Efeito do impacto mecanico induzido sobre a integridade dos graos e a qualidade do café
This study aimed at the evaluation of the effects from the mechamical damages caused by a single impact at different speeds and random positions, as well as those caused by multiple impacts on either integrity of the green coffee and coffee quality in different cultivars. Based on the results of the experimental tests, the following conclusions were drawn: the mechanical impact on green coffee favored the reduction in the product quality, either Catuaí and Conilon cultivars; and the green coffee carries some latent effects from the damage caused by mechanical impacts on their quality; the effect of the coffee damage might be reduced, by decreasing the speed and number of the impacts on the green coffee in order to delay the beginning of the degenerative process in the product; and the factors causing a reduction in the coffee quality show a wider amplitude in the green coffee subjected to countless impacts and higher speeds.
| Main Authors: | , , |
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| Format: | biblioteca |
| Published: |
2003
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| Subjects: | CAFE VERDE, BENEFICIO, ANALISIS DEL GRANO, COFFEA ARABICA, VARIEDADES, FRUTO, PROCESAMIENTO, EQUIPO, DAÑOS MECANICOS, CALIDAD, PRODUCTIVIDAD, |
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