SBICafé
Biblioteca do Café

Navegação Periódicos por autor "Oliveira, Gabriel Henrique Horta de"

Navegação Periódicos por autor "Oliveira, Gabriel Henrique Horta de"

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  • Arabica coffee flow properties assessed using different roasts and particle sizes during storage
    Oliveira, Gabriel Henrique Horta de; Corrêa, Paulo Cesar; Oliveira, Ana Paula Lelis Rodrigues de; Vargas-Elías, Guillermo Asdrúbal; Calil Júnior, Carlito (Instituto de Tecnologia de Alimentos – ITAL, 2022-02-18)
    Flowability of agricultural products is an important factor to be considered at post-harvest, thus impacting directly on number of operations and the design of machinery. This study aimed to evaluate and determine the K ...
  • Kinetic modeling of water sorption by roasted and ground coffee
    Baptestini, Fernanda Machado; Corrêa, Paulo Cesar; Oliveira, Gabriel Henrique Horta de; Cecon, Paulo Roberto; Soares, Nilda de Fátima Ferreira (Editora da Universidade Estadual de Maringá - EDUEM, 2017-07)
    The objective of this study was to model the kinetics of water sorption in roasted and ground coffee. Crude Arabica coffee beans with an initial moisture content of 0.1234 kg w kg dm-1 were used. These beans were roasted ...
  • Particle size and roasting on water sorption in conilon coffee during storage
    Corrêa, Paulo Cesar; Oliveira, Gabriel Henrique Horta de; Oliveira, Ana Paula Lelis Rodrigues de; Vargas-Elías, Guillermo Asdrúbal; Baptestini, Fernanda Machado (Editora UFLA, 2016-04)
    The aim of this work was to evaluate alterations on the water sorption of coffee due to the effect of roast, grind and storage in two temperatures (10 and 30 oC) during 180 days. Crude grain coffee (Coffea canephora) with ...
  • Propriedades físicas de frutos de café robusta durante secagem: determinação e modelagem
    Botelho, Fernando Mendes; Correa, Paulo Cesar; Botelho, Sílvia de Carvalho Campos; Vargas-Elías, Guillermo Asdrubal; Almeida, Mayra Darliane Silva Diniz; Oliveira, Gabriel Henrique Horta de (Editora UFLA, 2016-01)
    Objetivou-se, com este trabalho, avaliar a influência do teor de água nas propriedades físicas dos frutos de café da variedade robusta (Coffea canephora), durante a secagem. Foram utilizados frutos de café no estádio de ...

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