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URI permanente desta comunidadehttps://thoth.dti.ufv.br/handle/123456789/3352
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Item The influence of natrural fermentation on coffee drink quality(Editora UFLA, 2020) Pereira, Leandro Ferreira Bernardes; Franco Junior, Kleso Silva; Barbosa, Camila Karen ReisCoffee quality refers to various methods used in farming, selective harvesting that assist in quality preservation and drying methods to be performed. Some drying methods that are being performed fermentation procedures have helped in obtaining specialty coffees. The objective of the research was to evaluate the effects of controlled natural fermentation of coffee through the temperature and time and its influence on the quality of coffee, according to the prescribed attributes in SCAA methodology, the type of coffee drink and time for drying grain. The research was carried out at Lavrinha farm, located at Poço Fundo (south of Minas Gerais), with coffee fruits of Catuaí Vermelho IAC 144 cultivar and selective and manual harvesting. The treatments with temperature-controlled fermentation of 30 and 40 °C (1, 2, 3, 6 and 12 hours) and the control treatment were used with three replications in a randomized block system (DBC) in a factorial scheme. After fermentation, the batches were dried to 11.5% humidity and evaluated according to the SCAA (2015) methodology. The natural fermentation induced by temperature (°C) and time (hours) directly influenced the drink quality, resulting in a coffee with a score of 82 to 84 points, with attribute aggregation and special classification. Natural fermentation with temperature up to 40 °C and time control of 3 ,1 and 24 hours resulted in an improvement in coffee quality by 84 points.Item Efect of lnf (cna - cnb) enzyme complex in the drying process and the coffee quality(Editora UFLA, 2020) Santos, Douglas Freitas; Franco Junior, Kleso Silva; Silva, Carlos Henrique da; Silva Neto, José Francisco da; Paiva, Leandro Carlos; Brigante, Giselle PradoThe world demand for quality coffee is growing and the market is increasingly demanding for sustainable practices, leading coffee growers to search for new coffee processing processes always aiming for maximum quality. The objective of this work was to verify the benefits of using the LNF CNA – CNB enzyme complex in the postharvest process, in order to compare the results of drying time and the final beverage quality of the product. The research was carried out at Fazenda Iracema, municipality of Machado - Minas Gerais, with mechanically harvested coffees from the cultivar Mundo Novo, with 80% maturation, and the treatments were: natural and washed coffee, with and without application of enzymatic complex and drying in suspended, concrete and mixed courtyards (initially in the yard and finished in rotary dryers), the enzyme complex dosage was 1 ml CNB + 2.5 ml CNA per liter of water, applied to 60 liters of coffee. The experimental design was in randomized blocks, in a 2 x 2 x 3 factorial scheme (2- types of “washed or natural” processing; 2- with and without enzymatic application; 3 - “suspended, concrete and drying” drying forms), with 4 repetitions per treatment, totaling 48 experimental plots. The coffees were dried to 11.5% humidity and evaluated by the SCAA. It was concluded that the use of LNF (CNA - CNB) enzymatic complex in the coffee drying process did not influence the final drying time results, nor did it influence the coffee beverage aroma attributes. The drying forms directly influence the drying time.