Physiological aspects of coffee beans, processed and dried through different methods, associated with sensory quality
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/414 |
Resumo: | The objective of the present study was to evaluate the physiological and sensory quality of coffee beans processed and dried in different manners. The experiment was conducted with two types of processing - dry and wet processing, and four drying methods - drying in a drying yard, and mechanical drying with heated air at three alternating temperatures (50/40°C, 60/40°C and 40/60°C) where the temperature was changed when the coffee beans reached moisture content of 30%± 2% (w.b.), with supplementation of drying until achieveing 11% ± 1% (w.b.). The mechanical drying system used consisted of three fixed bed dryers, which allows control of temperature and flow drying rate. After application of the treatments, the coffees were sampled according to the evaluation system proposed by the Specialty Coffee Association of America (SCAA). In addition to sensory analysis, analyses were made of the physical-chemical and physiological quality of the coffee beans. Thephysical-chemical and physiological analyses involved: fatty acid composition, leaching of potassium, electrical conductivity and germination. Interesting results were obtained. Coffee dried in the drying yard showed better sensory, physiological and physical-chemical results when compared with that dried in a dryer. Pulped coffee was more tolerant to drying than natural coffee, regardless of the way it was dried, showing better final quality of the product. Moreover, it may be observed that the increase in drying temperature in the final phase of the drying process leads to grain damage, which notably reduces beveragequality, confirming existing research. |
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Physiological aspects of coffee beans, processed and dried through different methods, associated with sensory qualityAspectos fisiológicos de grãos de café, processados e secados de diferentes métodos, associados à qualidade sensorialpost-harvestbeverage analysisphysiological qualityPós-colheitaAnálise sensorialQualidade fisiológicaThe objective of the present study was to evaluate the physiological and sensory quality of coffee beans processed and dried in different manners. The experiment was conducted with two types of processing - dry and wet processing, and four drying methods - drying in a drying yard, and mechanical drying with heated air at three alternating temperatures (50/40°C, 60/40°C and 40/60°C) where the temperature was changed when the coffee beans reached moisture content of 30%± 2% (w.b.), with supplementation of drying until achieveing 11% ± 1% (w.b.). The mechanical drying system used consisted of three fixed bed dryers, which allows control of temperature and flow drying rate. After application of the treatments, the coffees were sampled according to the evaluation system proposed by the Specialty Coffee Association of America (SCAA). In addition to sensory analysis, analyses were made of the physical-chemical and physiological quality of the coffee beans. Thephysical-chemical and physiological analyses involved: fatty acid composition, leaching of potassium, electrical conductivity and germination. Interesting results were obtained. Coffee dried in the drying yard showed better sensory, physiological and physical-chemical results when compared with that dried in a dryer. Pulped coffee was more tolerant to drying than natural coffee, regardless of the way it was dried, showing better final quality of the product. Moreover, it may be observed that the increase in drying temperature in the final phase of the drying process leads to grain damage, which notably reduces beveragequality, confirming existing research.Objetivou-se, no presente trabalho, avaliar a qualidade sensorial e fisiológica dos 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 em temperaturas alternadas: 50/40°C, 60/40°C e 40/60ºC, onde a temperatura foi alterada quando os grãos de café atingiram teor de água de 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. Após a aplicação dos tratamentos, oscafés foram degustados segundo o sistema de avaliação proposto pela Associação Americana de Cafés Especiais (SCAA). Além da análise sensorial foram feitas as análises da composição físico-química e qualidade fisiológica dos grãos de café. As análises físico-químicas e fisiológicas envolveram: acidez graxa, lixiviação de potássio, condutividade elétrica e germinação. Foram obtidos resultados interessantes. Os café secados em terreiro apresentaram os melhores resultados sensoriais, fisiológicos e físico-químicos, quando comparados com os secados em secador. O café despolpado foi mais tolerante à secagem do que o café natural, independente da forma com foi secado, apresentando melhor qualidade final do produto. Pode-se observar ainda que a elevação da temperatura de secagem, na fase final do processo de secagem, promove danos aos grãos, os quais reduzemsensivelmente a qualidade da bebida, confirmando pesquisas já existentes.Editora UFLA2013-12-24info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfapplication/vnd.openxmlformats-officedocument.wordprocessingml.documenthttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/414Coffee Science - ISSN 1984-3909; Vol. 8 No. 2 (2013); 211-220Coffee Science; Vol. 8 Núm. 2 (2013); 211-220Coffee Science; v. 8 n. 2 (2013); 211-2201984-3909reponame:Coffee Science (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLAengporhttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/414/pdf_149https://coffeescience.ufla.br/index.php/Coffeescience/article/view/414/pdf_32https://coffeescience.ufla.br/index.php/Coffeescience/article/view/414/1099Copyright (c) 2013 Coffee Science - ISSN 1984-3909https://creativecommons.org/info:eu-repo/semantics/openAccessOliveira, Pedro DamascenoBorém, Flávio MeiraIsquierdo, Eder PedrozaGiomo, Gerson da Silvade Lima, Renato RibeiroCardoso, Renan Alves2014-10-22T18:07:21Zoai:coffeescience.ufla.br:article/414Revistahttps://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:2024-05-21T19:53:40.942392Coffee Science (Online) - Universidade Federal de Lavras (UFLA)true |
dc.title.none.fl_str_mv |
Physiological aspects of coffee beans, processed and dried through different methods, associated with sensory quality Aspectos fisiológicos de grãos de café, processados e secados de diferentes métodos, associados à qualidade sensorial |
title |
Physiological aspects of coffee beans, processed and dried through different methods, associated with sensory quality |
spellingShingle |
Physiological aspects of coffee beans, processed and dried through different methods, associated with sensory quality Oliveira, Pedro Damasceno post-harvest beverage analysis physiological quality Pós-colheita Análise sensorial Qualidade fisiológica |
title_short |
Physiological aspects of coffee beans, processed and dried through different methods, associated with sensory quality |
title_full |
Physiological aspects of coffee beans, processed and dried through different methods, associated with sensory quality |
title_fullStr |
Physiological aspects of coffee beans, processed and dried through different methods, associated with sensory quality |
title_full_unstemmed |
Physiological aspects of coffee beans, processed and dried through different methods, associated with sensory quality |
title_sort |
Physiological aspects of coffee beans, processed and dried through different methods, associated with sensory quality |
author |
Oliveira, Pedro Damasceno |
author_facet |
Oliveira, Pedro Damasceno Borém, Flávio Meira Isquierdo, Eder Pedroza Giomo, Gerson da Silva de Lima, Renato Ribeiro Cardoso, Renan Alves |
author_role |
author |
author2 |
Borém, Flávio Meira Isquierdo, Eder Pedroza Giomo, Gerson da Silva de Lima, Renato Ribeiro Cardoso, Renan Alves |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Oliveira, Pedro Damasceno Borém, Flávio Meira Isquierdo, Eder Pedroza Giomo, Gerson da Silva de Lima, Renato Ribeiro Cardoso, Renan Alves |
dc.subject.por.fl_str_mv |
post-harvest beverage analysis physiological quality Pós-colheita Análise sensorial Qualidade fisiológica |
topic |
post-harvest beverage analysis physiological quality Pós-colheita Análise sensorial Qualidade fisiológica |
description |
The objective of the present study was to evaluate the physiological and sensory quality of coffee beans processed and dried in different manners. The experiment was conducted with two types of processing - dry and wet processing, and four drying methods - drying in a drying yard, and mechanical drying with heated air at three alternating temperatures (50/40°C, 60/40°C and 40/60°C) where the temperature was changed when the coffee beans reached moisture content of 30%± 2% (w.b.), with supplementation of drying until achieveing 11% ± 1% (w.b.). The mechanical drying system used consisted of three fixed bed dryers, which allows control of temperature and flow drying rate. After application of the treatments, the coffees were sampled according to the evaluation system proposed by the Specialty Coffee Association of America (SCAA). In addition to sensory analysis, analyses were made of the physical-chemical and physiological quality of the coffee beans. Thephysical-chemical and physiological analyses involved: fatty acid composition, leaching of potassium, electrical conductivity and germination. Interesting results were obtained. Coffee dried in the drying yard showed better sensory, physiological and physical-chemical results when compared with that dried in a dryer. Pulped coffee was more tolerant to drying than natural coffee, regardless of the way it was dried, showing better final quality of the product. Moreover, it may be observed that the increase in drying temperature in the final phase of the drying process leads to grain damage, which notably reduces beveragequality, confirming existing research. |
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/414 |
url |
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/414 |
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/414/pdf_149 https://coffeescience.ufla.br/index.php/Coffeescience/article/view/414/pdf_32 https://coffeescience.ufla.br/index.php/Coffeescience/article/view/414/1099 |
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/vnd.openxmlformats-officedocument.wordprocessingml.document |
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); 211-220 Coffee Science; Vol. 8 Núm. 2 (2013); 211-220 Coffee Science; v. 8 n. 2 (2013); 211-220 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 |
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1799874919113162752 |