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Impact of Slow Drying in a Cold Room on Coffee Sensory, Chemical, and Physical Properties

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dc.contributor.author Jordan, Rodrigo A.
dc.contributor.author Oliveira, Fabrício C. de
dc.contributor.author Argandoña, Eliana J. S.
dc.contributor.author Motomiya, Anamari V. A.
dc.contributor.author Santos, Rodrigo C.
dc.date.accessioned 2024-08-22T00:44:18Z
dc.date.available 2024-08-22T00:44:18Z
dc.date.issued 2024-04-26
dc.identifier.citation JORDAN, Rodrigo A. et al. Impact of Slow Drying in a Cold Room on Coffee Sensory, Chemical, and Physical Properties. Engenharia Agrícola, Jaboticabal, v. 44, e20230095, 26 apr. 2024. pt_BR
dc.identifier.issn 1809-4430
dc.identifier.uri https://doi.org/10.1590/1809-4430-Eng.Agric.v44e20230095/2024 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/14584
dc.description.abstract This study aimed to evaluate the duplicity and synergism of slow drying and storage processes at low temperatures, using a refrigerated room under suitable conditions for coffee fruit just after harvest. A cold room was prepared to receive and store coffee fruit in bulk directly from the field, perform slow drying, and maintain water content at approximately 12% during three months of storage. The room operated at temperatures between 7 and 14 ºC and relative humidity between 37 and 41%. The coffee variety used was the Conilon Yellow 62. The initial water content reduction period from 54% (wb) to 12% (wb) was two months. For comparison, coffee harvested from the same batch was dried on a covered suspended bed. Results showed that the coffee dried and stored in the cold room received a sensory score of 86.41, while that dried on a suspended bed obtained a sensory score of 84.16. Moreover, the coffee dried and stored in the cold room had a higher energy content. Colorimetric analysis showed that the dried grains stored in the cold room had a reduction in the "a" coordinate, indicating an approximation to the green color. The cold room also allowed for extended storage of the coffee grains. pt_BR
dc.format pdf pt_BR
dc.language.iso en pt_BR
dc.publisher Associação Brasileira de Engenharia Agrícola pt_BR
dc.relation.ispartofseries Engenharia Agrícola;v. 44, e20230095, 2024.;
dc.rights Open Access pt_BR
dc.subject refrigerated storage pt_BR
dc.subject sensory attributes pt_BR
dc.subject colorimetry pt_BR
dc.subject chemical composition pt_BR
dc.subject.classification Cafeicultura::Colheita, pós-colheita e armazenamento pt_BR
dc.title Impact of Slow Drying in a Cold Room on Coffee Sensory, Chemical, and Physical Properties pt_BR
dc.type Artigo pt_BR

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