Physiological and sensorial quality of Arabica coffee subjected to different temperatures and drying airflows

Detalhes bibliográficos
Autor(a) principal: Alves, Guilherme Euripedes
Data de Publicação: 2017
Outros Autores: Borém, Flávio Meira, Isquierdo, Eder Pedroza, Siqueira, Valdiney Cambuy, Cirillo, Marcelo Ângelo, Pinto, Afonso Celso Ferreira
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/30953
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.
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spelling Physiological and sensorial quality of Arabica coffee subjected to different temperatures and drying airflowsQualidade fisiológica e sensorial do café arábica submetido a diferentes temperaturas e fluxos de ar de secagemDrying kineticsDrying rateCinética de secagemCafé - ProcessamentoTaxa de secagemThe 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.Este trabalho foi realizado com o objetivo de avaliar a correlação entre um grupo de variáveis fisiológicas (condutividade elétrica, lixiviação de potássio e porcentagem de germinação) e um grupo de variáveis de cinética de secagem (tempo e taxa de secagem), bem como verificar a relação entre as variáveis de cinética de secagem e a qualidade sensorial do café, em função do tipo de processamento, da temperatura e do fluxo de ar de secagem. A secagem do café foi realizada em secador de leito fixo com duas temperaturas e dois fluxos de ar. Após a secagem, foi avaliada a qualidade fisiológica e sensorial. A partir dos resultados obtidos, conclui-se que: o café processado via seca é mais sensível à secagem mecânica com ar aquecido do que o processado via úmida, apresentando pior desempenho fisiológico; o fluxo de ar não interfere na qualidade fisiológica do café despolpado e natural; a elevação da temperatura de 40 para 45°C resultou em queda da qualidade fisiológica apenas para o café despolpado e a elevação da taxa de secagem, por meio da elevação do fluxo de ar de secagem, para a temperatura de 40°C teve efeito negativo na qualidade sensorial do café despolpado.Editora da Universidade Estadual de Maringá (EDUEM)2018-10-05T20:06:27Z2018-10-05T20:06:27Z2017info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfALVES, 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.http://repositorio.ufla.br/jspui/handle/1/30953Acta Scientiarum. Agronomyreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessAlves, Guilherme EuripedesBorém, Flávio MeiraIsquierdo, Eder PedrozaSiqueira, Valdiney CambuyCirillo, Marcelo ÂngeloPinto, Afonso Celso Ferreiraeng2018-10-05T20:06:27Zoai:localhost:1/30953Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2018-10-05T20:06:27Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Physiological and sensorial quality of Arabica coffee subjected to different temperatures and drying airflows
Qualidade fisiológica e sensorial do café arábica submetido a diferentes temperaturas e fluxos de ar de secagem
title Physiological and sensorial quality of Arabica coffee subjected to different temperatures and drying airflows
spellingShingle Physiological and sensorial quality of Arabica coffee subjected to different temperatures and drying airflows
Alves, Guilherme Euripedes
Drying kinetics
Drying rate
Cinética de secagem
Café - Processamento
Taxa de secagem
title_short Physiological and sensorial quality of Arabica coffee subjected to different temperatures and drying airflows
title_full Physiological and sensorial quality of Arabica coffee subjected to different temperatures and drying airflows
title_fullStr Physiological and sensorial quality of Arabica coffee subjected to different temperatures and drying airflows
title_full_unstemmed Physiological and sensorial quality of Arabica coffee subjected to different temperatures and drying airflows
title_sort Physiological and sensorial quality of Arabica coffee subjected to different temperatures and drying airflows
author Alves, Guilherme Euripedes
author_facet Alves, Guilherme Euripedes
Borém, Flávio Meira
Isquierdo, Eder Pedroza
Siqueira, Valdiney Cambuy
Cirillo, Marcelo Ângelo
Pinto, Afonso Celso Ferreira
author_role author
author2 Borém, Flávio Meira
Isquierdo, Eder Pedroza
Siqueira, Valdiney Cambuy
Cirillo, Marcelo Ângelo
Pinto, Afonso Celso Ferreira
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Alves, Guilherme Euripedes
Borém, Flávio Meira
Isquierdo, Eder Pedroza
Siqueira, Valdiney Cambuy
Cirillo, Marcelo Ângelo
Pinto, Afonso Celso Ferreira
dc.subject.por.fl_str_mv Drying kinetics
Drying rate
Cinética de secagem
Café - Processamento
Taxa de secagem
topic Drying kinetics
Drying rate
Cinética de secagem
Café - Processamento
Taxa de secagem
description 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.
publishDate 2017
dc.date.none.fl_str_mv 2017
2018-10-05T20:06:27Z
2018-10-05T20:06:27Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv 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.
http://repositorio.ufla.br/jspui/handle/1/30953
identifier_str_mv 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.
url http://repositorio.ufla.br/jspui/handle/1/30953
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Editora da Universidade Estadual de Maringá (EDUEM)
publisher.none.fl_str_mv Editora da Universidade Estadual de Maringá (EDUEM)
dc.source.none.fl_str_mv Acta Scientiarum. Agronomy
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
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