Qualidade do café secado em terreiros com diferentes pavimentações e espessuras de camada
Data
2012-09
Título da Revista
ISSN da Revista
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Editor
Editora UFLA
Resumo
Objetivou-se, neste trabalho, avaliar a qualidade do café submetido à secagem em terreiros, com diferentes pavimentações e espessuras de camadas de secagem de grãos. O delineamento experimental constituiu-se em um DIC, com os tratamentos dispostos em esquema fatorial 4x3x2 sendo quatro as formas de processamento do café (roça, cereja descascado, cereja + verde e bóia),em três tipos de terreiro (terreiro de terra, concreto e lama asfáltica) e duas espessuras de camada de secagem do café (fina e grossa), totalizando 24 tratamentos. Foram utilizadas duas repetições para cada tratamento, totalizando 48 unidades experimentais. Cerca de 15000 litros de café foram colhidos sobre pano e secados nos diferentes terreiros. Desse total, 2400 litros foram levados diretamente aos terreiros para secagem (café roça). Cerca de 4800 litros foram lavados e separados por diferença de densidade. A porção bóia e a porção cereja e verde foram secadas separadamente nos terreiros. Finalmente, 9600 litros de café foram lavados, descascados e secados nos terreiros.Aí, os cafés foram revolvidos 16 vezes ao dia. Após a secagem, amostras de café foram beneficiadas e submetidas à avaliação da qualidade por meio das seguintes análises: sensorial, compostos fenólicos, acidez titulável total, sólidos solúveis, condutividade elétrica, lixiviação de potássio e açúcares totais, redutores e não redutores. Os resultados indicam que o tipo de café, o tipo de terreiro e a espessura da camada de secagem exercem forte influência nas características químicas, físico-químicas e sensoriais do café. A secagem do café cereja descascado em camada fina, tanto em terreiro de concreto como de lama asfáltica, proporciona melhor qualidade de bebida que os demais tratamentos .
The present work aimed to evaluate the quality of coffee submitted to drying on grounds with different surfaces and thickness layers of grains, at Universidade Federal de Lavras, in July 2006. This experiment was carried out in a completely randomized design, factorial scheme 4x3x2, with four forms of coffee processing (mixture coffee, parchment coffee, cherry and unripe and floater), three types of grounds (earth, concrete and asphalt byproduct) and two thicknesses for coffee drying (thin and thick), amounting to 24 treatments. Two replicates per each treatment were utilized, amounting to 48 experimental units. About 15000 liters of coffee were picked over a cloth and dried on the different surfaces. Out of this total, 2400 liters were spread directly to the surfaces for drying (mixture coffee). About 4800 liters were washed and separated by density difference. The portion floater and the portion cherry and unripe were dried separately on the surfaces. Finally, 9600 liters of coffee were washed, husked and dried on the surfaces. The coffee was turned 16 times a day by following the sun’s movement. After drying, samples of the coffees were taken, processed and submitted to evaluation of quality through the following analyses: sensorial and physical chemical analysis, Phenolic compounds, total titrable acidity, total solids, electrical conductivity, leaching of potassium, reducers and non reducers and total sugars. The results indicate that the type of coffee and the thickness layers have make strong influence in the chemistry and physical-chemistry characteristics of coffee, and the sensorial analysis shows that the washed coffee dried in thin layers on concrete and asphalt surfaces provide better beverage quality.
The present work aimed to evaluate the quality of coffee submitted to drying on grounds with different surfaces and thickness layers of grains, at Universidade Federal de Lavras, in July 2006. This experiment was carried out in a completely randomized design, factorial scheme 4x3x2, with four forms of coffee processing (mixture coffee, parchment coffee, cherry and unripe and floater), three types of grounds (earth, concrete and asphalt byproduct) and two thicknesses for coffee drying (thin and thick), amounting to 24 treatments. Two replicates per each treatment were utilized, amounting to 48 experimental units. About 15000 liters of coffee were picked over a cloth and dried on the different surfaces. Out of this total, 2400 liters were spread directly to the surfaces for drying (mixture coffee). About 4800 liters were washed and separated by density difference. The portion floater and the portion cherry and unripe were dried separately on the surfaces. Finally, 9600 liters of coffee were washed, husked and dried on the surfaces. The coffee was turned 16 times a day by following the sun’s movement. After drying, samples of the coffees were taken, processed and submitted to evaluation of quality through the following analyses: sensorial and physical chemical analysis, Phenolic compounds, total titrable acidity, total solids, electrical conductivity, leaching of potassium, reducers and non reducers and total sugars. The results indicate that the type of coffee and the thickness layers have make strong influence in the chemistry and physical-chemistry characteristics of coffee, and the sensorial analysis shows that the washed coffee dried in thin layers on concrete and asphalt surfaces provide better beverage quality.
Descrição
Palavras-chave
Qualidade do café, Análise sensorial, Composição química, Processamento, Secagem
Citação
REINATO, C. H. R. et al. Qualidade do café secado em terreiros com diferentes pavimentações e espessuras de camada. Coffee Science, Lavras, v. 7, n. 3, p. 223-237, set./dez. 2012.