Sensory quality of parchment coffee subjected to drying at different air temperatures and relative humidities
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2021 |
| Outros Autores: | , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Repositório Institucional da UFLA |
| Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/49260 |
Resumo: | Coffee quality is influenced by several factors, including the drying conditions. Therefore, this study evaluated the influence of the relative humidity of the drying air on the quality attributes of the coffee bev erage. Arabica coffee (Coffea arabica L.) fruits were selectively harvested. The samples were dried in two steps in a fixed-bed dryer at an air speed of 0.33 ms-1. In the first step, drying was performed until the water content was 0.428 g of water g of dr y matter-1, without controlling the dew point temperature. The sec ond step was performed until the water content was 0.123 g of water/g of dry matter-1, with dew point temperature control. A total of 11 treatments were tested involving nine combinations of dry bulb temperatures of 35 and 40 °C and dew point temperatures of 2.6, 10.8, 16.2 °C, plus two dryings at 35 and 40 °C dry bulb temperature without dew point temperature control. The samples were evaluated sensorially by three certified specialty coffee tasters. The data were subjected to principal component analysis. In the sensory analysis, the samples received total scores of 83.0 to 85.5 points. The drying conditions significantly influenced the quality of the coffee beverage. Drying at a dry bulb te mperature of 40 °C and a dew point temperature of 16.2 °C (25% RH) is indicated for the production of higher quality coffees with a shorter drying time |
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Sensory quality of parchment coffee subjected to drying at different air temperatures and relative humiditiesQualidade sensorial do café em pergaminho submetido à secagem em diferentes temperaturas do ar e umidades relativasCalidad sensorial del café pergamino sometido a secado a diferentes temperaturas del aire y humedad relativaCoffee arabicaCoffee qualitySensory analysisPrincipal component analysisCoffee dryingQualidade do caféAnálise sensorialAnálise de componentes principaisSecagem do caféCalidad del caféAnálisis sensorialAnálisis de componentes principalesSecado de caféCoffee quality is influenced by several factors, including the drying conditions. Therefore, this study evaluated the influence of the relative humidity of the drying air on the quality attributes of the coffee bev erage. Arabica coffee (Coffea arabica L.) fruits were selectively harvested. The samples were dried in two steps in a fixed-bed dryer at an air speed of 0.33 ms-1. In the first step, drying was performed until the water content was 0.428 g of water g of dr y matter-1, without controlling the dew point temperature. The sec ond step was performed until the water content was 0.123 g of water/g of dry matter-1, with dew point temperature control. A total of 11 treatments were tested involving nine combinations of dry bulb temperatures of 35 and 40 °C and dew point temperatures of 2.6, 10.8, 16.2 °C, plus two dryings at 35 and 40 °C dry bulb temperature without dew point temperature control. The samples were evaluated sensorially by three certified specialty coffee tasters. The data were subjected to principal component analysis. In the sensory analysis, the samples received total scores of 83.0 to 85.5 points. The drying conditions significantly influenced the quality of the coffee beverage. Drying at a dry bulb te mperature of 40 °C and a dew point temperature of 16.2 °C (25% RH) is indicated for the production of higher quality coffees with a shorter drying timeA qualidade do café é influenciada por vários fatores, incluindo as condições de secagem. Portanto, este estudo avaliou a influência da umidade relativa do ar de secagem nos atributos de qualidade da bebida de café. Os frutos do café arábica (Coffea arabica L.) foram colhidos seletivamente. As amostras foram secas em duas etapas em secador de leito fixo a uma velocidade de ar de 0,33 ms-1. Na primeira etapa, a secagem foi realizada até que o teor de água fosse de 0,428 g de água g de matéria seca-1, sem controle da temperatura do ponto de orvalho. A segunda etapa foi realizada até o teor de água ser de 0,123 g água g de matéria seca-1, com controle da temperatura do ponto de orvalho. Um total de 11 tratamentos foram testados envolvendo nove combinações de temperaturas de bulbo seco de 35 e 40 °C e temperaturas de ponto de orvalho de 2,6, 10,8, 16,2 °C, mais duas secas a 35 e 40 °C de temperatura de bulbo seco sem controle de temperatura de ponto de orvalho. As amostras foram avaliadas sensorialmente por três provadores de cafés especiais certificados. Os dados foram submetidos à análise de componentes principais. Na análise sensorial, as amostras receberam escores totais de 83,0 a 85,5 pontos. As condições de secagem influenciaram significativamente na qualidade da bebida do café. A secagem com bulbo seco de 40 °C e ponto de orvalho de 16,2 °C (25% UR) é indicada para a produção de cafés de maior qualidade e menor tempo de se cagem.Universidade Federal de Itajubá (UNIFEI), Campus Itabira2022-02-11T15:56:12Z2022-02-11T15:56:12Z2021-08-18info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfMOREIRA, R. V. et al. Sensory quality of parchment coffee subjected to drying at different air temperatures and relative humidities. Research, Society and Development, [S.l.], v. 10, n. 10, p. 1-11, 2021. DOI: 10.33448/rsd-v10i10.19351.http://repositorio.ufla.br/jspui/handle/1/49260Research, Society and Developmentreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessMoreira, Rodrigo VictorCorrêa, Jefferson Luiz GomesMacedo, Leandro LevateAraújo, Cintia da SilvaVimercati, Wallaf CostaSouza, Amanda Umbelina dePetri Júnior, IrineuJunqueira, João Renato de Jesuseng2023-05-03T11:42:42Zoai:localhost:1/49260Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2023-05-03T11:42:42Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
| dc.title.none.fl_str_mv |
Sensory quality of parchment coffee subjected to drying at different air temperatures and relative humidities Qualidade sensorial do café em pergaminho submetido à secagem em diferentes temperaturas do ar e umidades relativas Calidad sensorial del café pergamino sometido a secado a diferentes temperaturas del aire y humedad relativa |
| title |
Sensory quality of parchment coffee subjected to drying at different air temperatures and relative humidities |
| spellingShingle |
Sensory quality of parchment coffee subjected to drying at different air temperatures and relative humidities Moreira, Rodrigo Victor Coffee arabica Coffee quality Sensory analysis Principal component analysis Coffee drying Qualidade do café Análise sensorial Análise de componentes principais Secagem do café Calidad del café Análisis sensorial Análisis de componentes principales Secado de café |
| title_short |
Sensory quality of parchment coffee subjected to drying at different air temperatures and relative humidities |
| title_full |
Sensory quality of parchment coffee subjected to drying at different air temperatures and relative humidities |
| title_fullStr |
Sensory quality of parchment coffee subjected to drying at different air temperatures and relative humidities |
| title_full_unstemmed |
Sensory quality of parchment coffee subjected to drying at different air temperatures and relative humidities |
| title_sort |
Sensory quality of parchment coffee subjected to drying at different air temperatures and relative humidities |
| author |
Moreira, Rodrigo Victor |
| author_facet |
Moreira, Rodrigo Victor Corrêa, Jefferson Luiz Gomes Macedo, Leandro Levate Araújo, Cintia da Silva Vimercati, Wallaf Costa Souza, Amanda Umbelina de Petri Júnior, Irineu Junqueira, João Renato de Jesus |
| author_role |
author |
| author2 |
Corrêa, Jefferson Luiz Gomes Macedo, Leandro Levate Araújo, Cintia da Silva Vimercati, Wallaf Costa Souza, Amanda Umbelina de Petri Júnior, Irineu Junqueira, João Renato de Jesus |
| author2_role |
author author author author author author author |
| dc.contributor.author.fl_str_mv |
Moreira, Rodrigo Victor Corrêa, Jefferson Luiz Gomes Macedo, Leandro Levate Araújo, Cintia da Silva Vimercati, Wallaf Costa Souza, Amanda Umbelina de Petri Júnior, Irineu Junqueira, João Renato de Jesus |
| dc.subject.por.fl_str_mv |
Coffee arabica Coffee quality Sensory analysis Principal component analysis Coffee drying Qualidade do café Análise sensorial Análise de componentes principais Secagem do café Calidad del café Análisis sensorial Análisis de componentes principales Secado de café |
| topic |
Coffee arabica Coffee quality Sensory analysis Principal component analysis Coffee drying Qualidade do café Análise sensorial Análise de componentes principais Secagem do café Calidad del café Análisis sensorial Análisis de componentes principales Secado de café |
| description |
Coffee quality is influenced by several factors, including the drying conditions. Therefore, this study evaluated the influence of the relative humidity of the drying air on the quality attributes of the coffee bev erage. Arabica coffee (Coffea arabica L.) fruits were selectively harvested. The samples were dried in two steps in a fixed-bed dryer at an air speed of 0.33 ms-1. In the first step, drying was performed until the water content was 0.428 g of water g of dr y matter-1, without controlling the dew point temperature. The sec ond step was performed until the water content was 0.123 g of water/g of dry matter-1, with dew point temperature control. A total of 11 treatments were tested involving nine combinations of dry bulb temperatures of 35 and 40 °C and dew point temperatures of 2.6, 10.8, 16.2 °C, plus two dryings at 35 and 40 °C dry bulb temperature without dew point temperature control. The samples were evaluated sensorially by three certified specialty coffee tasters. The data were subjected to principal component analysis. In the sensory analysis, the samples received total scores of 83.0 to 85.5 points. The drying conditions significantly influenced the quality of the coffee beverage. Drying at a dry bulb te mperature of 40 °C and a dew point temperature of 16.2 °C (25% RH) is indicated for the production of higher quality coffees with a shorter drying time |
| publishDate |
2021 |
| dc.date.none.fl_str_mv |
2021-08-18 2022-02-11T15:56:12Z 2022-02-11T15:56:12Z |
| 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 |
MOREIRA, R. V. et al. Sensory quality of parchment coffee subjected to drying at different air temperatures and relative humidities. Research, Society and Development, [S.l.], v. 10, n. 10, p. 1-11, 2021. DOI: 10.33448/rsd-v10i10.19351. http://repositorio.ufla.br/jspui/handle/1/49260 |
| identifier_str_mv |
MOREIRA, R. V. et al. Sensory quality of parchment coffee subjected to drying at different air temperatures and relative humidities. Research, Society and Development, [S.l.], v. 10, n. 10, p. 1-11, 2021. DOI: 10.33448/rsd-v10i10.19351. |
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http://repositorio.ufla.br/jspui/handle/1/49260 |
| dc.language.iso.fl_str_mv |
eng |
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eng |
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Attribution 4.0 International http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess |
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Attribution 4.0 International http://creativecommons.org/licenses/by/4.0/ |
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openAccess |
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application/pdf |
| dc.publisher.none.fl_str_mv |
Universidade Federal de Itajubá (UNIFEI), Campus Itabira |
| publisher.none.fl_str_mv |
Universidade Federal de Itajubá (UNIFEI), Campus Itabira |
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Research, Society and Development reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
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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) |
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nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
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1784550204653961216 |