Quality of natural and washed coffee after different types of drying and storage

Revista Brasileira de Engenharia Agrícola e Ambiental

Oliveira, João A.¹  Coradi, Paulo C.²  Borém, Flávio M.¹ 

[1] UFV;UFV, Viçosa

关键词: topazio;    humidity;    temperature;    ground    INTRODUÇÃO A manutenção da qualidade do café resultante do processamento e da secagem;    dependerá das condições de armazenagem;    o qual passa a ser uma etapa significativa sob o aspecto de comercialização;    tendo em vista que grande parte do café produzido é comercializado em um tempo relativamente curto;    causando problemas com transporte e desvalorização do produto;   

DOI  :  10.1590/S1415-43662008000200011

学科分类：农业科学（综合）

来源: Universidade Federal de Campina Grande * Centro de Ciencias e Tecnologia

【 摘 要 】

For comparing the alterations in the quality of natural and washed coffee under 60 to 80% relative humidity conditions from and controlled temperature of 23 °C at 90 and 180 days of storage, this work was accomplished in the Engineering Department and Coffee Post-Harvest Technology Centre of the Federal University of Lavras. The harvest of coffee, variety Topazio was selective, while a part of the coffee was pulped and the rest processed in the dry method. However, a part of each type of coffee was ground dried and the rest dried at temperatures of 40 and 60 °C; after drying, the coffee was stored in an air-tight place with controlled air temperature and under different conditions of relative humidity (60 and 80%). For quality evaluation, a sensorial analysis, fatty acidity test and color quantity evaluation were done. The results obtained in the present work led to the conclusion that: the fatty acidity increased with storage time at 80% relative humidity; coffee discoloration was more marked at 60 and 80% of relative humidity; at 180 days of storage, the sensorial analyses of coffee was less affected by the interaction among drying, processing and storage in the conditions of 60% relative humidity.

【 授权许可】

CC BY-NC