Software para avaliação física e sensorial dos grãos de café

• Ano de defesa: 2012
• Autor(a) principal: Almeida, Cristina Carvalho
• Orientador(a): Miranda, José Messias
• Banca de defesa: Paiva, Leandro Carlos , Landgraf, Paulo Roberto Corrêa
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Jose do Rosario Vellano
• Programa de Pós-Graduação: Programa de Mestrado em Sistemas de Produção na Agropecuária
• Departamento: Ciências Agrárias
• País: BR
• Palavras-chave em Português: sistema informatizado; classificação; coffea arabica
• Palavras-chave em Inglês: computerized system; classification; coffea arabica
• Área do conhecimento CNPq: CNPQ::CIENCIAS EXATAS E DA TERRA::CIENCIA DA COMPUTACAO
• Link de acesso: http://tede2.unifenas.br:8080/jspui/handle/jspui/59

In Brazil, the classification of coffee is made by physical and sensory analysis of the samples, and the documentation of this process in most cases consists of simple and brief records and reports. The objective was to develop a computerized system to streamline the processes of physical and sensory classification of coffee beans seeking flexibility in the process of identifying coffees. The software was implemented with the Basic ®language, Microsoft Visual Basic ® compiler, and Access 2007 ® Database, and was developed in line with the quality coffee contests performed on premises of Coffee Excellence Center in Machado / MG and in the Coffee Quality Center of the Southern Minas Gerais Federal Institute of Education, Science and Technology Campus Machado. The software performs a series of calculations recommended by the Normative Instruction Nr. 8, June 11, 2003, from the Ministry of State for Agriculture, Livestock and Supply, and may be used in a quick and easy way due to the practical and friendly interface that offers information in shaped guides to easy navigation between the features of the system. The developed software can help, with accuracy and speed, farmers, food industries, educational and research institutions, and coffee cooperatives, seeking to facilitate the numerous records of physical and sensory analysis of coffee samples, allow the execution of many calculations, and make more agile the classification of coffee.