SBICafé
Biblioteca do Café

Navegação por autor "Melo, Evandro de C."

Navegação por autor "Melo, Evandro de C."

Classificar por: Ordenar: Resultados:

  • Determination of the influence of the variation of reducing and non-reducing sugars on coffee quality with use of artificial neural network
    Messias, José A. T.; Melo, Evandro de C.; Lacerda Filho, Adílio F. de; Braga, José L.; Cecon, Paulo R. (Associação Brasileira de Engenharia Agrícola, 2012-03)
    The present study aimed at evaluating the use of Artificial Neural Network to correlate the values resulting from chemical analyses of samples of coffee with the values of their sensory analyses. The coffee samples used ...
  • 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 ...
  • Quality of coffee beans from peeled green fruits after temporary immersion in water
    Coelho, Ana P. de F.; Silva, Juarez de S. e; Carneiro, Antônio P. S.; Melo, Evandro de C.; Silva, Camilla S. da; Lisboa, Cristiane F. (Departamento de Engenharia Agrícola - UFCG, 2020)
    The harvest of green coffee fruits affects their quality; they should be separated from the ripe fruits during processing. The proportion of harvested green fruits can be high, requiring information and technologies to ...

Buscar em toda a Biblioteca

Sobre o SBICafé

Navegar

Minha conta