Enzymatic inactivation of coffee leaves for use in beverages

Detalhes bibliográficos
Autor(a) principal: Cavallaro, Reginaldo José
Data de Publicação: 2020
Outros Autores: Uber Bucek, Elizabeth, Finzer, José Roberto Delalibera
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/4598
Resumo: In the processing of vegetable leaves, for the preparation of beverages, enzymatic inactivation is necessary to eliminate the characteristic taste of green leaves. The objective of this work was to study the roasting of coffee leaves, in order to inactivate the enzymes, aiming to obtain a drink in the tea category. The enzymatic inactivation was carried out, in a rotating roaster, at different temperatures (60-100°C), and at different times (30-180s). The drying equilibrium curve was performed on 30 sheets, at different temperatures (40-105°C), in a forced air circulation oven. The effective diffusivity, according to Fick's Law, was calculated for temperatures 60-100°C. To inactivate the enzymes and obtain a drink, it is recommended that the leaves are roasted, at temperatures above 80°C, with a minimum time of 80s.
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spelling Enzymatic inactivation of coffee leaves for use in beveragesInactivación enzimática de hojas de café para uso en bebidasInativação enzimática de folhas de café para uso em bebidasLeaf roastingLeaf dryingEffective diffusivityDrying rateConvective coefficientCoffee leaf.Torra de folhasSecagem de folhasDifusividade efetivaTaxa de secagemCoeficiente convectivoFolha de café.Tostado de hojasSecado de hojasDifusividad efectivaVelocidad de secadoCoeficiente convectivoHoja de café.In the processing of vegetable leaves, for the preparation of beverages, enzymatic inactivation is necessary to eliminate the characteristic taste of green leaves. The objective of this work was to study the roasting of coffee leaves, in order to inactivate the enzymes, aiming to obtain a drink in the tea category. The enzymatic inactivation was carried out, in a rotating roaster, at different temperatures (60-100°C), and at different times (30-180s). The drying equilibrium curve was performed on 30 sheets, at different temperatures (40-105°C), in a forced air circulation oven. The effective diffusivity, according to Fick's Law, was calculated for temperatures 60-100°C. To inactivate the enzymes and obtain a drink, it is recommended that the leaves are roasted, at temperatures above 80°C, with a minimum time of 80s.En el procesamiento de hojas vegetales, para la preparación de bebidas, es necesaria la inactivación enzimática para eliminar el sabor característico de las hojas verdes. El objetivo de este trabajo fue estudiar el tostado de las hojas de café, con el fin de inactivar las enzimas, con el objetivo de obtener una bebida en la categoría de té. La inactivación enzimática se llevó a cabo, en un tostador giratorio, a diferentes temperaturas (60-100°C) y en diferentes momentos (30-180s). La curva de equilibrio de secado se realizó en 30 hojas, a diferentes temperaturas (40-105°C), en un horno de circulación de aire forzado. La difusividad efectiva, de acuerdo con la Ley de Fick, se calculó para temperaturas de 60-100°C. Para inactivar las enzimas y obtener una bebida, se recomienda tostar las hojas, a temperaturas superiores a 80°C, con un tiempo mínimo de 80 grados.No processamento das folhas vegetais, para elaboração de bebidas, faz-se necessária a inativação enzimática, para eliminar o gosto característico de folhas verdes. O trabalho teve por objetivo fazer o estudo da torra das folhas de café, com a finalidade de inativar as enzimas, visando à obtenção de uma bebida na categoria de chá. A inativação enzimática foi realizada, em torrador rotativo, em diferentes temperaturas (60-100°C), e em diferentes tempos (30-180s). A curva de equilíbrio de secagem foi realizada em 30 folhas, em diferentes temperaturas (40-105°C), em estufa de circulação de ar forçado. A difusividade efetiva, de acordo com a Lei de Fick, foi calculada para as temperaturas 60-100°C. Para inativação das enzimas e obtenção de bebida, recomenda-se que as folhas sejam torradas, em temperaturas a partir de 80°C, com tempo mínimo de 80s.Research, Society and Development2020-05-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/459810.33448/rsd-v9i7.4598Research, Society and Development; Vol. 9 No. 7; e429974598Research, Society and Development; Vol. 9 Núm. 7; e429974598Research, Society and Development; v. 9 n. 7; e4299745982525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/4598/3592Copyright (c) 2020 Reginaldo José Cavallaro, Elizabeth Uber Bucek, José Roberto Delalibera Finzerinfo:eu-repo/semantics/openAccessCavallaro, Reginaldo JoséUber Bucek, ElizabethFinzer, José Roberto Delalibera2020-08-20T18:05:03Zoai:ojs.pkp.sfu.ca:article/4598Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:28:24.048723Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Enzymatic inactivation of coffee leaves for use in beverages
Inactivación enzimática de hojas de café para uso en bebidas
Inativação enzimática de folhas de café para uso em bebidas
title Enzymatic inactivation of coffee leaves for use in beverages
spellingShingle Enzymatic inactivation of coffee leaves for use in beverages
Cavallaro, Reginaldo José
Leaf roasting
Leaf drying
Effective diffusivity
Drying rate
Convective coefficient
Coffee leaf.
Torra de folhas
Secagem de folhas
Difusividade efetiva
Taxa de secagem
Coeficiente convectivo
Folha de café.
Tostado de hojas
Secado de hojas
Difusividad efectiva
Velocidad de secado
Coeficiente convectivo
Hoja de café.
title_short Enzymatic inactivation of coffee leaves for use in beverages
title_full Enzymatic inactivation of coffee leaves for use in beverages
title_fullStr Enzymatic inactivation of coffee leaves for use in beverages
title_full_unstemmed Enzymatic inactivation of coffee leaves for use in beverages
title_sort Enzymatic inactivation of coffee leaves for use in beverages
author Cavallaro, Reginaldo José
author_facet Cavallaro, Reginaldo José
Uber Bucek, Elizabeth
Finzer, José Roberto Delalibera
author_role author
author2 Uber Bucek, Elizabeth
Finzer, José Roberto Delalibera
author2_role author
author
dc.contributor.author.fl_str_mv Cavallaro, Reginaldo José
Uber Bucek, Elizabeth
Finzer, José Roberto Delalibera
dc.subject.por.fl_str_mv Leaf roasting
Leaf drying
Effective diffusivity
Drying rate
Convective coefficient
Coffee leaf.
Torra de folhas
Secagem de folhas
Difusividade efetiva
Taxa de secagem
Coeficiente convectivo
Folha de café.
Tostado de hojas
Secado de hojas
Difusividad efectiva
Velocidad de secado
Coeficiente convectivo
Hoja de café.
topic Leaf roasting
Leaf drying
Effective diffusivity
Drying rate
Convective coefficient
Coffee leaf.
Torra de folhas
Secagem de folhas
Difusividade efetiva
Taxa de secagem
Coeficiente convectivo
Folha de café.
Tostado de hojas
Secado de hojas
Difusividad efectiva
Velocidad de secado
Coeficiente convectivo
Hoja de café.
description In the processing of vegetable leaves, for the preparation of beverages, enzymatic inactivation is necessary to eliminate the characteristic taste of green leaves. The objective of this work was to study the roasting of coffee leaves, in order to inactivate the enzymes, aiming to obtain a drink in the tea category. The enzymatic inactivation was carried out, in a rotating roaster, at different temperatures (60-100°C), and at different times (30-180s). The drying equilibrium curve was performed on 30 sheets, at different temperatures (40-105°C), in a forced air circulation oven. The effective diffusivity, according to Fick's Law, was calculated for temperatures 60-100°C. To inactivate the enzymes and obtain a drink, it is recommended that the leaves are roasted, at temperatures above 80°C, with a minimum time of 80s.
publishDate 2020
dc.date.none.fl_str_mv 2020-05-22
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://rsdjournal.org/index.php/rsd/article/view/4598
10.33448/rsd-v9i7.4598
url https://rsdjournal.org/index.php/rsd/article/view/4598
identifier_str_mv 10.33448/rsd-v9i7.4598
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/4598/3592
dc.rights.driver.fl_str_mv Copyright (c) 2020 Reginaldo José Cavallaro, Elizabeth Uber Bucek, José Roberto Delalibera Finzer
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2020 Reginaldo José Cavallaro, Elizabeth Uber Bucek, José Roberto Delalibera Finzer
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 7; e429974598
Research, Society and Development; Vol. 9 Núm. 7; e429974598
Research, Society and Development; v. 9 n. 7; e429974598
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052650550722560

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