Eficácia do teste de acidez graxa na avaliação da qualidade do café Arábica (Coffea arabica L.) submetido a diferente períodos e temperaturas de secagem
Autor(a) principal: | |
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Data de Publicação: | 2008 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1590/S1413-70542008000500030 http://hdl.handle.net/11449/5118 |
Resumo: | This work had the aim of evaluating the effect of different temperatures and pre-drying periods on yard on the chemical composition and quality of the beverage of peeled cherry coffee. Temperatures of 40 degrees C, 50 degrees C and 60 degrees C were used in the mass with air flow of 20m(3)m(-1)m(2). After drying, the visible defects of the coffee samples were removed. For evaluation of quality, the following analyses were performed: sensorial analyses, total sugars, reducing sugars and non-reducing sugars, electrical conductivity, potassium leaching and fatty acidity. One verified that lower drying temperature and greater pre-drying period had contributed for the attainment of a better quality drink. The increase of temperature and pre-drying periods decreased the non-reducing sugars content while the values of reducing sugars increased. The electrical conductivity, potassium leaching and fatty acidity increased significantly with the rise of temperature and potassium leaching reduced with increasing of the pre-drying period. The fatty acidity test showed to be sensible to the drying temperature. |
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Eficácia do teste de acidez graxa na avaliação da qualidade do café Arábica (Coffea arabica L.) submetido a diferente períodos e temperaturas de secagemEfficiency of fatty acidity test on the evaluation of the quality of arabic coffee (C.A) submitted to different dry periods and temperaturesDryingparchment coffeedrinkCoffea arabica L.This work had the aim of evaluating the effect of different temperatures and pre-drying periods on yard on the chemical composition and quality of the beverage of peeled cherry coffee. Temperatures of 40 degrees C, 50 degrees C and 60 degrees C were used in the mass with air flow of 20m(3)m(-1)m(2). After drying, the visible defects of the coffee samples were removed. For evaluation of quality, the following analyses were performed: sensorial analyses, total sugars, reducing sugars and non-reducing sugars, electrical conductivity, potassium leaching and fatty acidity. One verified that lower drying temperature and greater pre-drying period had contributed for the attainment of a better quality drink. The increase of temperature and pre-drying periods decreased the non-reducing sugars content while the values of reducing sugars increased. The electrical conductivity, potassium leaching and fatty acidity increased significantly with the rise of temperature and potassium leaching reduced with increasing of the pre-drying period. The fatty acidity test showed to be sensible to the drying temperature.Universidade Federal de Viçosa (UFV), Dept Fitotecnia, BR-36570000 Vicosa, MG, BrazilUniversidade Federal de Lavras (UFLA), Dept Engn DEG, BR-37200000 Lavras, MG, BrazilUniversidade Federal de Lavras (UFLA), Dept Ciência Alimentos DCA, BR-37200000 Lavras, MG, BrazilUniv Estadual Paulista, Fac Ciencias Agron FCA, Dept Engn Rural, BR-18603970 Botucatu, SP, BrazilUniv Estadual Paulista, Fac Ciencias Agron FCA, Dept Engn Rural, BR-18603970 Botucatu, SP, BrazilUniversidade Federal de Lavras (UFLA)Universidade Federal de Viçosa (UFV)Universidade Federal de Lavras (UFLA)Universidade Estadual Paulista (Unesp)Marques, Elizabeth RosemeireBorem, Flavio MeiraFonseca Alvarenga Pereira, Rosemary GualbertoMartin Biaggioni, Marco Antonio [UNESP]2014-05-20T13:19:27Z2014-05-20T13:19:27Z2008-09-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article1557-1562http://dx.doi.org/10.1590/S1413-70542008000500030Ciência e Agrotecnologia. Lavras: Universidade Federal de Lavras (UFLA), v. 32, n. 5, p. 1557-1562, 2008.1413-7054http://hdl.handle.net/11449/5118WOS:000261816400030Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPporCiência e Agrotecnologia0.6720,383info:eu-repo/semantics/openAccess2024-04-30T14:00:13Zoai:repositorio.unesp.br:11449/5118Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-04-30T14:00:13Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Eficácia do teste de acidez graxa na avaliação da qualidade do café Arábica (Coffea arabica L.) submetido a diferente períodos e temperaturas de secagem Efficiency of fatty acidity test on the evaluation of the quality of arabic coffee (C.A) submitted to different dry periods and temperatures |
title |
Eficácia do teste de acidez graxa na avaliação da qualidade do café Arábica (Coffea arabica L.) submetido a diferente períodos e temperaturas de secagem |
spellingShingle |
Eficácia do teste de acidez graxa na avaliação da qualidade do café Arábica (Coffea arabica L.) submetido a diferente períodos e temperaturas de secagem Marques, Elizabeth Rosemeire Drying parchment coffee drink Coffea arabica L. |
title_short |
Eficácia do teste de acidez graxa na avaliação da qualidade do café Arábica (Coffea arabica L.) submetido a diferente períodos e temperaturas de secagem |
title_full |
Eficácia do teste de acidez graxa na avaliação da qualidade do café Arábica (Coffea arabica L.) submetido a diferente períodos e temperaturas de secagem |
title_fullStr |
Eficácia do teste de acidez graxa na avaliação da qualidade do café Arábica (Coffea arabica L.) submetido a diferente períodos e temperaturas de secagem |
title_full_unstemmed |
Eficácia do teste de acidez graxa na avaliação da qualidade do café Arábica (Coffea arabica L.) submetido a diferente períodos e temperaturas de secagem |
title_sort |
Eficácia do teste de acidez graxa na avaliação da qualidade do café Arábica (Coffea arabica L.) submetido a diferente períodos e temperaturas de secagem |
author |
Marques, Elizabeth Rosemeire |
author_facet |
Marques, Elizabeth Rosemeire Borem, Flavio Meira Fonseca Alvarenga Pereira, Rosemary Gualberto Martin Biaggioni, Marco Antonio [UNESP] |
author_role |
author |
author2 |
Borem, Flavio Meira Fonseca Alvarenga Pereira, Rosemary Gualberto Martin Biaggioni, Marco Antonio [UNESP] |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Universidade Federal de Viçosa (UFV) Universidade Federal de Lavras (UFLA) Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Marques, Elizabeth Rosemeire Borem, Flavio Meira Fonseca Alvarenga Pereira, Rosemary Gualberto Martin Biaggioni, Marco Antonio [UNESP] |
dc.subject.por.fl_str_mv |
Drying parchment coffee drink Coffea arabica L. |
topic |
Drying parchment coffee drink Coffea arabica L. |
description |
This work had the aim of evaluating the effect of different temperatures and pre-drying periods on yard on the chemical composition and quality of the beverage of peeled cherry coffee. Temperatures of 40 degrees C, 50 degrees C and 60 degrees C were used in the mass with air flow of 20m(3)m(-1)m(2). After drying, the visible defects of the coffee samples were removed. For evaluation of quality, the following analyses were performed: sensorial analyses, total sugars, reducing sugars and non-reducing sugars, electrical conductivity, potassium leaching and fatty acidity. One verified that lower drying temperature and greater pre-drying period had contributed for the attainment of a better quality drink. The increase of temperature and pre-drying periods decreased the non-reducing sugars content while the values of reducing sugars increased. The electrical conductivity, potassium leaching and fatty acidity increased significantly with the rise of temperature and potassium leaching reduced with increasing of the pre-drying period. The fatty acidity test showed to be sensible to the drying temperature. |
publishDate |
2008 |
dc.date.none.fl_str_mv |
2008-09-01 2014-05-20T13:19:27Z 2014-05-20T13:19:27Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1590/S1413-70542008000500030 Ciência e Agrotecnologia. Lavras: Universidade Federal de Lavras (UFLA), v. 32, n. 5, p. 1557-1562, 2008. 1413-7054 http://hdl.handle.net/11449/5118 WOS:000261816400030 |
url |
http://dx.doi.org/10.1590/S1413-70542008000500030 http://hdl.handle.net/11449/5118 |
identifier_str_mv |
Ciência e Agrotecnologia. Lavras: Universidade Federal de Lavras (UFLA), v. 32, n. 5, p. 1557-1562, 2008. 1413-7054 WOS:000261816400030 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
Ciência e Agrotecnologia 0.672 0,383 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
1557-1562 |
dc.publisher.none.fl_str_mv |
Universidade Federal de Lavras (UFLA) |
publisher.none.fl_str_mv |
Universidade Federal de Lavras (UFLA) |
dc.source.none.fl_str_mv |
Web of Science reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1799964416699006976 |