| dc.contributor | | pt-BR |
| dc.creator | Freitas Santos, Julio Cesar | |
| dc.creator | Mendes, Lumena Cunha | |
| dc.creator | Correa, Jessica Almeida | |
| dc.creator | Alkmim Filho, Juarez Fabiano | |
| dc.creator | Reis da Silva, Danilo Vicente | |
| dc.creator | de Jesus, Leonardo Nonato | |
| dc.creator | Souza Dibai, Wagner Lutero | |
| dc.date | 2016-09-01 | |
| dc.date.accessioned | 2022-12-07T19:23:32Z | |
| dc.date.available | 2022-12-07T19:23:32Z | |
| dc.identifier | https://periodicos.utfpr.edu.br/rebrapa/article/view/3656 | |
| dc.identifier | 10.3895/rebrapa.v7n2.3656 | |
| dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/5313542 | |
| dc.description | The analysis of roast and ground coffee sediment is part of product quality control procedures. The aim of this study was to validate a methodology for determining sediment in roasted and ground coffee based on the principle of sedimentation with the use of organic solvent. A set of 30 samples of product was fortified in five increasing levels of sediments, 0.4%, 0.8%, 1.2%, 1.6% and 3% and analyzed in duplicate by two operators, totaling 120 results. In the evaluation of accuracy in repeatability and intermediate conditions dispersion index was obtained in a suitable range, below 20%, suitable for use. The accuracy and precision of the method were considered satisfactory, and the uncertainty below 15%, proving appropriateness of using the method for routine analysis in the determination of sediments in roasted and ground coffee. | pt-BR |
| dc.format | application/pdf | |
| dc.language | por | |
| dc.publisher | Universidade Tecnológica Federal do Paraná (UTFPR) | pt-BR |
| dc.relation | https://periodicos.utfpr.edu.br/rebrapa/article/view/3656/pdf | |
| dc.rights | Direitos autorais 2016 CC-BY | pt-BR |
| dc.rights | http://creativecommons.org/licenses/by/4.0 | pt-BR |
| dc.source | Brazilian Journal of Food Research; v. 7, n. 2 (2016); 143 - 155 | en-US |
| dc.source | Brazilian Journal of Food Research; v. 7, n. 2 (2016); 143 - 155 | pt-BR |
| dc.source | 2448-3184 | |
| dc.source | 10.3895/rebrapa.v7n2 | |
| dc.subject | Ciência, Tecnologia e de Alimentos | pt-BR |
| dc.subject | café em pó, análise do café, impurezas do café, microscopia do café | pt-BR |
| dc.title | Validation of methods for determination of sediments in roasted and ground coffee | pt-BR |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion | |
| dc.type | | pt-BR |
