Physiological and sensorial quality of Arabica coffee subjected to different temperatures and drying airflows
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| Format: | Artículo científico |
| Language: | en |
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Universidade Estadual de Maringá
2017
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| _version_ | 1876451903540297728 |
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| author | Guilherme Euripedes Alves |
| author_facet | Guilherme Euripedes Alves |
| contents | Physiological and sensorial quality of Arabica coffee subjected to different temperatures and drying airflows Guilherme Euripedes Alves Flávio Meira Borém Eder Pedroza Isquierdo Valdiney Cambuy Siqueira Marcelo Ângelo Cirillo Afonso Celso Ferreira Pinto Agrociencias processing drying rate Drying kinetics The objective of this study was to evaluate the correlation between a group of physiological variables (electrical conductivity, potassium leaching, and germination percentage) and a group of drying kinetics variables (drying time and drying rate) in addi tion to verifying the relation between drying kinetics variables and coffee quality as a function of processing type, temperature, and drying airflow. Coffee drying was conducted in a fixed-layer dryer at two temperatur es and two airflows. After drying, an evaluation of the physiological and sensorial quality was conducted. Based on the results obtained, the following conclusions were drawn: coffee that is processed via a dry method is more sensitive to mechanical drying with heated air than coffee processed via a wet method, resulting in poor physiological performance; airflow does not interfere with the physiological qu ality of pulped and natural coffees; a temperature increase from 40 to 45°C resulted in a decrease in th e physiological quality only for pulped coffee; and an increase in the drying rate as a result of an increase in the drying temperature to 40°C had a negative effect on the sensorial quality of pulped coffee. 2017 artículo científico 1679-9275 https://www.redalyc.org/articulo.oa?id=303050431012 https://www.redalyc.org/journal/3030/303050431012/ https://www.redalyc.org/journal/3030/303050431012/html/ https://www.redalyc.org/journal/3030/303050431012/303050431012.epub https://www.redalyc.org/journal/3030/303050431012/movil en http://www.redalyc.org/revista.oa?id=3030 Acta Scientiarum. Agronomy application/pdf Universidade Estadual de Maringá Acta Scientiarum. Agronomy (Brasil) Num.2 Vol.39 |
| format | Artículo científico |
| id | redalyc_303050431012 |
| institution | Redalyc |
| language | en |
| publishDate | 2017 |
| publisher | Universidade Estadual de Maringá |
| spellingShingle | Physiological and sensorial quality of Arabica coffee subjected to different temperatures and drying airflows Guilherme Euripedes Alves Agrociencias processing drying rate Drying kinetics Physiological and sensorial quality of Arabica coffee subjected to different temperatures and drying airflows Guilherme Euripedes Alves Flávio Meira Borém Eder Pedroza Isquierdo Valdiney Cambuy Siqueira Marcelo Ângelo Cirillo Afonso Celso Ferreira Pinto Agrociencias processing drying rate Drying kinetics The objective of this study was to evaluate the correlation between a group of physiological variables (electrical conductivity, potassium leaching, and germination percentage) and a group of drying kinetics variables (drying time and drying rate) in addi tion to verifying the relation between drying kinetics variables and coffee quality as a function of processing type, temperature, and drying airflow. Coffee drying was conducted in a fixed-layer dryer at two temperatur es and two airflows. After drying, an evaluation of the physiological and sensorial quality was conducted. Based on the results obtained, the following conclusions were drawn: coffee that is processed via a dry method is more sensitive to mechanical drying with heated air than coffee processed via a wet method, resulting in poor physiological performance; airflow does not interfere with the physiological qu ality of pulped and natural coffees; a temperature increase from 40 to 45°C resulted in a decrease in th e physiological quality only for pulped coffee; and an increase in the drying rate as a result of an increase in the drying temperature to 40°C had a negative effect on the sensorial quality of pulped coffee. 2017 artículo científico 1679-9275 https://www.redalyc.org/articulo.oa?id=303050431012 https://www.redalyc.org/journal/3030/303050431012/ https://www.redalyc.org/journal/3030/303050431012/html/ https://www.redalyc.org/journal/3030/303050431012/303050431012.epub https://www.redalyc.org/journal/3030/303050431012/movil en http://www.redalyc.org/revista.oa?id=3030 Acta Scientiarum. Agronomy application/pdf Universidade Estadual de Maringá Acta Scientiarum. Agronomy (Brasil) Num.2 Vol.39 |
| title | Physiological and sensorial quality of Arabica coffee subjected to different temperatures and drying airflows |
| topic | Agrociencias processing drying rate Drying kinetics |
| url | https://www.redalyc.org/articulo.oa?id=303050431012 https://www.redalyc.org/journal/3030/303050431012/ https://www.redalyc.org/journal/3030/303050431012/html/ https://www.redalyc.org/journal/3030/303050431012/303050431012.epub https://www.redalyc.org/journal/3030/303050431012/movil |