Coffee Quality Beans
Mostrando 13-24 de 24 artigos, teses e dissertações.
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13. Spatial variability of phoma spot and nutritional aspects of coffee plants and incidence of brown eye spot in coffee quality. / Variabilidade espacial da mancha de phoma relacionada à nutriÃÃo do cafeeiro e incidÃncia da cercosporiose na qualidade do cafÃ.
The present work aimed to apply geostatistic to evaluate the spatial and temporal variability of coffee phoma spot intensity and nutrition under conventional and organic cropping systems, verify the relationship between the nitrogen/potassium (N/K) ration and the phoma spot intensity and coffee seedlings nutritional aspects, grown under nutrient solution, ev
Publicado em: 2009
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14. Perfil de aminoÃcidos nos frutos verdes do cafeeiro processados por via seca e via Ãmida / Amino acids profile in the unripe arabica fruits by dry and wet processing
The quality of natural coffee produced in Brazil is quite variable. During harvest, fruits at different stages of maturation can be found. Since manual and selective harvesting are economically prohibited, unripe fruits are naturally present in BrazilÂs post harvest. Processing operations can minimize this problem, providing correct processing techniques ar
Publicado em: 2008
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15. Discriminação de espécies de café (Coffea arabica e Coffea canephora) pela composição de diterpenos
Brazil is the major coffee producing and exporting country and the most important species are Coffea arabica and Coffea canephora (robusta). Because of its lower commercial value the robusta coffee is often blended to arabica, but presents inferior quality and acceptability. Visual indicators are eliminated after roasting and grinding, so an alternative meth
Publicado em: 2008
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16. Optimization of the roasting coffee process by the monitoring of physical and sensory parameter, property. / OtimizaÃÃo do processo de torraÃÃo do cafà pelo monitoramento de parÃmetros e propriedades fÃsicas e sensoriais
Abstract SILVA, Jack Robson. Optimization of the roasting coffee process by the monitoring of physical and sensory parameter, property. 2008. 71 p. Dissertation (MÃster in Food Science) â Federal University of Lavras, Lavras. The target of this paper was the optimization of the Coffee arabica L. roasting process derived from two kinds of processes, pulped
Publicado em: 2008
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17. CARACTERÃSTICAS QUÃMICAS, FÃSICO-QUÃMICAS E SENSORIAL DE GENÃTIPOS DE GRÃOS DE CAFÃ ( Coffea arabica L. ) / Chemical, physical-chemical and sensory characteristics of coffee beans (Coffea arabica L) genotypes.
The objective of this study was to verify the chemical, physico-chemical and sensory characteristics of the grains of 21 cultivars of Coffea arabica L. and Coffea canephora Pierre. Thus the fruits from coffee fields, located in the Experimental Farm in PatrocÃnio, in Minas Gerais State, Alto ParanaÃba Region, were collected, washed and peeled. Subsequently
Publicado em: 2008
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18. AlteraÃÃes quÃmicas, sensoriais e microscÃpicas do cafà cereja descascado em funÃÃo da taxa de remoÃÃo de Ãgua / Chemical, sensorial and microscopic alterations of the peeled coffee cherry as related with water removal rate
This work was intended to evaluate the effect of different temperatures and pre-drying periods on yard on the drying time, rate of water reduction, on the chemical composition, the quality of the beverage of coffee and cell alterations in the structure of the membranes and cell walls of the endosperm of peeled cherry coffee beans. The coffee was submitted to
Publicado em: 2006
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19. 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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20. Impacto aromático dos componentes voláteis do café soluvél : uma abordagem analítica e sensorial
A aplicação de métodos instrumentais e analíticos cada vez mais sofisticados tem aprimorado a avaliação objetiva do aroma, característica determinante da qualidade de alimentos e de sua aceitabilidade, tendo sido detectados mais de oitocentos componentes voláteis no café torrado, mas com escassa informação disponível para café solúvel. Atualmen
Publicado em: 2006
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21. Caracterization and oxidation of organic compounds in wastewater from wet processing of coffee berries. / CaracterizaÃÃo e oxidaÃÃo de compostos orgÃnicos nas Ãguas residuÃrias da despolpa Ãmida dos frutos do cafeeiro.
The wet processing of coffee berry is one of the most pollutant activities in brazilian agriculture. The main disadvantage of this method is the large volume of water used, wich returns to the environment with low quality. The goal of this work was to study the organic composition of the wastewater, as well as to prepare and test catalysts in order to oxidiz
Publicado em: 2006
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22. Influence of the defect beans on the quality of organic coffee (Coffea arabica L. ) / InfluÃncia dos grÃos defeituosos na qualidade do cafà orgÃnico
Research has shown that the defects of coffee have a chemical composition different from healthy beans and that depending on the amount and intensity of the present defects a drastic reduction in the quality of the produce may take place. On the other hand, organic coffees have been marketed as distinct coffee reaching higher prices relative to that of speci
Publicado em: 2005
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23. Melhoramento da qualidade do cafe brasileiro : influencia de sistemas de produção e processamento sobre algumas caracteristicas da bebida
On the international coffee market, brazilian arabica coffee is described as having unpleasant characteristics of the beverage, normally relating the descriptions of "hardness" or "phenolic, chemical, rio" flavours to the dry method of green coffee bean processing. The so-called "depulped beans" or processed by the wet method are generally recognized as poss
Publicado em: 1996
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24. Estudo da secagem do cafe cereja descascado pelo processo a ar quente assistido a microondas
The technique of processing pulped coffee cherry beans is becoming more popular in Brazil, specially among small farmers. This is an intermediate method between the two processes used to produce the "natural" and "washed coffee", in which the ripe fruit passes through a pulping machine which removes most of the soft outer pulp or fibrous fruit flesh. There i
Publicado em: 1996