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Porosity and specific mass of five cultivars of parchment coffee Porosidade e massa especifica de cinco variedades de cafe cereja descascado

by Ribeiro, R.C. de M.S; Borem, F.M; Correa, P.C; Ribeiro, D.M; Resende, O.
Publisher: 2001ISSN: 0100-3518.Subject(s): COFFEA | COFFEA ARABICA | CAFE | VARIEDADES | SEMILLAS | PESO | MODELOS MATEMATICOS | CONTENIDO DE HUMEDAD | PROPIEDADES FISICOQUIMICAS | POROSIDAD | COFFEA | COFFEA ARABICA | COFFEE | VARIETIES | SEED | WEIGHT | MATHEMATICAL MODELS | MOISTURE CONTENT | CHEMICOPHYSICAL PROPERTIES | POROSITY | COFFEA | COFFEA ARABICA | CAFE | VARIETE | SEMENCE | POIDS | MODELE MATHEMATIQUE | TENEUR EN EAU | PROPRIETE PHYSICOCHIMIQUE | POROSITE In: Revista Brasileira de Armazenamento (Brasil) (Especial no. 3) p. 54-61Summary: Statistical analysis of values obtained for porosity and specific mass in 5 arabica coffee cultivars (Catuai, Catucai Vermelho, Catucai Amarelo, Acaia and Rubi) indicated that specific mass increased with moisture content while porosity decreased with moisture content. It was not possible to produce a single mathematical model for the 5 cultivars studied, indicating an interaction effect between moisture content and cultivar.
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Statistical analysis of values obtained for porosity and specific mass in 5 arabica coffee cultivars (Catuai, Catucai Vermelho, Catucai Amarelo, Acaia and Rubi) indicated that specific mass increased with moisture content while porosity decreased with moisture content. It was not possible to produce a single mathematical model for the 5 cultivars studied, indicating an interaction effect between moisture content and cultivar.

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