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Efecto de las tierras diatomeas en las plagas del arroz efeito da terra diatomáceas sobre as pragas do arroz.
(2021)
El control correctivo de insectos puede realizarse con tratamientos químicos,
biológicos y físicos. El objetivo de este estudio fue evaluar la efectividad de las tierras
diatomeas (DE) para el control de plagas en granos ...
Kinetics of mass loss of arabica coffee during roasting process
(2016-03)
Roasting is one of the most complex coffee processing steps due to simultaneous transfers of heat and mass. During this process, beans lose mass because of fast physical and chemical changes that will set color and flavor ...
Particle size and roasting on water sorption in conilon coffee during storage
Granulometria e torrefação na sorção de água em café conilon durante o armazenamento
(2016)
The aim of this work was to evaluate alterations on the water sorption of coffee due to the effect of roast,
grind and storage in two temperatures (10 and 30 ºC) during 180 days. Crude grain coffee (Coffea canephora) with ...
Aprenda a tostar café
(2018-07-17)
Este objeto de conferencia muestra la manera ideal de tostar el café, además muestra composición del café, calidad del café y otros aspectos importantes del procesamiento del café.
Roasting, grinding, and storage impact onthermodynamic properties and adsorptionisotherms of arabica coffee
(2017-04)
This work aimed to evaluate alterations on the water sorption of coffee due toroast, grind, and storage. Crude grain coffee (Coffea arabica) was roasted at twolevels: medium light and moderately dark. Grain was grinded in ...
Análisis del proceso de torrefacción para la obtención de un grano de café pretostado
(2021)
El proceso está dirigido a cafés de alta calidad (gourmet) como los microlotes de cafés diferenciados, así que un café especial puede presentar una alternativa para beber café recién tostado. El objetivo fue analizar el ...
Preservation of roasted and ground coffee during storage. Part 2: Bulk density and intergranular porosit
Conservação de café torrado e moído durante o armazenamento. Parte 2: Massa específica e porosidade
(2016-07)
The determination of physical properties is an important factor in the design of machinery
and the scaling of post-harvest operations. The present study evaluates the influence of the
level of roasting and the size of ...
Constant and decreasing periods of pineapple slices dried by infrared
(2016)
The aim of the present study is to model the dehydration process of pineapple slices through infrared drying, as well as to determine
the critical moisture content and the critical time to the dehydration process. Pineapple ...
Propriedades físicas de frutos de café robusta durante a secagem: determinação e modelagem
Physical properties of robusta coffee berries during drying: determination and modelling
(2016-01)
Objetivou-se, com este trabalho, avaliar a influência do teor de água nas propriedades físicas dos frutos de café da
variedade robusta (Coffea canephora), durante a secagem. Foram utilizados frutos de café no estádio de ...