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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 |
Aparece nas coleções: | DEG - Artigos publicados em periódicos |
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Arquivo | Descrição | Tamanho | Formato | |
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ARTIGO_Physiological and sensorial quality of Arabica coffee subjected to different temperatures and dry.pdf | 1,13 MB | Adobe PDF | Visualizar/Abrir |
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