Coffee Science - v.08, n.1, 2013
URI permanente para esta coleçãohttps://thoth.dti.ufv.br/handle/123456789/7821
Navegar
4 resultados
Resultados da Pesquisa
Item Application of artificial neural network in the classification of coffee areas in Machado, Minas Gerais state(Editora UFLA, 2013-01) Andrade, Lívia Naiara de; Vieira, Tatiana Grossi Chquiloff; Lacerda, Wilian Soares; Volpato, Margarete Marin Lordelo; Davis Junior, Clodoveu AugustoThe coffee is extremely important activity in southern of Minas Gerais and techniques for estimating acreage, seeking reliable crop forecasts are being intensely investigated. It is presented in this study, an application of Artificial Neural Networks (ANN) for the automatic classification of remote sensing data in order to identify areas of the coffee region Machado, Minas Gerais. The methodology for developing the application of RNA was divided into three stages: pre-processing of data, training and use of RNA, and analysis of results. The first step was performed dividing the study area into two parts (one embossed busiest and least busy one with relief), because this region has a strong emphasis smooth wavy, causing a greater difficulty of automatic mapping of use earth from satellite images. Masks were also created in the drainage network and the urban area. In the second step, various RNA’s were trained from several samples representative of the classes of images of interest and was made to classify the rest of the image obtained using the best RNA. The third step consisted in analyzing and validating the results, performing a cross between the classified map and the map visually classified by neural network chosen. We used the Kappa index to evaluate the performance of the RNA, since the use of this coefficient is satisfactory to assess the accuracy of a thematic classification. The result was higher than the results reported in the literature, with a Kappa index of 0.558 to 0.602 relief busiest and least busy for relief.Item Sensorial characteristics of coffee (Coffea arabica L.) varieties in the Alto Paranaíba region(Editora UFLA, 2013-01) Chalfoun, Sara Maria; Pereira, Marcelo Cláudio; Carvalho, Gladyston Rodrigues; Pereira, Antonio Alves; Taciana Villela Savian; Botelho, Deila Magna dos SantosThe objective of this study was to verify the sensorial characteristics of grains of 21 Coffea arabica L. cultivars obtained from EPAMIG Experimental Farm in Patrocínio, Minas Gerais, in the Alto Paranaíba Region. The coffee cherries were husked and dried in wooden trays, until 11 to 12% humidity and sent to three Brazilian Specialty Coffee Association BSCA accredited professional coffee tasters. The data were statistically evaluated by multivariate analysis to compare the cultivars and group them. The following cultivars, listed in decreasing order according to the first principal component with scores above 80 points, thus considered to produce superior beverage based on the attributes with the highest scores (flavor, sweetness, balance, acidity, clean beverage and aspect), for the two methods, during the two –year study was cultivar H419-6- 2-5-2. The ascendancy of the cultivars and progenies tested, whether derived or not from the Timor Hybrid, did not affect their qualitative performance.Item Atributos sensoriais e características físico-químicas de bebida de cultivares de café do IAPAR(Editora UFLA, 2013-01) Scholz, Maria Brígida dos Santos; Silva, Joyce Vânia Nogueira da; Figueiredo, Vitória Ribeiro Garcia de; Kitzberger, Cíntia Sorane GoodAs características genéticas juntamente com as condições ambientais determinam a qualidade de bebida do café, de modo que a seleção de novas cultivares de café requer informações de atributos sensoriais em diferentes condições ambientais. Objetivou-se, no presente estudo, avaliar as características físico-químicas e sensoriais das cultivares de café IPR 97, IPR 98, IPR 99, IPR 100, IPR 101, IPR 102, IPR 103, IPR 104, IPR 105, IPR 106, IPR 107, IPR 108 e IAPAR 59, Bourbon, Icatu e Tupi cultivados nos municípios de Paranavaí e Itaguajé – PR, safra de 2007-2008. Avaliaram-se as características da torra dos grãos e da bebida. Os atributos sensoriais foram avaliados através da análise sensorial descritiva de Perfil Livre. Foram observadas correlações significativas entre as diferentes características do grão torrado e da bebida. Na Análise de Componente Principal (ACP), as variáveis de grão torrado e da bebida reuniram os cafés, observando-se que a maioria das cultivares de Itaguajé apresentou cafés de coloração mais escura, de maior acidez e densidade do grão torrado quando comparado à Paranavaí. Os atributos aparência cor de café e brilho, aroma de café, aroma verde, gosto ácido e amargo, sabor verde e textura corpo foram os principais responsáveis pela separação entre locais. Cor do grão e acidez da bebida foram características físico-químicas e sensoriais importantes para discriminar as cultivares de café e locais de produção. Essas informações servem de auxílio na implantação de novas lavouras potencializando atributos sensoriais desejáveis de cada cultivar.Item Sensory attributes and physico-chemical characteristics of the coffee beverage from the IAPAR cultivars(Editora UFLA, 2013-01) Scholz, Maria Brígida dos Santos; Silva, Joyce Vânia Nogueira da; Figueiredo, Vitória Ribeiro Garcia de; Kitzberger, Cíntia Sorane GoodThe genetic characteristics together with environmental conditions determine the quality of coffee beverage, so the selection of new cultivars of coffee requires information from sensory attributes in different environmental conditions. The aim of the present study was to evaluate the physico-chemical and sensory characteristics of the coffee cultivars IPR 97, IPR 98, IPR 99, IPR 100 , IPR 101, IPR 102, IPR 103, IPR 104, IPR 105, IPR 106, IPR 107, IPR 108 and IAPAR 59, Bourbon , Icatu and Tupi grown in the municipalities of Paranavaí and Itaguajé - PR, season 2007-2008. We evaluated the characteristics of the roasting of the beans and beverage. The sensory attributes were evaluated by descriptive sensory analysis of Free Choice. Significant correlations were observed between the different characteristics of the roasted bean and the beverage. In the Principal Component Analysis (PCA), the variables of roasted bean and beverage grouped the coffees, observing that most cultivars from Itaguajé showed darker coffees with higher acidity and density of roasted bean when compared to Paranavaí. The attributes of color appearance and gloss of coffee, coffee aroma, green aroma, sour and bitter taste, green flavor and body texture were the main attributes responsible for the separation between sites. Bean color and acidity of the drink were physico-chemical and sensory characteristics important for discriminating coffee cultivars and production sites. This information serves to aid in the deployment of new crops enhancing desirable sensory attributes of each cultivar.