PRICE AND QUALITY OF COFFEE (<i>COFFEA ARABICA L.</i>) DRIED USING AIR DEHUMIDIFIED BY CONVECTION

Konopatzki, Evandro A.; Christ, Divair; Coelho, Silvia R. M.; Demito, Angélica; Werncke, Ivan; Camicia, Rafaela G. da M.

doi:10.1590/1809-4430-Eng.Agric.v39n5p649-658/2019

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Scientific Paper, Post-Harvest Science and Technology • Eng. agríc. (Online) 39 (5) • Sep-Oct 2019 • https://doi.org/10.1590/1809-4430-Eng.Agric.v39n5p649-658/2019 copy

PRICE AND QUALITY OF COFFEE (COFFEA ARABICA L.) DRIED USING AIR DEHUMIDIFIED BY CONVECTION

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT

Grain drying processes have been improved to reduce costs and losses of coffee beverage quality. The objectives of this study were to evaluate the quality of coffee dried using air partially dehumidified before entering drying units (DUs) in four coffee-producing farms, as well as the effects of such process on coffee commercial value. The method consisted of obtaining three samples (triplicates) of coffee dried in both DUs and concrete terraces (control) for mean multiple comparisons. The following variables were analyzed for sieve #13 and hand-picked beans: defect number, cupping test, and pricing. Evaluations were carried out by three professional graders. The results showed that coffee dried in the DUs presented fewer broken grains, higher cupping score, and less negative factors of handsorting and defects. As a conclusion, it should be emphasized an average increase of 12.11% in price for coffee beans previously dehumidified.

KEYWORDS
air dehumidifier; artificial drying; coffee dryers; electric dryer

Agricultural Units	Variety	RHG_I (% w.b.)	RH_ARSE (%)	T_ARSE (°C)	RH_ARSA (%)	T_ARSA (°C)
Farm-A	Topazio	55 ± 5	13 ± 5	45 ± 2	70 ± 8	25 ± 3
Farm-B	MN + C⁽¹⁾ (1) Grain samples composed of 80% Novo Mundo and 20% Catuaí.	45 ± 4	13 ± 5	45 ± 1	72 ± 5	26 ± 2
Farm-C	Mundo Novo	50 ± 6	15 ± 5	45 ± 2	70 ± 5	24 ± 4
Farm-D	Mundo Novo	60 ± 5	15 ± 4	45 ± 2	75 ± 4	24 ± 3

Variation source		SS	DF	MS	F
Hand-sorting (%)	Regression	270	3	90	83.08
	Residue	8.67	8	1.08
	Total	278.67	11
Number of defective grains	Regression	7.062.25	3	2.35408	5.44
	Residue	3.464.00	8	433
	Total	10.526.25	11
SCAA scoring	Regression	71.27	4	17.82	4.16
	Residue	42.79	10	4.28
	Total	114.06	4

	DU-A	DU-B	DU-C	DU-D
A-1	16	7	19	16
A-2	16	7	19	19
A-3	15	6	18	18
$\bar{y} \pm s$	15.67^b* ± 0.88	6.67ᵃ* ± 1.16	18.67^b* ± 0.26	17.67^b* ± 1.25
C-1	32	35	40	29
C-2	38	42	46	29
C-3	38	42	46	30
$\bar{y} \pm s$	36.00 ± 3.46	39.67 ± 4.04	44.00 ± 3.46	29.33 ± 0.58
$\bar{y} \pm s$		37.25 ± 6.24

	DU-A	DU-B	DU-C	DU-D
A-1	97	36	96	96
A-2	97	35	129	121
A-3	95	95	129	120
$\bar{y} \pm s$	96.33^ab* ± 14.53	56.33ᵃ* ± 19.24	118.00^b* ± 34.25	112.33^b* ± 0.39
C-1	346	347	347	360
C-2	246	380	400	360
C-3	246	380	400	346
$\bar{y} \pm s$	279.33 ± 57.74	279.33 ± 57.74	279.33 ± 57.74	279.33 ± 57.74
$\bar{y} \pm s$		346.5 + 50.93

	DU-A	DU-B	DU-C	DU-D
A-1	84	80	80	82
A-2	84	80	85	80
A-3	82	80	85	82
$\bar{y} \pm s$	83.33^ns* ± 2.14	80.00^ns* ± 0.33	83.33^ns* ± 2.7	81.33^ns* ± 1.07
C-1	79	78	78	77
C-2	78	78	77	76
C-3	79	76	78	80
$\bar{y} \pm s$	78.67 ± 0.58	78.67 ± 0.58	78.67 ± 0.58	78.67 ± 0.58
$\bar{y} \pm s$		77.83 ± 1.19

	SS	DF	MS	F
Regression	6.143.48	4	1.535.87	6.36
Residue	2.413.46	10	241.35
Total	8.556.94	14

	DU-A	DU-B	DU-C	DU-D
A-1	480.19	460.55	437.16	440.11
A-2	455.91	462.34	490.72	454.15
A-3	454.27	462.66	448	460.86
$\bar{y} \pm s$	463.46^ns* ± 14.51	461.85^ns* ± 1.14	458.63^ns* ± 28.32	451.71^ns* ± 10.59
C-1	418.3	405.28	412.15	410.88
C-2	400.19	360.95	390.42	427.22
C-3	418.45	435.65	402.32	430.15
$\bar{y} \pm s$	412.31 ± 10.50	412.31 ± 10.50	412.31 ± 10.50	412.31 ± 10.50
$\bar{y} \pm s$		409.33 ± 20.15

Associação Brasileira de Engenharia Agrícola SBEA - Associação Brasileira de Engenharia Agrícola, Departamento de Engenharia e Ciências Exatas FCAV/UNESP, Prof. Paulo Donato Castellane, km 5, 14884.900 | Jaboticabal - SP, Tel./Fax: +55 16 3209 7619 - Jaboticabal - SP - Brazil
E-mail: revistasbea@sbea.org.br

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[1] *Corresponding author. Federal University of Technology/ Medianeira - PR, Brazil. E-mail: eakonopatzki@utfpr.edu.br