Microscopia eletrônica de varredura de grâos de café submetidos a diferentes formas de processamento e secagem
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng por |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://hdl.handle.net/11449/220005 |
Resumo: | The objective of the present work was to evaluate changes in the structure of coffee beans processed and dried in different ways. The experiment was conducted with two types of processing: dry and wet, and four drying methods: drying on ground and mechanical drying with air heated to 50/40 ° C, 60/40 ° C and 40/60 ° C, where the temperature was changed when the coffee beans reached 30% ± 2% (db), with supplementation of dehydrated to 11% ± 1% (wb). The mechanical drying system used consisted of three fixed bed dryers, which allows control of temperature and flow rate of drying. During the experiment, data were collected to assess the dynamics of drying.After treatment application, the coffee beans were subjected to studies in a scanning electron microscope (SEM). The observation of the coffee beans by SEM showed that the drying temperature of 50/40 ° C pulped coffees showed similar results to those dried in cafes, with a small contraction of the cells, without signs of rupture. It was observed that utilization of the drying temperature 40/60 ° C was the most damage caused to the structures of cells, regardless of the type of processing. It was found that the coffee prepared by dry showed higher destruction of the cellular components of the coffee pulped and, a longer exposure of coffee to the drying process. |
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Microscopia eletrônica de varredura de grâos de café submetidos a diferentes formas de processamento e secagemScanning electron microscopy of coffee beans subjected to different forms of processing and dryingCoffee drying curvesCoffee post-harvestUltrastructural analysisThe objective of the present work was to evaluate changes in the structure of coffee beans processed and dried in different ways. The experiment was conducted with two types of processing: dry and wet, and four drying methods: drying on ground and mechanical drying with air heated to 50/40 ° C, 60/40 ° C and 40/60 ° C, where the temperature was changed when the coffee beans reached 30% ± 2% (db), with supplementation of dehydrated to 11% ± 1% (wb). The mechanical drying system used consisted of three fixed bed dryers, which allows control of temperature and flow rate of drying. During the experiment, data were collected to assess the dynamics of drying.After treatment application, the coffee beans were subjected to studies in a scanning electron microscope (SEM). The observation of the coffee beans by SEM showed that the drying temperature of 50/40 ° C pulped coffees showed similar results to those dried in cafes, with a small contraction of the cells, without signs of rupture. It was observed that utilization of the drying temperature 40/60 ° C was the most damage caused to the structures of cells, regardless of the type of processing. It was found that the coffee prepared by dry showed higher destruction of the cellular components of the coffee pulped and, a longer exposure of coffee to the drying process.Universidade Federal de Lavras/UFLA Departamento de Engenharia/DEG, Cx. P. 3037, 37.200-000 - Lavras-MGUniversidade Estadual Paulista 'Júlio de Mesquita Filho'/ UNESP Fazenda Lageado, Portaria I - Rua Jose Barbosa de Barros, no 1780, 18.610-307 - Botucatu-SPInstituto Agronômico de Campinas/IAC, Av. Barão de Itapura, 1481 -Cx. P. 28, 13012-970 - Campinas - SPUniversidade Estadual Paulista 'Júlio de Mesquita Filho'/ UNESP Fazenda Lageado, Portaria I - Rua Jose Barbosa de Barros, no 1780, 18.610-307 - Botucatu-SPUniversidade Federal de Lavras (UFLA)Universidade Estadual Paulista (UNESP)Instituto Agronômico de Campinas/IACBorém, Flávio Meirade Oliveira, Pedro Damasceno [UNESP]Isquierdo, Eder PedrozaGiomo, Gerson da SilvaSaath, ReniCardoso, Renan Alves2022-04-28T18:59:09Z2022-04-28T18:59:09Z2013-12-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article227-237Coffee Science, v. 8, n. 2, p. 227-237, 2013.1809-68751984-3909http://hdl.handle.net/11449/2200052-s2.0-84891305319Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengporCoffee Scienceinfo:eu-repo/semantics/openAccess2022-04-28T18:59:09Zoai:repositorio.unesp.br:11449/220005Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T20:08:31.821449Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Microscopia eletrônica de varredura de grâos de café submetidos a diferentes formas de processamento e secagem Scanning electron microscopy of coffee beans subjected to different forms of processing and drying |
title |
Microscopia eletrônica de varredura de grâos de café submetidos a diferentes formas de processamento e secagem |
spellingShingle |
Microscopia eletrônica de varredura de grâos de café submetidos a diferentes formas de processamento e secagem Borém, Flávio Meira Coffee drying curves Coffee post-harvest Ultrastructural analysis |
title_short |
Microscopia eletrônica de varredura de grâos de café submetidos a diferentes formas de processamento e secagem |
title_full |
Microscopia eletrônica de varredura de grâos de café submetidos a diferentes formas de processamento e secagem |
title_fullStr |
Microscopia eletrônica de varredura de grâos de café submetidos a diferentes formas de processamento e secagem |
title_full_unstemmed |
Microscopia eletrônica de varredura de grâos de café submetidos a diferentes formas de processamento e secagem |
title_sort |
Microscopia eletrônica de varredura de grâos de café submetidos a diferentes formas de processamento e secagem |
author |
Borém, Flávio Meira |
author_facet |
Borém, Flávio Meira de Oliveira, Pedro Damasceno [UNESP] Isquierdo, Eder Pedroza Giomo, Gerson da Silva Saath, Reni Cardoso, Renan Alves |
author_role |
author |
author2 |
de Oliveira, Pedro Damasceno [UNESP] Isquierdo, Eder Pedroza Giomo, Gerson da Silva Saath, Reni Cardoso, Renan Alves |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Federal de Lavras (UFLA) Universidade Estadual Paulista (UNESP) Instituto Agronômico de Campinas/IAC |
dc.contributor.author.fl_str_mv |
Borém, Flávio Meira de Oliveira, Pedro Damasceno [UNESP] Isquierdo, Eder Pedroza Giomo, Gerson da Silva Saath, Reni Cardoso, Renan Alves |
dc.subject.por.fl_str_mv |
Coffee drying curves Coffee post-harvest Ultrastructural analysis |
topic |
Coffee drying curves Coffee post-harvest Ultrastructural analysis |
description |
The objective of the present work was to evaluate changes in the structure of coffee beans processed and dried in different ways. The experiment was conducted with two types of processing: dry and wet, and four drying methods: drying on ground and mechanical drying with air heated to 50/40 ° C, 60/40 ° C and 40/60 ° C, where the temperature was changed when the coffee beans reached 30% ± 2% (db), with supplementation of dehydrated to 11% ± 1% (wb). The mechanical drying system used consisted of three fixed bed dryers, which allows control of temperature and flow rate of drying. During the experiment, data were collected to assess the dynamics of drying.After treatment application, the coffee beans were subjected to studies in a scanning electron microscope (SEM). The observation of the coffee beans by SEM showed that the drying temperature of 50/40 ° C pulped coffees showed similar results to those dried in cafes, with a small contraction of the cells, without signs of rupture. It was observed that utilization of the drying temperature 40/60 ° C was the most damage caused to the structures of cells, regardless of the type of processing. It was found that the coffee prepared by dry showed higher destruction of the cellular components of the coffee pulped and, a longer exposure of coffee to the drying process. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-12-01 2022-04-28T18:59:09Z 2022-04-28T18:59:09Z |
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 |
Coffee Science, v. 8, n. 2, p. 227-237, 2013. 1809-6875 1984-3909 http://hdl.handle.net/11449/220005 2-s2.0-84891305319 |
identifier_str_mv |
Coffee Science, v. 8, n. 2, p. 227-237, 2013. 1809-6875 1984-3909 2-s2.0-84891305319 |
url |
http://hdl.handle.net/11449/220005 |
dc.language.iso.fl_str_mv |
eng por |
language |
eng por |
dc.relation.none.fl_str_mv |
Coffee Science |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
227-237 |
dc.source.none.fl_str_mv |
Scopus 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_ |
1808129164461473792 |