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 |