Coffee Science
URI permanente desta comunidadehttps://thoth.dti.ufv.br/handle/123456789/3355
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Resultados da Pesquisa
Item Meteorological variables and sensorial quality of coffee in the Mantiqueira region of Minas Gerais(Editora UFLA, 2019-01) Borém, Flávio Meira; Luz, Marcos Paulo Santos; Sáfadi, Thelma; Volpato, Margarete Marin Lordelo; Alves, Helena Maria Ramos; Borém, Rosângela Alves Tristão; Maciel, Daniel AndradeThe objective in this study was to identify meteorological variables related to the sensorial quality of the coffees from Mantiqueira region in Minas Gerais. Meteorological conditions are strongly related to the coffee’s sensorial characteristics, however, there aren’t many studies quantifying this relation. Air temperature and rainfall data were collected and spatialized for regional analysis. These were associated to the 2007 through 2011 coffees’ beverage scores. The region was stratified according to relief characteristics. The bigger frequency of high scores occurred on the region’s central-south, where coffee cultivation is performed above 900 m altitude. For the in loco study, meteorological data and coffee samples were collected in selected pilot areas. Coffee crops were selected in three altitude ranges: below 1000 m, between 1000 and 1200 m, and over 1200 m. Above 1000 m the meteorological variable that presented the biggest variation was the air temperature. Above 1000 m the smallest thermal amplitude occurred, which provided superior quality coffees. The study demonstrates the importance of the meteorological variable characterization aiming to identify locations with greater vocation to the specialty coffees production.Item Simulation of coffee fruit drying using computational fluid dynamics(Editora UFLA, 2018-10) Amaral, Rudney; Andrade, Ednilton Tavares de; Gomes, Francisco Carlos; Borém, Flávio Meira; Lemos, Isabela Avila; Dias, Camila de AlmeidaDrying is a fundamental step in post-harvest handling of coffee because moisture content at the end of drying affects several important aspects, such as sensory quality, storability, and color of the fruit coffee. Within this context, the aim of this study is to determine water distribution within the natural coffee fruit during and at the end of the drying process. For that purpose, simulations were made through finite elements using computational fluid dynamics. Experimental data on moisture content of coffee fruit in the “cherry” stage were collected during drying, which was carried out at a temperature of 40°C and relative humidity of 25% to 0.18 decimal l(dry basis – d.b.) to compare the results of the experiment with the results of the simulations. Ten mathematical models of the drying process were developed for the collected data. The two-term exponential model best fit the data. The results of the simulations in computational fluid dynamics were compared to the results from experimental drying, and a satisfactory fit was obtained. The effective diffusivity coefficient (D eff ) was developed for the model proposed, obtaining the value of 2.87 x 10 ‐11 m 2 s -1 . At the end of drying, the model exhibited 57.1% of the projection area of the coffee fruit with moisture content below 0.18 decimal (d.b.). Thus, the model can be used for other applications.Item Quality of natural and pulped coffee as a function of temperature changes during mechanical drying(Editora UFLA, 2018-10) Oliveira, Pedro Damasceno de; Biaggioni, Marco Antônio Martin; Borém, Flávio Meira; Isquierdo, Eder Pedroza; Damasceno, Mariana de Oliveira VazThis research evaluated the sensory quality of processed and dried coffee beans in different ways. Two types of processing were used: dry and wet, besides seven drying methods: drying in yard and mechanical drying with heated air at 50 oC until coffee reached 30% (w.b.) moisture content, followed by drying with air heated to 35 oC until reaching 11% (w.b.) moisture content; drying in fixed-layer dryers with heated air at 45 °C until coffee reached 30% moisture content, followed by drying with heated air at 35 °C until reaching 11% (w.b.) moisture content; and drying in fixed-layer dryers with heated air at 40 °C until coffee reached 30% (w.b.) moisture content, followed by drying with heated air at 35 °C until reaching 11% (w.b.) moisture content; drying in fixed-layer dryers with heated air at 35 °C until coffee reached 30% (w.b.) moisture content, followed by drying with heated air at 50 °C until reaching 11% (w.b.) moisture content; drying in fixed-layer dryers with heated air at 35 °C until coffee reached 30% (w.b.) moisture content, followed by drying with heated air at 45 °C until reaching 11% (w.b.) moisture content; drying in fixed-layer dryers with heated air at 35 °C until coffee reached 30% (w.b.) moisture content, followed by drying with heated air at 40 °C until reaching 11% (w.b.) moisture content. The mechanical drying system consisted of three fixed-layer dryers, allowing the control of temperature and drying flow. Coffee was tasted according to the evaluation system proposed by the Specialty Coffee Association of America (SCAA). Physicochemical composition and physiological quality of the beans were analyzed, involving: grease acidity, potassium leaching, electrical conductivity, color and germination. The results show that pulped coffee is more tolerant to drying than natural coffee, regardless of how it was dried.Item Profile of organic acids and bioactive compounds in the sensory quality discrimination of arabica coffee(Editora UFLA, 2018-04) Ribeiro, Diego Egídio; Borém, Flávio Meira; Nunes, Cleiton Antônio; Alves, Ana Paula de Carvalho; Santos, Claudia Mendes dos; Taveira, José Henrique da Silva; Dias, Laryanne Lopes de CarvalhoThis study was conducted to investigate the potential of organic acids and bioactive compounds present in rawbeans to differentiate the sensory quality of coffee from different genotypes and processing methods. During the 2010, 2011 and 2012 crop seasons, beverage quality was analyzed, as well as the profile of organic acids and bioactive compounds caffeine, trigonelline and chlorogenic acids (3,4 and 5-CQA) in raw coffee beans from genotypes Bourbon Amarelo and Acaiá. The samples were collected in commercial fields with altitudes ranging from 932 to 1391 m, in the municipality of Carmo de Minas, MG, Brazil. Two processing methods were adopted: dry process (natural) and wet process (mechanically pulped and demucilaged coffee). All harvest and post-harvest procedures were carried out according to the main technologies for the production of specialty coffees. The sensory analysis was performed using the methodology proposed by the Specialty Coffee Association of America (SCAA). Chemical analyses were performed by High performance liquid chromatography. Data were investigated using Principal Component Analysis (PCA). The variations in the contents of organic acids and bioactive compounds were due to the coffee processing method. For genotypes Bourbon Amarelo and Acaiá, the differences in the organic acid profile, associated with caffeine, trigonelline and chlorogenic acids (3,4 and 5-CQA), were essential to differentiate the quality of mechanically pulped and demucilaged coffee. No significant differences were observed in the sensory quality of natural coffee due to the analysis of organic acids and bioactive compoundsItem Quality of natural coffee dried under different temperatures and drying rates(Editora UFLA, 2018-04) Borém, Flávio Meira; Isquierdo, Eder Pedroza; Alves, Guilherme Euripedes; Ribeiro, Diego Egídio; Siqueira, Valdiney Cambuy; Taveira, Jose Henrique da SilvaThe final quality of coffees depends on the preservation of the cell membranes of the coffee beans, which can be damaged during the drying. Thus, the aim of this study was to assess the immediate and latent effects of the air temperature and drying rate on the sensorial quality of natural coffees, as well as its relationship with the chemical e physiological characteristics of the coffee beans. Mature fruits of arabica coffee were harvested and sundried to moisture content of approximately 35% (wb) and then moved into a mechanical drier under different conditions of drying. This process involved the combination of three dry bulb temperatures – DBT (35°C, 40°C, and 45°C) and two dew point temperatures – DPT (2.6°C and 16.2°C). Thus, the relative humidity of the air used for drying was a dependent variable of DTB and DPT, and as consequences, different drying rates were achieved for each DBT. The increase in the drying rate for the temperatures 35°C and 40°C has a negative effect on the final quality of natural coffee beans. However, for the temperature of 45°C, the effects of the drying rate on the coffee beans are overlaid by the thermal damages that are caused at this level of heating. Higher sensory scores for coffee are linked to lower values of electrical conductivity and potassium leaching of the exudate of the coffee beans, as well as lower values of fatty acids. It is emphasized that while the temperature of 35o C is recommended for the production of specialty coffees the temperature of 45o C is not.Item Sensory analysis and chemical composition of ‘bourbon’ coffees cultivated in different environments(Editora UFLA, 2018-01) Figueiredo, Luisa Pereira; Borém, Flávio Meira; Ribeiro, Fabiana Carmanini; Giomo, Gerson Silva; Malta, Marcelo Ribeiro; Taveira, José Henrique da SilvaGiven the growing participation and appreciation of specialty coffees in the international market, coupled to the intrinsic quality of cultivar Bourbon for the production of differentiated coffees and the environmental diversity of Brazil, this study was conducted, with the objective to evaluate how the interaction between ‘Bourbon’ genotypes and different environments affect the sensory quality of coffees, besides relating the chemical composition (trigoneline, 5-CQA and caffeine) of beans with their sensory profile. Four Arabica coffee genotypes were evaluated: one of them is widely grown in Brazil (Mundo Novo) and three belong to the group of cultivar Bourbon. The genotypes were evaluated in a field experiment, in Lavras, MG; Santo Antônio do Amparo, MG and São Sebastião da Grama, SP. Thelatter was the most promising environment for the production of specialty coffees. Genotypes Yellow Bourbon IAC J9 and Yellow Bourbon/SSP were the most suitable for the production of specialty coffees. Regardless of culture environment, the genotype Yellow Bourbon/CM is not suitable for the production of specialty coffees. Caffeine content enabled coffee differentiation regarding beverage quality. Coffees with superior quality have lower caffeine contents. The content of 5-CQAallowed to differentiate environments.Item Drying kinetics of processed natural coffee with high moisture content(Editora UFLA, 2017-07) Siqueira, Valdiney Cambuy; Borém, Flávio Meira; Alves, Guilherme Eurípedes; Isquierdo, Eder Pedroza; Pinto, Afonso Celso Ferreira; Ribeiro, Diego Egídio; Ribeiro, Fabiana CarmaniniThe present study proposes a new processing and drying method and evaluates the behavior of grains subjected to this process through the water reduction rate and the adjustment of different mathematical models. Mature beans were divided into three batches. The first batch was continuously dried at 40±1 °C. The second batch consisted of natural coffee dried to moisture contents of 0.56±0.02, 0.41±0.02, 0,28±0.02 and 0.20±0.02 decimal (dry basis, d.b.), followed by processing and continuous drying at 35±1 oC and 40±1 oC. For all parcels, the drying process was ended when the coffee beans reached the moisture content level of 0.12±0.05 (d.b.). The third batch corresponded to the continuous drying of hulled and demucilated coffee at 40±1 °C. The experimental data were adjusted to ten mathematical models used to represent the drying of agricultural products. The grain water reduction rate was also evaluated. We concluded that the water reduction rate was highest for the drying temperature of 40±1 °C, especially at higher moisture contents. The total drying time for processed coffee with high moisture content was significantly reduced compared with the total drying time of natural coffee. The Midilli model satisfactorily describes the drying kinetics of processed coffee.Item Estatística multivariada aplicada em dados de custos da fase de pós-colheita do café(Editora UFLA, 2017-04) Santos, Rafael Vargas Mesquita dos; Vieira, Henrique Duarte; Borém, Flávio Meira; Prado, Mariele Vilela BernardesA escolha do modo de processamento do café é decisiva na rentabilidade da atividade cafeeira, e dependerá de diversos fatores. Assim, em decorrência da existência de tantas variáveis é comum o produtor questionar a viabilidade de determinados tipos de processamentos. Desse modo, o objetivo deste trabalho foi realizar um estudo dos principais fatores influenciadores no custo da pós-colheita do café. Quarenta e seis fazendas das regiões do Cerrado, Matas de Minas e Sul de Minas Gerais responderam a um questionário elaborado no sentido de possibilitar esta análise. A aplicação das técnicas multivariadas de análise de agrupamento, análise de fatores e análise de componentes principais, possibilitou concluir que as fazendas com maiores custos simulados foram as que possuíam as maiores porcentagens de produção de café via úmida.Item Desenvolvimento de cenários utilizando um sistema de apoio à decisão para análise de custos da fase de pós-colheita do café(Editora UFLA, 2015-10) Santos, Rafael Vargas Mesquita dos; Vieira, Henrique Duarte; Borém, Flávio MeiraA escolha do modo de processamento do café é decisiva na rentabilidade da atividade cafeeira, e dependerá de diversos fatores. Assim, em decorrência da existência de tantas variáveis é comum o produtor questionar a viabilidade de determinados tipos de processamentos.Objetivou-se, neste trabalho, detalhar a proposta de processamentos alternativos mais rentáveis para duas fazendas. Quarenta e seis fazendas das regiões do Cerrado, Matas de Minas e Sul de Minas Gerais responderam a um questionário elaborado no sentido possibilitar esta análise. Ao empregar o sistema de apoio à decisão para o cálculo do custo da pós-colheita do café, ficou constatado que as 21 fazendas, com processamento original via seca, ganhariam entre R$ 26,5780 e R$ 35,9039 por saca de café produzido, caso optassem pelo processamento alternativo via úmida. Já as 25 fazendas com processamento original via úmida perderiam entre R$ 1,28291 e R$ 7,26029 por saca de café produzido, caso optassem pelo processamento alternativo via seca.Item Análise comparativa da infraestrutura de processamento utilizando um sistema de apoio à decisão para o cálculo de custos da fase de pós-colheita do café(Editora UFLA, 2014-10) Santos, Rafael Vargas Mesquita dos; Vieira, Henrique Duarte; Borém, Flávio Meira; Isquierdo, Eder PedrozaO dimensionamento da infraestrutura necessária para o processamento do café é decisivo na rentabilidade da atividade cafeeira, e dependerá de diversos fatores. Assim, em decorrência da existência de tantas variáveis é comum o produtor subestimar ou superestimar aspectos de infraestrutura. Objetivou-se,neste trabalho, analisar os aspectos de infraestrutura relacionados à área de terreiro e à capacidade dos secadores das fazendas, na fase de pós-colheita do café. Quarenta e seis fazendas das regiões do Cerrado, Matas de Minas e Sul de Minas Gerais responderam a um questionário elaborado no sentido de possibilitar essa análise. Ao empregar o sistema de apoio à decisão para o cálculo do custo da pós-colheita do café, ficou constatado que essas fazendas superestimam a área de terreiro e estimam corretamente a capacidade dos secadores.
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