Qualidade de grãos de café (Coffea arabica L.) armazenados em coco, com diferentes níveis de umidade
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Data
2001
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Resumo
O café, após a secagem, é armazenado em coco para estabilização da umidade e espera do beneficiamento e comercialização. Sabendo da importância da umidade dos grãos no armazenamento e na qualidade do café, o objetivo deste trabalho foi verificar a influência de diferentes níveis de umidade e do sistema de secagem no café armazenado em coco. O café, obtido na Fazenda Palmital (FAEPE/UFLA), foi retirado do terreiro com umidades de 14,91%, 13,62%, 12,80% e 11,38% e do secador com 16,25%, 12,69%, 12,54% e 10,28%. O armazenamento foi no período de agosto/99 a janeiro/00, sendo retiradas amostras mensalmente para as análises físicas e químicas. Observou-se que, com um mês de armazenamento, os grãos com níveis de umidade mais altos perderam água e se igualaram aos grãos de café normais, apesar de as cascas permanecerem com alto teor de umidade. Os resultados de acidez titulável, atividade da polifenoloxidase e lixiviação de potássio mostraram que a umidade mais alta dos grãos não interferiu na qualidade. O branqueamento intenso não foi verificado nos grãos com maiores níveis de umidade, como é relatado na literatura. Quanto ao sistema de secagem, os grãos de café de
terreiro apresentaram melhores características em relação aos grãos de secador.
The coffee fruits, after drying, are stored without hulling (dry cherry) for stabilization of the moisture content and waiting for processing and commercialization. Knowing about the importance of the moisture content of the grains in the storage on the quality of the coffee, the objective of this work was verify the influence of different moisture contents and drying systems in the coffee stored as dry cherry. The coffee, obtained in the Farme Palmital (FAEPE/UFLA), was removed of the terrace with moisture contents of 14,91%, 13,62%, 12,80% and 11,38%, and of the dryer with 16,25%, 12,69%, 12,54% and 10,28%. The storage was in the period from august/99 to january/00, being monthly retired samples for the physical and chemical analyses. It was observed that, with one month of storage, the grains with higher moisture contents losted water, and they were equaled to the normal grains of coffee, in spite of the peels that staying with high moisture content. The density results, acidity titrable, activity of the polyphenoloxidase and potassium leaching showed that the moisture content more higher of the grains didn't interfere on the quality. The intense branching was not verified in the grains with higher moisture contents, as it is related in the literature. With relationship to the drying systems, the grains of terrace coffee showed better characteristics in relation to the dryer grains.
The coffee fruits, after drying, are stored without hulling (dry cherry) for stabilization of the moisture content and waiting for processing and commercialization. Knowing about the importance of the moisture content of the grains in the storage on the quality of the coffee, the objective of this work was verify the influence of different moisture contents and drying systems in the coffee stored as dry cherry. The coffee, obtained in the Farme Palmital (FAEPE/UFLA), was removed of the terrace with moisture contents of 14,91%, 13,62%, 12,80% and 11,38%, and of the dryer with 16,25%, 12,69%, 12,54% and 10,28%. The storage was in the period from august/99 to january/00, being monthly retired samples for the physical and chemical analyses. It was observed that, with one month of storage, the grains with higher moisture contents losted water, and they were equaled to the normal grains of coffee, in spite of the peels that staying with high moisture content. The density results, acidity titrable, activity of the polyphenoloxidase and potassium leaching showed that the moisture content more higher of the grains didn't interfere on the quality. The intense branching was not verified in the grains with higher moisture contents, as it is related in the literature. With relationship to the drying systems, the grains of terrace coffee showed better characteristics in relation to the dryer grains.
Descrição
Trabalho apresentado no Simpósio de Pesquisa dos Cafés do Brasil (2. : 2001 : Vitória, ES). Resumos. Brasília, D.F. : Embrapa Café, 2001. 181p. : il.
Palavras-chave
Café em coco Armazenamento Qualidade, Coffee Storage Quality Moisture content.
Citação
Silva, Rossana P. Godinho; Vilela, Evódio Ribeiro; Pereira, Rosemary G. F. A.; Borém, Flávio Meira. Qualidade de grãos de café (Coffea arabica L.) armazenados em coco, com diferentes níveis de umidade. In: Simpósio Brasileiro de Pesquisa dos Cafés do Brasil (2. : 2001 : Vitória, ES). Anais. Brasília, D.F. : Embrapa Café, 2001. (CD-ROM), p. 981-990.