Enzymatic inactivation of coffee leaves for use in beverages

Authors

DOI:

https://doi.org/10.33448/rsd-v9i7.4598

Keywords:

Leaf roasting; Leaf drying; Effective diffusivity; Drying rate; Convective coefficient; Coffee leaf.

Abstract

In the processing of vegetable leaves, for the preparation of beverages, enzymatic inactivation is necessary to eliminate the characteristic taste of green leaves. The objective of this work was to study the roasting of coffee leaves, in order to inactivate the enzymes, aiming to obtain a drink in the tea category. The enzymatic inactivation was carried out, in a rotating roaster, at different temperatures (60-100°C), and at different times (30-180s). The drying equilibrium curve was performed on 30 sheets, at different temperatures (40-105°C), in a forced air circulation oven. The effective diffusivity, according to Fick's Law, was calculated for temperatures 60-100°C. To inactivate the enzymes and obtain a drink, it is recommended that the leaves are roasted, at temperatures above 80°C, with a minimum time of 80s.

Author Biographies

Reginaldo José Cavallaro, Instituto Federal Sudeste de Minas - Campus Santos Dumont

Professor EBTT Curso Engenharia Ferroviária e Metropolitana Curso Técnico em Mecânica

Elizabeth Uber Bucek, Universidade de Uberaba

Depatamento de Farmácia Industrial

José Roberto Delalibera Finzer, Universidade de Uberaba

Departamento de Engenharia Química

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Published

22/05/2020

How to Cite

CAVALLARO, R. J.; UBER BUCEK, E.; FINZER, J. R. D. Enzymatic inactivation of coffee leaves for use in beverages. Research, Society and Development, [S. l.], v. 9, n. 7, p. e429974598, 2020. DOI: 10.33448/rsd-v9i7.4598. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/4598. Acesso em: 23 feb. 2024.

Issue

Section

Engineerings