5 documents found, page 1 of 1
Cinética de secagem de café natural para diferentes temperaturas e baixa umidad...
Alves, Guilherme Euripedes; Isquierdo, Eder Pedroza; Borém, Flávio Meira; Siqueira, Valdiney Cambuy; Oliveira, Pedro Damasceno [UNESP]Made available in DSpace on 2022-04-29T07:13:11Z (GMT). No. of bitstreams: 0 Previous issue date: 2013-12-01; In face of the importance of drying in the post-harvest phase of coffee and its effect on the final quality of the product, the aim of the present study was to evaluate drying kinetics at different temperatures of the drying air for a low dew point temperature of the fruits of dry processed Arabica coff...
QUALITY OF NATURAL COFFEE DRIED UNDER DIFFERENT TEMPERATURES AND DRYING RATES
Borém, Flávio Meira; Isquierdo, Eder Pedroza; Alves, Guilherme Euripedes; Ribeiro, Diego Egídio; Siqueira, Valdiney CambuyThe final quality of coffees depends on the preservation of the cell membranes of the coffee beans, which can be damaged during the drying. Thus, the aim of this study was to assess the immediate and latent effects of the air temperature and drying rate on the sensorial quality of natural coffees, as well as its relationship with the chemical e physiological characteristics of the coffee beans. Mature fruits of...
Drying kinetics of processed natural coffee with high moisture content
Siqueira, Valdiney Cambuy; Borém, Flávio Meira; Alves, Guilherme Euripedes; Isquierdo, Eder Pedroza; Pinto, Afonso Celso Ferreira; Ribeiro, Diego EgidioThe present study proposes a new processing and drying method and evaluates the behavior of grains subjected to this process through the water reduction rate and the adjustment of different mathematical models. Mature beans were divided into three batches. The first batch was continuously dried at 40±1 °C. The second batch consisted of natural coffee dried to moisture contents of 0.56±0.02, 0.41±0.02, 0,28±0.02...
Quality of natural coffee subjected to different rest periods during the drying...
Isquierdo, Eder Pedroza; Borém, Flávio Meira; Oliveira, Pedro Damasceno de [UNESP]; Siqueira, Valdiney Cambuy; Alves, Guilherme EuripedesSubmitted by Guilherme Lemeszenski (guilherme@nead.unesp.br) on 2013-08-22T19:03:41Z No. of bitstreams: 1 S1413-70542012000400008.pdf: 88966 bytes, checksum: ea6528c894f066800c07cd8d9ffe496b (MD5); Made available in DSpace on 2013-08-22T19:03:41Z (GMT). No. of bitstreams: 1 S1413-70542012000400008.pdf: 88966 bytes, checksum: ea6528c894f066800c07cd8d9ffe496b (MD5) Previous issue date: 2012-08-01; Made available ...
Drying kinetics of natural coffee for different temperatures and low relative h...
Alves, Guilherme Euripedes; Isquierdo, Eder Pedroza; Borém, Flávio Meira; Siqueira, Valdiney Cambuy; Oliveira, Pedro DamascenoIn face of the importance of drying in the post-harvest phase of coffee and its effect on the final quality of the product, the aim of the present study was to evaluate drying kinetics at different temperatures of the drying air for a low dew point temperature of the fruits of dry processed Arabica coffee (Coffea arabica L.). The fruits were manually picked and subjected to hydraulic separation. After that, fru...