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

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dc.creatorGuilherme Euripedes Alves
dc.creatorFlávio Meira Borém
dc.creatorEder Pedroza Isquierdo
dc.creatorValdiney Cambuy Siqueira
dc.creatorMarcelo Ângelo Cirillo
dc.creatorAfonso Celso Ferreira Pinto
dc.date2017
dc.date.accessioned2026-07-07T03:54:27Z
dc.descriptionThe 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.
dc.formatapplication/pdf
dc.identifier1679-9275
dc.identifierhttps://www.redalyc.org/articulo.oa?id=303050431012
dc.identifierhttps://www.redalyc.org/journal/3030/303050431012/
dc.identifierhttps://www.redalyc.org/journal/3030/303050431012/html/
dc.identifierhttps://www.redalyc.org/journal/3030/303050431012/303050431012.epub
dc.identifierhttps://www.redalyc.org/journal/3030/303050431012/movil
dc.identifier.urihttp://hdl.handle.net/123456789/446937
dc.languageen
dc.publisherUniversidade Estadual de Maringá
dc.relationhttp://www.redalyc.org/revista.oa?id=3030
dc.rightsActa Scientiarum. Agronomy
dc.sourceActa Scientiarum. Agronomy (Brasil) Num.2 Vol.39
dc.subjectAgrociencias
dc.titlePhysiological and sensorial quality of Arabica coffee subjected to different temperatures and drying airflows
dc.typeartículo científico

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Acta Scientiarum. Agronomy - Universidade Estadual de Maringá