Physiological and sensorial quality of Arabica coffee subjected to different temperatures and drying airflows

Guilherme  Euripedes Alves; Flávio   Meira Borém; Eder   Pedroza Isquierdo; Valdiney   Cambuy Siqueira; Marcelo Ângelo   Cirillo; Afonso Celso   Ferreira Pinto

Physiological and sensorial quality of Arabica coffee subjected to different temperatures and drying airflows

Autores

Guilherme Euripedes Alves

Flávio Meira Borém

Eder Pedroza Isquierdo

Valdiney Cambuy Siqueira

Marcelo Ângelo Cirillo

Afonso Celso Ferreira Pinto

Editor

Universidade Estadual de Maringá

Descripción

The objective of this study was to evaluate the correlation between a group of physiological variables (electrical conductivity, potassium leaching, and germination percentage) and a group of drying kinetics variables (drying time and drying rate) in addi tion to verifying the relation between drying kinetics variables and coffee quality as a function of processing type, temperature, and drying airflow. Coffee drying was conducted in a fixed-layer dryer at two temperatur es and two airflows. After drying, an evaluation of the physiological and sensorial quality was conducted. Based on the results obtained, the following conclusions were drawn: coffee that is processed via a dry method is more sensitive to mechanical drying with heated air than coffee processed via a wet method, resulting in poor physiological performance; airflow does not interfere with the physiological qu ality of pulped and natural coffees; a temperature increase from 40 to 45°C resulted in a decrease in th e physiological quality only for pulped coffee; and an increase in the drying rate as a result of an increase in the drying temperature to 40°C had a negative effect on the sensorial quality of pulped coffee.