Mathematical modeling of dehydration resistance of pericarp tissues and endosperm in fruits of arabic coffee
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , |
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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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 |
_version_ |
1815439052050006016 |