Colour variation in immature coffee dried under different dry bulb and dew point temperature conditions

Detalhes bibliográficos
Autor(a) principal: Rios, Paula de Almeida
Data de Publicação: 2020
Outros Autores: Andrade, Ednilton Tavares de, Cardoso, Danilo Barbosa, Silva, Samuel Vieira de Oliveira
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/46683
Resumo: This study evaluated colour variation as a function of the drying kinetics of immature coffee subjected to different drying conditions. Additionally, mathematical models were fitted to experimental data for green coffee berries dried in a thin layer under different drying conditions, besides the water reduction rate (WRR) was determined. Each of the drying environments was determined by the combination of three different dry bulb temperatures (Tdb) (35, 40 and 45 °C) and three different dew point temperatures (Tdp) (2.6, 10.8 and 16.2 °C). Coffee (Coffea arabica L.) berries of the Topázio Amarelo variety were collected manually and selectively with initial water content of 2.106 ± 0.05 kg.kg-1 (dry basis, db); they were processed by the dry-processing method and dried to a final water content of 0.124 ± 0.05 kg.kg-1 (db) in a fixed-bed dryer combined with a laboratory air conditioning system (LACS). Following this process, the samples were separated into two parts, one containing beans with black-green and sour defects and the other containing the remaining beans, and the colour was read for each group. For all drying combinations, the Midilli model best fit the experimental data. The lowest WRR was 0.063 kg.kg-1.h-1 and occurred in the combination with the Tdb of 35 °C and Tdp of 16.2 °C. In the portion of coffee without defects, among the treatments performed at the Tdb of 35 °C, the combination with the Tdp of 2.6 °C had the lowest luminance values. For the “a” coordinate, the lowest values were found in the combination of the Tdb of 35 °C and Tdp of 2.6 °C.
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spelling Colour variation in immature coffee dried under different dry bulb and dew point temperature conditionsVariação da cor de cafés imaturos secados em diferentes condições de temperatura de bulbo seco e temperatura de ponto de orvalhoVariación de color del café seco inmaturo en diferentes condiciones de temperatura de bulbo seco y temperatura de punto de rocíoDefeito preto-verdeCafé - SecagemModelagem matemáticaTaxa de redução de águaBlack-green defectCoffee - DryingMathematical modellingWater reduction rateThis study evaluated colour variation as a function of the drying kinetics of immature coffee subjected to different drying conditions. Additionally, mathematical models were fitted to experimental data for green coffee berries dried in a thin layer under different drying conditions, besides the water reduction rate (WRR) was determined. Each of the drying environments was determined by the combination of three different dry bulb temperatures (Tdb) (35, 40 and 45 °C) and three different dew point temperatures (Tdp) (2.6, 10.8 and 16.2 °C). Coffee (Coffea arabica L.) berries of the Topázio Amarelo variety were collected manually and selectively with initial water content of 2.106 ± 0.05 kg.kg-1 (dry basis, db); they were processed by the dry-processing method and dried to a final water content of 0.124 ± 0.05 kg.kg-1 (db) in a fixed-bed dryer combined with a laboratory air conditioning system (LACS). Following this process, the samples were separated into two parts, one containing beans with black-green and sour defects and the other containing the remaining beans, and the colour was read for each group. For all drying combinations, the Midilli model best fit the experimental data. The lowest WRR was 0.063 kg.kg-1.h-1 and occurred in the combination with the Tdb of 35 °C and Tdp of 16.2 °C. In the portion of coffee without defects, among the treatments performed at the Tdb of 35 °C, the combination with the Tdp of 2.6 °C had the lowest luminance values. For the “a” coordinate, the lowest values were found in the combination of the Tdb of 35 °C and Tdp of 2.6 °C.Este trabalho teve por objetivo avaliar a variação da cor em função da cinética de secagem de cafés verdes submetidos às diferentes condições de secagem. Além de ajustar modelos matemáticos aos dados experimentais, em camada delgada, submetido a diferentes condições, bem como determinar a taxa de redução de água (TRA). Cada um dos ambientes de secagem foi determinado pela combinação de 3 diferentes temperaturas de do bulbo seco (Tbs) (35, 40 e 45 °C) e 3 temperaturas de ponto de orvalho (Tpo) (2,6; 10,8; 16,2 °C). Foram colhidos manual e seletivamente cafés (Coffea arabica L.) da variedade Topázio Amarelo com teor de água inicial de 2,106±0,05 kg.kg-1 (bs), processados por via seca e secados até o teor de água final de 0,124±0,05 kg.kg-1 (bs), em secador de camada fixa conjugado à um Sistema de Condicionamento de Ar de Laboratório (SCAL). Após este processo, as amostras foram separadas em duas porções, uma só com defeitos preto-verde e ardido, a outra com os demais grãos, em cada uma fez-se a leitura de cor. Para todas as combinações de secagem o modelo de Midilli apresentou os melhores ajustes aos dados experimentais. A menor TRA foi de 0,063 kg.kg-1 .h-1 e aconteceu na combinação de Tbs de 35 °C com Tpo de 16,2 °C. Na porção de cafés sem defeitos, dentre os tratamentos realizados na Tbs de 35 °C, a combinação com a Tpo de 2,6 °C apresentou os menores valores de “L”. Para a coordenada “a”, os menores valores encontram-se na combinação de Tbs de 35 °C com Tpo de 2,6 °C.CDRR Editors2021-07-07T18:35:07Z2021-07-07T18:35:07Z2020-05info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfRIOS, P. de A. et al. Colour variation in immature coffee dried under different dry bulb and dew point temperature conditions. Research, Society and Development, Vargem Grande Paulista, v. 9, n. 7, p. e539974419, 2020. DOI: 10.33448/rsd-v9i7.4419.http://repositorio.ufla.br/jspui/handle/1/46683Research, Society and Developmentreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessRios, Paula de AlmeidaAndrade, Ednilton Tavares deCardoso, Danilo BarbosaSilva, Samuel Vieira de Oliveiraeng2023-05-02T18:45:33Zoai:localhost:1/46683Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2023-05-02T18:45:33Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Colour variation in immature coffee dried under different dry bulb and dew point temperature conditions
Variação da cor de cafés imaturos secados em diferentes condições de temperatura de bulbo seco e temperatura de ponto de orvalho
Variación de color del café seco inmaturo en diferentes condiciones de temperatura de bulbo seco y temperatura de punto de rocío
title Colour variation in immature coffee dried under different dry bulb and dew point temperature conditions
spellingShingle Colour variation in immature coffee dried under different dry bulb and dew point temperature conditions
Rios, Paula de Almeida
Defeito preto-verde
Café - Secagem
Modelagem matemática
Taxa de redução de água
Black-green defect
Coffee - Drying
Mathematical modelling
Water reduction rate
title_short Colour variation in immature coffee dried under different dry bulb and dew point temperature conditions
title_full Colour variation in immature coffee dried under different dry bulb and dew point temperature conditions
title_fullStr Colour variation in immature coffee dried under different dry bulb and dew point temperature conditions
title_full_unstemmed Colour variation in immature coffee dried under different dry bulb and dew point temperature conditions
title_sort Colour variation in immature coffee dried under different dry bulb and dew point temperature conditions
author Rios, Paula de Almeida
author_facet Rios, Paula de Almeida
Andrade, Ednilton Tavares de
Cardoso, Danilo Barbosa
Silva, Samuel Vieira de Oliveira
author_role author
author2 Andrade, Ednilton Tavares de
Cardoso, Danilo Barbosa
Silva, Samuel Vieira de Oliveira
author2_role author
author
author
dc.contributor.author.fl_str_mv Rios, Paula de Almeida
Andrade, Ednilton Tavares de
Cardoso, Danilo Barbosa
Silva, Samuel Vieira de Oliveira
dc.subject.por.fl_str_mv Defeito preto-verde
Café - Secagem
Modelagem matemática
Taxa de redução de água
Black-green defect
Coffee - Drying
Mathematical modelling
Water reduction rate
topic Defeito preto-verde
Café - Secagem
Modelagem matemática
Taxa de redução de água
Black-green defect
Coffee - Drying
Mathematical modelling
Water reduction rate
description This study evaluated colour variation as a function of the drying kinetics of immature coffee subjected to different drying conditions. Additionally, mathematical models were fitted to experimental data for green coffee berries dried in a thin layer under different drying conditions, besides the water reduction rate (WRR) was determined. Each of the drying environments was determined by the combination of three different dry bulb temperatures (Tdb) (35, 40 and 45 °C) and three different dew point temperatures (Tdp) (2.6, 10.8 and 16.2 °C). Coffee (Coffea arabica L.) berries of the Topázio Amarelo variety were collected manually and selectively with initial water content of 2.106 ± 0.05 kg.kg-1 (dry basis, db); they were processed by the dry-processing method and dried to a final water content of 0.124 ± 0.05 kg.kg-1 (db) in a fixed-bed dryer combined with a laboratory air conditioning system (LACS). Following this process, the samples were separated into two parts, one containing beans with black-green and sour defects and the other containing the remaining beans, and the colour was read for each group. For all drying combinations, the Midilli model best fit the experimental data. The lowest WRR was 0.063 kg.kg-1.h-1 and occurred in the combination with the Tdb of 35 °C and Tdp of 16.2 °C. In the portion of coffee without defects, among the treatments performed at the Tdb of 35 °C, the combination with the Tdp of 2.6 °C had the lowest luminance values. For the “a” coordinate, the lowest values were found in the combination of the Tdb of 35 °C and Tdp of 2.6 °C.
publishDate 2020
dc.date.none.fl_str_mv 2020-05
2021-07-07T18:35:07Z
2021-07-07T18:35:07Z
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 RIOS, P. de A. et al. Colour variation in immature coffee dried under different dry bulb and dew point temperature conditions. Research, Society and Development, Vargem Grande Paulista, v. 9, n. 7, p. e539974419, 2020. DOI: 10.33448/rsd-v9i7.4419.
http://repositorio.ufla.br/jspui/handle/1/46683
identifier_str_mv RIOS, P. de A. et al. Colour variation in immature coffee dried under different dry bulb and dew point temperature conditions. Research, Society and Development, Vargem Grande Paulista, v. 9, n. 7, p. e539974419, 2020. DOI: 10.33448/rsd-v9i7.4419.
url http://repositorio.ufla.br/jspui/handle/1/46683
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv 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 CDRR Editors
publisher.none.fl_str_mv CDRR Editors
dc.source.none.fl_str_mv Research, Society and Development
reponame:Repositório Institucional da UFLA
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reponame_str Repositório Institucional da UFLA
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