scholarly journals QUALITY OF NATURAL COFFEE AND PULPED IN THE FUNCTION OF TEMPERATURE ALTERNATION DURING MECHANICAL DRYING

2018 ◽  
Vol 13 (4) ◽  
pp. 415 ◽  
Author(s):  
Pedro Damasceno Oliveira ◽  
Marco Antônio Martin Biaggioni ◽  
Flávio Meira Borém ◽  
Eder Pedroza Isquierdo ◽  
Mariana De Oliveira Vaz Damasceno
Keyword(s):  
Water Content ◽  
Evaluation System ◽  
Drying Methods ◽  
Fixed Layer ◽  
Heated Air ◽  
Coffee Beans ◽  
Specialty Coffee ◽  
Physiological Quality ◽  
Drying System

The research evaluates the sensorial quality of processed and dried coffee beans in different ways. Two types of processing were performed: dry and wet; And seven drying methods: drying in the terrier, and mechanical drying with heated air at 50ºC until coffee reaches 30% water content, followed by drying with air heated to 35ºC until reaching 11% water content; drying in fixed-layer dryers with heated air at 45 ° C until the coffee reaches 30% water content, followed by drying with heated air at 35 ° C until reaching 11% water content; and drying in fixed layer dryers with heated air at 40 ° C until coffee reaches 30% water content, followed by drying with heated air at 35 ° C until reaching 11% water content; drying in fixed layer dryers with heated air at 35 ° C until the coffee reaches 30% water content, followed by drying with heated air at 50 ° C until reaching 11% water content; drying in fixed-layer dryers with heated air at 35 ° C until the coffee reaches 30% water content, followed by drying with heated air at 45 ° C until reaching 11% water content; drying in fixed-layer dryers with heated air at 35 ° C until the coffee reaches 30% water content, followed by drying with heated air at 40 ° C until reaching 11% water content. The mechanical drying system consisted of three dryers of fixed layer, allowing the control of temperature and drying flow. The cafes were tasted according to the evaluation system proposed by the American Specialty Coffee Association (SCAA). Analyzes of the physical-chemical composition and physiological quality of the grains were carried out, involving: acidity grease, potassium leaching, electrical conductivity, color and germination. The results show that the pulped coffee is more tolerant to drying than the natural coffee, regardless of how it was dried.

scholarly journals Physiological quality and expression of genes in seeds of Handroanthus serratifolius subjected to drying

2015 ◽  
Vol 37 (2) ◽  
pp. 102-110
Author(s):  
Leandra Helena do Nascimento Gonçalves ◽  
Heloísa Oliveira dos Santos ◽  
Édila Vilela de Resende Von Pinho ◽  
Thaís de Andrade ◽  
Iolanda Vilela Von Pinho ◽  
...  
Keyword(s):  
Gene Expression ◽  
Water Content ◽  
Seed Quality ◽  
Isocitrate Lyase ◽  
Electrophoretic Pattern ◽  
Drying Methods ◽  
Heat Resistant ◽  
Expression Of Genes ◽  
Physiological Quality

Handroanthus serratifolius seeds are considered orthodox and have some mechanisms that assist in desiccation tolerance, like heat-resistant proteins and the presence of protective systems against free radical production. In order to investigate the drying effect on the quality of Handroanthus serratifolius seeds collected with 28% water content two methods were used: slow drying (30 °C) and fast drying (45 °C) until water contents equaled 20%, 15%, 10% and 5%. Seed quality was assessed by germination test, first count of germination, speed germination, emergence and speed emergence. The expression of heat-resistant proteins and enzymes catalase, esterase and isocitrate lyase was assessed by electrophoresis. The gene expression of sHSP17.5, CAT3 and ICL6 was quantified by real time PCR. Higher values of germination and vigor were obtained in seeds with 20% water content, subjected to fast drying. There was induction of heat-resistant proteins expression for both drying methods. There was variation in the electrophoretic pattern of catalase, esterase and isocitrate lyase in seeds subjected to different treatments. The gene expression in Handroanthus serratifolius seeds varies depending on methods of drying and water content of seeds. The drying of Handroanthus serratifolius seeds until the water content between 15 and 10% compromises their physiological quality.

scholarly journals Pengaruh Metode Pengeringan Terhadap Karakteristik dan Sifat Organoleptik Biji Kopi Arabika (Coffeae Arabica) Dan Biji Kopi Robusta (Coffeae Cannephora)

2018 ◽  
Vol 11 (2) ◽  
pp. 50-56
Author(s):  
Dwi Santoso ◽  
Saat Egra
Keyword(s):  
Water Content ◽  
Test Method ◽  
Drying Methods ◽  
Drying Process ◽  
Arabica Coffee ◽  
Robusta Coffee ◽  
Batch Type ◽  
Coffee Beans ◽  
Grain Drying

Abstrak. Pengeringan merupakan faktor penting dari pengolahan kopi, tanpa pengeringan yang tepat baik itu pengeringan mekanis maupun secara tradisional kualitas biji kopi tidak akan memenuhi standar yang disyaratkan. Proses pengeringan yang baik tidak hanya berpengaruh terhadap sifat fisik biji kopi seperti tingkat kadar air, namun juga meningkatkan citarasa dan aroma dari biji kopi tersebut. Karakteristik terbaik yang diperoleh dari biji kopi setelah proses pengeringan akan menentukan kualitas produk kopi di pasaran. penelitian ini bertujuan mengetahui pengaruh metode pengeringan terhadap penurunan kadar air dan sifat organoleptik biji kopi arabika dan robusta sehingga didapatkan metode terbaik dalam pengolahan kopi. 50 kg biji kopi Arabica dan robusta dikeringkan di bawah sinar matahari dengan menggunakan alas terpal, sedangkan 50 kg sisanya dikeringkan menggunakan mesin pengering biji-bijian tipe batch. Uji organoleptik (rasa dan aroma) menggunakan metode uji Hedonik dan diolah dengan analisis sidik ragam. Pengeringan biji kopi secara mekanis menunjukkan penurunan kadar air yang lebih cepat (17jam) daripada pengeringan secara tradisional (23 jam). Hasil pengujian rasa dan aroma menunjukkan biji kopi Arabica yang dikeringkan menggunakan mesin pengering mekanis lebih disukai panelis dengan nilai uji hedonik tertinggi (67 dan 63 poin). The Effect of Drying Methods on the Characteristics and Organoleptics of Arabica Coffee Beans (Coffeae Arabica) and Robusta Coffee Beans (Coffeae Cannephora) Abstract. Drying is an important factor in coffee processing, without proper drying, both mechanical drying and traditionally the quality of coffee beans will not meet the required standards. A good drying process not only affects the physical properties of coffee beans such as the level of water content, but also increases the flavor and aroma of the coffee beans. The best characteristics obtained from coffee beans after the drying process will determine the quality of coffee products on the market. This study aims to determine the effect of drying method on decreasing water content and organoleptic properties of arabica and robusta coffee beans so that the best method in coffee processing is obtained. 50 kg of Arabica and robusta coffee beans are dried under the sun by using terpal, while the remaining 50 kg is dried using a batch-type grain drying machine. Organoleptic test (taste and aroma) using Hedonic test method and processed by analysis of variance. Mechanical drying of coffee beans shows a decrease in water content faster (17 hours) than traditional drying (23 hours). The taste and aroma test results showed Arabica coffee beans dried using a mechanical drying machine were preferred by panelists with the highest hedonic test values (67 and 63 points).

scholarly journals Effects of different drying rates on the physiological quality of Coffea canephora Pierre seeds

2005 ◽  
Vol 17 (2) ◽  
pp. 199-205 ◽  
Author(s):  
Sttela Dellyzete Veiga Franco da Rosa ◽  
Delacyr da Silva Brandão Júnior ◽  
Édila Vilela de Resende Von Pinho ◽  
André Delly Veiga ◽  
Luiz Hildebrando de Castro e Silva
Keyword(s):  
Water Content ◽  
Storage Temperature ◽  
Removal Rate ◽  
Coffea Canephora ◽  
Development Stage ◽  
Seed Vigor ◽  
Drying Rate ◽  
Physiological Quality ◽  
Drying Rates

Desiccation tolerance in seeds depends on the species, development stage and drying conditions, especially the water removal rate. Coffea seeds are considered of intermediate performance, because they tolerate relative dehydration compared to orthodox seeds and are sensitive to low temperatures. The objective of this study was to verify the effect of different drying rates on the viability and storability of Coffea canephora seeds. A complete randomized experimental design was used, in a factorial 3 x 5 x 2 design, with three drying rates (fast, intermediate and slow), five final mean water contents after drying (51, 42, 33, 22 and 15 %) and two storage temperatures (10 and 20°C). The germination and seed vigor assessments, using radicle protrusion, cotyledon leaf opening, seedling emergence and emergence speed index, were performed shortly after drying and after two and four months storage. It was observed that with reduction in the water content there was reduction in the germination values and seed vigor, for all the drying rates. The greatest reductions in physiological quality occurred when the seeds were dried quickly and the best results were obtained at the intermediate drying rate. There was an effect of drying rate and storage temperature on the physiological quality of the seeds, and lower germination and vigor values were observed in seeds with lower water content stored at 20°C. C. canephora seeds were tolerant to desiccation down to 15 % water content and can be stored for four months at 10°C. A temperature of 20ºC can be used to store C. canephora seeds, as long as the water content is not reduced to values below 22 % water content.

scholarly journals Physiological quality of Gliricidia sepium (Jacq.) Steud. (Leguminosae - Papilionoideae) seeds subjected to different storage conditions

2012 ◽  
Vol 36 (2) ◽  
pp. 229-235 ◽  
Author(s):  
Renata Conduru Ribeiro Reis ◽  
Claudinéia Regina Pelacani ◽  
Cimille Gabrielle Cardoso Antunes ◽  
Bárbara França Dantas ◽  
Renato Delmondez de Castro
Keyword(s):  
Water Content ◽  
Seed Viability ◽  
Gliricidia Sepium ◽  
Storage Conditions ◽  
Physiological Processes ◽  
Plastic Bags ◽  
Starting Point ◽  
Cultivated Plant ◽  
Physiological Quality

Studies of seed physiological processes represent the starting point for the sustainable utilization of native or cultivated plant species from the caatinga biome for which germination studies are still scarce. In order to determine adequate methods for the conservation of Gliricidia sepium seeds, the physiological quality of propagules exposed to different conditions and times of storage were examined. Recently collected seeds of G. sepium were analyzed immediately, while the other sample was stored for three, six, nine, or twelve months in plastic or paper bags under refrigeration or at room temperature for further analysis. The germination rates of seeds from each storage regime were determined and these rates compared to their water content. It was observed that germination capacity was directly related to changes in seed humidity. Storing seeds in plastic bags yielded the best conservation, mainly when they were stored at low temperatures. However, even at temperatures near 25°C it was possible to prolong seed viability when their water content was controlled through the use of impermeable packing.

scholarly journals Chemical compounds and sensory characteristics of Arabica coffee (Coffea arabica) as a novel specialty coffee from Sinjai Regency, Indonesia

Food Research ◽  
2021 ◽  
Vol 5 (S2) ◽  
pp. 107-112
Author(s):  
A. Assa ◽  
J.E. Loppies ◽  
A.N. Amalia ◽  
D. Indriana ◽  
Mamang ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Reference Sample ◽  
Chemical Compounds ◽  
Brown Sugar ◽  
Arabica Coffee ◽  
Coffee Plantations ◽  
South Sulawesi ◽  
Coffee Beans ◽  
Specialty Coffee

Specialty coffee is generally found in areas with an altitude around 1000 meters above sea level (m a.s.l.) and is known to have a different distinctive flavor. One of the coffee plantations in South Sulawesi that has the potential to upgrade its status as a specialty coffee is the Sinjai regency. The sensory quality and chemical characteristics are the most important component of specialty coffee. The purpose of the study was to evaluate the chemical compounds and sensory quality in Manipi coffee beans in South Sulawesi, which has the potential to be classified as specialty coffee. The coffee cherries were collected from two locations based on different altitudes namely MA1 = 1200 m a.s.l. and MA2 = 1400 m a.s.l. The coffee cherries directly processed the wet method referring to Enrekang Arabica as a reference sample EA1 = 1200 m a.s.l. and EA2 = 1400 m a.s.l. The results showed that the chemical content and quality of sensory in Manipi Arabica coffee beans were affected by altitude. MA2 had the highest protein content (13.26%), lipid (7.67%), and caffeine (1.42%), whereas green arabica coffee beans with the highest carbohydrate content was MA1 (23.38%). The Enrekang Arabica were similar in terms of Manipi Arabica coffee beans had the highest protein, lipid, and caffeine content at an altitude of 1400 m a.s.l. respectively (12.41%), (10.73%), and (1.32%). The sensory quality of MA1 is 85.75, relatively similar to MA2 is 85.25. The Manipi Arabica coffee beans showed a specific flavor, namely brown sugar and vanilla notes from both altitudes. It had the potential to be developed into specialty coffee with a cup test score > 80.

scholarly journals Quality of arabic coffee under different processing systems, drying methods and altitudes

2020 ◽  
Vol 36 (4) ◽  
Author(s):  
Kênia Barbosa Do Carmo ◽  
Jéssica Conceição Barbosa do Carmo ◽  
Marcelo Rodrigo Krause ◽  
Aldemar Polonini Moreli ◽  
Paola Alfonsa Vieira Lo Monaco
Keyword(s):  
Electrical Conductivity ◽  
Block Design ◽  
Processing System ◽  
Sensory Attributes ◽  
Drying Methods ◽  
Arabica Coffee ◽  
Coffee Beans ◽  
The Social ◽  
Wet Processing

The quality of coffee is one of the most important requirements in the commercialization of the product, and the post-harvest stage is decisive in the production of excellent coffees. The region of Mutum, MG, Brazil, is predominantly coffee-growing, with high potential for the production of specialty coffees. Due to the social and economic importance of coffee production in the Matas de Minas region, research has been demanded with the aim of providing technological information that provides improvements in quality and consequent price aggregation of the coffee bag. Among the several factors that may affect coffee quality are the processing system, the drying method and the altitude. Thus, the objective of this work was to evaluate the quality of Arabica coffee at different altitudes, submitted to different processing systems and drying methods. The work was conducted at the Cabeceira do Imbiruçu, in a randomized complete block design,with treatments arranged in a scheme comprising sub-subdivided plots (2 x 2 x 2), with four replications. In the plots, the two altitudes (850 and 1050 m), in the subplotsthe two processingsystems (dry (natural) and wet (peeled cherry)) and in the sub-subplotstwo drying methods (cement and suspended yard, both covered). Sensory and electrical conductivity analyzes were performed. The fruits of coffee trees located at altitudes of 1050 m have sensory attributes superior to those of altitudes of 850 m. The best results of the coffee flavor and aroma sensory attributes were obtained in the wet processing system when compared to a dry (natural) processing system. The electrical conductivity of the coffee beans obtained in the wet processing system was lower than that obtained in the dry processing system (natural), which gives a better beverage quality. Drying methods in suspended yard and cement yard, both with plastic cover and if technically conducted, do not influence the sensory characteristics of the Arabica coffee.

scholarly journals Drying and storage of Eugenia involucrata DC. seeds

2003 ◽  
Vol 60 (3) ◽  
pp. 471-475 ◽  
Author(s):  
Angela Maria Maluf ◽  
Denise Augusta Camargo Bilia ◽  
Claudio José Barbedo
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Cold Storage ◽  
Native Species ◽  
Plastic Bags ◽  
Physiological Quality ◽  
Drying Rates ◽  
And Storage ◽  
Water Contents

The physiological quality of seeds of native species is important to produce healthy saplings and therefore guarantee the success of programs to recover disturbed vegetation. This reinforces the necessity for investigating the physiological quality of those seeds. To evaluate the effects of different drying rates on the germination, moisture content and storability of Eugenia involucrata diaspores, mature fruits collected at Mogi Guaçu, SP, Brazil had their epi- and mesocarps removed by washing and were dried at 30, 40 or 50ºC until their water content was reduced from 57% (fresh diaspores) to 13% (final drying), totaling six drying levels. In a second experiment, diaspores had their moisture content reduced from 57% to 49%, at 30ºC, totaling six drying levels (0h, 1h, 2h, 3h, 4h and 5h), and were kept for 180 days in plastic bags under cold storage. The drying rate had no effect on tolerance to desiccation by E. involucrata diaspores; water contents lower than 51% decreased both germinability and storability. Diaspores can be stored for up to 180 days as long as their water content is reduced to 53% and they are kept inside plastic bags under cold storage.

scholarly journals Vigor tests in seeds creole of Phaseolus lunatus L.

2019 ◽  
Vol 35 (5) ◽  
Author(s):  
Maria das Graças Rodrigues do Nascimento ◽  
Maria Lúcia Maurício da Silva ◽  
Edna Ursulino Alves ◽  
Caroline Marques Rodrigues ◽  
Maria Joelma da Silva
Keyword(s):  
Electrical Conductivity ◽  
Water Content ◽  
Dry Mass ◽  
Phaseolus Lunatus ◽  
High Productivity ◽  
Randomized Design ◽  
Seed Analysis ◽  
Seedling Length ◽  
Physiological Quality

Seeds with a good physiological quality are essential to high productivity. However, for some seeds, Phaseolus lunatus L., the viability and vigor analyze show deficiency in quality. This work aimed to evaluate the physiological quality of Phaseolus lunatus L. seeds using several vigor tests. The study was realized at the Laboratory of Seed Analysis of the Agricultural Sciences Center of the Federal University of Paraíba, in Areia – PB, Brazil. We used seeds from five cultivars of P. lunatus (Branca, Orelha de Vó, Cearense, Rosinha, and Roxinha). To determine the physiological quality, we measured the water content, the viability and vigor test (germination, emergence, electrical conductivity, tetrazolium, first germination count and emergence, seedling length and dry mass). We used a completely randomized design for seeds evaluation, and the field test was performed in randomized blocks. The water content of P. lunatus did not differ among the cultivars, indicating a uniformity in the percentage of moisture. Also, the percentage and speed of emergency and the dry mass of seedlings did not differ among the varieties. The tetrazolium and electrical conductivity tests indicated that Rosinha cultivar had the worst viability concerning the other cultivars, showing a low percentage of living tissue and lower electrical conductivity. The seeds of Roxinha cultivar had the better physiological quality, and the Cearense cultivar had the worst quality evaluation. We recommend the tetrazolium test but not the electrical conductivity test to evaluate the vigor of P. lunatus.

scholarly journals Kajian Pengering Kopi Gayo Semi Basah Menggunakan Alat Pengering Tipe Hohenheim

2020 ◽  
Vol 4 (4) ◽  
pp. 362-371
Author(s):  
Antoni Hardi ◽  
Ichwana Ichwana ◽  
Rita Khathir
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Water Content ◽  
Drying Process ◽  
Arabica Coffee ◽  
Drying Temperature ◽  
Average Daily Temperature ◽  
Coffee Beans ◽  
Simple Technology

Abstrak. Sebagai produsen kopi Arabica, masyarakat Gayo terkendala pada suhu lokal di Aceh Tengah yang relatif dingin dan teknologi sederhana yang digunakan untuk proses pengeringan kopi. Suhu rata-rata harian adalah 23-29°C. Bahan yang digunakan pada penelitian ini yaitu biji kopi yang diolah dengan metode semi basah sebanyak 9kg. Parameter penelitian meliputi suhu pengeringan, kelembaban relatif, kadar air dan rendemen. Hasil penelitian menunjukkan bahwa suhu pengeringan menggunakan alat pengering Hohenheim jauh lebih tinggi sekitar 10-20°C dari suhu pengeringan secara penjemuran. Proses pengeringan kopi labu sampai bisa digiling membutuhkan waktu selama 12 jam yaitu 8 jam pada hari pertama dan 4 jam pada hari ke-2. Sedangkan proses pengeringan tahap 2 membutuhkan waktu selama 16 jam sampai menghasilkan kopi beras dengan kadar air 9,32%. Kualitas kopi beras yang dihasilkan sudah baik dengan kadar air  yang sudah memenuhi standar SNI, tidak berbau busuk, dan tidak terkontaminasi. Nilai rendemen kopi beras berbasis kopi labu adalah 35%.Study of Drying Semi Washed Gayo Coffee Use Dryer Type Hohenheim Abstrack. As an Arabica coffee producer, the Gayo community is constrained by the relatively cold local temperatures in Central Aceh and the simple technology used for the coffee drying process. The average daily temperature is 23-29 ° C. The material used in this study was coffee beans which were processed by the semi-wet method of 9kg. Research parameters include drying temperature, relative humidity, moisture content and yield. The results showed that the drying temperature using a Hohenheim dryer is much higher around 10-20 ° C than the drying temperature by drying. The process of drying pumpkin coffee until it can be ground needs 12 hours, which is 8 hours on the first day and 4 hours on the second day. While the process of drying stage 2 takes 16 hours to produce rice coffee with a moisture content of 9.32%. The quality of rice coffee produced is good with water content that meets SNI standards, does not smell bad, and is not contaminated. The yield of pumpkin coffee-based rice coffee is 35%.

scholarly journals Performance of different drying methods and their effects on the physiological quality of grain sorghum seeds (S. bicolor (L.) Moench)

2008 ◽  
Vol 30 (3) ◽  
pp. 177-184 ◽  
Author(s):  
Lucia Brandão Franke ◽  
Miguel Ângelo Peixoto Torres ◽  
Rodrigo Ramos Lopes
Keyword(s):  
Grain Sorghum ◽  
Drying Methods ◽  
Liquefied Petroleum Gas ◽  
Intermittent Treatment ◽  
Natural Conditions ◽  
Physiological Quality ◽  
Drying Rates ◽  
Water Contents ◽  
Drying Curve

This experiment viewed to evaluate the physiological quality of grain sorghum seeds as well as to determine the respective drying curve of each of three drying methods. The seeds harvested at 18.9%, 18.1%, and 18.2% of moisture content were submitted to the following drying methods : a) under natural conditions, b) an intermittent dryer in which the combustion of firewood was the source of caloric energy, and c) a stationary dryer in which the source of caloric energy was the burning of liquefied petroleum gas. The experimental design was a completely randomized one with 25 repetitions of one hundred seeds each. The water contents and weight of one thousand seeds were evaluated. Seeds physiological quality was evaluated by germination and vigor tests. Seed drying rates were of 0.11, 1.25, and 0.55 percent points per hour (pph -1) for the natural, intermittent and stationary drying methods, respectively. The intermittent treatment permits the highest loss of water in the shortest period of time, and germination and vigor remaining unchanged.

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