Kinetics of mass loss of arabica coffee during roasting process

Roasting is one of the most complex coffee processing steps due to simultaneous transfers of heat and mass. During this process, beans lose mass because of fast physical and chemical changes that will set color and flavor of the commercial coffee beverage. Therefore, we aimed at assessing the kinetics of mass loss in commercially roasted coffee beans according to heating throughout the processing. For that, we used samples of 350-g Arabica coffee processed grains with water content of 0.1217 kga kg-1, in addition to a continuous roaster with firing gas. The roaster had initial temperatures of 285, 325, 345 and 380 °C, decreasing during the process up to 255, 285, 305 and 335 °C respectively. Mass loss was calculated by the difference between grain weight before and after roasting. We observed a linear variation directly dependent on roaster temperature. For each temperature during the process was obtained a constant mass loss rate, which was reported by the Arrhenius model with r2 above 0.98. In a roaster in non-isothermal conditions, the required activation energy to start the mass loss in a commercial coffee roasting index was 52.27 kJ mol -1.A torrefação é uma das etapas mais complexa do processamento do café devido à transferência simultânea de calor e massa, em que os grãos perdem massa devido à rapidez das mudanças físicas e químicas, necessárias para produzir a cor e o aroma do café comercial. Assim, objetivou-se com este trabalho determinar a cinética da perda de massa dos grãos de café torrados comercialmente em função da temperatura do processo. Foram usadas amostras de 350 g de grãos beneficiados de café arábica com teor de água de 0,1217 kga kg-1 . Usou-se um torrador com queima de gás constante e temperaturas iniciais de 285; 325; 345 e 380 °C, que diminuíram durante a operação até equilibrar-se em 255; 285; 305 e 335 °C, respectivamente. A perda de massa foi calculada a partir do peso dos grãos antes e depois da torração, sendo observada uma variação linear dependente diretamente da temperatura do torrador. Para cada temperatura do processo, foi obtida uma taxa constante de perda de massa, que foi relacionada pelo modelo de Arrhenius com r2 acima de 0,98. Em condições não isotérmicas do torrador, a energia de ativação necessária para iniciar a perda de massa, em índices de torração comercial do café, foi 52,27 kJ mol-1 .Universidad de Costa Rica/[]/UCR/Costa RicaConselho Nacional de Desenvolvimento Científico e Tecnológico/[]/CNPq/BrasilCoordenação de Aperfeiçoamento de Pessoal de Nível Superior/[]/CAPES/ BrasilFundação de Amparo à Pesquisa do Estado de Minas Gerais/[]/FAPEMIG/BrasilUCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro para Investigaciones en Granos y Semillas (CIGRAS

Hygroscopic equilibrium and physical properties evaluation affected by parchment presence of coffee grain

Physical properties are essential for the development of silos, transport calculations, separation and classification of grain and seeds. The present work evaluates the influence of the parchment on the drying and physical properties of coffee grains. The true density (�Ït), bulk density (�Ïb) and porosity (�Ã) were evaluated for coffee grains (cv. Catuai Amarelo) with and without parchment. Four mathematical models (Chung-Pfost, GAB, Modified Henderson and Oswin) were fitted to the experimental data to acquire desorption isotherms. The drying treatment was conducted in a factorial scheme with four levels of temperature (20, 35, 45 and 55��C) and five levels of relative humidity of the drying air (30, 40, 50, 60 and 80%) in a completely randomized design. The respective equilibrium moisture contents of the coffee grains were measured for each drying condition. No differences were observed among the products on the desorption isotherms. The pulped coffee with parchment (PP) had higher �à values than the pulped coffee without parchment (PR). The true density was higher for the PP coffee, but as the moisture content (X) increased, the true densities became more similar for the two samples. The �Ïb was higher for the PP coffee than for the PR coffee. Higher initial and final values of �Ïb were found for the PR and PP coffee, respectively. The Guggenheim-Anderson-de Boer model was the model that best represented the experimental data for the drying process.Las propiedades fisicas son esenciales para el desarrollo de los silos y calculos de transporte, separacion y clasificacion de granos y semillas. El presente trabajo evaluo la influencia del pergamino en el secado y en las propiedades fisicas de los granos de cafe. Se evaluaron la densidad real (�Ït), la densidad aparente (�Ïb) y la porosidad (�Ã) para los granos de cafe (cv. Catuai Amarelo) con y sin pergamino. Se ajustaron cuatro modelos matematicos (Chung-Pfost, GAB, Henderson Modificado y Oswin) a los datos experimentales para obtener isotermas de desorcion. El tratamiento de secado se realizo en un esquema factorial con cuatro niveles de temperatura (20, 35, 45 y 55��C) y cinco niveles de humedad relativa del aire de secado (30, 40, 50, 60 y 80%) en un diseno completamente al azar. Se midio el contenido de humedad de equilibrio de los granos de cafe para cada condicion de secado. No se observaron diferencias entre los productos en las isotermas de desorcion. El cafe despulpado con pergamino (PP) presento mayores valores de �à que el cafe despulpado sin pergamino (PR). La densidad real fue mayor para el cafe PP, pero segun se incremento el contenido de humedad (X), la densidad real se hizo mas similar para ambas muestras. El �Ïb fue mayor para el cafe PP que para el cafe PR. Los valores mas altos iniciales y finales de �Ïb se observaron en el cafe PR y PP, respectivamente. El modelo Guggenheim-Anderson-de Boer fue el que mejor represento los datos experimentales para el proceso de secado

Taxonomia e variação geográfica das espécies do gênero Alouatta Lacépède (Primates, Atelidae) no Brasil Taxonomy and geographic variation of species of the genus Alouatta Lacépède (Primates, Atelidae) in Brazil

Neste estudo analisou-se a variação geográfica e não-geográfica de táxons de bugios, gênero Alouatta Lacépède, 1799, que ocorrem no Brasil, com o objetivo de esclarecer a taxonomia do grupo. Para a análise morfológica, examinou-se um total de 1.286 espécimes mantidos em cinco museus brasileiros e dois norte-americanos. O material consistiu basicamente de peles, crânios e ossos hióides; esqueletos e espécimes preservados em via úmida foram escassos. O estudo se baseou na análise qualitativa dos complexos morfológicos em adição a 18 morfométicos do crânio e osso hióide. Antes das decisões taxonômicas, elaborou-se um estudo de variação geográfica, sexual, ontogenética e individual. Reconheceu-se 10 espécies de Alouatta ocorrendo no Brasil, sendo a maioria definida por caracteres discretos, porém diagnósticos. São elas: Alouatta caraya (Humboldt, 1812), A. fusca (Geoffroy Saint-Hilaire, 1812), A. clamitans Cabrera, 1940, A. belzebul (Linnaeus, 1766), A. discolor (Spix, 1823), A. ululata Elliot, 1912; A. juara (Linnaeus, 1766), A. macconnelli (Humboldt, 1812), A. puruensis Lönnberg, 1941 e A. nigerrima Lönnberg, 1941. Alouatta macconnelli e A. clamitans mostraram notável variação geográfica na coloração da pelagem e algumas variáveis morfométricas (polimorfismo) o que dificultou as definições e limites dos táxons. Alouatta belzebul apresentou variação em mosaico na coloração da pelagem. Alouatta ululata e A. puruensis foram definidas pela presença de dicromatismo sexual na pelagem, mas este caráter pode ser um artefato e necessita estudos adicionais para corroborar sua validade. Sinonimizou-se Alouatta belzebul mexianae Hagmann, 1908 com A. discolor; e a validade de Alouatta seniculus amazonica Lönnberg 1941, não foi considerada.<br>In this monograph, was studied non-geographic and geographic variation of taxa of Howling Monkeys, genus Alouatta Lacépède, 1799, occuring in Brazil, in order to solve the taxonomy of the group. For the morphological analysis, were examined a total of 1,286 specimens kept in five Brazilian and two North-American museums. The material consisted mostly of skin, skull and hyoid bone; skeleton or fluid-preserved specimens were scarse. The study was based on qualitative analysis of the morphological complexes in addition 18 morphometric characters of the skull and hyoid bone. Prior to making taxonomic decisions, was conducted a study of geographic, sexual, ontogenetic, and individual variation. Were recognized ten species of Alouatta occuring in Brazil and most of them were defined by discrete, but diagnostic characters. The species are: Alouatta caraya (Humboldt, 1812), A. fusca (Geoffroy Saint-Hilaire, 1812), A. clamitans Cabrera, 1940, A. belzebul (Linnaeus, 1766), A. discolor (Spix, 1823), A. ululata Elliot, 1912; A. juara (Linnaeus, 1766), A. macconnelli (Humboldt, 1812), A. puruensis Lönnberg, 1941, and A. nigerrima Lönnberg, 1941. Alouatta macconnelli and A. clamitans showed noticeable geographic variation on pelage coloration and some morphometric characters (polymorphism) difficulting their definition and geographic limits. Alouatta belzebul presented an accentuated geographic mosaic variation on coat coloration. Alouatta ululata and A. puruensis were defined in presenting sexual dicromism on pelage, but this character can be an artefate due the small sample and both taxa need further studies to confirm their validity. Alouatta belzebul mexianae Hagmann, 1908 was sinonimized with A. discolor; and the validity of Alouatta seniculus amazonica Lönnberg 1941 was not considered