Artículos de revistas
Quality of natural and pulped coffee as a function of temperature changes during mechanical drying
Qualidade do café natural e despolpado em função da alternância de temperatura durante a secagem mecânica
Fecha
2018-01-01Registro en:
Coffee Science, v. 13, n. 4, p. 415-425, 2018.
1984-3909
1809-6875
10.25186/cs.v13i4.1435
2-s2.0-85061971294
Autor
RuaA lameda das Magnólias
Universidade Estadual Paulista (UNESP)
Universidade Federal de Lavras (UFLA)
Universidade Estadual de Maringá (UEM)
Rua Alameda das Magnólias
Institución
Resumen
This research evaluated the sensory quality of processed and dried coffee beans in different ways. Two types of processing were used: dry and wet, besides seven drying methods: drying in yard and mechanical drying with heated air at 50 °C until coffee reached 30% (w.b.) moisture content, followed by drying with air heated to 35 °C until reaching 11% (w.b.) moisture content; drying in fixed-layer dryers with heated air at 45 °C until coffee reached 30% moisture content, followed by drying with heated air at 35 °C until reaching 11% (w.b.) moisture content; and drying in fixed-layer dryers with heated air at 40 °C until coffee reached 30% (w.b.) moisture content, followed by drying with heated air at 35 °C until reaching 11% (w.b.) moisture content; drying in fixed-layer dryers with heated air at 35 °C until coffee reached 30% (w.b.) moisture content, followed by drying with heated air at 50 °C until reaching 11% (w.b.) moisture content; drying in fixed-layer dryers with heated air at 35 °C until coffee reached 30% (w.b.) moisture content, followed by drying with heated air at 45 °C until reaching 11% (w.b.) moisture content; drying in fixed-layer dryers with heated air at 35 °C until coffee reached 30% (w.b.) moisture content, followed by drying with heated air at 40 °C until reaching 11% (w.b.) moisture content. The mechanical drying system consisted of three fixed-layer dryers, allowing the control of temperature and drying flow. Coffee was tasted according to the evaluation system proposed by the Specialty Coffee Association of America (SCAA). Physicochemical composition and physiological quality of the beans were analyzed, involving: grease acidity, potassium leaching, electrical conductivity, color and germination. The results show that pulped coffee is more tolerant to drying than natural coffee, regardless of how it was dried.