Sensorial quality of coffee submitted to dry at low temperature and cold with the use of a system based on heat pump technology
DOI:
https://doi.org/10.33448/rsd-v9i11.10302Keywords:
Coffea arabica L. cv. Catiguá; Dew point temperature; Drying rate; Drying time; Quality; Heat pump.Abstract
The sensory quality of the natural and peeled cherry coffee was subjected to drying at low temperature (40, 35 and 35 ºC) and cold (15 ºC), under low dew point temperature, using a prototype system drying and hygroscopic control, based on heat pump technology. For comparison, the sensory note of dry coffee was used at the property supplying the samples in a suspended and covered terrace (control). All samples submitted to laboratory drying showed better sensory quality in relation to dry coffee on the property. The best sensory score, 85, was obtained for natural coffee submitted to drying at 15 ºC, with a dew point temperature of 3.6 ºC and an average drying rate of 2.9 g kg-1 h-1.
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Copyright (c) 2020 Rodrigo Aparecido Jordan; Valdiney Cambuy Siqueira; Mario Eduardo Rangel Moreira Cavalcanti-Mata; Renata Henrique Hoscher; Geraldo Acácio Mabasso; Wellytton Darci Quequeto; Maurício Battilani; Ricardo Lordelo Freitas; Fabrício Correia de Oliveira; Elton Aparecido Siqueira Martins
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