Sensory quality of parchment coffee subjected to drying at different air temperatures and relative humidities
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2021 |
| Outros Autores: | , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/19351 |
Resumo: | Coffee quality is influenced by several factors, including the drying conditions. Therefore, this study evaluated the influence of the relative humidity of the drying air on the quality attributes of the coffee beverage. Arabica coffee (Coffea arabica L.) fruits were selectively harvested. The samples were dried in two steps in a fixed-bed dryer at an air speed of 0.33 ms-1. In the first step, drying was performed until the water content was 0.428 g of water g of dry matter-1, without controlling the dew point temperature. The second step was performed until the water content was 0.123 g of water/g of dry matter-1, with dew point temperature control. A total of 11 treatments were tested involving nine combinations of dry bulb temperatures of 35 and 40 °C and dew point temperatures of 2.6, 10.8, 16.2 °C, plus two dryings at 35 and 40 °C dry bulb temperature without dew point temperature control. The samples were evaluated sensorially by three certified specialty coffee tasters. The data were subjected to principal component analysis. In the sensory analysis, the samples received total scores of 83.0 to 85.5 points. The drying conditions significantly influenced the quality of the coffee beverage. Drying at a dry bulb temperature of 40 °C and a dew point temperature of 16.2 °C (25% RH) is indicated for the production of higher quality coffees with a shorter drying time. |
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Sensory quality of parchment coffee subjected to drying at different air temperatures and relative humiditiesCalidad sensorial del café pergamino sometido a secado a diferentes temperaturas del aire y humedad relativaQualidade sensorial do café em pergaminho submetido à secagem em diferentes temperaturas do ar e umidades relativasCoffee arabicaCalidad del caféAnálisis sensorialAnálisis de componentes principalesSecado de café.Coffee arabicaCoffee qualityCoffee quality is influenced by several factors, including the drying conditions. Therefore, this study evaluated the influence of the relative humidity of the drying air on the quality attributes of the coffee beverage. Arabica coffee (Coffea arabica L.) fruits were selectively harvested. The samples were dried in two steps in a fixed-bed dryer at an air speed of 0.33 ms-1. In the first step, drying was performed until the water content was 0.428 g of water g of dry matter-1, without controlling the dew point temperature. The second step was performed until the water content was 0.123 g of water/g of dry matter-1, with dew point temperature control. A total of 11 treatments were tested involving nine combinations of dry bulb temperatures of 35 and 40 °C and dew point temperatures of 2.6, 10.8, 16.2 °C, plus two dryings at 35 and 40 °C dry bulb temperature without dew point temperature control. The samples were evaluated sensorially by three certified specialty coffee tasters. The data were subjected to principal component analysis. In the sensory analysis, the samples received total scores of 83.0 to 85.5 points. The drying conditions significantly influenced the quality of the coffee beverage. Drying at a dry bulb temperature of 40 °C and a dew point temperature of 16.2 °C (25% RH) is indicated for the production of higher quality coffees with a shorter drying time.La calidad del café está influenciada por varios factores, incluidas las condiciones de secado. Por lo tanto, este estudio evaluó la influencia de la humedad relativa del aire de secado en los atributos de calidad de la bebida de café. Los frutos de café arábica (Coffea arabica L.) se recolectaron selectivamente. Las muestras se secaron en dos etapas en un secador de lecho fijo a una velocidad del aire de 0,33 ms-1. En el primer paso se realizó el secado hasta que el contenido de agua fue de 0,428 g de agua g de materia seca-1, sin control de temperatura del punto de rocío. El segundo paso se llevó a cabo hasta que el contenido de agua fue de 0,123 g de agua g de materia seca-1, con control de temperatura en el punto de rocío. Se probaron un total de 11 tratamientos con nueve combinaciones de temperaturas de bulbo seco de 35 y 40 °C y temperaturas de punto de rocío de 2.6, 10.8, 16.2 °C, más dos secos a 35 y 40 °C de temperatura de bulbo seco sin control de temperatura del punto de rocío. Las muestras fueron evaluadas sensorialmente por tres catadores certificados de cafés especiales. Los datos se sometieron a análisis de componentes principales. En el análisis sensorial, las muestras recibieron puntuaciones totales de 83,0 a 85,5 puntos. Las condiciones de secado influyeron significativamente en la calidad de la bebida de café. El secado con bulbo seco de 40 °C y un punto de rocío de 16,2 °C (25% RH) está indicado para la producción de cafés de mayor calidad y tiempos de secado más cortos.A qualidade do café é influenciada por vários fatores, incluindo as condições de secagem. Portanto, este estudo avaliou a influência da umidade relativa do ar de secagem nos atributos de qualidade da bebida de café. Os frutos do café arábica (Coffea arabica L.) foram colhidos seletivamente. As amostras foram secas em duas etapas em secador de leito fixo a uma velocidade de ar de 0,33 ms-1. Na primeira etapa, a secagem foi realizada até que o teor de água fosse de 0,428 g de água g de matéria seca-1, sem controle da temperatura do ponto de orvalho. A segunda etapa foi realizada até o teor de água ser de 0,123 g água g de matéria seca-1, com controle da temperatura do ponto de orvalho. Um total de 11 tratamentos foram testados envolvendo nove combinações de temperaturas de bulbo seco de 35 e 40 °C e temperaturas de ponto de orvalho de 2,6, 10,8, 16,2 °C, mais duas secas a 35 e 40 °C de temperatura de bulbo seco sem controle de temperatura de ponto de orvalho. As amostras foram avaliadas sensorialmente por três provadores de cafés especiais certificados. Os dados foram submetidos à análise de componentes principais. Na análise sensorial, as amostras receberam escores totais de 83,0 a 85,5 pontos. As condições de secagem influenciaram significativamente na qualidade da bebida do café. A secagem com bulbo seco de 40 °C e ponto de orvalho de 16,2 °C (25% UR) é indicada para a produção de cafés de maior qualidade e menor tempo de secagem.Research, Society and Development2021-08-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1935110.33448/rsd-v10i10.19351Research, Society and Development; Vol. 10 No. 10; e541101019351Research, Society and Development; Vol. 10 Núm. 10; e541101019351Research, Society and Development; v. 10 n. 10; e5411010193512525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/19351/17126Copyright (c) 2021 Rodrigo Victor Moreira; Jefferson Luiz Gomes Corrêa; Leandro Levate Macedo; Cintia da Silva Araújo; Wallaf Costa Vimercati; Amanda Umbelina de Souza; Irineu Petri Júnior; João Renato de Jesus Junqueirahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMoreira, Rodrigo VictorCorrêa, Jefferson Luiz Gomes Macedo, Leandro LevateAraújo, Cintia da Silva Vimercati, Wallaf Costa Souza, Amanda Umbelina de Petri Júnior, IrineuJunqueira, João Renato de Jesus 2021-10-02T21:49:16Zoai:ojs.pkp.sfu.ca:article/19351Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:39:15.772808Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Sensory quality of parchment coffee subjected to drying at different air temperatures and relative humidities Calidad sensorial del café pergamino sometido a secado a diferentes temperaturas del aire y humedad relativa Qualidade sensorial do café em pergaminho submetido à secagem em diferentes temperaturas do ar e umidades relativas |
| title |
Sensory quality of parchment coffee subjected to drying at different air temperatures and relative humidities |
| spellingShingle |
Sensory quality of parchment coffee subjected to drying at different air temperatures and relative humidities Moreira, Rodrigo Victor Coffee arabica Calidad del café Análisis sensorial Análisis de componentes principales Secado de café. Coffee arabica Coffee quality |
| title_short |
Sensory quality of parchment coffee subjected to drying at different air temperatures and relative humidities |
| title_full |
Sensory quality of parchment coffee subjected to drying at different air temperatures and relative humidities |
| title_fullStr |
Sensory quality of parchment coffee subjected to drying at different air temperatures and relative humidities |
| title_full_unstemmed |
Sensory quality of parchment coffee subjected to drying at different air temperatures and relative humidities |
| title_sort |
Sensory quality of parchment coffee subjected to drying at different air temperatures and relative humidities |
| author |
Moreira, Rodrigo Victor |
| author_facet |
Moreira, Rodrigo Victor Corrêa, Jefferson Luiz Gomes Macedo, Leandro Levate Araújo, Cintia da Silva Vimercati, Wallaf Costa Souza, Amanda Umbelina de Petri Júnior, Irineu Junqueira, João Renato de Jesus |
| author_role |
author |
| author2 |
Corrêa, Jefferson Luiz Gomes Macedo, Leandro Levate Araújo, Cintia da Silva Vimercati, Wallaf Costa Souza, Amanda Umbelina de Petri Júnior, Irineu Junqueira, João Renato de Jesus |
| author2_role |
author author author author author author author |
| dc.contributor.author.fl_str_mv |
Moreira, Rodrigo Victor Corrêa, Jefferson Luiz Gomes Macedo, Leandro Levate Araújo, Cintia da Silva Vimercati, Wallaf Costa Souza, Amanda Umbelina de Petri Júnior, Irineu Junqueira, João Renato de Jesus |
| dc.subject.por.fl_str_mv |
Coffee arabica Calidad del café Análisis sensorial Análisis de componentes principales Secado de café. Coffee arabica Coffee quality |
| topic |
Coffee arabica Calidad del café Análisis sensorial Análisis de componentes principales Secado de café. Coffee arabica Coffee quality |
| description |
Coffee quality is influenced by several factors, including the drying conditions. Therefore, this study evaluated the influence of the relative humidity of the drying air on the quality attributes of the coffee beverage. Arabica coffee (Coffea arabica L.) fruits were selectively harvested. The samples were dried in two steps in a fixed-bed dryer at an air speed of 0.33 ms-1. In the first step, drying was performed until the water content was 0.428 g of water g of dry matter-1, without controlling the dew point temperature. The second step was performed until the water content was 0.123 g of water/g of dry matter-1, with dew point temperature control. A total of 11 treatments were tested involving nine combinations of dry bulb temperatures of 35 and 40 °C and dew point temperatures of 2.6, 10.8, 16.2 °C, plus two dryings at 35 and 40 °C dry bulb temperature without dew point temperature control. The samples were evaluated sensorially by three certified specialty coffee tasters. The data were subjected to principal component analysis. In the sensory analysis, the samples received total scores of 83.0 to 85.5 points. The drying conditions significantly influenced the quality of the coffee beverage. Drying at a dry bulb temperature of 40 °C and a dew point temperature of 16.2 °C (25% RH) is indicated for the production of higher quality coffees with a shorter drying time. |
| publishDate |
2021 |
| dc.date.none.fl_str_mv |
2021-08-18 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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article |
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publishedVersion |
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https://rsdjournal.org/index.php/rsd/article/view/19351 10.33448/rsd-v10i10.19351 |
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https://rsdjournal.org/index.php/rsd/article/view/19351 |
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10.33448/rsd-v10i10.19351 |
| dc.language.iso.fl_str_mv |
eng |
| language |
eng |
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https://rsdjournal.org/index.php/rsd/article/view/19351/17126 |
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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. 10 No. 10; e541101019351 Research, Society and Development; Vol. 10 Núm. 10; e541101019351 Research, Society and Development; v. 10 n. 10; e541101019351 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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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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1797052788361920512 |