No description available.

No description available.

No description available.

O presente trabalho experimental focaliza o tema \"compostos fenólicos no café\". Dentre estes compostos se destacam os flavonóides, os ácidos clorogênico, cafêico, cafeilquinico, e seus isômeros. Na pesquisa foram avaliados quantitativamente, por espectrofotometria UV/VIS, as espécies fenólicas presentes após extração e complexação em amostras de cafés (cascas e sementes) com grãos em vários estágios de maturação. Foram obtidos valores na faixa de 10-6 mol.L-1 para fenóis totais nas cascas e nos grãos. O método de extração aqui proposto tornou-se bastante viável, sendo possível sua aplicação com tempo de preparo de amostras secas para análise de cerca de 40 minutos. As evidências experimentais decorrentes dessa pesquisa sugerem que tais espécies fenólicas (anti-oxidantes) podem ser aproveitadas de um material que é descartado (a casca do café), sendo, portanto um grande benefício econômico para a sustentabilidade do cultivo do café. / This experimental work has focused the theme \"Phelonic Compound in Coffee Beans\". Among these compounds have been shown flavonoids species, chlorogenic acid, caffeic acid, caffeinic acid and their isomer. The phelonic species has presented after extraction and complexation from coffee samples (peels and beans) using coffee beans in different grown and developed process has been evaluated in quantitative research by using UV/VIS Spectrophotometry Values have been got about 10-6 mol.L-1 in peels and beans. The proposed extraction method has been not only viable but its use possible with preparing time of dried samples for analyses in about 40 minutes. The experimental evidence resulting from this research has proposed that such phenolic antioxidant species can be made a good use of discarded material (the peel of coffee beans) therefore a great economical benefit for sustainable coffee cultivation.

Thesis (M.S.)--North Carolina State University, 2001. / Title from PDF t.p. (viewed on Dec. 16, 2005). Vita. Includes bibliographical references.

Coffee prices reached their lowest levels in 30 years in 2001 (and in 100 years in real terms). In almost all coffee producing countries, such prices are unable to cover production costs and have led to serious social and economic problems, including increased poverty, indebtedness and abandonment of coffee farms. The heavy reliance on coffee renders APC vulnerable to markets downturns and to the competitive pressures that exist in the industry. The coffee crisis has actually been "brewing" for some time now, but has recently percolated as the reality of far reaching structural changes in global coffee production and marketing are being recognized. While there are strategies that could be taken by the coffee industry to improve on the current situation, these are unlikely to result in a quick recovery of world prices or farms' profitability. Coffee farmers face at least two distinct sets of problems associated with prices; the outright price level and volatility. Historically, coffee prices have been among the most volatile of all commodity prices. Cyclical price volatility, particUlarly within the crop season, can be managed through price risk management instruments. However, the secular price trend requires other longer-term elements, such as diversification or improvements in quality and productivity. The paper concludes that debt within the financial structures of industry players is a result of the crisis and to solve the coffee crisis strategies focussed on raising and stabilizing incomes of coffee producers is the ultimate goal and not increasing production statistics. / Thesis (MBA)-University of Natal, 2003.

O presente trabalho experimental focaliza o tema \"compostos fenólicos no café\". Dentre estes compostos se destacam os flavonóides, os ácidos clorogênico, cafêico, cafeilquinico, e seus isômeros. Na pesquisa foram avaliados quantitativamente, por espectrofotometria UV/VIS, as espécies fenólicas presentes após extração e complexação em amostras de cafés (cascas e sementes) com grãos em vários estágios de maturação. Foram obtidos valores na faixa de 10-6 mol.L-1 para fenóis totais nas cascas e nos grãos. O método de extração aqui proposto tornou-se bastante viável, sendo possível sua aplicação com tempo de preparo de amostras secas para análise de cerca de 40 minutos. As evidências experimentais decorrentes dessa pesquisa sugerem que tais espécies fenólicas (anti-oxidantes) podem ser aproveitadas de um material que é descartado (a casca do café), sendo, portanto um grande benefício econômico para a sustentabilidade do cultivo do café. / This experimental work has focused the theme \"Phelonic Compound in Coffee Beans\". Among these compounds have been shown flavonoids species, chlorogenic acid, caffeic acid, caffeinic acid and their isomer. The phelonic species has presented after extraction and complexation from coffee samples (peels and beans) using coffee beans in different grown and developed process has been evaluated in quantitative research by using UV/VIS Spectrophotometry Values have been got about 10-6 mol.L-1 in peels and beans. The proposed extraction method has been not only viable but its use possible with preparing time of dried samples for analyses in about 40 minutes. The experimental evidence resulting from this research has proposed that such phenolic antioxidant species can be made a good use of discarded material (the peel of coffee beans) therefore a great economical benefit for sustainable coffee cultivation.

Orientador: Roberto Herminio Moretti / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos e Agricola / Made available in DSpace on 2018-07-20T00:53:34Z (GMT). No. of bitstreams: 1 Gloria_MariaBeatrizdeAbreu_M.pdf: 7775276 bytes, checksum: d5a76e445af39ce61ca60f1663287d67 (MD5) Previous issue date: 1982 / Resumo: A concentração de extrato de café por osmose inversa foi estudada a nlvel de laboratório, visando um melhor conhecimento do comportamentoe da qualidade do extrato de café assim concentrado. Extrato de café, fornecido por indústria de café solúvel a 200Brix, foi utilizado neste processo. Foram estudados os efeitos de pré-tratamento aplicado na matéria prima anterior ao processo de concentração quando se constatou ser de grande importância a filtração do extrato. Ensaios de concentraçãoforam efetuados em regime de recirculação variando-se: tipo de membrana (acetato de celulose e polieteramida), pressão e temperatura de operação. Taxas de concentração e permeação, foram analisadas em cada um dos experimentos realizados. Após cada operação, foram feitos testes de limpeza e higienização da membrana, verificando a eficiência de agente de limpeza e higienização quimicos. Os concentrados e permeados resultantes de cada experimento, com as variáveis acima estabelecidas,foram analisados quanto a Brix, pH, acidez, sólidos solúveis e sólidos totais, cinzas, ferro, potássio, magnésio, cálcio, sódio, cafeína, açúcares totais, viscosidade, cromatografia em fase gasosa dos aromas no espaço livre do recipiente com o extrato de café. O produto final foi submetido a avaliação sensorial com referência a sabor e preferência. A membrana de polieterarnida foi considerada melhor que a de acetato de celulose por possibilitar maior:remoção de água, rejeição de sólidos solúveis, resistência mecânica, pode ser usada numa faixa menos ampla de pH e temperatura o que permite melhores condições de sanificação. O extrato foi concentrado até 420Brix (pela membrana de polieteramida e suas qualidades sensoriais foram significativamentemenos danificadasquando comparado com extrato original. As condições ideais de operação foram consideradas: 56,25 kg/cm e temperatura de 12 C. Com o uso da osmose inversa, o uso de derivados de petróleo seria reduzido na indústria de café solúvel e energia elétrica seria então usada. Isto traz a boa chance da osmose inversa ser também um processo alternativo mais econômico, desde que não há mudança de fase da água. A agua é removida em seu estado liquido, o que exige menor gasto em calorias / Abstract: The eoneentration of eoffee extract hy reverse osmosis was studied in laboratory seale with the nurnose obtaininq better knowledge of its behavlor and quality. The Coffee extraet ( 209 Brix ), provioed by an Instant Coffee Industry, was used. The effeets of pre-treatrnents applied to the raw material prior to the eoneentration process were studied and filtration was observed to play an important role in the processo Coneentration assays were done by reeirculation systems where type of rnernbrane (cellulose acetate and polyeter arnioe- TFC) , pressure and ternperature were studied.Coneentration and perrneation rates were analyzed in each of the experiments performed.The resultinq eoneentrates and perrneates from eaeh experirnent were analyzed for: Brix, pU, total aCidity, soluble and total solids, ash, iron, potassiurn, magnesium, ealeiurn, sodium, eaffeine, total sugars, viseosity, volatiles by gas ehromatography. The eoneentrateo produet was sensorily evaluat ed with referenee to flavor and preferenee. The TFC mernbrane gave better results with respect to: water removal, soluble solids rejeetion, nechanieal resistanee, resistanee to pH and temperature ehanqes and sanitation eonditions. The extraet was concentrated up to 4?9 Drix, which 1mproved its quality and flavor. The ideal operatinq conditions were found to be: pressure of 800 psi and ternperature of l29C. By using reverse osnosis, the consumption petroleum derivatives in the Instant Coffee Industry will be reduced and electrical energy used instead. Reverse osmosis is also a more econonical alternative process because there is no water phase change. Water is removed in its liquid state, which reduces the heat energy required. / Mestrado / Mestre em Tecnologia de Alimentos

No description available.

This MA Report explains the impact coffee cooperatives are having on the Ethiopian coffee industry. It analyses how the current multi-billion dollar global coffee industry began in what remains one of the world’s poorest countries, where arabica coffee was discovered sometime before the sixth century. It explains the emergence of coffee cooperatives historically, as well as their present role offering an alternative to the country’s previous reliance on the assistance of Western nongovernmental organizations with their possible negative impact, including arguments they enforced a dependency on Ethiopia that impeded the country’s development. In discussing coffee buyers and coffee consumption, the report focuses on America, although the same points made apply to the vast majority of Western countries. The report investigates whether cooperatives offer a business model sufficient to achieve self-sustainability for Ethiopian coffee farmers, and discusses how the interaction between and among cooperatives, unions, the Ethiopian government, and specialty coffee buyers in America is enabling Ethiopian coffee to increase its leverage on the international coffee market, generating essential income for the struggling Ethiopian economy. The report focuses on the following areas: the connection between poverty and linkage to markets; how coffee travels from smallholding farmers in Ethiopia to be sold in American cities like Austin, Texas; the emergence of certification systems like Fair Trade to protect farmers and ensure they receive a fair price for their produce, as well as the chain of commerce that Fair Trade is part of; the quality and characteristics of Ethiopian coffee; and whether cooperatives and unions can remain true to the original goals of serving their farmer members—not turning into purely profit-orientated businesses. While this report focuses on Ethiopia, it dissects and debates economic trends that usually affect developing nations producing coffee. It explores the logistics and ethics of prices paid in the West for coffee from developing countries like Ethiopia. The report ultimately aims to enlighten readers so they’re able to make an ethical purchase of a good quality coffee, while aware of the myriad factors and trends affecting the international coffee market. / text