GREEN COFFEE BEAN STORAGE IN COOLED ENVIRONMENT

Detalhes bibliográficos
Autor(a) principal: Rigueira, Roberta Jimenez de Almeida
Data de Publicação: 2009
Outros Autores: Lacerda Filho, Adílio Flauzino de, Volk, Marcus Bochi da Silva, Cecon, Paulo Roberto
Tipo de documento: Artigo
Idioma: por
Título da fonte: Engenharia na Agricultura
Texto Completo: https://periodicos.ufv.br/reveng/article/view/67
Resumo: The objective this work was to evaluate cooling of stored green coffee bean parchment (Coffea arabica L.) to prolong storage period preserving its original quality. The study was done in the split-plot design, having the plots in the 3 x 7 factorial design and seven storage periods as sub-plots, with three replications. The beans with moisture content of 12 ± 0.061% w.b. were stored in environmental chambers cooled to 15 ºC and 53±2% relative humidity (rh) or to 25 ºC and 80±2% rh. The data were compared with the storage in a conventional shed at ambient temperature of 25±5 ºC and 75±10% rh. The sampling was done at 30-day interval for 180 days. The alterations in the color, type, coffee brew, fungal growth, moisture content, 1000 grain weight, ash, total nitrogen, total protein content, total potassium, leached potassium, phenols, and electrical conductivity were monitored. It was concluded that the cooling was effective for preservation and conservation of the qualitative characteristics of the green coffee beans and also maintained brew quality and reduced fungal incidence and development.
id UFV-2_50e30bace5cb17074543d9812bc93e54
oai_identifier_str oai:ojs.periodicos.ufv.br:article/67
network_acronym_str UFV-2
network_name_str Engenharia na Agricultura
repository_id_str
spelling GREEN COFFEE BEAN STORAGE IN COOLED ENVIRONMENTARMAZENAMENTO DE GRÃOS DE CAFÉ CEREJA DESCASCADO EM AMBIENTE REFRIGERADOqualidaderesfriamento de grãosmicroorganismos.The objective this work was to evaluate cooling of stored green coffee bean parchment (Coffea arabica L.) to prolong storage period preserving its original quality. The study was done in the split-plot design, having the plots in the 3 x 7 factorial design and seven storage periods as sub-plots, with three replications. The beans with moisture content of 12 ± 0.061% w.b. were stored in environmental chambers cooled to 15 ºC and 53±2% relative humidity (rh) or to 25 ºC and 80±2% rh. The data were compared with the storage in a conventional shed at ambient temperature of 25±5 ºC and 75±10% rh. The sampling was done at 30-day interval for 180 days. The alterations in the color, type, coffee brew, fungal growth, moisture content, 1000 grain weight, ash, total nitrogen, total protein content, total potassium, leached potassium, phenols, and electrical conductivity were monitored. It was concluded that the cooling was effective for preservation and conservation of the qualitative characteristics of the green coffee beans and also maintained brew quality and reduced fungal incidence and development.A redução da temperatura da massa de grãos, abaixo de 15 ºC tem sido eficiente para reduzir a atividade de água dos grãos e, consequentemente, a atividade de insetos e de fungos. Objetivou-se, com esse trabalho, resfriar a massa dos grãos de café (Coffea arabica L.) cereja descascado, por meio de ar à temperatura ambiente e ar refrigerado. Foram usados grãos de café cereja em pergaminho, com teor de água de 12 ± 0,061% b.u.. Utilizou-se um experimento em parcelas subdivididas, tendo nas parcelas um esquema fatorial 3 x 7 e, nas subparcelas, sete avaliações, com três repetições. Adotaram-se três condições de armazenamento (à 15 e 25 °C e em armazém convencional à temperatura ambiente) e sete intervalos de tempo de armazenagem (0, 30, 60, 90, 120, 150 e 180 dias). Avaliaram-se possíveis alterações dos grãos em função das diferentes condições de armazenamento durante um intervalo de tempo, para as variáveis cor, tipo e bebida do café, contaminação por microrganismos, teor de água, peso de mil grãos, cinzas, nitrogênio total, teor de proteína (proteína bruta), potássio total, potássio lixiviado, fenol e condutividade elétrica. Concluiu-se que o método de resfriamento foi eficaz na preservação e conservação das características qualitativas iniciais de grãos de café cereja descascado, mantendo a qualidade da bebida, diminuindo a incidência e o desenvolvimento de microrganismos.Universidade Federal de Viçosa - UFV2009-08-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufv.br/reveng/article/view/6710.13083/reveng.v17i4.75Engineering in Agriculture; Vol. 17 No. 4 (2009); 323-333Revista Engenharia na Agricultura - REVENG; v. 17 n. 4 (2009); 323-3332175-68131414-398410.13083/reveng.v17i4reponame:Engenharia na Agriculturainstname:Universidade Federal de Viçosa (UFV)instacron:UFVporhttps://periodicos.ufv.br/reveng/article/view/67/62Rigueira, Roberta Jimenez de AlmeidaLacerda Filho, Adílio Flauzino deVolk, Marcus Bochi da SilvaCecon, Paulo Robertoinfo:eu-repo/semantics/openAccess2023-01-19T12:48:53Zoai:ojs.periodicos.ufv.br:article/67Revistahttps://periodicos.ufv.br/revengPUBhttps://periodicos.ufv.br/reveng/oairevistaengenharianagricultura@gmail.com||andrerosa@ufv.br||tramitacao.reveng@gmail.com|| reveng@ufv.br2175-68131414-3984opendoar:2023-01-19T12:48:53Engenharia na Agricultura - Universidade Federal de Viçosa (UFV)false
dc.title.none.fl_str_mv GREEN COFFEE BEAN STORAGE IN COOLED ENVIRONMENT
ARMAZENAMENTO DE GRÃOS DE CAFÉ CEREJA DESCASCADO EM AMBIENTE REFRIGERADO
title GREEN COFFEE BEAN STORAGE IN COOLED ENVIRONMENT
spellingShingle GREEN COFFEE BEAN STORAGE IN COOLED ENVIRONMENT
Rigueira, Roberta Jimenez de Almeida
qualidade
resfriamento de grãos
microorganismos.
title_short GREEN COFFEE BEAN STORAGE IN COOLED ENVIRONMENT
title_full GREEN COFFEE BEAN STORAGE IN COOLED ENVIRONMENT
title_fullStr GREEN COFFEE BEAN STORAGE IN COOLED ENVIRONMENT
title_full_unstemmed GREEN COFFEE BEAN STORAGE IN COOLED ENVIRONMENT
title_sort GREEN COFFEE BEAN STORAGE IN COOLED ENVIRONMENT
author Rigueira, Roberta Jimenez de Almeida
author_facet Rigueira, Roberta Jimenez de Almeida
Lacerda Filho, Adílio Flauzino de
Volk, Marcus Bochi da Silva
Cecon, Paulo Roberto
author_role author
author2 Lacerda Filho, Adílio Flauzino de
Volk, Marcus Bochi da Silva
Cecon, Paulo Roberto
author2_role author
author
author
dc.contributor.author.fl_str_mv Rigueira, Roberta Jimenez de Almeida
Lacerda Filho, Adílio Flauzino de
Volk, Marcus Bochi da Silva
Cecon, Paulo Roberto
dc.subject.por.fl_str_mv qualidade
resfriamento de grãos
microorganismos.
topic qualidade
resfriamento de grãos
microorganismos.
description The objective this work was to evaluate cooling of stored green coffee bean parchment (Coffea arabica L.) to prolong storage period preserving its original quality. The study was done in the split-plot design, having the plots in the 3 x 7 factorial design and seven storage periods as sub-plots, with three replications. The beans with moisture content of 12 ± 0.061% w.b. were stored in environmental chambers cooled to 15 ºC and 53±2% relative humidity (rh) or to 25 ºC and 80±2% rh. The data were compared with the storage in a conventional shed at ambient temperature of 25±5 ºC and 75±10% rh. The sampling was done at 30-day interval for 180 days. The alterations in the color, type, coffee brew, fungal growth, moisture content, 1000 grain weight, ash, total nitrogen, total protein content, total potassium, leached potassium, phenols, and electrical conductivity were monitored. It was concluded that the cooling was effective for preservation and conservation of the qualitative characteristics of the green coffee beans and also maintained brew quality and reduced fungal incidence and development.
publishDate 2009
dc.date.none.fl_str_mv 2009-08-19
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.ufv.br/reveng/article/view/67
10.13083/reveng.v17i4.75
url https://periodicos.ufv.br/reveng/article/view/67
identifier_str_mv 10.13083/reveng.v17i4.75
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.ufv.br/reveng/article/view/67/62
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Viçosa - UFV
publisher.none.fl_str_mv Universidade Federal de Viçosa - UFV
dc.source.none.fl_str_mv Engineering in Agriculture; Vol. 17 No. 4 (2009); 323-333
Revista Engenharia na Agricultura - REVENG; v. 17 n. 4 (2009); 323-333
2175-6813
1414-3984
10.13083/reveng.v17i4
reponame:Engenharia na Agricultura
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str Engenharia na Agricultura
collection Engenharia na Agricultura
repository.name.fl_str_mv Engenharia na Agricultura - Universidade Federal de Viçosa (UFV)
repository.mail.fl_str_mv revistaengenharianagricultura@gmail.com||andrerosa@ufv.br||tramitacao.reveng@gmail.com|| reveng@ufv.br
_version_ 1800211144083767296

Registros relacionados