Orientador: Marco Antonio Martin Biaggioni / Coorientador: Reni Saath / Banca: Samir Paulo Jasper / Banca: Rogério Lopes Vieites / Resumo: Novas formas de acondicionamento são estudadas a fim de aumentar o tempo de armazenamento dos grãos de café sem ocorrer perda da qualidade. O presente trabalho foi realizado com o objetivo de avaliar a qualidade física, química, enzimática e sensorial dos grãos de café (Coffea arabica L.) submetidos a diferentes tipos de acondicionamento (silo-bag e saco de juta) e processamento (coco e pergaminho) em dois diferentes ambientes de armazenamento (sob estresse higrotémico e normal). Os grãos de café foram armazenados em condições adversas de umidade relativa de 80% com alternância de temperatura (30oC por 16 horas e 25oC por 8 horas) durante 150 dias. O delineamento utilizado foi inteiramente casualizado, em fatorial triplo 2x2+2, (duas embalagens, dois processamentos e mais dois controles para cada processamento) com três repetições cada. O trabalho foi realizado no Departamento de Engenharia Rural da Universidade Estadual Paulista, Faculdade de Ciências Agronômicas de Botucatu. Para avaliação da qualidade foram feitas análises sensorial, teor de água, acidez graxa, condutividade elétrica, avaliação da cor, açúcares totais, massa específica e atividade enzimática polifenoloxidase. Após aquisição dos ... / Abstract: New forms of packaging are studied to increase the storage time of the coffee beans without loss of quality occurs. The objective was to assess, chemical, enzymatic, physical and sensory quality of coffee beans (Coffea arabica L.) undergoing different types of packaging (silo-bag and jute bag) and processing (coconut and parchment) two different storage environments (higrotémico under normal and stress). The coffee beans were stored in adverse conditions of relative humidity of 80% and alternating temperature (30oC to 25oC for 16 hours and 8 hours) for 150 days. The experimental design was completely randomized in a 2x2 factorial triple +2 (two packs, two runs and two controls to each processing) with three replications. The study was conducted at the Department of Rural Engineering, Universidade Estadual Paulista, School of Agronomic Sciences, Botucatu. To assess the quality sensory analyzes, water content, fat acidity, electrical conductivity, color assessment, total sugars, density and polyphenol oxidase enzyme activity were made. After data acquisition, they were subjected to analysis of variance and means were compared by Tukey test at 5% probability. It can be concluded that the silo-bag in modified atmosphere, after five months of storage, managed to avoid rewetting of grain and possible minor loss of quality of the beverage in relation to jute bag for both the parchment coffee as for coffee coconut, but favored the bleaching process of the grains in all storage environments. The analysis of free fatty acids, conductivity and PPO enzyme activity corroborated the results of sensory analysis, indicating the best protection offered by the silo-bag, after five months of storage at ambient conditions with stress. / Mestre

Made available in DSpace on 2014-12-02T11:16:46Z (GMT). No. of bitstreams: 0 Previous issue date: 2014-03-07Bitstream added on 2014-12-02T11:21:39Z : No. of bitstreams: 1 000791560.pdf: 981797 bytes, checksum: d94b380172d22c0ab8734fbb97a28671 (MD5) / Novas formas de acondicionamento são estudadas a fim de aumentar o tempo de armazenamento dos grãos de café sem ocorrer perda da qualidade. O presente trabalho foi realizado com o objetivo de avaliar a qualidade física, química, enzimática e sensorial dos grãos de café (Coffea arabica L.) submetidos a diferentes tipos de acondicionamento (silo-bag e saco de juta) e processamento (coco e pergaminho) em dois diferentes ambientes de armazenamento (sob estresse higrotémico e normal). Os grãos de café foram armazenados em condições adversas de umidade relativa de 80% com alternância de temperatura (30oC por 16 horas e 25oC por 8 horas) durante 150 dias. O delineamento utilizado foi inteiramente casualizado, em fatorial triplo 2x2+2, (duas embalagens, dois processamentos e mais dois controles para cada processamento) com três repetições cada. O trabalho foi realizado no Departamento de Engenharia Rural da Universidade Estadual Paulista, Faculdade de Ciências Agronômicas de Botucatu. Para avaliação da qualidade foram feitas análises sensorial, teor de água, acidez graxa, condutividade elétrica, avaliação da cor, açúcares totais, massa específica e atividade enzimática polifenoloxidase. Após aquisição dos ... / New forms of packaging are studied to increase the storage time of the coffee beans without loss of quality occurs. The objective was to assess, chemical, enzymatic, physical and sensory quality of coffee beans (Coffea arabica L.) undergoing different types of packaging (silo-bag and jute bag) and processing (coconut and parchment) two different storage environments (higrotémico under normal and stress). The coffee beans were stored in adverse conditions of relative humidity of 80% and alternating temperature (30oC to 25oC for 16 hours and 8 hours) for 150 days. The experimental design was completely randomized in a 2x2 factorial triple +2 (two packs, two runs and two controls to each processing) with three replications. The study was conducted at the Department of Rural Engineering, Universidade Estadual Paulista, School of Agronomic Sciences, Botucatu. To assess the quality sensory analyzes, water content, fat acidity, electrical conductivity, color assessment, total sugars, density and polyphenol oxidase enzyme activity were made. After data acquisition, they were subjected to analysis of variance and means were compared by Tukey test at 5% probability. It can be concluded that the silo-bag in modified atmosphere, after five months of storage, managed to avoid rewetting of grain and possible minor loss of quality of the beverage in relation to jute bag for both the parchment coffee as for coffee coconut, but favored the bleaching process of the grains in all storage environments. The analysis of free fatty acids, conductivity and PPO enzyme activity corroborated the results of sensory analysis, indicating the best protection offered by the silo-bag, after five months of storage at ambient conditions with stress.