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| Corrêa,Paulo C.; Oliveira,Gabriel H. H. de; Oliveira,Ana P. L. R. de; Vargas-Elías,Guillermo A.; Santos,Fábio L.; Baptestini,Fernanda M.. |
| ABSTRACT The present study evaluates the influence of the level of roasting and the grind size on the moisture content and repose angle of coffee during storage. Raw coffee beans (Coffea canephora and Coffea arabica), hulled and dried, were roasted to two different levels: medium light (SCAA#65) and moderately dark (SCAA#45). The beans were then ground into three different grind sizes: fine (0.59 mm), medium (0.84 mm) and coarse (1.19 mm). An additional coffee lot was kept whole. Following grinding, samples were stored at two different temperatures (10 and 30 ºC) and analyzed after five different storage durations (0, 30, 60, 120 and 180 days). The moderately dark roast was found to have a lower moisture content. Finely ground samples had higher angles of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Coffea arábica; Coffea canephora; Post-harvest. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662016000600581 |
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| Goneli,André L. D.; Corrêa,Paulo C.; Oliveira,Gabriel H. H. de; Oliveira,Ana P. L. R. de; Orlando,Roberto C.. |
| ABSTRACT Knowledge on the water sorption within agricultural products is extremely important for decision making during post-harvest procedures. In order to improve this knowledge, thermodynamic properties regarding water sorption provide useful data. Thermodynamic properties of castor beans, related to sorption, were determined. Static gravimetric technique under different conditions of temperature (25, 35, 45 and 55 ± 1 °C) was used. Saturated salt solutions in the range of 37-87% ± 2% were utilized to create the required controlled humidity environment. After the sorption procedure, differential enthalpy, differential entropy and Gibbs free energy of this process were calculated and decreased with increased values of equilibrium moisture content. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ricinus communis L.; Moisture content; Enthalpy–entropy compensation theory. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662016000800757 |
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