Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/30953
Título: Physiological and sensorial quality of Arabica coffee subjected to different temperatures and drying airflows
Título(s) alternativo(s): Qualidade fisiológica e sensorial do café arábica submetido a diferentes temperaturas e fluxos de ar de secagem
Palavras-chave: Drying kinetics
Drying rate
Cinética de secagem
Café - Processamento
Taxa de secagem
Data do documento: 2017
Editor: Editora da Universidade Estadual de Maringá (EDUEM)
Citação: ALVES, G. E. et al. Physiological and sensorial quality of Arabica coffee subjected to different temperatures and drying airflows. Acta Scientiarum. Agronomy, Maringá, v. 39, n. 2, Apr./June 2017.
Resumo: The objective of this study was to evaluate the correlation between a group of physiological variables (electrical conductivity, potassium leaching, and germination percentage) and a group of drying kinetics variables (drying time and drying rate) in addition to verifying the relation between drying kinetics variables and coffee quality as a function of processing type, temperature, and drying airflow. Coffee drying was conducted in a fixed-layer dryer at two temperatures and two airflows. After drying, an evaluation of the physiological and sensorial quality was conducted. Based on the results obtained, the following conclusions were drawn: coffee that is processed via a dry method is more sensitive to mechanical drying with heated air than coffee processed via a wet method, resulting in poor physiological performance; airflow does not interfere with the physiological quality of pulped and natural coffees; a temperature increase from 40 to 45°C resulted in a decrease in the physiological quality only for pulped coffee; and an increase in the drying rate as a result of an increase in the drying temperature to 40°C had a negative effect on the sensorial quality of pulped coffee.
URI: http://repositorio.ufla.br/jspui/handle/1/30953
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