Uso de um gaseificador automatizado de biomassa na qualidade da secagem de café cereja

• Ano de defesa: 2013
• Autor(a) principal: Galvarro, Svetlana Fialho Soria
• Orientador(a): Silva, Jadir Nogueira da
• Banca de defesa: Donzeles, Sergio Mauricio Lopes , Monteiro, Paulo Marcos de Barros , Rigueira, Roberta Jimenez de Almeida
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Mestrado em Engenharia Agrícola
• Departamento: Construções rurais e ambiência; Energia na agricultura; Mecanização agrícola; Processamento de produ
• País: BR
• Palavras-chave em Português: Gaseificador; Biomassa; Café
• Palavras-chave em Inglês: Gasifier; Biomass; Coffee
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::ENGENHARIA AGRICOLA
• Link de acesso: http://locus.ufv.br/handle/123456789/3659

In order to maintain coffee quality within the commercialization standards, the post- harvest stages must be very well conducted, especially those related to cleaning, drying and storing, so that quality is not lost during storage.Among these stages, drying is the most important and if poorly conducted could put the quality of the product at risk. Drying requires clean warm air in order not to contaminate the product. Few studies have been performed on gasification, especially application of this process to drying grains. Therefore, the objective of the present study was to apply heated air generated by an automated biomass gasifier (eucalyptus charcoal) in coffee drying. Drying of the ripe coffee cherry in this study was performed in two drying silos attached to an automated biomass gasifier which generates the heated air used in the process. Two treatments were determined to conduct the study: treatment 1 consisted of 8 hours of drying per day, with revolving the grain mass every 2 hours; and treatment 2 consisted of drying the coffee on a suspended terrace and treatment 3 consisted of drying the coffee on concrete. In order to evaluate the influence of coffee drying in the system proposed, the following parameters were analyzed: beverage classification, electrical conductivity, potassium lixiviation and one thousand grain weight. Coffee dried in the proposed system was classified as a soft beverage, obtaining an average grade of 79 points. Based on the results, the following average values were obtained: 146.86 Scm- 1 -1 g for the electrical conductivity; 34.04 ppm.g-1for potassium lixiviation; 160.90 g as the one thousand grain weight. Drying performed using the proposed method showed to be viable since the dry coffee obtained presented good qualitative results regarding the specific mass, electrical conductivity, potassium lixiviation, color and other parameters which indicated that there was no risk of final quality loss in the beverage.