SBICafé
Biblioteca do Café

Navegação por autor "Baptestini, Fernanda M."

Navegação por autor "Baptestini, Fernanda M."

Classificar por: Ordenar: Resultados:

  • Kinetics of mass loss of arabica coffee during roasting process
    Vargas-Elías, Guillermo A.; Corrêa, Paulo C.; Souza, Natália R. de; Baptestini, Fernanda M.; Melo, Evandro de C. (Associação Brasileira de Engenharia Agrícola, 2016-03)
    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 ...
  • Preservation of roasted and ground coffee during storage Part 1: Moisture content and repose angle
    Corrêa, Paulo C.; Oliveira, Gabriel H. H. de; Oliveira, Ana P. L. R. de; Vargas-Elías, Guillermo A.; Santos, Fábio L.; Baptestini, Fernanda M. (Departamento de Engenharia Agrícola - UFCG, 2016-06)
    The present study evaluates the influence of the level of roasting and the grind size on the moisture content and repose angle of coffee during storage. Raw coffee beans (Coffea canephora and Coffea arabica), hulled and ...

Buscar em toda a Biblioteca

Sobre o SBICafé

Navegar

Minha conta