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Qualidade de café (Coffea arabica L.) pré-processado por via seca
| Content Provider | Semantic Scholar |
|---|---|
| Author | Simões, Rodrigo De Oliveira |
| Copyright Year | 2009 |
| Abstract | The objective of this study was verifying the influence of environmental conditions and two types of yard during the pre-process of coffee in coconut, harvested at different percentages of cherry maturation stage in the development of microbial flora. The coffee harvested in four percentages of cherry fruits: Lot 1 (90.9%), Lot 2 (81.5%), Lot 3 (44.7%) and Lot 4 (44.7%). After the harvesting, the individual lots were washed and subjected for two days pre-drying in cement terrace and divided for two parts, one part remained in cement terrace and the other part transported to suspendeded terrace. To monitor the loss of water, every two days at the end of the afternoon, samples of three liters of coffee in coconut were collected to determination of water content and water activity, and the final stages of pre-process for detection and identification of fungi. The temperature and relative humidity of ambient air were recorded during the drying process by meteorological station located in next of lots of coffee. The adverse environmental conditions in some periods of the drying process were more decisive to absorption of moisture in lots of coffee in dried coconut in the cement terrace. However, the higher temperatures occurring in this type of terrace may be coupled with low water activity (0.553), the largest reduction in the incidence of fungi occurred at the end of the drying. The behavior of the curves of drying and water activity was similar during the drying process, but the curves of water activity were best fit. Differences in the percentage of fruits from each batch and the process of drying cement employing terrace influenced parameter water activity. The positive and negative correlations observed between the water content, activity of water and time suggest similarity in the behavior of the curves of drying and water activity in terms of loss of water in coconut coffee during the drying process. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://www.sbicafe.ufv.br/bitstream/handle/123456789/292/218501f.pdf;jsessionid=8EAEADCB672C9296AAF24C842B26095B?sequence=1 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
