De Pulped Coffee
Mostrando 1-7 de 7 artigos, teses e dissertações.
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1. INFLUENCE OF DIFFERENT TEMPERATURES AND AIRFLOWS ON DRYING OF NATURAL AND PULPED COFFEE
ABSTRACT This study aimed to evaluate drying kinetics for natural and pulped coffee, using different temperatures and drying airflows. For the conduction of the experiment, coffee fruits (Coffea arabica L. cv. Topázio) were harvested manually, selecting only ripe fruits and subsequent to the hydraulic separation. For drying the coffee, use a mechanical drye
Eng. Agríc.. Publicado em: 2020-04
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2. DistribuiÃÃo espacial de cafÃs do estado de Minas Gerais e sua relaÃÃo com a qualidade da bebida. / Spatial distribution of coffees from Minas Gerais state and their relation with quality
Coffee is the second most important agricultural exportation product in Brazil, constituting one of the main income sources of the Brazilian economy. The state of Minas Gerais is the countryâs biggest coffee producer. Recently, coffees produced in the state have won national specialty coffee contests, which has increased their commercial value and establish
Publicado em: 2009
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3. 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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4. 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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5. Microscopia eletrÃnica de varredura do endosperma do cafà (Coffea arabica L.) durante o processo de secagem / Scanning electronic microscopy in the endosperm of coffee (Coffea arabica L.) during the drying process.
After harvesting the type of processing and drying method used and the storage conditions contribute to the final drinking quality of coffee. The maintenance of the integrity of the cellular membranes, among other events, is a strong indicator that the quality of the coffee was preserved after harvesting. Therefore, this work aimed to analyze the effect of d
Publicado em: 2007
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6. Avaliação de sistemas de produção de café na região sul de Minas Gerais: um modelo de análise de decisão. / Valuation the coffee production systems in the southern minas gerais: a decision model analisys.
Coffee is one of the most traditional products of the Brazilian agriculture and had a great influence on the industrialization process of economics. It is also a product which contributes significantly for generation of employment in the field mainly in the regions unsuitable for mechanization of farming. Coffee growing has past by a significant restructurat
Publicado em: 2003
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7. 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