Physiological aspects of coffee beans, processed and dried through different methods, associated with sensory quality

Authors

  • Pedro Damasceno Oliveira Universidade Federal de Lavras
  • Flávio Meira Borém UFLA, Lavras-MG, Brasil
  • Eder Pedroza Isquierdo UFLA, Lavras-MG, Brasil
  • Gerson da Silva Giomo IAC, Campinas-SP, Brasil
  • Renato Ribeiro de Lima UFLA, Lavras-MG, Brasil
  • Renan Alves Cardoso UFLA, Lavras-MG, Brasil

Keywords:

post-harvest, beverage analysis, physiological quality

Abstract

The objective of the present study was to evaluate the physiological and sensory quality of coffee beans processed and dried in different manners. The experiment was conducted with two types of processing - dry and wet processing, and four drying methods - drying in a drying yard, and mechanical drying with heated air at three alternating temperatures (50/40°C, 60/40°C and 40/60°C) where the temperature was changed when the coffee beans reached moisture content of 30%
± 2% (w.b.), with supplementation of drying until achieveing 11% ± 1% (w.b.). The mechanical drying system used consisted of three fixed bed dryers, which allows control of temperature and flow drying rate. After application of the treatments, the coffees were sampled according to the evaluation system proposed by the Specialty Coffee Association of America (SCAA). In addition to sensory analysis, analyses were made of the physical-chemical and physiological quality of the coffee beans. The
physical-chemical and physiological analyses involved: fatty acid composition, leaching of potassium, electrical conductivity and germination. Interesting results were obtained. Coffee dried in the drying yard showed better sensory, physiological and physical-chemical results when compared with that dried in a dryer. Pulped coffee was more tolerant to drying than natural coffee, regardless of the way it was dried, showing better final quality of the product. Moreover, it may be observed that the increase in drying temperature in the final phase of the drying process leads to grain damage, which notably reduces beverage
quality, confirming existing research.

Author Biographies

Pedro Damasceno Oliveira, Universidade Federal de Lavras

Doutorando em Energia na Agricultura, UNESP, Botucatu-SP, Brasil

Flávio Meira Borém, UFLA, Lavras-MG, Brasil

Professor Adjunto, Departamento de Engenharia, UFLA, Lavras-MG, Brasil

Eder Pedroza Isquierdo, UFLA, Lavras-MG, Brasil

Pós-Doutorando em Engenharia Agrícola, UFLA, Lavras-MG, Brasil

Gerson da Silva Giomo, IAC, Campinas-SP, Brasil

Pesquisador do Instituto Agronômico de Campinas, IAC, Campinas-SP, Brasil

Renato Ribeiro de Lima, UFLA, Lavras-MG, Brasil

Professor Adjunto, Departamento Ciências Exatas, UFLA, Lavras-MG, Brasil

Renan Alves Cardoso, UFLA, Lavras-MG, Brasil

Graduando em Engenharia Agrícola, UFLA, Lavras-MG, Brasil

Published

2013-12-24

How to Cite

OLIVEIRA, P. D.; BORÉM, F. M.; ISQUIERDO, E. P.; GIOMO, G. da S.; DE LIMA, R. R.; CARDOSO, R. A. Physiological aspects of coffee beans, processed and dried through different methods, associated with sensory quality. Coffee Science - ISSN 1984-3909, [S. l.], v. 8, n. 2, p. 211–220, 2013. Disponível em: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/414. Acesso em: 19 jul. 2024.

Issue

Section

Articles