Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/49260
Título: Sensory quality of parchment coffee subjected to drying at different air temperatures and relative humidities
Título(s) alternativo(s): Qualidade sensorial do café em pergaminho submetido à secagem em diferentes temperaturas do ar e umidades relativas
Calidad sensorial del café pergamino sometido a secado a diferentes temperaturas del aire y humedad relativa
Palavras-chave: Coffee arabica
Coffee quality
Sensory analysis
Principal component analysis
Coffee drying
Qualidade do café
Análise sensorial
Análise de componentes principais
Secagem do café
Calidad del café
Análisis sensorial
Análisis de componentes principales
Secado de café
Data do documento: 18-Ago-2021
Editor: Universidade Federal de Itajubá (UNIFEI), Campus Itabira
Citação: MOREIRA, R. V. et al. Sensory quality of parchment coffee subjected to drying at different air temperatures and relative humidities. Research, Society and Development, [S.l.], v. 10, n. 10, p. 1-11, 2021. DOI: 10.33448/rsd-v10i10.19351.
Resumo: Coffee quality is influenced by several factors, including the drying conditions. Therefore, this study evaluated the influence of the relative humidity of the drying air on the quality attributes of the coffee bev erage. Arabica coffee (Coffea arabica L.) fruits were selectively harvested. The samples were dried in two steps in a fixed-bed dryer at an air speed of 0.33 ms-1. In the first step, drying was performed until the water content was 0.428 g of water g of dr y matter-1, without controlling the dew point temperature. The sec ond step was performed until the water content was 0.123 g of water/g of dry matter-1, with dew point temperature control. A total of 11 treatments were tested involving nine combinations of dry bulb temperatures of 35 and 40 °C and dew point temperatures of 2.6, 10.8, 16.2 °C, plus two dryings at 35 and 40 °C dry bulb temperature without dew point temperature control. The samples were evaluated sensorially by three certified specialty coffee tasters. The data were subjected to principal component analysis. In the sensory analysis, the samples received total scores of 83.0 to 85.5 points. The drying conditions significantly influenced the quality of the coffee beverage. Drying at a dry bulb te mperature of 40 °C and a dew point temperature of 16.2 °C (25% RH) is indicated for the production of higher quality coffees with a shorter drying time
URI: http://repositorio.ufla.br/jspui/handle/1/49260
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