Acta Scientiarum Agronomy

URI permanente para esta coleçãohttps://thoth.dti.ufv.br/handle/123456789/11111

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2017 - 20192

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Autor: search.filters.author.Borém, Flávio MeiraData inicial: 2007

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Agora exibindo 1 - 2 de 2
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    Statistical procedure for the composition of a sensory panel of blends of coffee with different qualities using the distribution of the extremes of the highest scores
    (Editora da Universidade Estadual de Maringá - EDUEM, 2019) Cirillo, Marcelo Ângelo; Ramos, Mariana Figueira; Borém, Flávio Meira; Miranda, Felipe Mesquita de; Ribeiro, Diego Egídio; Menezes, Fortunato Silva de
    The identification and interpretation of discrepant observations in sensory experiments are difficult to implement since the external effects are associated with the individual consumer. This fact becomes more relevant in experiments that involve blends, which scrutinize coffees with different qualities, varieties, origins, and forms of processing and preparation. This work proposes a statistical procedure that facilitates the identification of outliers while also evaluating the discriminatory powers of a sensory panel concerning the differentiation of pure blends and coffees. For this purpose, four experiments were performed that tested coffees with different qualities and varieties. The results suggest that the statistical procedure proposed in this work was effective for discriminating the blends relative to the pure coffees and that the effects of the concentrations and types of processing did not interfere with the statistical evaluations.
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    Physiological and sensorial quality of Arabica coffee subjected to different temperatures and drying airflows
    (Editora da Universidade Estadual de Maringá - EDUEM, 2017-04) Alves, Guilherme Euripedes; Borém, Flávio Meira; Isquierdo, Eder Pedroza; Siqueira, Valdiney Cambuy; Cirillo, Marcelo Ângelo; Pinto, Afonso Celso Ferreira
    The objective of this study was to evaluate the correlation between a group of physiological variables (electrical conductivity, potassium leaching, and germination percentage) and a group of drying kinetics variables (drying time and drying rate) in addition to verifying the relation between drying kinetics variables and coffee quality as a function of processing type, temperature, and drying airflow. Coffee drying was conducted in a fixed-layer dryer at two temperatures and two airflows. After drying, an evaluation of the physiological and sensorial quality was conducted. Based on the results obtained, the following conclusions were drawn: coffee that is processed via a dry method is more sensitive to mechanical drying with heated air than coffee processed via a wet method, resulting in poor physiological performance; airflow does not interfere with the physiological quality of pulped and natural coffees; a temperature increase from 40 to 45°C resulted in a decrease in the physiological quality only for pulped coffee; and an increase in the drying rate as a result of an increase in the drying temperature to 40°C had a negative effect on the sensorial quality of pulped coffee.