Processing Yield from Parchment Coffee Demucilaged Mechanically and by Natural Fermentation
Título en español.
| dc.creator | ||
| dc.date | 1962-10-01 | |
| dc.identifier | https://revistas.upr.edu/index.php/jaupr/article/view/12353 | |
| dc.identifier | 10.46429/jaupr.v46i4.12353 | |
| dc.description | 1. It was confirmed that parchment coffee demucilaged mechanically gave a higher yield of dry matter than parchment coffee which had been subjected to natural fermentation in a moist atmosphere with the water drained away from it. This difference was very nearly significant at the 1-percent level. 2. It was found that the loss of weight was to a large extent associated with the fermentation process. As there was a significantly greater loss of weight at the 5-percent level between samples of parchment treated identically, except that the samples with the greatest yield of dry matter were subjected to mechanical demucilaging before being subjected to conditions where natural fermentation would take place. 3. The introduction of mechanical demucilaging would be dependent upon whether an increased yield exceeding 3 percent in the dried parchment coffee would justify the capital and operating costs of a mechanical demucilager. 4. No correlation was established between loss of dry matter during fermentation or the rate of breakdown of mucilage by natural fermentation and the temperature or duration of natural fermentation. It could be supposed that the agents responsible for the natural fermentation casually infect the parchment and that some such infections are much influenced by time or temperature, while others are more spontaneous and less influenced by these factors. | en-US |
| dc.description | 1. Se confirmó que el rendimiento de materia seca del café desmucilaginado por medios mecánicos fue mayor que el del café sometido al proceso de fermentación natural en un ambiente húmedo y permitiendo que el agua escurriera. Esta diferencia fue prácticamente significativa al nivel del uno por ciento. 2. Se encontró que la pérdida de peso obedecía mayormente al proceso de fermentación, habiéndose registrado una pérdida significativamente mayor al nivel del 5 por ciento entre muestras de café pergamino tratadas idénticamente, a excepción de que las muestras que rindieron la mayor cantidad de materia seca fueron desmucilaginadas mecánicamente antes de exponerse a las condiciones de fermentación natural. 3. La ventaja de adoptar la desmucilaginación mecánica dependería de si un aumento en rendimiento de más del 3 por ciento del pergamino seco pudiera justificar el capital invertido y la operación del equipo necesario. 4. No pudo establecerse correlación alguna entre la pérdida de materia seca durante la fermentación o la rapidez de descomposición del mucílago y la temperatura o la duración de la fermentación natural. Podría suponerse que los agentes responsables de la fermentación natural contaminan el pergamino en forma fortuita y que determinados agentes son más afectados que otros por la temperatura o la duración del proceso. | es-ES |
| dc.format | application/pdf | |
| dc.language | eng | |
| dc.publisher | University of Puerto Rico Mayagüez Campus Agricultural Experiment Station | en-US |
| dc.relation | https://revistas.upr.edu/index.php/jaupr/article/view/12353/10131 | |
| dc.rights | Derechos de autor 2018 Journal of Agriculture of the University of Puerto Rico. (Etapa III) | es-ES |
| dc.source | The Journal of Agriculture of the University of Puerto Rico; Vol. 46 No. 4 (1962): Vol. 46, No. 4, October 1962; 334-341 | en-US |
| dc.source | Journal of Agriculture of the University of Puerto Rico; Vol. 46 Núm. 4 (1962): Vol. 46, No. 4, October 1962; 334-341 | es-ES |
| dc.source | 2308-1759 | |
| dc.source | 0041-994X | |
| dc.source | 10.46429/jaupr.v46i4 | |
| dc.subject | Coffee--Processing--Puerto Rico | en-US |
| dc.subject | Coffee--Moisture--Puerto Rico | en-US |
| dc.subject | Fermentation | en-US |
| dc.subject | Coffee--Machinery--Puerto Rico | en-US |
| dc.title | Processing Yield from Parchment Coffee Demucilaged Mechanically and by Natural Fermentation | en-US |
| dc.title | Título en español. | es-ES |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion |