Scanning electron microscopy of coffee beans subjected to different forms of processing and drying
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng por |
Título da fonte: | Coffee Science (Online) |
Texto Completo: | https://coffeescience.ufla.br/index.php/Coffeescience/article/view/420 |
Resumo: | The objective of the present work was to evaluate changes in the structure of coffee beans processed and dried in different ways. The experiment was conducted with two types of processing: dry and wet, and four drying methods: drying on ground and mechanical drying with air heated to 50/40 ° C, 60/40 ° C and 40/60 ° C, where the temperature was changed when the coffee beans reached 30% ± 2% (db), with supplementation of dehydrated to 11% ± 1% (wb). The mechanical drying system used consisted of three fixed bed dryers, which allows control of temperature and flow rate of drying. During the experiment,data were collected to assess the dynamics of drying.After treatment application, the coffee beans were subjected to studies in a scanning electron microscope (SEM). The observation of the coffee beans by SEM showed that the drying temperature of 50/40 ° C pulped coffees showed similar results to those dried in cafes, with a small contraction of the cells, without signs of rupture. It was observed that utilization of the drying temperature 40/60 ° C was the most damage caused to the structures of cells, regardless of the type of processing. It was found that the coffee prepared by dry showed higher destruction of the cellularcomponents of the coffee pulped and, a longer exposure of coffee to the drying process. |
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Scanning electron microscopy of coffee beans subjected to different forms of processing and dryingMicroscopia eletrônica de varredura de grâos de café submetidos a diferentes formas de processamento e secagemCoffee post-harvestultrastructural analysiscoffee drying curvesPós-colheita. Análise ultraestrutural. Curvas de secagem.The objective of the present work was to evaluate changes in the structure of coffee beans processed and dried in different ways. The experiment was conducted with two types of processing: dry and wet, and four drying methods: drying on ground and mechanical drying with air heated to 50/40 ° C, 60/40 ° C and 40/60 ° C, where the temperature was changed when the coffee beans reached 30% ± 2% (db), with supplementation of dehydrated to 11% ± 1% (wb). The mechanical drying system used consisted of three fixed bed dryers, which allows control of temperature and flow rate of drying. During the experiment,data were collected to assess the dynamics of drying.After treatment application, the coffee beans were subjected to studies in a scanning electron microscope (SEM). The observation of the coffee beans by SEM showed that the drying temperature of 50/40 ° C pulped coffees showed similar results to those dried in cafes, with a small contraction of the cells, without signs of rupture. It was observed that utilization of the drying temperature 40/60 ° C was the most damage caused to the structures of cells, regardless of the type of processing. It was found that the coffee prepared by dry showed higher destruction of the cellularcomponents of the coffee pulped and, a longer exposure of coffee to the drying process.Objetivou-se, no presente trabalho, avaliar alterações na estrutura de grãos de café processados e secados de diferentes formas. O experimento foi realizado com dois tipos de processamento: via seca e via úmida; e quatro métodos de secagem: secagem em terreiro, e secagem mecânica com ar aquecido a 50/40°C, 60/40°C e 40/60ºC, onde a temperatura foi alterada quando os grãos de café atingiram 30%±2% (b.u.), com complementação da secagem até atingir 11%±1% (b.u.). O sistema mecânico de secagem utilizado constituiu-se de três secadores de camada fixa, o qual permite o controle da temperatura e fluxo de secagem. Durante o experimento foram coletados dados para a avaliação da dinâmica de secagem. Após a aplicação dos tratamentos, os grãos de cafés foram submetidos a estudos em microscópio eletrônico de varredura (MEV). A observação dos grãos de café em MEV mostrou que a temperatura de secagem de 50/40°C dos cafés despolpados apresentou resultados semelhantes aos cafés secados em terreiro, com pequena contração das células, sem sinais evidentes de ruptura. Pôde-se observar também que a utilização da temperatura de secagem 40/60°C foi a que mais causou danos às estruturas dascélulas, independentemente do tipo de processamento. Verificou-se que os cafés preparados por via seca apresentaram maior desestruturação dos componentes celulares do que os cafés despolpados, bem como maior tempo de exposição desses cafés ao processo de secagem.Editora UFLA2013-12-24info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfapplication/octet-streamapplication/vnd.openxmlformats-officedocument.wordprocessingml.documentapplication/x-rarapplication/ziphttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/420Coffee Science - ISSN 1984-3909; Vol. 8 No. 2 (2013); 227-237Coffee Science; Vol. 8 Núm. 2 (2013); 227-237Coffee Science; v. 8 n. 2 (2013); 227-2371984-3909reponame:Coffee Science (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLAengporhttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/420/pdf_150https://coffeescience.ufla.br/index.php/Coffeescience/article/view/420/pdf_34https://coffeescience.ufla.br/index.php/Coffeescience/article/view/420/1105https://coffeescience.ufla.br/index.php/Coffeescience/article/view/420/1106https://coffeescience.ufla.br/index.php/Coffeescience/article/view/420/1107https://coffeescience.ufla.br/index.php/Coffeescience/article/view/420/1108Copyright (c) 2013 Coffee Science - ISSN 1984-3909https://creativecommons.org/info:eu-repo/semantics/openAccessBorém, Flávio MeiraOliveira, Pedro DamascenoIsquierdo, Eder PedrozaGiomo, Gerson da SilvaSaath, ReniCardoso, Renan Alves2014-10-22T18:14:03Zoai:coffeescience.ufla.br:article/420Revistahttps://coffeescience.ufla.br/index.php/CoffeesciencePUBhttps://coffeescience.ufla.br/index.php/Coffeescience/oaicoffeescience@dag.ufla.br||coffeescience@dag.ufla.br|| alvaro-cozadi@hotmail.com1984-39091809-6875opendoar:2024-05-21T19:53:41.104624Coffee Science (Online) - Universidade Federal de Lavras (UFLA)true |
dc.title.none.fl_str_mv |
Scanning electron microscopy of coffee beans subjected to different forms of processing and drying Microscopia eletrônica de varredura de grâos de café submetidos a diferentes formas de processamento e secagem |
title |
Scanning electron microscopy of coffee beans subjected to different forms of processing and drying |
spellingShingle |
Scanning electron microscopy of coffee beans subjected to different forms of processing and drying Borém, Flávio Meira Coffee post-harvest ultrastructural analysis coffee drying curves Pós-colheita. Análise ultraestrutural. Curvas de secagem. |
title_short |
Scanning electron microscopy of coffee beans subjected to different forms of processing and drying |
title_full |
Scanning electron microscopy of coffee beans subjected to different forms of processing and drying |
title_fullStr |
Scanning electron microscopy of coffee beans subjected to different forms of processing and drying |
title_full_unstemmed |
Scanning electron microscopy of coffee beans subjected to different forms of processing and drying |
title_sort |
Scanning electron microscopy of coffee beans subjected to different forms of processing and drying |
author |
Borém, Flávio Meira |
author_facet |
Borém, Flávio Meira Oliveira, Pedro Damasceno Isquierdo, Eder Pedroza Giomo, Gerson da Silva Saath, Reni Cardoso, Renan Alves |
author_role |
author |
author2 |
Oliveira, Pedro Damasceno Isquierdo, Eder Pedroza Giomo, Gerson da Silva Saath, Reni Cardoso, Renan Alves |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Borém, Flávio Meira Oliveira, Pedro Damasceno Isquierdo, Eder Pedroza Giomo, Gerson da Silva Saath, Reni Cardoso, Renan Alves |
dc.subject.por.fl_str_mv |
Coffee post-harvest ultrastructural analysis coffee drying curves Pós-colheita. Análise ultraestrutural. Curvas de secagem. |
topic |
Coffee post-harvest ultrastructural analysis coffee drying curves Pós-colheita. Análise ultraestrutural. Curvas de secagem. |
description |
The objective of the present work was to evaluate changes in the structure of coffee beans processed and dried in different ways. The experiment was conducted with two types of processing: dry and wet, and four drying methods: drying on ground and mechanical drying with air heated to 50/40 ° C, 60/40 ° C and 40/60 ° C, where the temperature was changed when the coffee beans reached 30% ± 2% (db), with supplementation of dehydrated to 11% ± 1% (wb). The mechanical drying system used consisted of three fixed bed dryers, which allows control of temperature and flow rate of drying. During the experiment,data were collected to assess the dynamics of drying.After treatment application, the coffee beans were subjected to studies in a scanning electron microscope (SEM). The observation of the coffee beans by SEM showed that the drying temperature of 50/40 ° C pulped coffees showed similar results to those dried in cafes, with a small contraction of the cells, without signs of rupture. It was observed that utilization of the drying temperature 40/60 ° C was the most damage caused to the structures of cells, regardless of the type of processing. It was found that the coffee prepared by dry showed higher destruction of the cellularcomponents of the coffee pulped and, a longer exposure of coffee to the drying process. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-12-24 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/420 |
url |
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/420 |
dc.language.iso.fl_str_mv |
eng por |
language |
eng por |
dc.relation.none.fl_str_mv |
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/420/pdf_150 https://coffeescience.ufla.br/index.php/Coffeescience/article/view/420/pdf_34 https://coffeescience.ufla.br/index.php/Coffeescience/article/view/420/1105 https://coffeescience.ufla.br/index.php/Coffeescience/article/view/420/1106 https://coffeescience.ufla.br/index.php/Coffeescience/article/view/420/1107 https://coffeescience.ufla.br/index.php/Coffeescience/article/view/420/1108 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2013 Coffee Science - ISSN 1984-3909 https://creativecommons.org/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2013 Coffee Science - ISSN 1984-3909 https://creativecommons.org/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/octet-stream application/vnd.openxmlformats-officedocument.wordprocessingml.document application/x-rar application/zip |
dc.publisher.none.fl_str_mv |
Editora UFLA |
publisher.none.fl_str_mv |
Editora UFLA |
dc.source.none.fl_str_mv |
Coffee Science - ISSN 1984-3909; Vol. 8 No. 2 (2013); 227-237 Coffee Science; Vol. 8 Núm. 2 (2013); 227-237 Coffee Science; v. 8 n. 2 (2013); 227-237 1984-3909 reponame:Coffee Science (Online) instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Coffee Science (Online) |
collection |
Coffee Science (Online) |
repository.name.fl_str_mv |
Coffee Science (Online) - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
coffeescience@dag.ufla.br||coffeescience@dag.ufla.br|| alvaro-cozadi@hotmail.com |
_version_ |
1799874919120502784 |