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dc.contributor.authorDEBONA, D. G.
dc.contributor.authorLOUVEM, R. F.
dc.contributor.authorLUZ, J. M. R. da
dc.contributor.authorNARIYOSHI, Y. N.
dc.contributor.authorCASTRO, E. V. de
dc.contributor.authorOLIVEIRA, E. C. da S.
dc.contributor.authorGUARÇONI, R. G.
dc.contributor.authorCASTRO, M. G. de
dc.contributor.authorOLIVEIRA, G. F. de
dc.contributor.authorPARTELLI, F. L.
dc.contributor.authorSILVA, M. de C. S. da
dc.contributor.authorBELLON, A. P.
dc.contributor.authorPEREIRA, L. L.
dc.contributor.otherDanieli 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.
dc.date.accessioned2022-11-24T11:24:52Z-
dc.date.available2022-11-24T11:24:52Z-
dc.date.created2022
dc.date.issued2022-11-24
dc.identifier.other24686
dc.identifier.urihttp://biblioteca.incaper.es.gov.br/digital/handle/item/4249-
dc.descriptionRoasting 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.
dc.description.uriQualityoffArabicaCoffee Beans_guarconi.pdf
dc.language.isopt_BR
dc.publisherAgronomy, v. 12, n. 11, p. 1-13, 2022.
dc.titleHeat and mass transfer kinetics on the chemical and sensory quality of arabica coffee beans.
dc.type--
dc.ainfo.id24506
dc.ainfo.lastupdate2022-11-24
dc.ainfo.depositanteCarga Automática
dc.subject.nalthesaurusCoffea
dc.subject.nalthesaurusCoffea arabica var. arabica
dc.subject.nalthesaurusThermal radiation
dc.subject.nalthesaurusConvection
dc.subject.thesagroCoffea Arábica
dc.subject.thesagroCafé
dc.subject.thesagroBebida
dc.subject.thesagroRadiação Térmica
dc.subject.thesagroTorrefação
dc.subject.thesagroTemperatura
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