Efeitos da temperatura do ar de secagem, do teor de umidade e do estádio de maturacao no comportamento mecanico de frutos de café (Coffea arabica L.)
Force and strain requirements for the collapse of coffee fruits (Coffea arabica L.) submitted to compressions are presented in this work. The effects of the fruit maturation level, moisture content and drying temperature were investigated. The fruits of the variety Catuaí Vermelho were submitted to the following procedures: color classification ("green", "verdoengo" and "cherry"); drying process (thin layer at temperatures of 40, 50 and 60°C) and compression tests (testing machine "EMIC"). Force and strain values for fruit collapse were obtained directly from the compression curves. The analysis of the results obtained in this work allowed the following conclusions: (a) the force and strain requirements for the collapse of fruits "green" were larger than those needed for the product "verdoengo" and "cherry" that, in most of the cases, did not differ; (b) as the moisture content of the fruit increases, the rupture force presented the following behaviors: it always increase ("green" fruits); it always decrease (fruit "verdoengo") and, for "cherry" fruit, it decreases until a minimum value (product at 43,7 percent w.b.) and then it increases; (c) as the fruit moisture content increases, the fruit strain increases to a maximum value (product with moisture content between 27 and 38 percent w.b.) and then it decreases; and (d) as the dryingt temperature increases: the collapse forces for the "cherry" fruits decrease and the strain values for "verdoengo" fruits increase.
| Main Authors: | , , , , |
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| Format: | biblioteca |
| Published: |
2003
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| Subjects: | COFFEA ARABICA, FRUTO, PROCESAMIENTO, SECADO, TEMPERATURA, CONTENIDO DE HUMEDAD, MADURAMIENTO, DAÑOS MECANICOS, BRASIL, |
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