Periódicos
URI permanente desta comunidadehttps://thoth.dti.ufv.br/handle/123456789/3352
Navegar
2 resultados
Resultados da Pesquisa
Item Cenário da tecnologia de informação na gestão da produção de café no sul de Minas Gerais(Universidade Católica Dom Bosco, 2018) Franco, Matheus Eloy; Angelocci, Marina Ariente; Silva, Adriano Bortoloƫ da; Putti, Fernando FerrariEste trabalho analisou o cenário da introdução da tecnologia da informação em cooperativas e propriedades produtoras de café na região do Sul de Minas Gerais. Como instrumento de coleta de dados utilizaram-se observações, análise documental e entrevistas com gerentes e proprietários. Como resultados, foi possível conhecer o cenário de utilização, problemas enfrentados e ações tomadas quando da adoção de novas tecnologias da informação.Item A novel tasting platform for sensory analysis of specialty coffee(Editora UFLA, 2018-07) Gutiérrez-Guzmán, Nelson; Cortés-Cabezas, Albeiro; Chambers IV, EdgarAlthough there are many good tools to evaluate coffee, such as rigorous cupping protocols, all of them require improvements in order to benefit scientific research. One aspect to highlight is that coffee is a very important product worldwide and has been and is being investigated for its complexity. All research and any improvement in crop or processing ends-up being verified in the coffee cup quality, which is accomplished through the cupping procedures. However, sufficient tools have not been designed in order to manage the cupping procedures, in accordance with the technological level we have available now. Basically, sheets of paper are used to manage the cupping scores, which hinder the subsequent analysis process, making hard to know what happens inside coffee beans with greater precision and thoroughness. Another worrying aspect is that each region, at each country uses a different format with different flavor references to carry out the scoring, which has generated problems of unity of criteria on the analysis and this is not good to the coffee business. This paper presents the design of a web platform to make information storage and results processing of cupping procedures of specialty coffees easier. The main objective is to achieve better managing of the cupping model for the sensory analysis using a digital environment, allowing greater agility in the treatment of results and a more organized management of the information of the specialty coffees.