African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6574

Full Length Research Paper

Drying of hulled naturally processed coffee with high moisture content and its impacts on quality

Valdiney Cambuy Siqueira
  • Valdiney Cambuy Siqueira
  • Faculty of Agricultural Sciences, Federal University of Grande Dourados – S/N, Cx. P. 533, 79.804-970, Dourados, MS, Brazil.
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Flavio Meira Borem
  • Flavio Meira Borem
  • Department of Agricultural Engineering, Federal University of Lavras – S/N, Cx. P. 3037, 37.200-000, Lavras, MG, Brazil.
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Eder Pedroza Isquierdo
  • Eder Pedroza Isquierdo
  • University of the State of Mato Grosso – Av. São João, S/N, 78.200-000, Cáceres, MT, Brazil.
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Guilherme Euripedes Alves
  • Guilherme Euripedes Alves
  • Department of Agricultural Engineering, Federal University of Lavras – S/N, Cx. P. 3037, 37.200-000, Lavras, MG, Brazil.
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Diego Egidio Ribeiro*
  • Diego Egidio Ribeiro*
  • Department of Agricultural Engineering, Federal University of Lavras – S/N, Cx. P. 3037, 37.200-000, Lavras, MG, Brazil
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Afonso Celso Ferreira Pinto
  • Afonso Celso Ferreira Pinto
  • Department of Agricultural Engineering, Federal University of Lavras – S/N, Cx. P. 3037, 37.200-000, Lavras, MG, Brazil.
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Jose Henrique da Silva Taveira
  • Jose Henrique da Silva Taveira
  • Department of Agricultural Engineering, University of the State of Goias – Av. Protestato Joaquim Bueno, 945, 75920-000, Santa Helena de Goias, GO, Brazil.
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  •  Received: 24 January 2016
  •  Accepted: 14 July 2016
  •  Published: 04 August 2016

Abstract

This study aimed to propose a new method to reduce the time needed for coffee processing and drying and to verify this method’s possible impact on both the sensorial and physiological qualities of coffee. The method, which entails hulling coffee with different moisture contents by removing the entire pericarp before completing the drying, reduced the operating time by more than 50% as compared to the normal drying of natural process coffees. The temperatures used for drying the hulled coffee did not compromise its quality; coffee hulled with 36 ± 2% (w.b.) resulted in higher sensory analysis scores; and coffee hulled with higher moisture content yielded a better physical appearance.

Key words: Mechanical drying, Coffea arabica L., processing, physiological and sensory quality.