation in the concentration of green coffee seed residue. In the sensory analysis, the beverage with a concentration of 10% (m/v) was characterized by floral, dairy, and almond aromas, while the beverage with 20% was related to coffee, vegetables, cooked cabbage, hazelnuts, and nuts aromas. Both beverages showed satisfactory results, especially with 10% (m/v) of the residue, demonstrating the potential for using this residue in the production of distilled beverages. In addition, the vinasse obtained from the second study was used in preliminary studies in order to recover chlorogenic acid. The vinasse had an initial concentration of 3.16 g/L of chlorogenic acid, and the final extract had 11.96 g/L of it, concentrating the compound of interest 3.9 times. Lastly, there is the application for filing a patent where a distillate obtained from coffee beans was applied as an attractive solution to control the coffee berry borer. Lastly, there is the use of distillate obtained from coffee beans as an attractive solution to control the coffee berry borer. The invention made it possible to monitor and control the pest without the need to use insecticides and toxic compounds in the field