2018
DOI: 10.5935/1806-6690.20180007
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Analysis of defects in coffee beans compared to biplots for simultaneous tables

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Cited by 7 publications
(8 citation statements)
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“…Therefore, when considering the effects of association and difference between harvests, it was found that all biplots corrected by the predictions of the GEE models led to identify the grain defect (black, green, and burnt) associated with the percentage of sieve grains between 20 and 30%, which is consistent with existing literature (Brighenti and Cirillo 2018;Costa et al 2018). In the case of the component S2014-S2015, the biplots presented different interpretations, so the results were not conclusive.…”
Section: Discussionsupporting
confidence: 87%
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“…Therefore, when considering the effects of association and difference between harvests, it was found that all biplots corrected by the predictions of the GEE models led to identify the grain defect (black, green, and burnt) associated with the percentage of sieve grains between 20 and 30%, which is consistent with existing literature (Brighenti and Cirillo 2018;Costa et al 2018). In the case of the component S2014-S2015, the biplots presented different interpretations, so the results were not conclusive.…”
Section: Discussionsupporting
confidence: 87%
“…The database for application of the proposed methodology was obtained from a study by Brighenti and Cirillo (2018), in which the processed samples of coffees from Catuaí cultivar were harvested by rural producers in the Southern region of Minas Gerais (Brazil). The proportion of defective beans or impurities contained in a 300g sample of processed coffee was obtained for each type of defect (Table 1), according to the COB table.…”
Section: Methodsmentioning
confidence: 99%
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“…For this example, the database contains information on the intrinsic defects which are those contained in the coffee bean, caused by improper use of agricultural and industrial processes and modifications of physiological or genetic origin, such as black beans, flamed grain, brocade grain, green grain, among others (Bandeira, Toci, Trugo, & Farah, 2009). It is noticed that many coffee farmers do not care about the defect percentage at the time of preparation of coffee for commercialization, which may impact on the prices charged by the market, and the price is one of the decisive factors in the coffee industry (Wachholz & Poyer, 2014;Brighenti & Cirillo, 2018).…”
Section: Application Examplementioning
confidence: 99%