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Registro Completo |
Biblioteca(s): |
Biblioteca Rui Tendinha. |
Data corrente: |
24/11/2022 |
Data da última atualização: |
24/11/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
DEBONA, D. G.; LOUVEM, R. F.; LUZ, J. M. R. da; NARIYOSHI, Y. N.; CASTRO, E. V. de; OLIVEIRA, E. C. da S.; GUARÇONI, R. G.; CASTRO, M. G. de; OLIVEIRA, G. F. de; PARTELLI, F. L.; SILVA, M. de C. S. da; BELLON, A. P.; PEREIRA, L. L. |
Afiliação: |
Danieli Grancieri Debona, UFES; Renata Falqueto Louvem, UFES; José Maria Rodrigues da Luz, UFV; Yuri Nascimento Nariyoshi, UFES; Eustaquio Vinicius Ribeiro de Castro, UFES; Emanuele Catarina da Silva Oliveira, Ifes Venda Nova do Imigrante; Rogerio Carvalho Guarçoni, Incaper; Marina Gomes de Castro, Ifes Venda Nova do Imigrante; Gustavo Falquetto de Oliveira, Ifes Venda Nova do Imigrante; Fábio Luiz Partelli, UFES; Marliane de Cássia Soares da Silva, UFV; Ademilson Pelengrino Bellon, Ifes Venda Nova do Imigrante; Lucas Louzada Pereira, Ifes Venda Nova do Imigrante. |
Título: |
Heat and mass transfer kinetics on the chemical and sensory quality of arabica coffee beans. |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
Agronomy, v. 12, n. 11, p. 1-13, 2022. |
Idioma: |
Português |
Conteúdo: |
Roasting has been used by the coffee industry to promote changes in the physical and chemical structure of coffee beans that influence the sensory quality of coffee beverages. However, there are no standardization rules for the temperature and roasting time. Thus, this study evaluated the influence of four roasting profiles obtained by two different roasters on the chemical and sensory quality of the coffee bean. Baked, light, medium, and dark roasting were evaluated using medium infrared spectroscopy and cupping test. Individual and joint effects of temperature and time for each roasting profile were observed on the loss of grain mass. There are specific regions in the infrared spectrum that can be used as markers to discriminate the roasting profiles and the type of roaster used. Despite the difference observed in the ranges of the infrared spectra, the roasters did not present significant differences in the average of the final sensory notes. This result shows the need to use analytical chemical techniques together with sensory analysis in order to better determine differences between coffee samples. Therefore, differences observed in the chemical analyzes and in the sensory attributes of roasted coffee are related to the roasting profile and type of roaster. |
Thesagro: |
Bebida; Café; Coffea Arábica; Radiação Térmica; Temperatura; Torrefação. |
Thesaurus NAL: |
Coffea; Coffea arabica var. arabica; Convection; Thermal radiation. |
Categoria do assunto: |
-- |
URL: |
https://biblioteca.incaper.es.gov.br/digital/bitstream/item/4249/1/QualityoffArabicaCoffee-Beans-guarconi.pdf
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Marc: |
LEADER 02356naa a2200385 a 4500 001 1024506 005 2022-11-24 008 2022 bl uuuu u00u1 u #d 100 1 $aDEBONA, D. G. 245 $aHeat and mass transfer kinetics on the chemical and sensory quality of arabica coffee beans.$h[electronic resource] 260 $c2022 520 $aRoasting has been used by the coffee industry to promote changes in the physical and chemical structure of coffee beans that influence the sensory quality of coffee beverages. However, there are no standardization rules for the temperature and roasting time. Thus, this study evaluated the influence of four roasting profiles obtained by two different roasters on the chemical and sensory quality of the coffee bean. Baked, light, medium, and dark roasting were evaluated using medium infrared spectroscopy and cupping test. Individual and joint effects of temperature and time for each roasting profile were observed on the loss of grain mass. There are specific regions in the infrared spectrum that can be used as markers to discriminate the roasting profiles and the type of roaster used. Despite the difference observed in the ranges of the infrared spectra, the roasters did not present significant differences in the average of the final sensory notes. This result shows the need to use analytical chemical techniques together with sensory analysis in order to better determine differences between coffee samples. Therefore, differences observed in the chemical analyzes and in the sensory attributes of roasted coffee are related to the roasting profile and type of roaster. 650 $aCoffea 650 $aCoffea arabica var. arabica 650 $aConvection 650 $aThermal radiation 650 $aBebida 650 $aCafé 650 $aCoffea Arábica 650 $aRadiação Térmica 650 $aTemperatura 650 $aTorrefação 700 1 $aLOUVEM, R. F. 700 1 $aLUZ, J. M. R. da 700 1 $aNARIYOSHI, Y. N. 700 1 $aCASTRO, E. V. de 700 1 $aOLIVEIRA, E. C. da S. 700 1 $aGUARÇONI, R. G. 700 1 $aCASTRO, M. G. de 700 1 $aOLIVEIRA, G. F. de 700 1 $aPARTELLI, F. L. 700 1 $aSILVA, M. de C. S. da 700 1 $aBELLON, A. P. 700 1 $aPEREIRA, L. L. 773 $tAgronomy$gv. 12, n. 11, p. 1-13, 2022.
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Biblioteca Rui Tendinha (BRT) |
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1. | | DEBONA, D. G.; LOUVEM, R. F.; LUZ, J. M. R. da; NARIYOSHI, Y. N.; CASTRO, E. V. de; OLIVEIRA, E. C. da S.; GUARÇONI, R. G.; CASTRO, M. G. de; OLIVEIRA, G. F. de; PARTELLI, F. L.; SILVA, M. de C. S. da; BELLON, A. P.; PEREIRA, L. L. Heat and mass transfer kinetics on the chemical and sensory quality of arabica coffee beans. Agronomy, v. 12, n. 11, p. 1-13, 2022.Tipo: Artigo em Periódico Indexado |
Biblioteca(s): Biblioteca Rui Tendinha. |
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