Roasting optimization of peaberry coffee beans from cherry fruits

Detalhes bibliográficos
Autor(a) principal: Pimenta, Thiago Vasconcelos
Data de Publicação: 2023
Outros Autores: Pereira, Rosemary Gualberto Fonseca Alvarenga, Corrêa, Jefferson Luiz Gomes
Tipo de documento: Artigo
Idioma: eng
Título da fonte: The Journal of Engineering and Exact Sciences
Texto Completo: https://periodicos.ufv.br/jcec/article/view/15639
Resumo: The aim of this study was to determine the best interaction between roasting time and temperature of peaberry beans from cherry fruits combined with three different degrees of roast in order to archive the best results for sensorial attributes as well as verify changes in physical parameters. The roasting curves showed similarity of temperature profiles, indicating proper conduction of the roasting process. According to the different ways of roasting, significant differences at 5% probability level were observed for the bulk density, moisture content, swelling while shade and weight loss was the same. The optimum roasting condition for peaberry beans was high temperature all the time (T1) in dark color, which obtained higher values for sensorial attributes.
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spelling Roasting optimization of peaberry coffee beans from cherry fruitsOtimização do processo de torração de grãos moca provenientes de frutos cerejaPeaberry beans. Cherry coffee. Sensorial analysis. Physical propertiesGrãos moca. Café cereja. Análise sensorial. Propriedades físicasThe aim of this study was to determine the best interaction between roasting time and temperature of peaberry beans from cherry fruits combined with three different degrees of roast in order to archive the best results for sensorial attributes as well as verify changes in physical parameters. The roasting curves showed similarity of temperature profiles, indicating proper conduction of the roasting process. According to the different ways of roasting, significant differences at 5% probability level were observed for the bulk density, moisture content, swelling while shade and weight loss was the same. The optimum roasting condition for peaberry beans was high temperature all the time (T1) in dark color, which obtained higher values for sensorial attributes.O objetivo desse estudo foi determinar a melhor interação entre tempo e temperatura de torração de grãos moca provenientes de frutos cereja combinado com três diferentes graus de torração com o intuito de alcançar os melhores resultados de atributos sensoriais assim como verificar as mudanças nos parâmetros físicos. As curvas de torração mostraram similaridade dos perfis de temperatura indicando apropriada condução do processo de torração. De acordo com as diferentes formas de torração, diferenças significativas a nível de 5% de probabilidade foram observadas para densidade a granel, umidade, expansão enquanto a tonalidade e perda de massa foram iguais. A condição ótima de torração de grãos moca foi alta temperatura todo o tempo (T1) na coloração escura que obteve maiores valores para os atributos sensoriais.Universidade Federal de Viçosa - UFV2023-05-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufv.br/jcec/article/view/1563910.18540/jcecvl9iss3pp15639-01eThe Journal of Engineering and Exact Sciences; Vol. 9 No. 3 (2023); 15639-01eThe Journal of Engineering and Exact Sciences; Vol. 9 Núm. 3 (2023); 15639-01eThe Journal of Engineering and Exact Sciences; v. 9 n. 3 (2023); 15639-01e2527-1075reponame:The Journal of Engineering and Exact Sciencesinstname:Universidade Federal de Viçosa (UFV)instacron:UFVenghttps://periodicos.ufv.br/jcec/article/view/15639/7949Copyright (c) 2023 The Journal of Engineering and Exact Scienceshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess Pimenta, Thiago VasconcelosPereira, Rosemary Gualberto Fonseca AlvarengaCorrêa, Jefferson Luiz Gomes2023-05-24T13:48:02Zoai:ojs.periodicos.ufv.br:article/15639Revistahttp://www.seer.ufv.br/seer/rbeq2/index.php/req2/oai2527-10752527-1075opendoar:2023-05-24T13:48:02The Journal of Engineering and Exact Sciences - Universidade Federal de Viçosa (UFV)false
dc.title.none.fl_str_mv Roasting optimization of peaberry coffee beans from cherry fruits
Otimização do processo de torração de grãos moca provenientes de frutos cereja
title Roasting optimization of peaberry coffee beans from cherry fruits
spellingShingle Roasting optimization of peaberry coffee beans from cherry fruits
Pimenta, Thiago Vasconcelos
Peaberry beans. Cherry coffee. Sensorial analysis. Physical properties
Grãos moca. Café cereja. Análise sensorial. Propriedades físicas
title_short Roasting optimization of peaberry coffee beans from cherry fruits
title_full Roasting optimization of peaberry coffee beans from cherry fruits
title_fullStr Roasting optimization of peaberry coffee beans from cherry fruits
title_full_unstemmed Roasting optimization of peaberry coffee beans from cherry fruits
title_sort Roasting optimization of peaberry coffee beans from cherry fruits
author Pimenta, Thiago Vasconcelos
author_facet Pimenta, Thiago Vasconcelos
Pereira, Rosemary Gualberto Fonseca Alvarenga
Corrêa, Jefferson Luiz Gomes
author_role author
author2 Pereira, Rosemary Gualberto Fonseca Alvarenga
Corrêa, Jefferson Luiz Gomes
author2_role author
author
dc.contributor.author.fl_str_mv Pimenta, Thiago Vasconcelos
Pereira, Rosemary Gualberto Fonseca Alvarenga
Corrêa, Jefferson Luiz Gomes
dc.subject.por.fl_str_mv Peaberry beans. Cherry coffee. Sensorial analysis. Physical properties
Grãos moca. Café cereja. Análise sensorial. Propriedades físicas
topic Peaberry beans. Cherry coffee. Sensorial analysis. Physical properties
Grãos moca. Café cereja. Análise sensorial. Propriedades físicas
description The aim of this study was to determine the best interaction between roasting time and temperature of peaberry beans from cherry fruits combined with three different degrees of roast in order to archive the best results for sensorial attributes as well as verify changes in physical parameters. The roasting curves showed similarity of temperature profiles, indicating proper conduction of the roasting process. According to the different ways of roasting, significant differences at 5% probability level were observed for the bulk density, moisture content, swelling while shade and weight loss was the same. The optimum roasting condition for peaberry beans was high temperature all the time (T1) in dark color, which obtained higher values for sensorial attributes.
publishDate 2023
dc.date.none.fl_str_mv 2023-05-16
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/jcec/article/view/15639
10.18540/jcecvl9iss3pp15639-01e
url https://periodicos.ufv.br/jcec/article/view/15639
identifier_str_mv 10.18540/jcecvl9iss3pp15639-01e
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://periodicos.ufv.br/jcec/article/view/15639/7949
dc.rights.driver.fl_str_mv Copyright (c) 2023 The Journal of Engineering and Exact Sciences
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2023 The Journal of Engineering and Exact Sciences
https://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 Universidade Federal de Viçosa - UFV
publisher.none.fl_str_mv Universidade Federal de Viçosa - UFV
dc.source.none.fl_str_mv The Journal of Engineering and Exact Sciences; Vol. 9 No. 3 (2023); 15639-01e
The Journal of Engineering and Exact Sciences; Vol. 9 Núm. 3 (2023); 15639-01e
The Journal of Engineering and Exact Sciences; v. 9 n. 3 (2023); 15639-01e
2527-1075
reponame:The Journal of Engineering and Exact Sciences
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str The Journal of Engineering and Exact Sciences
collection The Journal of Engineering and Exact Sciences
repository.name.fl_str_mv The Journal of Engineering and Exact Sciences - Universidade Federal de Viçosa (UFV)
repository.mail.fl_str_mv
_version_ 1798313316150411264

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