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Efeito da luz na qualidade (Cor e Bebida) de graos de café beneficiados (Coffea arabica L.) durante a armazenagem

by Lopes, R.P; Hara, T; Silva, J. de S. e; Riedel, B.
Publisher: 2000ISSN: 0100-3518.Subject(s): GRANO DE CAFE | COFFEA ARABICA | CAFE | PROCESAMIENTO | ALMACENAMIENTO | CALIDAD | LUZ | SEMILLA DE CAFE | COLOR | BRASIL | COFFEA ARABICA | COFFEE | PROCESSING | STORAGE | QUALITY | LIGHT | COFFEE BEANS | COLOUR | BRAZIL | COFFEA ARABICA | CAFE | TRAITEMENT | STOCKAGE | QUALITE | LUMIERE | FEVE DE CAFE | COULEUR | BRESIL In: Revista Brasileira de Armazenamento (Brasil) (Especial-Café no.1) p. 9-17Summary: Verificou-se o efeito da luz branca e de seus diferentes comprimentos de ondas, na qualidade (cor e bebida) do café beneficiado, durante o armazenamento. Paraa acompanhar a mudanca de cor nos graos de café, devido a incidencia de luz, construiu-se um fotocolorímetro simplificado de reflectancia. Quinzenalmente a cor e a qualidade da bebida dos cafés foram avaliadas por especialistas em classificacao e degustacao de café. Os graos armazenados na presenca de luz branca e de luz transmitida por filtro azul, foram os mais afetados na cor e na qualidade da bebida. Nao houve diferenca degustativa entre a qualidade da bebida dos cafés armazenados no escuro e estocados sob luz transmitida por filtros verde, amarelo e vermelho. Os dados de reflectancia e da qualidade da bebida dos cafés, mostraram ser os comprimentos de onda na faixa do violeta-azul, os principais responsáveis pela depreciacao da qualidade (cor e bebida) do café beneficiado, devido a incidencia de luz durante o armazenamento.Summary: The effect of the white light was verified and of its different lengths of waves, in the quality (color and drink) of the raw bean coffee, during the storage. To accompany the color change in the grains of coffee, due to the light incidence, a simplified colorimeter of reflectance was built. Fortnightly the color and the quality of the drink of the coffees were appraised for specialists in classification and tasting of coffee. The grains stored in the presence of white light and of light transpmitted by blue filter, they were the more affected in the color and in the quality of the drink. There was not difference flavor among the quality of the drink of the coffees stored in the darkness and stored under light transmitted by filters green, yellow and red. The reflectance data and of the quality of the drink of the coffees, they showed to be the wave lengths in the band of the violet-blue, the main ones responsible for the depreciation of the quality (color and drink) of the raw bean coffee, due to the light incidence during the storage.
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7 fig. 6 tab. 7 ref.

Verificou-se o efeito da luz branca e de seus diferentes comprimentos de ondas, na qualidade (cor e bebida) do café beneficiado, durante o armazenamento. Paraa acompanhar a mudanca de cor nos graos de café, devido a incidencia de luz, construiu-se um fotocolorímetro simplificado de reflectancia. Quinzenalmente a cor e a qualidade da bebida dos cafés foram avaliadas por especialistas em classificacao e degustacao de café. Os graos armazenados na presenca de luz branca e de luz transmitida por filtro azul, foram os mais afetados na cor e na qualidade da bebida. Nao houve diferenca degustativa entre a qualidade da bebida dos cafés armazenados no escuro e estocados sob luz transmitida por filtros verde, amarelo e vermelho. Os dados de reflectancia e da qualidade da bebida dos cafés, mostraram ser os comprimentos de onda na faixa do violeta-azul, os principais responsáveis pela depreciacao da qualidade (cor e bebida) do café beneficiado, devido a incidencia de luz durante o armazenamento.

The effect of the white light was verified and of its different lengths of waves, in the quality (color and drink) of the raw bean coffee, during the storage. To accompany the color change in the grains of coffee, due to the light incidence, a simplified colorimeter of reflectance was built. Fortnightly the color and the quality of the drink of the coffees were appraised for specialists in classification and tasting of coffee. The grains stored in the presence of white light and of light transpmitted by blue filter, they were the more affected in the color and in the quality of the drink. There was not difference flavor among the quality of the drink of the coffees stored in the darkness and stored under light transmitted by filters green, yellow and red. The reflectance data and of the quality of the drink of the coffees, they showed to be the wave lengths in the band of the violet-blue, the main ones responsible for the depreciation of the quality (color and drink) of the raw bean coffee, due to the light incidence during the storage.

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