Avaliação sensorial do café cereja descascado, armazenado sob atmosfera artificial e convencional

Detalhes bibliográficos
Autor(a) principal: Borém, Flávio Meira
Data de Publicação: 2008
Outros Autores: Nobre, Gilberto Westin, Fernandes, Simone Miranda, Pereira, Rosemary Gualberto F. A., Oliveira, Pedro Damasceno de
Tipo de documento: Artigo
Idioma: por
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542008000600007
http://repositorio.ufla.br/jspui/handle/1/6822
Resumo: The present work aimed to give a sensorial evaluation to the coffee (Coffea arabica L.) beverage and to classify the shelled cherry-colored type coffee submitted to different packaging during storage. The experiment was installed entirely at random in a factorial outline 2x5x5, with three repetitions. Five packages were tested, with and without atmosphere modification, in five evaluation times, in two lots of shelled cherry-colored coffee, with one dried and the other processed. The impermeable packages (nylon sacks, nylon sacks with 40% of CO2 and foil vacuum packs) presented a capacity of preserving the quality of the drink of the shelled cherry-colored coffee, throughout the duration and conditions of the experiment. The coffee conditioned in permeable packing (jute sacks and jute sacks with ground coffee shells) presented sensorial alterations that depreciated the quality of the coffee. In the physical classification, the type of coffee didn't suffer alteration in the several packages used during the experiment.
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spelling Avaliação sensorial do café cereja descascado, armazenado sob atmosfera artificial e convencionalSensorial evaluation of shelled cherry-colored type coffee stored under artificial and conventional atmosphereCaféCereja descascadoArmazenamentoQualidadeCoffea arabica LCoffeeParchment coffeeStorageQualityThe present work aimed to give a sensorial evaluation to the coffee (Coffea arabica L.) beverage and to classify the shelled cherry-colored type coffee submitted to different packaging during storage. The experiment was installed entirely at random in a factorial outline 2x5x5, with three repetitions. Five packages were tested, with and without atmosphere modification, in five evaluation times, in two lots of shelled cherry-colored coffee, with one dried and the other processed. The impermeable packages (nylon sacks, nylon sacks with 40% of CO2 and foil vacuum packs) presented a capacity of preserving the quality of the drink of the shelled cherry-colored coffee, throughout the duration and conditions of the experiment. The coffee conditioned in permeable packing (jute sacks and jute sacks with ground coffee shells) presented sensorial alterations that depreciated the quality of the coffee. In the physical classification, the type of coffee didn't suffer alteration in the several packages used during the experiment.Objetivou-se, com o presente trabalho, avaliar sensorialmente as bebidas e classificar quanto ao tipo o café cereja descascado submetido a diferentes acondicionamentos, ao longo do armazenamento. O experimento foi instalado em delineamento inteiramente casualizado (DIC), em esquema fatorial 2x5x5, com três repetições. Foram testados cinco acondicionamentos, com e sem modificação de atmosfera, em cinco épocas de avaliação, em dois lotes de café cereja descascado, sendo um em pergaminho e o outro beneficiado. Os acondicionamentos em embalagens impermeáveis (sacos de náilon, sacos de náilon com 40% de CO2 e sacos aluminizados a vácuo) apresentaram capacidade de preservar a qualidade de bebida do café cereja descascado, na duração e nas condições do experimento. Os cafés acondicionados em embalagens permeáveis (sacos de juta e sacos de juta com casca de café picada) apresentaram alterações sensoriais que depreciaram a qualidade do café. Na classificação física, o tipo do café não sofreu alteração nos diversos acondicionamentos usados durante o experimento.Editora da Universidade Federal de Lavras2008-12-012015-04-30T13:34:57Z2015-04-30T13:34:57Z2015-04-30info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articletext/htmlhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542008000600007BOREM, F. M. et al. Avaliação sensorial do café cereja descascado, armazenado sob atmosfera artificial e convencional. Ciência e Agrotecnologia, Lavras, v. 32, n. 6, p. 1724-1729, nov./dez. 2008.http://repositorio.ufla.br/jspui/handle/1/6822Ciência e Agrotecnologia v.32 n.6 2008reponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLABorém, Flávio MeiraNobre, Gilberto WestinFernandes, Simone MirandaPereira, Rosemary Gualberto F. A.Oliveira, Pedro Damasceno deporinfo:eu-repo/semantics/openAccess2016-03-22T17:08:35Zoai:localhost:1/6822Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2016-03-22T17:08:35Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Avaliação sensorial do café cereja descascado, armazenado sob atmosfera artificial e convencional
Sensorial evaluation of shelled cherry-colored type coffee stored under artificial and conventional atmosphere
title Avaliação sensorial do café cereja descascado, armazenado sob atmosfera artificial e convencional
spellingShingle Avaliação sensorial do café cereja descascado, armazenado sob atmosfera artificial e convencional
Borém, Flávio Meira
Café
Cereja descascado
Armazenamento
Qualidade
Coffea arabica L
Coffee
Parchment coffee
Storage
Quality
title_short Avaliação sensorial do café cereja descascado, armazenado sob atmosfera artificial e convencional
title_full Avaliação sensorial do café cereja descascado, armazenado sob atmosfera artificial e convencional
title_fullStr Avaliação sensorial do café cereja descascado, armazenado sob atmosfera artificial e convencional
title_full_unstemmed Avaliação sensorial do café cereja descascado, armazenado sob atmosfera artificial e convencional
title_sort Avaliação sensorial do café cereja descascado, armazenado sob atmosfera artificial e convencional
author Borém, Flávio Meira
author_facet Borém, Flávio Meira
Nobre, Gilberto Westin
Fernandes, Simone Miranda
Pereira, Rosemary Gualberto F. A.
Oliveira, Pedro Damasceno de
author_role author
author2 Nobre, Gilberto Westin
Fernandes, Simone Miranda
Pereira, Rosemary Gualberto F. A.
Oliveira, Pedro Damasceno de
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Borém, Flávio Meira
Nobre, Gilberto Westin
Fernandes, Simone Miranda
Pereira, Rosemary Gualberto F. A.
Oliveira, Pedro Damasceno de
dc.subject.por.fl_str_mv Café
Cereja descascado
Armazenamento
Qualidade
Coffea arabica L
Coffee
Parchment coffee
Storage
Quality
topic Café
Cereja descascado
Armazenamento
Qualidade
Coffea arabica L
Coffee
Parchment coffee
Storage
Quality
description The present work aimed to give a sensorial evaluation to the coffee (Coffea arabica L.) beverage and to classify the shelled cherry-colored type coffee submitted to different packaging during storage. The experiment was installed entirely at random in a factorial outline 2x5x5, with three repetitions. Five packages were tested, with and without atmosphere modification, in five evaluation times, in two lots of shelled cherry-colored coffee, with one dried and the other processed. The impermeable packages (nylon sacks, nylon sacks with 40% of CO2 and foil vacuum packs) presented a capacity of preserving the quality of the drink of the shelled cherry-colored coffee, throughout the duration and conditions of the experiment. The coffee conditioned in permeable packing (jute sacks and jute sacks with ground coffee shells) presented sensorial alterations that depreciated the quality of the coffee. In the physical classification, the type of coffee didn't suffer alteration in the several packages used during the experiment.
publishDate 2008
dc.date.none.fl_str_mv 2008-12-01
2015-04-30T13:34:57Z
2015-04-30T13:34:57Z
2015-04-30
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 http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542008000600007
BOREM, F. M. et al. Avaliação sensorial do café cereja descascado, armazenado sob atmosfera artificial e convencional. Ciência e Agrotecnologia, Lavras, v. 32, n. 6, p. 1724-1729, nov./dez. 2008.
http://repositorio.ufla.br/jspui/handle/1/6822
url http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542008000600007
http://repositorio.ufla.br/jspui/handle/1/6822
identifier_str_mv BOREM, F. M. et al. Avaliação sensorial do café cereja descascado, armazenado sob atmosfera artificial e convencional. Ciência e Agrotecnologia, Lavras, v. 32, n. 6, p. 1724-1729, nov./dez. 2008.
dc.language.iso.fl_str_mv por
language por
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Editora da Universidade Federal de Lavras
publisher.none.fl_str_mv Editora da Universidade Federal de Lavras
dc.source.none.fl_str_mv Ciência e Agrotecnologia v.32 n.6 2008
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
_version_ 1807835222351282176

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