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 | Acesso ao texto completo restrito à biblioteca da Embrapa Café. Para informações adicionais entre em contato com biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
10/01/2024 |
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Data da última atualização: |
10/01/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
AFONSO JUNIOR, P. C.; CORRÊA, P. C.; PINTO, F. A. C.; SAMPAIO, C. P. |
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Afiliação: |
PAULO CESAR AFONSO JUNIOR, CNPCa; P. C. CORRÊA, UNIVERSIDADE FEDERAL DE VIÇOSA; F. A. C. PINTO, UNIVERSIDADE FEDERAL DE VIÇOSA; C. P. SAMPAIO, UNIVERSIDADE FEDERAL DE VIÇOSA. |
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Título: |
Shrinkage evaluation of five different varieties of coffee berries during the drying process. |
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Ano de publicação: |
2003 |
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Fonte/Imprenta: |
Biosystems Engineering, v. 86, n. 4, p. 481-485, 2003. |
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DOI: |
https:www.doi.org/10.1016/j.biosystemseng.2003.08.012 |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this work was to evaluate the effect of moisture content variation on reduction of superficial area, volume and equivalent sphere diameter of coffee berries. Four varieties of Coffea arabica (cv Catuai Vermelho, Catuai Amarelo, Mundo Novo and Catimor) and one variety of Coffea canephora (cv Conilon) were used. From the results obtained, it was concluded that moisture content in the coffee berries affects its physical properties causing significant decrease of the superficial area, volume and diameter of the equivalent sphere during a drying process. The varieties of coffee had different shrinkage behaviour. The Conilon coffee had the highest level of berry shrinkage, the volume decreased 35% during the drying process from 1(.)38 to 0(.)12 dry basis (d.b.) berry moisture content. The shrinkage behaviour during the drying process was well explained by a polynomial model with coefficient of determination greater than 90%. |
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Palavras-Chave: |
Coffee Berry. |
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Thesagro: |
Café Catuaí; Coffea Arábica; Coffea Canephora. |
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Thesaurus NAL: |
Drying; Shrinkage; Varieties. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01718naa a2200253 a 4500
001 2160644
005 2024-01-10
008 2003 bl uuuu u00u1 u #d
024 7 $ahttps:www.doi.org/10.1016/j.biosystemseng.2003.08.012$2DOI
100 1 $aAFONSO JUNIOR, P. C.
245 $aShrinkage evaluation of five different varieties of coffee berries during the drying process.$h[electronic resource]
260 $c2003
520 $aThe objective of this work was to evaluate the effect of moisture content variation on reduction of superficial area, volume and equivalent sphere diameter of coffee berries. Four varieties of Coffea arabica (cv Catuai Vermelho, Catuai Amarelo, Mundo Novo and Catimor) and one variety of Coffea canephora (cv Conilon) were used. From the results obtained, it was concluded that moisture content in the coffee berries affects its physical properties causing significant decrease of the superficial area, volume and diameter of the equivalent sphere during a drying process. The varieties of coffee had different shrinkage behaviour. The Conilon coffee had the highest level of berry shrinkage, the volume decreased 35% during the drying process from 1(.)38 to 0(.)12 dry basis (d.b.) berry moisture content. The shrinkage behaviour during the drying process was well explained by a polynomial model with coefficient of determination greater than 90%.
650 $aDrying
650 $aShrinkage
650 $aVarieties
650 $aCafé Catuaí
650 $aCoffea Arábica
650 $aCoffea Canephora
653 $aCoffee Berry
700 1 $aCORRÊA, P. C.
700 1 $aPINTO, F. A. C.
700 1 $aSAMPAIO, C. P.
773 $tBiosystems Engineering$gv. 86, n. 4, p. 481-485, 2003.
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