Encontrados 18 documentos, a visualizar página 1 de 2
Aspectos fisiológicos de grãos de café, processados e secados de diferentes mét...
Oliveira, Pedro Damasceno [UNESP]; Borém, Flávio Meira; Isquierdo, Eder Pedroza; Giomo, Gerson da Silva; de Lima, Renato Ribeiro; Cardoso, Renan AlvesMade available in DSpace on 2022-04-28T18:59:09Z (GMT). No. of bitstreams: 0 Previous issue date: 2013-12-01; The objective of the present study was to evaluate the physiological and sensory quality of coffee beans processed and dried in different manners. The experiment was conducted with two types of processing - dry and wet processing, and four drying methods - drying in a drying yard, and mechanical drying ...
Microscopia eletrônica de varredura de grâos de café submetidos a diferentes fo...
Borém, Flávio Meira; de Oliveira, Pedro Damasceno [UNESP]; Isquierdo, Eder Pedroza; Giomo, Gerson da Silva; Saath, Reni; Cardoso, Renan AlvesMade available in DSpace on 2022-04-28T18:59:09Z (GMT). No. of bitstreams: 0 Previous issue date: 2013-12-01; 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 ° ...
Effect of intermittent drying and storage on parchment coffee quality
Borém, Flávio Meira; Isquierdo, Eder Pedroza; Oliveira, Pedro Damasceno [UNESP]; Ribeiro, Fabiana Carmanini; Siqueira, Valdiney CambuyMade available in DSpace on 2022-04-28T19:00:24Z (GMT). No. of bitstreams: 0 Previous issue date: 2014-10-01; This work aimed to evaluate the effects of intermittent drying on the quality of the coffee, after twelve months of storage. The parchment coffee was submitted to two days of pre-drying on the ground, and soon afterwards, mechanically dried until reaching a moisture of 16%, 20% and 24% (wb); later, the ...
Quality of natural and pulped coffee as a function of temperature changes durin...
de Oliveira, Pedro Damasceno; Biaggioni, Marco Antônio Martin [UNESP]; Borém, Flávio Meira; Isquierdo, Eder Pedroza; de Oliveira Vaz Damasceno, MarianaMade available in DSpace on 2022-04-29T08:27:57Z (GMT). No. of bitstreams: 0 Previous issue date: 2018-01-01; This research evaluated the sensory quality of processed and dried coffee beans in different ways. Two types of processing were used: dry and wet, besides seven drying methods: drying in yard and mechanical drying with heated air at 50 °C until coffee reached 30% (w.b.) moisture content, followed by dry...
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...
Microscopy of maize grains subjected to continuous and intermittent drying
Mabasso, Geraldo Acácio; Siqueira, Valdiney Cambuy; Quequeto, Wellytton Darci; Resende, Osvaldo; Schoeninger, VanderleiaDrying is an important step in the post-harvest processes as a way of product conservation and quality preservation. In this context, this study aimed to evaluate the effect of continuous and intermittent drying of maize grains with different rest periods on the integrity of their micro- and macroscopic structures. Maize grains were harvested with a moisture content of 0.3399 ± 0.001 dry basis (db) and subjecte...
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...
Effect of intermittent drying and storage on parchment coffee quality
Borém, Flávio Meira; Isquierdo, Eder Pedroza; Oliveira, Pedro Damasceno [UNESP]; Ribeiro, Fabiana Carmanini; Siqueira, Valdiney CambuyMade available in DSpace on 2015-11-03T18:06:31Z (GMT). No. of bitstreams: 0 Previous issue date: 2014-10-01. Added 1 bitstream(s) on 2015-11-04T10:13:21Z : No. of bitstreams: 1 WOS000350408000016.pdf: 104541 bytes, checksum: 2c09cb9d41a275de5cc01ccc7f793ead (MD5); EPAMIG; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES); Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq); F...
Effect of intermittent drying and storage on parchment coffee quality
Borém, Flávio Meira; Isquierdo, Eder Pedroza; Oliveira, Pedro Damasceno; Ribeiro, Fabiana Carmanini; Siqueira, Valdiney CambuyThis work aimed to evaluate the effects of intermittent drying on the quality of the coffee, after twelve months of storage. The parchment coffee was submitted to two days of pre-drying on the ground, and soon afterwards, mechanically dried until reaching a moisture of 16%, 20% and 24% (wb); later, the coffee remained under tempering for two, six and twelve days in wooden boxes. After each tempering period, the...