Quality of conilon coffee dried on a concrete terrace in a greenhouse with early hulling
Main Author: | |
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Publication Date: | 2014 |
Other Authors: | , , , |
Format: | Article |
Language: | eng |
Source: | Repositório Institucional da UFLA |
Download full: | http://repositorio.ufla.br/jspui/handle/1/37157 |
Summary: | The time spent in coffee drying is quite important for keeping the product quality and therefore choosing the appropriate method to be used. This study was performed to quantify the decrease in drying time as a result of early hulling of conilon coffee (Coffea canephora) dried on a concrete terrace in a greenhouse, as well as to determine the quality of the dried coffee. The coffee was harvested at more than 80% ripe fruits and immediately placed on concrete terraces in greenhouses for drying. The parcels were hulled when 22%, 19%, 16% and 13% (wb) moisture levels were reached. Then, the parcels hulled at 22%, 19% and 16% moisture were returned to the greenhouse until they reached the desired moisture level of 13% (wb). The time spent on drying was quantified, and coffee quality was assessed through sensory, chemical and physiological analyses. This procedure was performed in four distinct periods during the harvest, and four repetitions were performed in blocks. The F (ANOVA) and Tukey (at 5% of probability) tests were performed to compare the evaluated characteristics among groups. The coffee hulled at 22% (wb) moisture content presented a considerably shorter drying time (6 days shorter) than the coffee hulled at 13% (wb) moisture content. The early hulling of conilon coffee did not affect the final quality. Thus, early hulling is a practical and significantly favorable technique for coffee farmers because it decreases drying time and improves the use of terrace space without diminishing coffee quality. |
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Quality of conilon coffee dried on a concrete terrace in a greenhouse with early hullingQualidade do café conilon, seco em terreiro de estufa com beneficiamento antecipadoCoffea canephoraRobustaDryingElectrical conductivityReducing sugarsRobustaSecagemCondutividade elétricaAçúcares redutoresThe time spent in coffee drying is quite important for keeping the product quality and therefore choosing the appropriate method to be used. This study was performed to quantify the decrease in drying time as a result of early hulling of conilon coffee (Coffea canephora) dried on a concrete terrace in a greenhouse, as well as to determine the quality of the dried coffee. The coffee was harvested at more than 80% ripe fruits and immediately placed on concrete terraces in greenhouses for drying. The parcels were hulled when 22%, 19%, 16% and 13% (wb) moisture levels were reached. Then, the parcels hulled at 22%, 19% and 16% moisture were returned to the greenhouse until they reached the desired moisture level of 13% (wb). The time spent on drying was quantified, and coffee quality was assessed through sensory, chemical and physiological analyses. This procedure was performed in four distinct periods during the harvest, and four repetitions were performed in blocks. The F (ANOVA) and Tukey (at 5% of probability) tests were performed to compare the evaluated characteristics among groups. The coffee hulled at 22% (wb) moisture content presented a considerably shorter drying time (6 days shorter) than the coffee hulled at 13% (wb) moisture content. The early hulling of conilon coffee did not affect the final quality. Thus, early hulling is a practical and significantly favorable technique for coffee farmers because it decreases drying time and improves the use of terrace space without diminishing coffee quality.O tempo despendido na secagem é fundamental para manter a qualidade do produto e escolher o procedimento de secagem a ser adotado. Esse trabalho teve como objetivo quantificar a redução do tempo de secagem com beneficiamento prévio do café conilon (Coffea canephora) em terreiro de estufa, bem como avaliar a qualidade dos grãos secos. O café conilon foi colhido com mais de 80% de frutos maduros e colocados, simultaneamente, em terreiros de estufas. Assim, as parcelas foram beneficiadas no momento em que atingiram 22%, 19%, 16% e 13% de umidade (bu). As parcelas com 22%, 19% e 16% (bu), foram levadas de volta ao terreiro até que atingissem o nível de umidade ideal de 13% (bu). O tempo de secagem foi quantificado e a qualidade do produto avaliada através análise sensorial, química e fisiológica. O trabalho foi realizado em blocos ao acaso, com quatro repetições, e os resultados submetidos ao teste F (ANOVA) e teste de média (Tukey a 5% de probabilidade). Houve diminuição de 6 dias na secagem do café beneficiado a 22% de umidade, comparado ao café beneficiado a 13%. O beneficiamento prévio do café conilon não afetou a qualidade final. Assim, conclui-se que o beneficiamento prévio do café com 22% (bu), com posterior secagem até atingir 13% é uma prática que favorece de maneira significativa o cafeicultor, pois diminui o tempo de secagem e maximiza o uso de área no terreiro, sem perder qualidade do produto.Universidade Estadual de Londrina2019-10-10T11:45:29Z2019-10-10T11:45:29Z2014info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfPARTELLI, F. L. et al. Quality of conilon coffee dried on a concrete terrace in a greenhouse with early hulling. Semina: Ciências Agrárias, Londrina, v. 35, n. 5, p. 2367-2372, Sept./Oct. 2014.http://repositorio.ufla.br/jspui/handle/1/37157Semina: Ciências Agráriasreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAttribution-NonCommercial 4.0 Internationalhttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccessPartelli, Fábio LuizPartelli, OzílioPartelli, Akila SiriloBorém, Flávio MeiraTaveira, José Henrique da Silvaeng2019-10-10T11:46:17Zoai:localhost:1/37157Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2019-10-10T11:46:17Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Quality of conilon coffee dried on a concrete terrace in a greenhouse with early hulling Qualidade do café conilon, seco em terreiro de estufa com beneficiamento antecipado |
title |
Quality of conilon coffee dried on a concrete terrace in a greenhouse with early hulling |
spellingShingle |
Quality of conilon coffee dried on a concrete terrace in a greenhouse with early hulling Partelli, Fábio Luiz Coffea canephora Robusta Drying Electrical conductivity Reducing sugars Robusta Secagem Condutividade elétrica Açúcares redutores |
title_short |
Quality of conilon coffee dried on a concrete terrace in a greenhouse with early hulling |
title_full |
Quality of conilon coffee dried on a concrete terrace in a greenhouse with early hulling |
title_fullStr |
Quality of conilon coffee dried on a concrete terrace in a greenhouse with early hulling |
title_full_unstemmed |
Quality of conilon coffee dried on a concrete terrace in a greenhouse with early hulling |
title_sort |
Quality of conilon coffee dried on a concrete terrace in a greenhouse with early hulling |
author |
Partelli, Fábio Luiz |
author_facet |
Partelli, Fábio Luiz Partelli, Ozílio Partelli, Akila Sirilo Borém, Flávio Meira Taveira, José Henrique da Silva |
author_role |
author |
author2 |
Partelli, Ozílio Partelli, Akila Sirilo Borém, Flávio Meira Taveira, José Henrique da Silva |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Partelli, Fábio Luiz Partelli, Ozílio Partelli, Akila Sirilo Borém, Flávio Meira Taveira, José Henrique da Silva |
dc.subject.por.fl_str_mv |
Coffea canephora Robusta Drying Electrical conductivity Reducing sugars Robusta Secagem Condutividade elétrica Açúcares redutores |
topic |
Coffea canephora Robusta Drying Electrical conductivity Reducing sugars Robusta Secagem Condutividade elétrica Açúcares redutores |
description |
The time spent in coffee drying is quite important for keeping the product quality and therefore choosing the appropriate method to be used. This study was performed to quantify the decrease in drying time as a result of early hulling of conilon coffee (Coffea canephora) dried on a concrete terrace in a greenhouse, as well as to determine the quality of the dried coffee. The coffee was harvested at more than 80% ripe fruits and immediately placed on concrete terraces in greenhouses for drying. The parcels were hulled when 22%, 19%, 16% and 13% (wb) moisture levels were reached. Then, the parcels hulled at 22%, 19% and 16% moisture were returned to the greenhouse until they reached the desired moisture level of 13% (wb). The time spent on drying was quantified, and coffee quality was assessed through sensory, chemical and physiological analyses. This procedure was performed in four distinct periods during the harvest, and four repetitions were performed in blocks. The F (ANOVA) and Tukey (at 5% of probability) tests were performed to compare the evaluated characteristics among groups. The coffee hulled at 22% (wb) moisture content presented a considerably shorter drying time (6 days shorter) than the coffee hulled at 13% (wb) moisture content. The early hulling of conilon coffee did not affect the final quality. Thus, early hulling is a practical and significantly favorable technique for coffee farmers because it decreases drying time and improves the use of terrace space without diminishing coffee quality. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014 2019-10-10T11:45:29Z 2019-10-10T11:45:29Z |
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 |
PARTELLI, F. L. et al. Quality of conilon coffee dried on a concrete terrace in a greenhouse with early hulling. Semina: Ciências Agrárias, Londrina, v. 35, n. 5, p. 2367-2372, Sept./Oct. 2014. http://repositorio.ufla.br/jspui/handle/1/37157 |
identifier_str_mv |
PARTELLI, F. L. et al. Quality of conilon coffee dried on a concrete terrace in a greenhouse with early hulling. Semina: Ciências Agrárias, Londrina, v. 35, n. 5, p. 2367-2372, Sept./Oct. 2014. |
url |
http://repositorio.ufla.br/jspui/handle/1/37157 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
Attribution-NonCommercial 4.0 International http://creativecommons.org/licenses/by-nc/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NonCommercial 4.0 International http://creativecommons.org/licenses/by-nc/4.0/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual de Londrina |
publisher.none.fl_str_mv |
Universidade Estadual de Londrina |
dc.source.none.fl_str_mv |
Semina: Ciências Agrárias reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
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UFLA |
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UFLA |
reponame_str |
Repositório Institucional da UFLA |
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Repositório Institucional da UFLA |
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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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1784549949270130688 |