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Identification of the quality of coffee beans subjected to different drying processes

The method of drying coffee beans is one of the many factors that can interfere with their physical and chemical integrity, attributing quality and value to the product. Thus, this research aimed to evaluate, based on electrical conductivity and leaching of potassium tests, which one of the drying m...

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Autores principales: Almeida, Matheus de, Fracarolli, Juliana, Prado, Juiana do, Giomo, Gerson
Formato: Online
Lenguaje:portugués
Publicado: Universidade Estadual de Campinas 2019
Materias:
Coffea arabica
Leaching of potassium
Electrical conductivity
Acceso en línea:https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/2679
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