Drying of hulled naturally processed coffee with high moisture content and its impacts on quality

Drying of hulled naturally processed coffee with high moisture content and its impacts on quality

El props̤ito de este estudio fue proponer un nuevo mťodo para reducir el tiempo necesario de procesamiento y secado de caf,̌ as ̕como verificar su impacto sobre las calidades sensoriales y fisiolg̤icas. Implica el descascarillado del grano con distintos contenidos de humedad mediante la remocin̤ de...

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Bibliographic Details
Other Authors: Siqueira Valdiney Cambuy, Borem Flavio Meira, Isquierdo Eder Pedroza, Alves Guilherme Euripedes, Ribeiro Diego Egidio, Ferreira Pinto Afonso Celso, Silva Taveira Jose Henrique da, Academic Journals
Format: Book
Language:English
Subjects:
Humedad de los alimentos
Agroindustria
Industria del caf̌
Secado
Food - Moisture
Agro-industry
Coffee industry
Drying
Caf̌
Secado de caf̌
Secado mecǹico
Descascarillado de caf̌
Contenido de humedad
Calidad sensorial
Calidad fisiolg̤ica
Coffee
Coffee drying
Mechanical drying
Coffee husking
Moisture content
Sensory quality
Physiological quality
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