Drying kinetics mathematical modeling of coffee (Coffea arabica L.) processed in different ways and with the use of enzymes and yeast
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/4359 |
Resumo: | Among all stages in the coffee production (Coffea arabica L.), post-harvest can significantly impact the final cost and product quality. Among the stages of this phase, drying is one’s that requires most care. The search for new technologies to optimize this process has been growing exponentially, a example is the use of enzymes and yeasts, which can guarantee a safer drying and even improve the quality of the bevarege. The objective of the study was to evaluate the drying behavior of coffee without changing the temperature, air flow, only changing the processing (natural and pulped natural) of the beans using the enzyme Pectinex® Ultra SPL and the yeast CA11 to observe the occurrence of some change in the drying kinetics after processing and modeling the drying kinetics, analyzing which model can more accurately predict the coffee drying. The VALCAM model was the best model to describe drying kinetics, with the highest value of determination coefficient (R2> 99.73%), lowest mean relative deviation value (P <4.43) and standard deviation of the estimate (SE <0.055). For wet processed coffees, the determination coefficients (R2) were varied between the models studied. The VALCAM model was the only one that presented the ideal values to describe the drying phenomenon with determination coefficients (R2) of 99.63%, relative average error (P) of 3.37 and standard deviation of the estimate (SE) of 0.0542. |
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Drying kinetics mathematical modeling of coffee (Coffea arabica L.) processed in different ways and with the use of enzymes and yeastModelado matemático de la cinética de secado del café (Coffea arabica L.) procesado en diferentes formas y con el uso de enzimas y levadurasModelagem matemática da cinética de secagem do café (Coffea arabica L.) processado de diferentes formas com uso de enzimas e leveduraCoffee dryingProcessingMicroorganismsSecado de caféProcesamientoMicroorganismosSecagem do caféProcessamentoMicrorganismosAmong all stages in the coffee production (Coffea arabica L.), post-harvest can significantly impact the final cost and product quality. Among the stages of this phase, drying is one’s that requires most care. The search for new technologies to optimize this process has been growing exponentially, a example is the use of enzymes and yeasts, which can guarantee a safer drying and even improve the quality of the bevarege. The objective of the study was to evaluate the drying behavior of coffee without changing the temperature, air flow, only changing the processing (natural and pulped natural) of the beans using the enzyme Pectinex® Ultra SPL and the yeast CA11 to observe the occurrence of some change in the drying kinetics after processing and modeling the drying kinetics, analyzing which model can more accurately predict the coffee drying. The VALCAM model was the best model to describe drying kinetics, with the highest value of determination coefficient (R2> 99.73%), lowest mean relative deviation value (P <4.43) and standard deviation of the estimate (SE <0.055). For wet processed coffees, the determination coefficients (R2) were varied between the models studied. The VALCAM model was the only one that presented the ideal values to describe the drying phenomenon with determination coefficients (R2) of 99.63%, relative average error (P) of 3.37 and standard deviation of the estimate (SE) of 0.0542.Entre todas las etapas de la producción de café (Coffea arabica L.), la poscosecha puede afectar significativamente el costo final y la calidad del producto. Entre las etapas de esta fase, el secado es uno que requiere mayor cuidado. La búsqueda de nuevas tecnologías para optimizar este proceso ha crecido exponencialmente, entre ellas destaca el uso de enzimas y levaduras, que pueden garantizar un secado más seguro e incluso mejorar la calidad de la bebida. El objetivo del estudio fue evaluar el comportamiento de secado del café sin cambiar la temperatura, el flujo de aire y simplemente cambiando el procesamiento (natural y pelado) de los granos con el uso de la enzima Pectinex® Ultra SPL y la levadura CA11 para observar la aparición de algún cambio en la cinética de secado después de procesar y modelar la cinética de secado y analizar qué modelo puede predecir con mayor precisión el secado del café. El modelo VALCAM fue el mejor modelo para describir la cinética de secado, con el valor más alto del coeficiente de determinación (R2> 99.73%), el valor de desviación relativa media más bajo (P <4.43) y la desviación estándar de la estimación (SE <0,055). Para los cafés procesados en húmedo, los coeficientes de determinación (R2) variaron entre los modelos estudiados. El modelo VALCAM fue el único que presentó los valores ideales para describir el fenómeno de secado con coeficientes de determinación (R2) de 99.63%, error promedio relativo (P) de 3.37 y desviación estándar de la estimación (SE) de 0.0542.Dentre todas as etapas na produção do café (Coffea arabica L.), a pós-colheita é que pode impactar significativamente o custo final e a qualidade do produto. Dentre as etapas dessa fase, a secagem é uma das que exigem maior cuidado. A busca por novas tecnologias para otimizar este processo vem crescendo de forma exponencial, dentre elas, destaca-se o uso de enzimas e leveduras, podendo garantir uma secagem mais segura e ainda melhorar a qualidade da bebida. O objetivo do estudo foi avaliar o comportamento da secagem de cafés sem alterar a temperatura, fluxo de ar e apenas alterando o processamento (natural e descascado) dos grãos com a utilização da enzima Pectinex® Ultra SPL e a levedura CA11 para observar a ocorrência de alguma mudança na cinética de secagem após o processamento e realizando a modelagem da cinética de secagem e analisando qual modelo consegue predizer com maior fidelidade a secagem dos cafés. O modelo de VALCAM foi o melhor modelo para descrever a cinética de secagem, com o maior valor de coeficiente de determinação (R2 > 99,73%), menor valor de desvio relativo médio (P <4.43) e desvio padrão da estimativa (SE < 0.055). Para os cafés processados via úmida os coeficientes de determinação (R2) foram variados entre os modelos estudados. O modelo de VALCAM foi o único que apresentou os valores ideais para descrever o fenômeno de secagem com coeficientes de determinação (R2) de 99.63%, erro médio relativo (P) de 3.37 e desvio padrão da estimativa (SE) de 0.0542.Research, Society and Development2020-06-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/435910.33448/rsd-v9i7.4359Research, Society and Development; Vol. 9 No. 7; e908974359Research, Society and Development; Vol. 9 Núm. 7; e908974359Research, Society and Development; v. 9 n. 7; e9089743592525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/4359/4341Copyright (c) 2020 Murilo Ferraz Tosta, Luis Gustavo Amaral Salvio, Jefferson Luiz Gomes Corrêa, Ednilton Tavares de Andradeinfo:eu-repo/semantics/openAccessTosta, Murilo FerrazSalvio, Luis Gustavo AmaralCorrêa, Jefferson Luiz GomesAndrade, Ednilton Tavares de2020-08-20T18:05:03Zoai:ojs.pkp.sfu.ca:article/4359Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:28:14.495486Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Drying kinetics mathematical modeling of coffee (Coffea arabica L.) processed in different ways and with the use of enzymes and yeast Modelado matemático de la cinética de secado del café (Coffea arabica L.) procesado en diferentes formas y con el uso de enzimas y levaduras Modelagem matemática da cinética de secagem do café (Coffea arabica L.) processado de diferentes formas com uso de enzimas e levedura |
title |
Drying kinetics mathematical modeling of coffee (Coffea arabica L.) processed in different ways and with the use of enzymes and yeast |
spellingShingle |
Drying kinetics mathematical modeling of coffee (Coffea arabica L.) processed in different ways and with the use of enzymes and yeast Tosta, Murilo Ferraz Coffee drying Processing Microorganisms Secado de café Procesamiento Microorganismos Secagem do café Processamento Microrganismos |
title_short |
Drying kinetics mathematical modeling of coffee (Coffea arabica L.) processed in different ways and with the use of enzymes and yeast |
title_full |
Drying kinetics mathematical modeling of coffee (Coffea arabica L.) processed in different ways and with the use of enzymes and yeast |
title_fullStr |
Drying kinetics mathematical modeling of coffee (Coffea arabica L.) processed in different ways and with the use of enzymes and yeast |
title_full_unstemmed |
Drying kinetics mathematical modeling of coffee (Coffea arabica L.) processed in different ways and with the use of enzymes and yeast |
title_sort |
Drying kinetics mathematical modeling of coffee (Coffea arabica L.) processed in different ways and with the use of enzymes and yeast |
author |
Tosta, Murilo Ferraz |
author_facet |
Tosta, Murilo Ferraz Salvio, Luis Gustavo Amaral Corrêa, Jefferson Luiz Gomes Andrade, Ednilton Tavares de |
author_role |
author |
author2 |
Salvio, Luis Gustavo Amaral Corrêa, Jefferson Luiz Gomes Andrade, Ednilton Tavares de |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Tosta, Murilo Ferraz Salvio, Luis Gustavo Amaral Corrêa, Jefferson Luiz Gomes Andrade, Ednilton Tavares de |
dc.subject.por.fl_str_mv |
Coffee drying Processing Microorganisms Secado de café Procesamiento Microorganismos Secagem do café Processamento Microrganismos |
topic |
Coffee drying Processing Microorganisms Secado de café Procesamiento Microorganismos Secagem do café Processamento Microrganismos |
description |
Among all stages in the coffee production (Coffea arabica L.), post-harvest can significantly impact the final cost and product quality. Among the stages of this phase, drying is one’s that requires most care. The search for new technologies to optimize this process has been growing exponentially, a example is the use of enzymes and yeasts, which can guarantee a safer drying and even improve the quality of the bevarege. The objective of the study was to evaluate the drying behavior of coffee without changing the temperature, air flow, only changing the processing (natural and pulped natural) of the beans using the enzyme Pectinex® Ultra SPL and the yeast CA11 to observe the occurrence of some change in the drying kinetics after processing and modeling the drying kinetics, analyzing which model can more accurately predict the coffee drying. The VALCAM model was the best model to describe drying kinetics, with the highest value of determination coefficient (R2> 99.73%), lowest mean relative deviation value (P <4.43) and standard deviation of the estimate (SE <0.055). For wet processed coffees, the determination coefficients (R2) were varied between the models studied. The VALCAM model was the only one that presented the ideal values to describe the drying phenomenon with determination coefficients (R2) of 99.63%, relative average error (P) of 3.37 and standard deviation of the estimate (SE) of 0.0542. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-06-16 |
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://rsdjournal.org/index.php/rsd/article/view/4359 10.33448/rsd-v9i7.4359 |
url |
https://rsdjournal.org/index.php/rsd/article/view/4359 |
identifier_str_mv |
10.33448/rsd-v9i7.4359 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/4359/4341 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
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; e908974359 Research, Society and Development; Vol. 9 Núm. 7; e908974359 Research, Society and Development; v. 9 n. 7; e908974359 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 |
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1797052649904799744 |