IMPACT OF SLOW DRYING IN A COLD ROOM ON COFFEE SENSORY, CHEMICAL, AND PHYSICAL PROPERTIES

• Published in: Engenharia agrícola Vol. 44
• Main Authors: Jordan, Rodrigo A., Oliveira, Fabrício C. de, Argandoña, Eliana J. S., Motomiya, Anamari V. A., Santos, Rodrigo C.
• Format: Journal Article
• Language: English
• Published: Sociedade Brasileira de Engenharia Agrícola 01.01.2024
• Subjects: chemical composition; colorimetry; refrigerated storage; sensory attributes
• ISSN: 0100-6916; 1809-4430
• DOI: 10.1590/1809-4430-eng.agric.v44e20230095/2024

ABSTRACT This study aimed to evaluate the duplicity and synergism of slow drying and storage processes at low temperatures, using a refrigerated room under suitable conditions for coffee fruit just after harvest. A cold room was prepared to receive and store coffee fruit in bulk directly from the field, perform slow drying, and maintain water content at approximately 12% during three months of storage. The room operated at temperatures between 7 and 14 ºC and relative humidity between 37 and 41%. The coffee variety used was the Conilon Yellow 62. The initial water content reduction period from 54% (wb) to 12% (wb) was two months. For comparison, coffee harvested from the same batch was dried on a covered suspended bed. Results showed that the coffee dried and stored in the cold room received a sensory score of 86.41, while that dried on a suspended bed obtained a sensory score of 84.16. Moreover, the coffee dried and stored in the cold room had a higher energy content. Colorimetric analysis showed that the dried grains stored in the cold room had a reduction in the "a" coordinate, indicating an approximation to the green color. The cold room also allowed for extended storage of the coffee grains.