Coffee Science
URI permanente desta comunidadehttps://thoth.dti.ufv.br/handle/123456789/3355
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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 Fisiológicos de grãos de café, processados e secados aspectos de diferentes métodos, associados à qualidade sensorial(Editora UFLA, 2013-04) Oliveira, Pedro Damasceno; Borém, Flávio Meira; Isquierdo, Eder Pedroza; Giomo, Gerson da Silva; Lima, Renato Ribeiro de; Cardoso, Renan AlvesObjetivou-se, no presente trabalho, avaliar a qualidade sensorial e fisiológica dos grãos de café processados e secados de diferentes formas. O experimento foi realizado com dois tipos de processamento: via seca e via úmida; e quatro métodos de secagem: secagem em terreiro, e secagem mecânica com ar aquecido em temperaturas alternadas: 50/40°C, 60/40°C e 40/60oC, onde a temperatura foi alterada quando os grãos de café atingiram teor de água de 30 % ± 2 % (b.u.), com complementação da secagem até atingir 11%±1% (b.u.). O sistema mecânico de secagem utilizado constituiu-se de três secadores de camada fixa, o qual permite o controle da temperatura e fluxo de secagem. Após a aplicação dos tratamentos, os cafés foram degustados segundo o sistema de avaliação proposto pela Associação Americana de Cafés Especiais (SCAA). Além da análise sensorial foram feitas as análises da composição físico-química e qualidade fisiológica dos grãos de café. As análises físico-químicas e fisiológicas envolveram: acidez graxa, lixiviação de potássio, condutividade elétrica e germinação. Foram obtidos resultados interessantes. Os café secados em terreiro apresentaram os melhores resultados sensoriais, fisiológicos e físico-químicos, quando comparados com os secados em secador. O café despolpado foi mais tolerante à secagem do que o café natural, independente da forma com foi secado, apresentando melhor qualidade final do produto. Pode-se observar ainda que a elevação da temperatura de secagem, na fase final do processo de secagem, promove danos aos grãos, os quais reduzem sensivelmente a qualidade da bebida, confirmando pesquisas já existentes.Item Physiological aspects of coffee beans, processed and dried through different methods, associated with sensory quality(Editora UFLA, 2013-04) Oliveira, Pedro Damasceno; Borém, Flávio Meira; Isquierdo, Eder Pedroza; Giomo, Gerson da Silva; Lima, Renato Ribeiro de; Cardoso, Renan AlvesThe objective of the present study was to evaluate the physiological and sensory quality of coffee beans processed and dried in different manners. The experiment was conducted with two types of processing - dry and wet processing, and four drying methods - drying in a drying yard, and mechanical drying with heated air at three alternating temperatures (50/40°C, 60/40°C and 40/60°C) where the temperature was changed when the coffee beans reached moisture content of 30% ± 2% (w.b.), with supplementation of drying until achieveing 11% ± 1% (w.b.). The mechanical drying system used consisted of three fixed bed dryers, which allows control of temperature and flow drying rate. After application of the treatments, the coffees were sampled according to the evaluation system proposed by the Specialty Coffee Association of America (SCAA). In addition to sensory analysis, analyses were made of the physical-chemical and physiological quality of the coffee beans. The physical-chemical and physiological analyses involved: fatty acid composition, leaching of potassium, electrical conductivity and germination. Interesting results were obtained. Coffee dried in the drying yard showed better sensory, physiological and physical-chemical results when compared with that dried in a dryer. Pulped coffee was more tolerant to drying than natural coffee, regardless of the way it was dried, showing better final quality of the product. Moreover, it may be observed that the increase in drying temperature in the final phase of the drying process leads to grain damage, which notably reduces beverage quality, confirming existing research.