Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/55838
Título: Avaliação sensorial e química de café natural com inoculação e controle de secagem
Título(s) alternativo(s): Sensory and chemical evaluation of natural coffee with inoculation and drying control
Autores: Borém, Flávio Meira
Andrade, Ednilton Tavares de
Borém, Flávio Meira
Corrêa, Jefferson Luiz Gomes
Martins, Luciana Silva Ribeiro
Palavras-chave: Café
Fermentação
Culturas iniciadoras
Secagem intermitente
Coffea arabica L.
Fermentation
Starter cultures
Intermittent drying
Data do documento: 23-Jan-2023
Editor: Universidade Federal de Lavras
Citação: PEREIRA, V. M. Avaliação sensorial e química de café natural com inoculação e controle de secagem. 2022. 76 p. Dissertação (Mestrado em Engenharia Agrícola)–Universidade Federal de Lavras, Lavras, 2022.
Resumo: Brazil is the largest producer of Arabica coffee in the world and the specialty coffee market has also gained importance, on average these coffees are traded at a premium of 27.1%. To be considered special, coffee must express a high potential for aroma and flavor, in addition to an intrinsic quality, and this quality comes from the interaction between genotype, environment and processing. Thus, the objective of this work was to evaluate the quality of natural coffee beans with and without yeast inoculation with different fermentation times and the drying kinetics of two methods: continuous and intermittent drying. The drying method, after fermentation, affects the quality of the coffee beverage, and the quality of the fermented and dried coffee via intermittent drying was higher with the lower effective drying time. Fermentation combined with continuous drying intensifies negative attributes of the coffee beverage. The longer fermentation contributed to increase the contents of succinic and acetic acids, reducing the concentration of sugars and higher concentration of linolenic, behemic, stearic, arachidic and oleic acids. For natural coffee in continuous and intermittent drying, the mathematical models that best describe the experimental data of equilibrium water content were the two-term and modified Henderson & Pabis models.
URI: http://repositorio.ufla.br/jspui/handle/1/55838
Aparece nas coleções:Engenharia Agrícola - Mestrado (Dissertações)

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