Sensorial quality of coffee submitted to dry at low temperature and cold with the use of a system based on heat pump technology
| Autor(a) principal: | |
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| Data de Publicação: | 2020 |
| Outros Autores: | , , , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/10302 |
Resumo: | The sensory quality of the natural and peeled cherry coffee was subjected to drying at low temperature (40, 35 and 35 ºC) and cold (15 ºC), under low dew point temperature, using a prototype system drying and hygroscopic control, based on heat pump technology. For comparison, the sensory note of dry coffee was used at the property supplying the samples in a suspended and covered terrace (control). All samples submitted to laboratory drying showed better sensory quality in relation to dry coffee on the property. The best sensory score, 85, was obtained for natural coffee submitted to drying at 15 ºC, with a dew point temperature of 3.6 ºC and an average drying rate of 2.9 g kg-1 h-1. |
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Research, Society and Development |
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Sensorial quality of coffee submitted to dry at low temperature and cold with the use of a system based on heat pump technologyCalidad sensorial del café sometido a secar a baja temperatura y frío con el uso de un sistema basado en tecnología de bomba de calorQualidade sensorial do café submetido a secagem a baixa temperatura e a frio com emprego de um sistema baseado em tecnologia de bomba de calorCoffea arabica L. cv. CatiguáDew point temperatureDrying rateDrying timeQualityHeat pump.Coffea arabica L. cv. CatiguáTemperatura de ponto de orvalhoTaxa de secagemTempo de secagemQualidadeBomba de calor.Coffea arabica L. cv. CatiguáTemperatura punto de rocíoVelocidad de secadoTiempo de secadoCalidadBomba de calor.The sensory quality of the natural and peeled cherry coffee was subjected to drying at low temperature (40, 35 and 35 ºC) and cold (15 ºC), under low dew point temperature, using a prototype system drying and hygroscopic control, based on heat pump technology. For comparison, the sensory note of dry coffee was used at the property supplying the samples in a suspended and covered terrace (control). All samples submitted to laboratory drying showed better sensory quality in relation to dry coffee on the property. The best sensory score, 85, was obtained for natural coffee submitted to drying at 15 ºC, with a dew point temperature of 3.6 ºC and an average drying rate of 2.9 g kg-1 h-1.La calidad sensorial del café cereza natural y pelado se sometió a secado a baja temperatura (40, 35 y 35 ºC) y frío (15 ºC), a baja temperatura de punto de rocío, utilizando un sistema prototipo secado y control higroscópico, basado en tecnología de bomba de calor. A modo de comparación, se utilizó la nota sensorial del café seco en la propiedad suministrando las muestras en una terraza suspendida y cubierta (control). Todas las muestras sometidas a secado en laboratorio mostraron mejor calidad sensorial en relación al café seco en la propiedad. El mejor puntaje sensorial, 85, se obtuvo para el café natural sometido a secado a 15 ºC, con una temperatura de punto de rocío de 3,6 ºC y una tasa de secado promedio de 2,9 g kg-1 h-1.Avaliou-se a qualidade sensorial do café cereja natural e descascado submetido a secagem a baixa temperatura (40, 35 e 35 ºC) e a frio (15 ºC), em condição de baixa temperatura de ponto de orvalho, empregando um protótipo de um sistema de secagem e controle higroscópico, baseado em tecnologia de bomba de calor. Para comparação utilizou-se a nota sensorial do café seco na propriedade fornecedora das amostras em terreiro suspenso e coberto (controle). Todas as amostras submetidas a secagem em laboratório apresentaram melhor qualidade sensorial em relação ao café seco na propriedade. A melhor nota sensorial, 85, foi obtida para o café natural submetido a secagem a 15 ºC, com temperatura de ponto de orvalho de 3,6 ºC e taxa média de secagem de 2,9 g kg-1 h-1.Research, Society and Development2020-11-28info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1030210.33448/rsd-v9i11.10302Research, Society and Development; Vol. 9 No. 11; e59791110302Research, Society and Development; Vol. 9 Núm. 11; e59791110302Research, Society and Development; v. 9 n. 11; e597911103022525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/10302/9144Copyright (c) 2020 Rodrigo Aparecido Jordan; Valdiney Cambuy Siqueira; Mario Eduardo Rangel Moreira Cavalcanti-Mata; Renata Henrique Hoscher; Geraldo Acácio Mabasso; Wellytton Darci Quequeto; Maurício Battilani; Ricardo Lordelo Freitas; Fabrício Correia de Oliveira; Elton Aparecido Siqueira Martinshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessJordan, Rodrigo AparecidoSiqueira, Valdiney CambuyCavalcanti-Mata, Mario Eduardo Rangel Moreira Hoscher, Renata Henrique Mabasso, Geraldo Acácio Quequeto, Wellytton DarciBattilani, Maurício Freitas, Ricardo LordeloOliveira, Fabrício Correia de Martins, Elton Aparecido Siqueira 2020-12-10T23:37:57Zoai:ojs.pkp.sfu.ca:article/10302Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:32:23.770718Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Sensorial quality of coffee submitted to dry at low temperature and cold with the use of a system based on heat pump technology Calidad sensorial del café sometido a secar a baja temperatura y frío con el uso de un sistema basado en tecnología de bomba de calor Qualidade sensorial do café submetido a secagem a baixa temperatura e a frio com emprego de um sistema baseado em tecnologia de bomba de calor |
| title |
Sensorial quality of coffee submitted to dry at low temperature and cold with the use of a system based on heat pump technology |
| spellingShingle |
Sensorial quality of coffee submitted to dry at low temperature and cold with the use of a system based on heat pump technology Jordan, Rodrigo Aparecido Coffea arabica L. cv. Catiguá Dew point temperature Drying rate Drying time Quality Heat pump. Coffea arabica L. cv. Catiguá Temperatura de ponto de orvalho Taxa de secagem Tempo de secagem Qualidade Bomba de calor. Coffea arabica L. cv. Catiguá Temperatura punto de rocío Velocidad de secado Tiempo de secado Calidad Bomba de calor. |
| title_short |
Sensorial quality of coffee submitted to dry at low temperature and cold with the use of a system based on heat pump technology |
| title_full |
Sensorial quality of coffee submitted to dry at low temperature and cold with the use of a system based on heat pump technology |
| title_fullStr |
Sensorial quality of coffee submitted to dry at low temperature and cold with the use of a system based on heat pump technology |
| title_full_unstemmed |
Sensorial quality of coffee submitted to dry at low temperature and cold with the use of a system based on heat pump technology |
| title_sort |
Sensorial quality of coffee submitted to dry at low temperature and cold with the use of a system based on heat pump technology |
| author |
Jordan, Rodrigo Aparecido |
| author_facet |
Jordan, Rodrigo Aparecido Siqueira, Valdiney Cambuy Cavalcanti-Mata, Mario Eduardo Rangel Moreira Hoscher, Renata Henrique Mabasso, Geraldo Acácio Quequeto, Wellytton Darci Battilani, Maurício Freitas, Ricardo Lordelo Oliveira, Fabrício Correia de Martins, Elton Aparecido Siqueira |
| author_role |
author |
| author2 |
Siqueira, Valdiney Cambuy Cavalcanti-Mata, Mario Eduardo Rangel Moreira Hoscher, Renata Henrique Mabasso, Geraldo Acácio Quequeto, Wellytton Darci Battilani, Maurício Freitas, Ricardo Lordelo Oliveira, Fabrício Correia de Martins, Elton Aparecido Siqueira |
| author2_role |
author author author author author author author author author |
| dc.contributor.author.fl_str_mv |
Jordan, Rodrigo Aparecido Siqueira, Valdiney Cambuy Cavalcanti-Mata, Mario Eduardo Rangel Moreira Hoscher, Renata Henrique Mabasso, Geraldo Acácio Quequeto, Wellytton Darci Battilani, Maurício Freitas, Ricardo Lordelo Oliveira, Fabrício Correia de Martins, Elton Aparecido Siqueira |
| dc.subject.por.fl_str_mv |
Coffea arabica L. cv. Catiguá Dew point temperature Drying rate Drying time Quality Heat pump. Coffea arabica L. cv. Catiguá Temperatura de ponto de orvalho Taxa de secagem Tempo de secagem Qualidade Bomba de calor. Coffea arabica L. cv. Catiguá Temperatura punto de rocío Velocidad de secado Tiempo de secado Calidad Bomba de calor. |
| topic |
Coffea arabica L. cv. Catiguá Dew point temperature Drying rate Drying time Quality Heat pump. Coffea arabica L. cv. Catiguá Temperatura de ponto de orvalho Taxa de secagem Tempo de secagem Qualidade Bomba de calor. Coffea arabica L. cv. Catiguá Temperatura punto de rocío Velocidad de secado Tiempo de secado Calidad Bomba de calor. |
| description |
The sensory quality of the natural and peeled cherry coffee was subjected to drying at low temperature (40, 35 and 35 ºC) and cold (15 ºC), under low dew point temperature, using a prototype system drying and hygroscopic control, based on heat pump technology. For comparison, the sensory note of dry coffee was used at the property supplying the samples in a suspended and covered terrace (control). All samples submitted to laboratory drying showed better sensory quality in relation to dry coffee on the property. The best sensory score, 85, was obtained for natural coffee submitted to drying at 15 ºC, with a dew point temperature of 3.6 ºC and an average drying rate of 2.9 g kg-1 h-1. |
| publishDate |
2020 |
| dc.date.none.fl_str_mv |
2020-11-28 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| format |
article |
| status_str |
publishedVersion |
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https://rsdjournal.org/index.php/rsd/article/view/10302 10.33448/rsd-v9i11.10302 |
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https://rsdjournal.org/index.php/rsd/article/view/10302 |
| identifier_str_mv |
10.33448/rsd-v9i11.10302 |
| dc.language.iso.fl_str_mv |
por |
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por |
| dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/10302/9144 |
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https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
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openAccess |
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application/pdf |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development; Vol. 9 No. 11; e59791110302 Research, Society and Development; Vol. 9 Núm. 11; e59791110302 Research, Society and Development; v. 9 n. 11; e59791110302 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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1797052664571232256 |