Roasting optimization of peaberry coffee beans from cherry fruits
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , |
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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The Journal of Engineering and Exact Sciences |
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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_ |
1808845239803183104 |