Impact of Slow Drying in a Cold Room on Coffee Sensory, Chemical, and Physical Properties
dc.contributor.author | Jordan, Rodrigo A. | |
dc.contributor.author | Oliveira, Fabrício C. de | |
dc.contributor.author | Argandoña, Eliana J. S. | |
dc.contributor.author | Motomiya, Anamari V. A. | |
dc.contributor.author | Santos, Rodrigo C. | |
dc.date.accessioned | 2024-08-22T00:44:18Z | |
dc.date.available | 2024-08-22T00:44:18Z | |
dc.date.issued | 2024-04-26 | |
dc.description.abstract | This study aimed to evaluate the duplicity and synergism of slow drying and storage processes at low temperatures, using a refrigerated room under suitable conditions for coffee fruit just after harvest. A cold room was prepared to receive and store coffee fruit in bulk directly from the field, perform slow drying, and maintain water content at approximately 12% during three months of storage. The room operated at temperatures between 7 and 14 ºC and relative humidity between 37 and 41%. The coffee variety used was the Conilon Yellow 62. The initial water content reduction period from 54% (wb) to 12% (wb) was two months. For comparison, coffee harvested from the same batch was dried on a covered suspended bed. Results showed that the coffee dried and stored in the cold room received a sensory score of 86.41, while that dried on a suspended bed obtained a sensory score of 84.16. Moreover, the coffee dried and stored in the cold room had a higher energy content. Colorimetric analysis showed that the dried grains stored in the cold room had a reduction in the "a" coordinate, indicating an approximation to the green color. The cold room also allowed for extended storage of the coffee grains. | pt_BR |
dc.format | pt_BR | |
dc.identifier.citation | JORDAN, Rodrigo A. et al. Impact of Slow Drying in a Cold Room on Coffee Sensory, Chemical, and Physical Properties. Engenharia Agrícola, Jaboticabal, v. 44, e20230095, 26 apr. 2024. | pt_BR |
dc.identifier.issn | 1809-4430 | |
dc.identifier.uri | https://doi.org/10.1590/1809-4430-Eng.Agric.v44e20230095/2024 | pt_BR |
dc.identifier.uri | http://www.sbicafe.ufv.br/handle/123456789/14584 | |
dc.language.iso | en | pt_BR |
dc.publisher | Associação Brasileira de Engenharia Agrícola | pt_BR |
dc.relation.ispartofseries | Engenharia Agrícola;v. 44, e20230095, 2024.; | |
dc.rights | Open Access | pt_BR |
dc.subject | refrigerated storage | pt_BR |
dc.subject | sensory attributes | pt_BR |
dc.subject | colorimetry | pt_BR |
dc.subject | chemical composition | pt_BR |
dc.subject.classification | Cafeicultura::Colheita, pós-colheita e armazenamento | pt_BR |
dc.title | Impact of Slow Drying in a Cold Room on Coffee Sensory, Chemical, and Physical Properties | pt_BR |
dc.type | Artigo | pt_BR |