Effects of drying and storage conditions in the quality of sunflower seeds

Coradi, Paulo Carteri; Fernandes, Carlos Henrique Portela; Peralta, Clayton Cerqueira; Pereira, Taísa Lacerda

doi:10.12661/pap.2015.005

Cited by 9 publications

(11 citation statements)

References 7 publications

(9 reference statements)

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“…The results shown in Figure 3 confirm the inverse relation existing between the sensory quality of coffee and the values of electrical conductivity, potassium leaching, and free fatty acid contents, which is in agreement with various studies that showed similar results (CORADI et al, 2007;ISQUIERDO et al, 2011;MARQUES et al, 2008).…”

Section: Borém F M Et Al 165supporting

confidence: 90%

“…Yet other analyses, such as determination of electrical conductivity, potassium leaching, reducing and non-reducing sugars, and free fatty acids, among other aspects, can be carried out to assist understanding of physiological changes and changes in chemical composition that occur in coffee during the drying process (CORADI et al, 2007;GUIMARÃES et al, 2002;ISQUIERDO et al, 2012;KLEINWÄCHTER;SELMAR, 2010;MARQUES et al, 2008;SIQUEIRA et al;2016;SPEER;KÖLING-SPEER, 2006;TAVEIRA et al, 2015).…”

Section: Methodsmentioning

confidence: 99%

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Quality of Natural Coffee Dried Under Different Temperatures and Drying Rates

Borém¹,

Isquierdo

Alves³

et al. 2018

C.Sci.

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ABSTRACT:The final quality of coffees depends on the preservation of the cell membranes of the coffee beans, which can be damaged during the drying. Thus, the aim of this study was to assess the immediate and latent effects of the air temperature and drying rate on the sensorial quality of natural coffees, as well as its relationship with the chemical e physiological characteristics of the coffee beans. Mature fruits of arabica coffee were harvested and sundried to moisture content of approximately 35% (wb) and then moved into a mechanical drier under different conditions of drying. This process involved the combination of three dry bulb temperatures -DBT (35°C, 40°C, and 45°C) and two dew point temperatures -DPT (2.6°C and 16.2°C). Thus, the relative humidity of the air used for drying was a dependent variable of DTB and DPT, and as consequences, different drying rates were achieved for each DBT. The increase in the drying rate for the temperatures 35°C and 40°C has a negative effect on the final quality of natural coffee beans. However, for the temperature of 45°C, the effects of the drying rate on the coffee beans are overlaid by the thermal damages that are caused at this level of heating. Higher sensory scores for coffee are linked to lower values of electrical conductivity and potassium leaching of the exudate of the coffee beans, as well as lower values of fatty acids. It is emphasized that while the temperature of 35º C is recommended for the production of specialty coffees the temperature of 45º C is not.Index terms: Sensory analysis, specialty coffees, relative humidity, dew point temperature. QUALIDADE DO CAFÉ NATURAL SUBMETIDO A DIFERENTES TEMPERATURAS E TAXAS DE SECAGEM RESUMO:A qualidade do café depende da preservação das membranas celulares dos grãos, que podem ser afetadas durante a secagem. Assim, este estudo foi realizado com o objetivo de avaliar os efeitos imediatos e latentes da temperatura do ar e da taxa de secagem na qualidade sensorial do café natural e sua relação com as características químicas e fisiológicas dos grãos. Frutos maduros de café arábica foram colhidos e secos ao sol até atingirem a umidade de aproximadamente 35% (b.u.) e então transferidos para um secador mecânico, onde foram submetidos a diferentes condições de secagem, obtidas pela combinação entre três temperaturas de bulbo seco (TBS), 35°C, 40°C e 45°C e duas temperaturas de ponto de orvalho (TPO), 2,6°Ce16,2°C. Assim, a umidade relativa do ar de secagem constituiu-se como uma variável dependente da TBS e da TPO e como consequência da umidade relativa obtiveram-se diferentes taxas de secagem para cada TBS. A análise dos dados indicou que, o aumento na taxa de secagem para as temperaturas de 35°C e 40°C tem efeito negativo na qualidade do café natural. Já para a temperatura de 45ºC, os efeitos da taxa de secagem na qualidade do café natural são sobrepostos pelos danos térmicos que predominam nessa temperatura. Notas sensoriais mais elevadas para o café estão associadas com valores mais baixos de condutividade elétrica,...

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Section: Borém F M Et Al 165supporting

confidence: 90%

Section: Methodsmentioning

confidence: 99%

Quality of Natural Coffee Dried Under Different Temperatures and Drying Rates

Borém¹,

Isquierdo

Alves³

et al. 2018

C.Sci.

View full text Add to dashboard Cite

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“…Coffee quality is associated to a set of factors that involve physico-chemical and sensorial aspects which, in turn, depend on the post-harvest handling and processing (Coradi et al, 2007;Afonso Júnior, 2001, Lima et al, 2008. Wet processing is more commonly preferred than the dry method due to its production of good quality coffee.…”

Section: Introductionmentioning

confidence: 99%

Effects of coffee processing technologies on physico-chemical properties and sensory qualities of coffee

Koskei¹,

Patrick²,

Simon³

2015

Afr. J. Food Sci.

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The study aimed at comparing the effects of three coffee pulping methods on the physico-chemical properties and sensory qualities of coffee. The coffee cherries were processed by disc pulper, drum pulper and eco-pulper methods which varied on mode of operations and mucilage removal methods. The coffee parchment were dried to moisture content of 10 ± 1% and green coffee beans were evaluated for parameters including moisture content, mass, volume, density, pH, titratable acidity, protein, sucrose and lipids content of green coffee beans. The parameters such as moisture, mass, volume and density were determined by actual measurements. Protein was determined by Kjeldhal method, lipids were extracted by Soxhlet method and sucrose extracted and determined by HPLC. The pH showed some significant difference (p<0.05) between the treatments. There was no significant difference on other parameters such as mass, volume, density and titratable acidity, protein, lipids and sucrose. The processing methods showed similar levels on the scores of sensory attributes analyzed by qualified panelist and the scores varied between 7.0-10. The final quality was not significantly different between the processing methods and no defects and faults noted in the samples. It was concluded that the three processing methods do not vary on the levels of physico-chemical components of coffee and gives similar characteristics on sensory attributes and final quality of coffee beverage.

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“…After drying and storing the grains, soybeans and sunflower oil were extracted to determine their yield and acid number. The Soxhlet extraction method was used to extract the oil (Coradi, Fernandes, Peralta, & Pereira, 2015). To analyze the oil yield, sunflower grains were ground with the aid of a domestic multiprocessor (model Pro Arno).…”

Section: Methodsmentioning

confidence: 99%

<b>Yield and acidity indices of sunflower and soybean oils in function of grain drying and storage

2017

Self Cite

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ABSTRACT. The aim of this study was to identify the best conditions for drying and storing soybeans and sunflower grains to maintain their quality. In the first experiment, the soybeans were found to have initial moisture contents of 25 and 19% (w.b.) at different drying air temperatures (75, 90, 105, and 120°C). In the second step, the soybeans were evaluated after they were stored in paper bags and plastic polyethylene at temperatures of 3, 10 and 23°C for six months. In the third experiment, sunflower grains were tested after exposure to drying air temperatures of 45, 55, 65, and 75°C, and under storage conditions of 25°C and 50%, 20°C and 60%, 30°C and 40% RH over six months in paper bags and raffia. Drying the sunflower seeds at 45°C and storing them at 30°C and 40% RH led to higher oil yields and lower acid numbers. The oil that was extracted from the acid number was higher for soybean grains that were dried down from initial concentrations of 25% water at a drying air temperature of 120°C. The air temperature in storage at 3°C favored for yield and reduction of the soybean oil acidity.Keywords: postharvest, processing and quality.Rendimento e índice de acidez do óleo de girassol e soja em função da secagem e armazenamento dos grãos RESUMO. Este estudo teve como objetivo identificar as melhores condições para secagem e armazenamento de grãos de soja e de girassol para a qualidade. No primeiro experimento, avaliou-se grãos de soja com umidades iniciais de 25 e 19% (b.u.) em diferentes temperaturas do ar de secagem (75, 90, 105 e 120°C). Na segundo etapa, avaliou-se grãos de soja armazenadas em sacos de papel e de plástico polietileno nas temperaturas de 3, 10 e 23°C, durante seis meses. No terceiro experimento, testaram-se grãos de girassol na secagem com temperaturas do ar de 45, 55, 65 e 75°C e condições de armazenagem de 25°C e 50%, 20°C e 60%, 30°C e 40% de UR do ar, ao longo de seis meses, usando sacos de papel e ráfia. A secagem de grãos de girassol a 45°C e o armazenamento na condição de 30°C e 40% UR forneceu maior rendimento do óleo e menores índice de acidez. O índice de acidez do óleo extraído da soja foi maior para os grãos submetidos à secagem com teores iniciais de água de 25% e na temperatura do ar de secagem de 120°C. O armazenamento na temperatura do ar a 3°C foi favorável ao rendimento e a redução do índice de acidez do óleo de soja.Palavras-chave: pós-colheita, processamento e qualidade.

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Effects of drying and storage conditions in the quality of sunflower seeds

Cited by 9 publications

References 7 publications

Quality of Natural Coffee Dried Under Different Temperatures and Drying Rates

Quality of Natural Coffee Dried Under Different Temperatures and Drying Rates

Effects of coffee processing technologies on physico-chemical properties and sensory qualities of coffee

<b>Yield and acidity indices of sunflower and soybean oils in function of grain drying and storage

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