Microscopia eletrônica de varredura do endosperma de café (Coffea arabica L.) durante o processo de secagem

Saath, Reni; Borém, Flávio Meira; Alves, Eduardo; Taveira, José Henrique da Silva; Medice, Regiane; Coradi, Paulo Carteri

doi:10.1590/s1413-70542010000100025

Cited by 26 publications

(35 citation statements)

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“…On the other hand, if the best drying techniques are not used, the quality may be impaired as a result of physical, chemical, and sensory (BORÉM et al, 2008;SAATH et al, 2010). The drying of agricultural products, thin layer, has the purpose of determining the rates of drying of the product using for data collection recording the mass loss occurred in a sample during water removal (RESENDE et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Mathematical modeling of drying the pulped coffee (Coffea arabica l.) at different air conditions

Coradi

Borém

Reinato³

2017

R. bras. Tecnol. Agroindustr.

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The aim of the study was to describe the drying kinetics of washed coffee (Coffea arabica L.) and evaluate the best mathematical model to fit the experimental drying data conducted with different air humidity (40 %, 50 %, and 60 %) and temperatures (23 °C, 40 °C, and 60 °C). The fruit shakes were standardized washing, separation, and manual selection of green coffees, pass cane, and green buoy. Then, approx. 150 L of coffee cherries were pulped and taken directly to the yard. Drying the washed coffee was completed in a mechanical dryer and yard. The obtained results showed that the different conditions of the ambient air significantly influenced the processes of drying pulped coffee. The water content of the hygroscopic equilibrium of pulped coffee is directly proportional to the water activity and relative humidity, decreasing with increasing temperature, for the same value of equilibrium relative humidity. The Oswin model was best represented by the hygroscopicity of the pulped coffee, while the Midilli model shows the best fit to describe the drying curves of the washed coffee. The effective diffusion coefficient increases with increasing temperature of the drying air and reducing of relative humidity, being described by the Arrhenius equation PALAVRAS-CHAVE: Drying. Mathematical Modeling. Pulped Coffee.R. bras. Tecnol. Agroindustr., Ponta Grossa, v. 11, n. 2: p. 2397-2419, jul./dez. 2017. Página | 2398 INTRODUCTIONThere are several factors that influence the final quality of the coffee, as soil and climate characteristics, cultivars, driving and crop management, harvesting, processing, drying, and storage. There are various forms of processing that result in major differences in the sensory attributes and there are common reports of superiority to coffee peeled and pulped and in relation to natural coffee. Drying is one of the most important stages in the processing of coffee, both from the standpoint of energy consumption and the influence this has on the operation quality of the final product.Given these problems, we seek greater control of the drying parameters (temperature of the drying air temperature of the grain mass, relative humidity, and air flow) in order to minimize adverse situations to the product. On the other hand, if the best drying techniques are not used, the quality may be impaired as a result of physical, chemical, and sensory (BORÉM et al., 2008;SAATH et al., 2010). The drying of agricultural products, thin layer, has the purpose of determining the rates of drying of the product using for data collection recording the mass loss occurred in a sample during water removal (RESENDE et al., 2009).Thus, the drying curves, thin layer, vary with species, variety, environmental conditions, methods staging post-harvest, among other factors. Accordingly, various mathematical models have been used to describe the drying of agricultural produce, although in most cases, the semi-empirical relationships and empirical have been shown to predict the best options for the drying of grains and seeds, altho...

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Section: Introductionmentioning

confidence: 99%

Mathematical modeling of drying the pulped coffee (Coffea arabica l.) at different air conditions

Coradi

Borém

Reinato³

2017

R. bras. Tecnol. Agroindustr.

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“…As transformações indesejáveis em membranas e paredes celulares de café podem ser devidas a baixas, altas ou extremas temperaturas, variações de umidade do ar e danos de secagem (BORÉM, et al, 2008b). E, alterações na membrana celular, do volume da parede celular (GOULART, et al 2007;SAATH et al, 2010), bem como, da espessura, densidade e peso dos grãos (OLIVEIRA et al, 2003;FRANCA et al, 2004;NOGUEIRA et al, 2007) são atribuídos aos cafés de pior bebida (CORADI et al, 2008;SAATH, 2010). Sob condições adversas de manejo pós-colheita, uma das primeiras reações que ocorrem é a formação de ácidos graxos livres (MARQUES et al, 2008) Neste contexto, foi conduzido um estudo para se avaliar o efeito da secagem e do tempo de armazenamento sobre as alterações na qualidade dos cafés natural e despolpado secados em terreiro e em secador mecânico, com diferentes temperaturas no ar de secagem.…”

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ALTERAÇÕES NA COMPOSIÇÃO QUÍMICA E SENSORIAL DE CAFÉ (Coffea arabica L.) NOS PROCESSOS PÓS-COLHEITA

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Borém³

et al. 2012

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“…However, the grains obtained from drying at 60/40° C and 60° C, the number of bands and enzyme activity of SOD enzyme decreased during storage, being more expressive in natural coffee (Figure 1). The variation of activity may be an effect of latent damages provided by the drying speed, in function of the used temperature, because (Saath et al, 2010) the presence of bark on coffee in beans offered a higher resistance to energy and mass exchanges within the grains during drying, providing a higher stress to the cell structure of the grains. They had increased the metabolic activity, affecting the efficiency of SOD against reactive forms of oxygen.…”

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confidence: 99%

“…Even this band was present in all the treatments, there are evidences that it presents higher activity on pulped coffee when compared to the natural, mainly in the drying at 60/40° C and 60° C (Figure 2.1). Considering the hypothesis that damages to the coffee endosperm affect the cell structure of the grain (Saath et al, 2010;Saath et al, 2012), they also warms the activity of PPO, contributing to the deterioration of stored grains of coffee. This occurs because according to Carvalho, Gosmann and Schenkel (2001) and Santana et al (2008), the enzyme action is reduced by the interference of phenolic compounds.…”

Section: Resultsmentioning

confidence: 99%

“…Many alterations that occur with coffee during storage (Corrêa et al, 2003;Coradi, Borém;Oliveira, 2008) are consequences of the drying temperature effects of the grain mass (Borém et al, 2008;Isquierdo et al, 2009;Saath et al, 2010); these damages are not immediate and many times they only are perceptible and measurable during storage (Saath et al, 2012). Such alterations have direct influence on the appearance and biochemical components of the grains, which are responsible by the characteristic aroma and flavor of the coffee beverage (Bytof et al, 2007;Giomo;Borém, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Activity of some isoenzymatic systems in stored coffee grains

et al. 2014

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Considering the worldwide consumption of coffee, it is natural that throughout the history many people have dedicated the research to markers that contribute somehow on gauging its quality. This research aimed to evaluate the biochemical performance of arabica coffee during storage. Coffee in beans (natural) and in parchment (pulped) dried in concrete terrace and in dryer with heated air were packed in jute bags and stored in not controlled environmental conditions. Enzymatic activities of superoxide dismutase, catalase, peroxidase, polyphenoloxidase, esterase and lipoxygenase in coffee grains were evaluated at zero, three, six, nine and twelve months by means of electrophoresis. Independently of the drying method, the activity of isoenzymatic complexes highlighted deteriorative processes in stored grains of coffee. The treatments 60/40° C and 60° C used to reduce the water content imposed a greater stress condition, accelerated metabolism of natural coffee in the storage with decreased activity of defense mechanisms due to latent damage in these grains. Natural coffees are more sensible to high drying temperatures and its quality reduces faster than pulped coffee in the storage.Index terms: Coffea arabica L., post-harvest processes, coffee quality. RESUMOConsiderando o consumo de café em nível mundial, é natural que, ao longo da história, muitos tenham dedicado à pesquisa a marcadores que contribuam de alguma forma, na aferição de sua qualidade. A pesquisa teve como objetivo avaliar o desempenho bioquímico de grãos de café arábica durante o armazenado. Cafés em coco (natural) e em pergaminho (despolpado) secados em terreiro de concreto e em secador com ar aquecido foram embalados em sacos de juta e armazenados em condições de ambiente não controlado. As atividades enzimáticas da superóxido dismutase, catalase, peroxidase, polifenoloxidase, esterase e lipoxigenase nos grãos dos cafés foram avaliadas aos zero, três, seis, nove e doze meses por meio de eletroforese. Independente do método de secagem, a atividade dos complexos isoenzimáticos evidenciou os processos deteriorativos dos grãos de café armazenados. Os tratamentos 60/40° C e 60° C utilizados para reduzir o teor de água promoveram uma condição de tensão maior no metabolismo de café natural, diminuiu nestes grãos a atividade de mecanismos de defesa no armazenamento (danos latentes). Os cafés naturais são mais sensíveis a altas temperaturas de secagem e sua qualidade diminui mais rapidamente do que o café despolpado no armazenamento. Termos para indexação:Coffea arabica L., processos pós-colheita, qualidade dos cafés.

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Microscopia eletrônica de varredura do endosperma de café (Coffea arabica L.) durante o processo de secagem

Cited by 26 publications

References 7 publications

Mathematical modeling of drying the pulped coffee (Coffea arabica l.) at different air conditions

Mathematical modeling of drying the pulped coffee (Coffea arabica l.) at different air conditions

ALTERAÇÕES NA COMPOSIÇÃO QUÍMICA E SENSORIAL DE CAFÉ (Coffea arabica L.) NOS PROCESSOS PÓS-COLHEITA

Activity of some isoenzymatic systems in stored coffee grains

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