Cafa Natural
Mostrando 13-16 de 16 artigos, teses e dissertações.
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13. Qualidade do Cafà Cereja Natural e Despolpado Submetidos a Diferentes CondiÃÃes de Secagem e Armazenamento / Alterations on the quality of the natural coffee and washed coffee, submitted to different condictions of drying process and storage
Considerando as diversas formas de processamento do cafÃ, que podem alterar sua qualidade e a elevada importÃncia das etapas de secagem e armazenamento na preservaÃÃo da qualidade, o presente trabalho teve como objetivos:a) avaliar a qualidade dos cafÃs natural e despolpado durante a secagem em terreiro e secagem com ar aquecido a 40ÂC e 60ÂC; b) moni
Publicado em: 2006
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14. ProduÃÃo de biogÃs no tratamento dos efluentes lÃquidos de Coffea arabica L. em reator UASB para o potencial aproveitamento na secagem do cafà / Biogas production in the treatment of Coffea arabica L. wastewaters in UASB reactor for the potential use in the coffee drying.
This work had the purpose of studying the biogas production in the treatment of the wet processing coffee wastewaters (ARC) in an anaerobic treatment system in laboratorial scale. The system used was composed of an acidification and equalization tank (TAE), a heat-exchanging, an upflow anaerobic sludge blanket reactor (UASB), a facultative aerated pond (LAF)
Publicado em: 2006
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15. Drying and storage of coffee: qualitative and sanitary aspects. / Secagem e armazenamento do cafÃ: aspectos qualitativos e sanitÃrios
The present work aimed to study both quality and sanity during drying and storage of the parchment, floater, cherry and mixture coffees submitted to the natural drying on grounds with three different sorts of floors and two distinct drying layers. The experimental design of the drying step, was made up of a completely randomized design with the treatments ar
Publicado em: 2006
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16. Storage of Coffea arabica L. and Coffea canephora Pierre seeds submitted to different demucilage and drying methods / Armazenabilidade de sementes de Coffea arÃbica L. e Coffea canephora Pierre, submetidas a diferentes mÃtodos de desmucliagem e ssecagem
The drying and demucilage methods can influence in seed coffee quality, mainly based in the functions of these ones. The objective of this research was to evaluate the influence of different methods of demucilage and drying, as wel as the interaction of these factors on quality and potential storage of seeds of C. arabica cv. Acaià and C. canephora cv. Robu
Publicado em: 2005