Avaliação de diferentes métodos de secagem do café (coffea arabica l.) cereja descascado

Detalhes bibliográficos
Autor(a) principal: Ampessan, Fernando
Data de Publicação: 2009
Tipo de documento: Dissertação
Idioma: por
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: http://locus.ufv.br/handle/123456789/3555
Resumo: Drying is one of the operations of pre‐processing that may influence the maintenance of coffee quality. Consists of the removal of water excess in coffee, till a safe value for storage (10 a 12% b.u.). The artificial drying in terraces is the main process used in Brazil, but the use of mechanical dryers is increasing due to new techniques of drying and more economic and rentable dryers. Therefore, in this work the objective was to analyze and compare different techniques of drying considering the quality, specific energy consumption and operational costs. In the drying in terraces analysis were evaluated different materials of pavements, asphalt, concrete and suspended terrace; taking into consideration the weather, global solar radiation, reflected, the speed of wind, the temperatures of the berries, surface of the terrace covered by the berries and exposed to solar radiation. The level of water was monitored daily, at 9am, 12pm and 3pm. In the mechanical drying were analyzed two systems: a) combined drying (pre‐drying in terrace of concrete and additional drying in hybrid dryer) and; b) complete drying in hybrid dryer. The temperatures in different points of the berries and in the dryer plenum were monitored, besides the local weather conditions. The level of water was monitored each hour and the berries were revolved in intervals of two hours. Samples of dried coffee were sent to the Laboratory of Mycology and Pathology of Seeds of the Department of Plant Pathology at Federal University of Viçosa for the detection and identification of fungus. Samples were also sent to the company Corretora Três Irmãos Ltda, located at Viçosa, for classification. The drying time in terrace of asphalt were in 13 days, in the suspended terrace 14 days, and in the terrace of concrete was 15 days. The complete drying in hybrid dryer was carried out in 66 hours, and the completion of combined drying, in the hybrid dryer, was carried out in 36 hours, and the initial level of water was 32,4% (b.u.). The final level varied between 11,9 e 11,7 % (b.u.), respectively. The specific energy consumption for the terrace of asphalt was 9,4640 MJ.kg‐1 of evaporated water; for terrace of concrete was 10,6462 MJ.kg‐1. In the complete drying in hybrid dryer and in the combined system was, respectively, 7,5478 e 9,3384 MJ.kg‐1 of evaporated water. It was observed that the coffee was contaminated, in field, by microorganisms. The minor level of contamination was observed in the product dried in hybrid dryer. The operational costs for drying, per bag of 60kg, were R$11,12 for dried in terrace of asphalt; R$14,13 for terrace of concrete; R$20,21 for combined system; and R$11,09 for complete drying. It was concluded that the drying in asphalt terrace is faster than in concrete terrace. For the same level of water, it was observed less time of the process when the coffee was completed dried in the hybrid dryer, compared to the combined system. The drying in terrace of asphalt was more efficient in terms of energy than in the terrace of concrete, for the same experimental conditions. The complete drying in hybrid dryer was more efficient in terms of energy than the combined drying and drying in terraces, independently if it is made by concrete or asphalt. Fixed bed‐ dryers provide reduction in infection by some species of fungi, both in green coffee as parchment. The hybrid dryer has the minor operational cost. About the components of costs of drying, the cost of labor force represent greater proportion of the total cost to the drying terrace. In the complete drying in hybrid dryer a better quality drink is gotten. There was no influence of the terrace on the quality of coffee beverage.
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spelling Ampessan, Fernandohttp://lattes.cnpq.br/7574644949585977Melo, Evandro de Castrohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787549E4Silva, Juarez de Souza ehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783545Y9Lacerda Filho, Adílio Flauzino dehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788667H5Correa, Paulo Césarhttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783530Z6Silva, Jadir Nogueira dahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783346P3Donzeles, Sergio Mauricio Lopeshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787758D82015-03-26T13:23:28Z2011-04-012015-03-26T13:23:28Z2009-11-03AMPESSAN, Fernando. Evaluation of different methods for green coffee (coffea arabica l.) drying. 2009. 116 f. Dissertação (Mestrado em Construções rurais e ambiência; Energia na agricultura; Mecanização agrícola; Processamento de produ) - Universidade Federal de Viçosa, Viçosa, 2009.http://locus.ufv.br/handle/123456789/3555Drying is one of the operations of pre‐processing that may influence the maintenance of coffee quality. Consists of the removal of water excess in coffee, till a safe value for storage (10 a 12% b.u.). The artificial drying in terraces is the main process used in Brazil, but the use of mechanical dryers is increasing due to new techniques of drying and more economic and rentable dryers. Therefore, in this work the objective was to analyze and compare different techniques of drying considering the quality, specific energy consumption and operational costs. In the drying in terraces analysis were evaluated different materials of pavements, asphalt, concrete and suspended terrace; taking into consideration the weather, global solar radiation, reflected, the speed of wind, the temperatures of the berries, surface of the terrace covered by the berries and exposed to solar radiation. The level of water was monitored daily, at 9am, 12pm and 3pm. In the mechanical drying were analyzed two systems: a) combined drying (pre‐drying in terrace of concrete and additional drying in hybrid dryer) and; b) complete drying in hybrid dryer. The temperatures in different points of the berries and in the dryer plenum were monitored, besides the local weather conditions. The level of water was monitored each hour and the berries were revolved in intervals of two hours. Samples of dried coffee were sent to the Laboratory of Mycology and Pathology of Seeds of the Department of Plant Pathology at Federal University of Viçosa for the detection and identification of fungus. Samples were also sent to the company Corretora Três Irmãos Ltda, located at Viçosa, for classification. The drying time in terrace of asphalt were in 13 days, in the suspended terrace 14 days, and in the terrace of concrete was 15 days. The complete drying in hybrid dryer was carried out in 66 hours, and the completion of combined drying, in the hybrid dryer, was carried out in 36 hours, and the initial level of water was 32,4% (b.u.). The final level varied between 11,9 e 11,7 % (b.u.), respectively. The specific energy consumption for the terrace of asphalt was 9,4640 MJ.kg‐1 of evaporated water; for terrace of concrete was 10,6462 MJ.kg‐1. In the complete drying in hybrid dryer and in the combined system was, respectively, 7,5478 e 9,3384 MJ.kg‐1 of evaporated water. It was observed that the coffee was contaminated, in field, by microorganisms. The minor level of contamination was observed in the product dried in hybrid dryer. The operational costs for drying, per bag of 60kg, were R$11,12 for dried in terrace of asphalt; R$14,13 for terrace of concrete; R$20,21 for combined system; and R$11,09 for complete drying. It was concluded that the drying in asphalt terrace is faster than in concrete terrace. For the same level of water, it was observed less time of the process when the coffee was completed dried in the hybrid dryer, compared to the combined system. The drying in terrace of asphalt was more efficient in terms of energy than in the terrace of concrete, for the same experimental conditions. The complete drying in hybrid dryer was more efficient in terms of energy than the combined drying and drying in terraces, independently if it is made by concrete or asphalt. Fixed bed‐ dryers provide reduction in infection by some species of fungi, both in green coffee as parchment. The hybrid dryer has the minor operational cost. About the components of costs of drying, the cost of labor force represent greater proportion of the total cost to the drying terrace. In the complete drying in hybrid dryer a better quality drink is gotten. There was no influence of the terrace on the quality of coffee beverage.A secagem é uma das operações unitárias de pré-processamento que podem influenciar a manutenção da qualidade do café. Consiste na retirada de excesso de água contido no café, até um valor seguro para o armazenamento (10 a 12% b.u.). A secagem artificial em terreiros é o processo mais utilizado no Brasil, porém a utilização de secadores mecânicos vem aumentando devido ao surgimento de novas técnicas de secagem e modelos de secadores mais econômicos e rentáveis. Sendo assim, neste trabalho objetivou-se analisar e comparar diferentes técnicas de secagem, levando em consideração a qualidade, consumo especifico de energia e custos operacionais. Na análise de secagem em terreiros foram avaliados diferentes materiais de pavimentações, asfalto, concreto e terreiro suspenso, levando em consideração os fatores climáticos, radiação solar global, incidente e refletida,velocidade do vento e as temperaturas da massa de grãos, superfície do terreiro coberta pela massa de grãos e exposta a incidência da radiação solar. O monitoramento do teor de água foi realizado diariamente as 9, 12 e 15 horas. Na secagem utilizando-se de secadores mecânicos foram avaliados dois sistemas: a) secagem combinada (pré-secagem em terreiro de concreto e secagem complementar em secador híbrido) e; b) secagem completa em secador híbrido. Para isso foram monitoradas as temperaturas em diferentes pontos localizados na massa de grãos e no plenum do secador, além das condições climáticas do local. O teor de água foi monitorado a cada hora e o revolvimento dos grãos foi realizado em intervalos regulares de duas horas. Amostras do café seco foram encaminhadas para o Laboratório de Micologia e Patologia de Sementes do Departamento de Fitopatologia da Universidade Federal de Viçosa, para a detecção e identificação de fungos e para a Corretora Três Irmãos Ltda, localizada no município de Viçosa, para classificação. O tempo de secagem do café no terreiro com pavimentação de asfalto foi de 13 dias, no terreiro suspenso foi de 14 dias e no terreiro pavimentado com concreto foi de 15 dias. A secagem completa em sacador híbrido foi realizada em 66 horas, e a complementação da secagem combinada, no secador hibrido, foi realizada em 36 horas, cujo teor inicial de água era de 32,4 % (b.u.). O teor final de variou entre 11,9 e 11,7 % (b.u.), respectivamente. O consumo especifico de energia para o terreiro com pavimentação de asfalto foi de 9,4640 MJ.kg-1 de água evaporada, para pavimentação de concreto foi de 10,6462 MJ.kg-1 de água evaporada. Na secagem completa em secador híbrido e no sistema combinado foram, respectivamente, 7,5478 e 9,3384 MJ.kg-1 de água evaporada. Observou-se que o café foi contaminado, no campo, por microorganismos. Observou-se menor indicie de infecção no produto secado no secador híbrido. Os custos operacionais de secagem, por saca de 60 kg, foram de R$ 11,12 para seca em terreiro com pavimentação de asfalto, R$ 14,13 para pavimentação de concreto, R$ 20,21 para sistema combinado e R$ 11,09 para secagem completa. Conclui-se que a secagem em terreiro com pavimentação de asfalto é mais rápida que no terreiro de concreto. Para o mesmo teor inicial de água, observou-se menor tempo de operação quando se realizou a secagem completa no secador híbrido em comparação ao sistema combinado. A secagem no terreiro com pavimentação de asfalto foi mais eficienete energeticamente em comparação com o terreiro de concreto, para as condições experimentais. A secagem completa em secador híbrido teve maior eficiência energética que a realizada no sistema combinado e nos terreiros, indiferente do material de pavimentação. Secadores de leito fixo em leiras proporcionam diminuição na infecção de algumas espécies de fungos, tanto no café beneficiado como no pergaminho. O secador híbrido proporcionou menor custo operacional de secagem. Dentro dos componentes do custo de secagem, o custo de mão de obra representa maior proporção do custo total para a secagem em terreiro. Na secagem completa em secador híbrido obtém-se melhor qualidade de bebida. Não houve influência do tipo de terreiro sobre a qualidade da bebida do café.Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorapplication/pdfporUniversidade Federal de ViçosaMestrado em Engenharia AgrícolaUFVBRConstruções rurais e ambiência; Energia na agricultura; Mecanização agrícola; Processamento de produCaféSecagemPós-colheitaCoffeeDryingPost-harvestCNPQ::CIENCIAS AGRARIAS::ENGENHARIA AGRICOLAAvaliação de diferentes métodos de secagem do café (coffea arabica l.) cereja descascadoEvaluation of different methods for green coffee (coffea arabica l.) dryinginfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALtexto completo.pdfapplication/pdf1716708https://locus.ufv.br//bitstream/123456789/3555/1/texto%20completo.pdfe7706af9d94980909c8abf878b60c6e6MD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain292137https://locus.ufv.br//bitstream/123456789/3555/2/texto%20completo.pdf.txtf385111a9e8ca34518b86b825c14d67bMD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3649https://locus.ufv.br//bitstream/123456789/3555/3/texto%20completo.pdf.jpgc29d683dff7507450847d38b39a7ab43MD53123456789/35552016-04-09 23:06:42.8oai:locus.ufv.br:123456789/3555Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452016-04-10T02:06:42LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.por.fl_str_mv Avaliação de diferentes métodos de secagem do café (coffea arabica l.) cereja descascado
dc.title.alternative.eng.fl_str_mv Evaluation of different methods for green coffee (coffea arabica l.) drying
title Avaliação de diferentes métodos de secagem do café (coffea arabica l.) cereja descascado
spellingShingle Avaliação de diferentes métodos de secagem do café (coffea arabica l.) cereja descascado
Ampessan, Fernando
Café
Secagem
Pós-colheita
Coffee
Drying
Post-harvest
CNPQ::CIENCIAS AGRARIAS::ENGENHARIA AGRICOLA
title_short Avaliação de diferentes métodos de secagem do café (coffea arabica l.) cereja descascado
title_full Avaliação de diferentes métodos de secagem do café (coffea arabica l.) cereja descascado
title_fullStr Avaliação de diferentes métodos de secagem do café (coffea arabica l.) cereja descascado
title_full_unstemmed Avaliação de diferentes métodos de secagem do café (coffea arabica l.) cereja descascado
title_sort Avaliação de diferentes métodos de secagem do café (coffea arabica l.) cereja descascado
author Ampessan, Fernando
author_facet Ampessan, Fernando
author_role author
dc.contributor.authorLattes.por.fl_str_mv http://lattes.cnpq.br/7574644949585977
dc.contributor.author.fl_str_mv Ampessan, Fernando
dc.contributor.advisor-co1.fl_str_mv Melo, Evandro de Castro
dc.contributor.advisor-co1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787549E4
dc.contributor.advisor-co2.fl_str_mv Silva, Juarez de Souza e
dc.contributor.advisor-co2Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783545Y9
dc.contributor.advisor1.fl_str_mv Lacerda Filho, Adílio Flauzino de
dc.contributor.advisor1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788667H5
dc.contributor.referee1.fl_str_mv Correa, Paulo César
dc.contributor.referee1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783530Z6
dc.contributor.referee2.fl_str_mv Silva, Jadir Nogueira da
dc.contributor.referee2Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783346P3
dc.contributor.referee3.fl_str_mv Donzeles, Sergio Mauricio Lopes
dc.contributor.referee3Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787758D8
contributor_str_mv Melo, Evandro de Castro
Silva, Juarez de Souza e
Lacerda Filho, Adílio Flauzino de
Correa, Paulo César
Silva, Jadir Nogueira da
Donzeles, Sergio Mauricio Lopes
dc.subject.por.fl_str_mv Café
Secagem
Pós-colheita
topic Café
Secagem
Pós-colheita
Coffee
Drying
Post-harvest
CNPQ::CIENCIAS AGRARIAS::ENGENHARIA AGRICOLA
dc.subject.eng.fl_str_mv Coffee
Drying
Post-harvest
dc.subject.cnpq.fl_str_mv CNPQ::CIENCIAS AGRARIAS::ENGENHARIA AGRICOLA
description Drying is one of the operations of pre‐processing that may influence the maintenance of coffee quality. Consists of the removal of water excess in coffee, till a safe value for storage (10 a 12% b.u.). The artificial drying in terraces is the main process used in Brazil, but the use of mechanical dryers is increasing due to new techniques of drying and more economic and rentable dryers. Therefore, in this work the objective was to analyze and compare different techniques of drying considering the quality, specific energy consumption and operational costs. In the drying in terraces analysis were evaluated different materials of pavements, asphalt, concrete and suspended terrace; taking into consideration the weather, global solar radiation, reflected, the speed of wind, the temperatures of the berries, surface of the terrace covered by the berries and exposed to solar radiation. The level of water was monitored daily, at 9am, 12pm and 3pm. In the mechanical drying were analyzed two systems: a) combined drying (pre‐drying in terrace of concrete and additional drying in hybrid dryer) and; b) complete drying in hybrid dryer. The temperatures in different points of the berries and in the dryer plenum were monitored, besides the local weather conditions. The level of water was monitored each hour and the berries were revolved in intervals of two hours. Samples of dried coffee were sent to the Laboratory of Mycology and Pathology of Seeds of the Department of Plant Pathology at Federal University of Viçosa for the detection and identification of fungus. Samples were also sent to the company Corretora Três Irmãos Ltda, located at Viçosa, for classification. The drying time in terrace of asphalt were in 13 days, in the suspended terrace 14 days, and in the terrace of concrete was 15 days. The complete drying in hybrid dryer was carried out in 66 hours, and the completion of combined drying, in the hybrid dryer, was carried out in 36 hours, and the initial level of water was 32,4% (b.u.). The final level varied between 11,9 e 11,7 % (b.u.), respectively. The specific energy consumption for the terrace of asphalt was 9,4640 MJ.kg‐1 of evaporated water; for terrace of concrete was 10,6462 MJ.kg‐1. In the complete drying in hybrid dryer and in the combined system was, respectively, 7,5478 e 9,3384 MJ.kg‐1 of evaporated water. It was observed that the coffee was contaminated, in field, by microorganisms. The minor level of contamination was observed in the product dried in hybrid dryer. The operational costs for drying, per bag of 60kg, were R$11,12 for dried in terrace of asphalt; R$14,13 for terrace of concrete; R$20,21 for combined system; and R$11,09 for complete drying. It was concluded that the drying in asphalt terrace is faster than in concrete terrace. For the same level of water, it was observed less time of the process when the coffee was completed dried in the hybrid dryer, compared to the combined system. The drying in terrace of asphalt was more efficient in terms of energy than in the terrace of concrete, for the same experimental conditions. The complete drying in hybrid dryer was more efficient in terms of energy than the combined drying and drying in terraces, independently if it is made by concrete or asphalt. Fixed bed‐ dryers provide reduction in infection by some species of fungi, both in green coffee as parchment. The hybrid dryer has the minor operational cost. About the components of costs of drying, the cost of labor force represent greater proportion of the total cost to the drying terrace. In the complete drying in hybrid dryer a better quality drink is gotten. There was no influence of the terrace on the quality of coffee beverage.
publishDate 2009
dc.date.issued.fl_str_mv 2009-11-03
dc.date.available.fl_str_mv 2011-04-01
2015-03-26T13:23:28Z
dc.date.accessioned.fl_str_mv 2015-03-26T13:23:28Z
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dc.identifier.citation.fl_str_mv AMPESSAN, Fernando. Evaluation of different methods for green coffee (coffea arabica l.) drying. 2009. 116 f. Dissertação (Mestrado em Construções rurais e ambiência; Energia na agricultura; Mecanização agrícola; Processamento de produ) - Universidade Federal de Viçosa, Viçosa, 2009.
dc.identifier.uri.fl_str_mv http://locus.ufv.br/handle/123456789/3555
identifier_str_mv AMPESSAN, Fernando. Evaluation of different methods for green coffee (coffea arabica l.) drying. 2009. 116 f. Dissertação (Mestrado em Construções rurais e ambiência; Energia na agricultura; Mecanização agrícola; Processamento de produ) - Universidade Federal de Viçosa, Viçosa, 2009.
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