Mathematical modeling of dehydration resistance of pericarp tissues and endosperm in fruits of arabic coffee

Detalhes bibliográficos
Autor(a) principal: Dias, Camila de Almeida
Data de Publicação: 2020
Outros Autores: Andrade, Ednilton Tavares de, Lemos, Isabella Ávila, Borém, Flavio Meira, Westerich, Diogo Nogueira, Silva, Ana Claudia Almeida da
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/42532
Resumo: Coffee represents an important source of income for producers and for the Brazilian economy, being the second product in the country’s agricultural exports. Unlike other agricultural products, freshly harvested coffee has a high fruit water content, approximately 60% (dry base). It is fundamental to optimize the drying process for cost reduction and quality maintenance, making it necessary to understand the interdependence relation of the tissues of the pericarp and the coffee endosperm during the dehydration of the fruit. The objective of this work was to elaborate a drying model for the constituent parts of coffee fruits evaluating the resistance of each of the pericarp tissues and endosperm. The experiment was set up in a 4x6 factorial scheme (4 relative humidity of the drying air and natural, pulped natural coffee, pericarp tissues and endosperm: 1 - natural coffee and 2 – pulped natural coffee, 3 - exocarp + a portion of mesocarp, 4 - mesocarp, 5 - endocarp, 6 - endosperm]) in a completely randomized design with four replicates. The results were analyzed through analysis of variance and regression, using the statistical software STATISTICA 5.0®. The resistance to water outflow, regardless of the processing or the fruit part of the coffee, is greater when the coffee is dried with the lowest relative humidity. The natural coffee was the treatment that presented greater resistance, while the lower resistance was presented by the exocarp + a portion of mesocarp.
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spelling Mathematical modeling of dehydration resistance of pericarp tissues and endosperm in fruits of arabic coffeeCoffee - DryingMathematical modelingCoffee - Post-harvestCafé - SecagemModelagem matemáticaCafé - Pós-colheitaCoffee represents an important source of income for producers and for the Brazilian economy, being the second product in the country’s agricultural exports. Unlike other agricultural products, freshly harvested coffee has a high fruit water content, approximately 60% (dry base). It is fundamental to optimize the drying process for cost reduction and quality maintenance, making it necessary to understand the interdependence relation of the tissues of the pericarp and the coffee endosperm during the dehydration of the fruit. The objective of this work was to elaborate a drying model for the constituent parts of coffee fruits evaluating the resistance of each of the pericarp tissues and endosperm. The experiment was set up in a 4x6 factorial scheme (4 relative humidity of the drying air and natural, pulped natural coffee, pericarp tissues and endosperm: 1 - natural coffee and 2 – pulped natural coffee, 3 - exocarp + a portion of mesocarp, 4 - mesocarp, 5 - endocarp, 6 - endosperm]) in a completely randomized design with four replicates. The results were analyzed through analysis of variance and regression, using the statistical software STATISTICA 5.0®. The resistance to water outflow, regardless of the processing or the fruit part of the coffee, is greater when the coffee is dried with the lowest relative humidity. The natural coffee was the treatment that presented greater resistance, while the lower resistance was presented by the exocarp + a portion of mesocarp.Universidade Federal de Lavras2020-08-21T16:34:07Z2020-08-21T16:34:07Z2020info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfDIAS, C. de A. et al. Mathematical modeling of dehydration resistance of pericarp tissues and endosperm in fruits of arabic coffee. Coffee Science, Lavras, Universidade Federal de Lavras, Lavras, 2020.http://repositorio.ufla.br/jspui/handle/1/42532Coffee Sciencereponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessDias, Camila de AlmeidaAndrade, Ednilton Tavares deLemos, Isabella ÁvilaBorém, Flavio MeiraWesterich, Diogo NogueiraSilva, Ana Claudia Almeida daeng2020-08-21T16:34:07Zoai:localhost:1/42532Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2020-08-21T16:34:07Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Mathematical modeling of dehydration resistance of pericarp tissues and endosperm in fruits of arabic coffee
title Mathematical modeling of dehydration resistance of pericarp tissues and endosperm in fruits of arabic coffee
spellingShingle Mathematical modeling of dehydration resistance of pericarp tissues and endosperm in fruits of arabic coffee
Dias, Camila de Almeida
Coffee - Drying
Mathematical modeling
Coffee - Post-harvest
Café - Secagem
Modelagem matemática
Café - Pós-colheita
title_short Mathematical modeling of dehydration resistance of pericarp tissues and endosperm in fruits of arabic coffee
title_full Mathematical modeling of dehydration resistance of pericarp tissues and endosperm in fruits of arabic coffee
title_fullStr Mathematical modeling of dehydration resistance of pericarp tissues and endosperm in fruits of arabic coffee
title_full_unstemmed Mathematical modeling of dehydration resistance of pericarp tissues and endosperm in fruits of arabic coffee
title_sort Mathematical modeling of dehydration resistance of pericarp tissues and endosperm in fruits of arabic coffee
author Dias, Camila de Almeida
author_facet Dias, Camila de Almeida
Andrade, Ednilton Tavares de
Lemos, Isabella Ávila
Borém, Flavio Meira
Westerich, Diogo Nogueira
Silva, Ana Claudia Almeida da
author_role author
author2 Andrade, Ednilton Tavares de
Lemos, Isabella Ávila
Borém, Flavio Meira
Westerich, Diogo Nogueira
Silva, Ana Claudia Almeida da
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Dias, Camila de Almeida
Andrade, Ednilton Tavares de
Lemos, Isabella Ávila
Borém, Flavio Meira
Westerich, Diogo Nogueira
Silva, Ana Claudia Almeida da
dc.subject.por.fl_str_mv Coffee - Drying
Mathematical modeling
Coffee - Post-harvest
Café - Secagem
Modelagem matemática
Café - Pós-colheita
topic Coffee - Drying
Mathematical modeling
Coffee - Post-harvest
Café - Secagem
Modelagem matemática
Café - Pós-colheita
description Coffee represents an important source of income for producers and for the Brazilian economy, being the second product in the country’s agricultural exports. Unlike other agricultural products, freshly harvested coffee has a high fruit water content, approximately 60% (dry base). It is fundamental to optimize the drying process for cost reduction and quality maintenance, making it necessary to understand the interdependence relation of the tissues of the pericarp and the coffee endosperm during the dehydration of the fruit. The objective of this work was to elaborate a drying model for the constituent parts of coffee fruits evaluating the resistance of each of the pericarp tissues and endosperm. The experiment was set up in a 4x6 factorial scheme (4 relative humidity of the drying air and natural, pulped natural coffee, pericarp tissues and endosperm: 1 - natural coffee and 2 – pulped natural coffee, 3 - exocarp + a portion of mesocarp, 4 - mesocarp, 5 - endocarp, 6 - endosperm]) in a completely randomized design with four replicates. The results were analyzed through analysis of variance and regression, using the statistical software STATISTICA 5.0®. The resistance to water outflow, regardless of the processing or the fruit part of the coffee, is greater when the coffee is dried with the lowest relative humidity. The natural coffee was the treatment that presented greater resistance, while the lower resistance was presented by the exocarp + a portion of mesocarp.
publishDate 2020
dc.date.none.fl_str_mv 2020-08-21T16:34:07Z
2020-08-21T16:34:07Z
2020
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 DIAS, C. de A. et al. Mathematical modeling of dehydration resistance of pericarp tissues and endosperm in fruits of arabic coffee. Coffee Science, Lavras, Universidade Federal de Lavras, Lavras, 2020.
http://repositorio.ufla.br/jspui/handle/1/42532
identifier_str_mv DIAS, C. de A. et al. Mathematical modeling of dehydration resistance of pericarp tissues and endosperm in fruits of arabic coffee. Coffee Science, Lavras, Universidade Federal de Lavras, Lavras, 2020.
url http://repositorio.ufla.br/jspui/handle/1/42532
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 Universidade Federal de Lavras
publisher.none.fl_str_mv Universidade Federal de Lavras
dc.source.none.fl_str_mv Coffee Science
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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