Determinacao do teor de umidade do café cru beneficiado: comparacao entre diferentes metodologias
The aim of this work was to compare methods to determine the moisture content in wet weight (w.w.) of raw coffee beans. Six methodologies were evaluated in the range of 9 to 17 percent: A) oven with forced ventilation (ISO method); B) oven with forced ventilation (Brazilian Agriculture Ministry method); C) Vacuum oven at 98°C for 24 h; D) Vacuum oven at 70°C for 24 h; E) Capacitance method utilizing Gehaka G 600 equipment; F) calorimetric method, utilizing the infrared "AND" (130°C for 15 min). The ISO 1447 is the official method for raw coffee, and it was used as a standard for comparison with other methods.
Saved in:
| Main Authors: | , |
|---|---|
| Format: | biblioteca |
| Published: |
2003
|
| Subjects: | CAFE CRUDO, BENEFICIO, NORMA ISO 1447, COFFEA ARABICA, FRUTO, PROCESAMIENTO, CONTENIDO DE HUMEDAD, METODOS, CONTROL DE CALIDAD, NORMAS, CERTIFICACION, |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|