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URI permanente desta comunidadehttps://thoth.dti.ufv.br/handle/123456789/3352
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Item Quality of Coffea canephora beverage as a function of genotype, processing method and grain size(Editora UFLA, 2020) Lima, Julião Soares de Souza; Silva, Samuel de Assis; Fonseca, Abel Souza da; Pajehu, Levi FragaAfter harvesting, the coffee beans tend to lose quality during fruit processing and grain storage, thus affecting the quality of the obtained beverage. The objective of this research was to evaluate the quality of the beverage obtained from conilon coffee (Coffea canephora) for seminal (S) and clonal (C) genotypes, two processing methods of the coffee cherries (natural and peeled), different sizes of coffee beans determined by sieves and two storing periods of 45 and 90 days. The coffee cherries were dried, natural (N) and peeled (P), on cement floor in greenhouse and classified through the 13, 14, 15, 16 and 17 sieves. After 45 days of storage, it is observed that the overall score (OS) of the beverage prepared from peeled clonal (PC) and natural seminal (NS) coffee beans increased with increasing bean size (sieves 15 and 16). The treatments PS13, PS14, PS15, PS16, PC15 and PC16 were significantly different, however, the overall score (OS) decreased after samples were stored for 90 days. It is concluded that after storing the coffee bean samples for 45 and 90 days, the OS decreased significantly for peeled seminal coffee (PS) sieves 13, 14, 15, and 16 and peeled clonal coffee (PC) sieves 15 and 16.Item Fuzzy logic in the spatial and temporal distribution in the quality of the beverage in conilon coffee(Editora UFLA, 2019-04) Fonseca, Abel Souza da; Lima, Julião Soares de Souza; Silva, Samuel de Assis; Dardengo, Maria Christina Junger Delôgo; Xavier, Alexandre CandidoThe objective in this study was to evaluate the spatial and temporal variability of the beverage quality by applying the fuzzy classification in the final global sensory analysis, for Coffea canephora Pierre ex A. Froehner, in two consecutive harvests. The studied variables were: fragrance (aroma), flavor, bitterness (sweetness), set, balance, cleaning, aftertaste, mouth feel, uniformity, salinity (acidity) and drink (global note). To the average overall scores of the drinks obtained on the cup-tasting at 80.0 points of a sampling, the mesh has applied the function of association of the fuzzy classification linear model to determine the degree of pertinence. The data were analyzed by the descriptive statistics and then by geostatistics to verify the existence and quantify the degree of spatial dependence of the variables. In the interval classified as “very good coffee” is found in the global average grade, in the two harvests. The methodology fuzzy applied in the global beverage note of the coffee conilon seminal made it possible to determine their spatial variability in the same distribution pattern in the two harvests, close ranges, and adjustments to the spherical model, which was confirmed by the spatial correlation of 61.6% among the fuzzy maps for the global score.