GREEN COFFEE BEAN STORAGE IN COOLED ENVIRONMENT
Autor(a) principal: | |
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Data de Publicação: | 2009 |
Outros Autores: | , , |
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. |
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Engenharia na Agricultura |
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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 |