Physical, Sensorial, and Physicochemical Characteristics of Arabica Coffee Dried under Two Solar Brightness Conditions
Abstract
:1. Introduction
2. Materials and Methods
2.1. Description of the Climatic Zones
2.2. Description of Solar Drying Systems and Recording of Environmental Conditions
- Central processing unit—CPU (Mega 2560, Arduino, Ivrea, Italy);
- SD data storage device (Data Logger Shield, Adafruit, New York, NY, USA) and real-time clock (PCF-8523, Adafruit, New York, NY, USA);
- Temperature sensor (Dallas DS18B20, Maxim integrated, New York, NY, USA) (55 °C to +125 °C with ±0.5 °C accuracy) and relative humidity sensor (HIH-4030SF, Honeywell, Charlotte, NC, USA) (from 0% RH to 100% RH with an accuracy of ± 3.5%), with operating temperatures between −40 °C and 85 °C;
- Reference S-type load cell (YZ101N, Vector Controls, Houston, TX, USA) (125 kg);
- Humid air extractor (RQA120, Cheka, Bogotá, Colombia) from 21 W to 110 VAC;
- End-of-drying indicator system with audible alarm and 10 W LED reflector (LD/1603, Watt, Ningbo, China); and
- LCD display screen (20 × 4) (Vishay, Malvern, PA, USA) and real-time configuration buttons.
2.3. Coffee Sampling and Processing
2.4. Physical and Sensorial Analyses
2.5. Physicochemical Analysis
2.6. Statistical Analysis
3. Results and Discussion
3.1. Description of Environmental Conditions during Solar Drying Processes
3.2. Coffee Drying Time and Moisture Trends
3.3. Physical and Sensorial Analysis
3.4. Physicochemical Analysis
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Climatic Zone | Farm | Batches (N°) | Elevation (m) | Solar Brightness (h) | Rainfall (mm) | Relative Humidity (%) | Temperature (°C) | ||
---|---|---|---|---|---|---|---|---|---|
Median | Max | Min | |||||||
1 | 1 | 2 | 1816 | 1226 | 2571 | 83 | 18.1 | 23.1 | 14.0 |
2 | 5 | 1820 | 1235 | 2356 | 83 | 18.2 | 23.1 | 14.0 | |
3 | 2 | 1781 | 1250 | 3299 | 82 | 18.0 | 23.3 | 14.1 | |
4 | 3 | 1716 | 1283 | 2285 | 82 | 19.0 | 23.9 | 14.5 | |
5 | 5 | 1583 | 1322 | 2671 | 80 | 19.6 | 24.8 | 15.2 | |
6 | 4 | 1580 | 1373 | 3107 | 80 | 19.6 | 24.8 | 15.2 | |
2 | 1 | 5 | 1489 | 1441 | 2924 | 79 | 20.2 | 25.6 | 15.7 |
2 | 5 | 1414 | 1509 | 2755 | 78 | 20.7 | 26.2 | 16.1 | |
3 | 5 | 1322 | 1581 | 2488 | 77 | 21.2 | 27.0 | 16.5 | |
4 | 5 | 1311 | 1654 | 2502 | 77 | 21.3 | 27.2 | 16.8 | |
5 | 7 | 1210 | 1746 | 2210 | 77 | 21.9 | 28.0 | 17.3 |
Climatic Zone | Variable | Average | Standard Deviation | Minimum | Maximum | Relative Standard Deviation (%) |
---|---|---|---|---|---|---|
1 | Coffee moisture (% w.b.) | 10.77 | 0.63 | 9.90 | 11.70 | 5.8 |
Drying time (h) | 371.4 | 189.5 | 125.2 | 865.7 | 51.0 | |
2 | Coffee moisture (% w.b.) | 11.03 | 0.58 | 10.00 | 12.00 | 5.3 |
Drying time (h) | 253.3 | 71.6 | 148.1 | 457.3 | 28.3 |
Variable | Climatic Zone | Minimum | Maximum | Median | Average | Lower Bound | Upper Bound | Standard Deviation |
---|---|---|---|---|---|---|---|---|
Bulk density (g/L) | 1 | 719.5 | 766.4 | 747.7 | 744.3 | 738.1 | 750.6 | 12.7 |
2 | 730.1 | 767.1 | 742.7 | 743.4 | 740.4 | 746.4 | 7.9 | |
18 mesh (%) | 1 | 26.7 | 63.1 | 46.7 | 47.5 | 42.0 | 51.3 | 8.3 |
2 | 42.5 | 69.6 | 52.9 | 53.9 | 48.3 | 57.4 | 9.2 | |
17 mesh (%) | 1 | 21.0 | 37.0 | 28.3 | 27.6 | 26.1 | 30.6 | 4.1 |
2 | 15.5 | 34.5 | 25.3 | 24.8 | 22.7 | 27.8 | 5.3 | |
16 mesh (%) | 1 | 2.8 | 22.0 | 14.0 | 14.0 | 11.5 | 16.4 | 4.2 |
2 | 6.8 | 18.7 | 12.1 | 11.9 | 10.6 | 13.6 | 2.7 | |
15 mesh (%) | 1 | 4.1 | 20.4 | 6.3 | 7.5 | 5.9 | 9.2 | 3.8 |
2 | 3.1 | 10.2 | 6.2 | 6.4 | 5.4 | 7.4 | 2.4 | |
14 mesh (%) | 1 | 0.6 | 9.0 | 2.2 | 2.4 | 1.6 | 3.2 | 1.8 |
2 | 0.6 | 4.0 | 2.0 | 2.1 | 1.7 | 2.6 | 1.0 | |
Brocade grain stage 1 (%) | 1 | 0.0 | 3.8 | 0.6 | 1.1 | 0.4 | 0.8 | 1.1 |
2 | 0.0 | 9.1 | 1.4 | 2.1 | 1.3 | 2.9 | 2.1 | |
Brocade grain stage 2 (%) | 1 | 0.0 | 3.7 | 0.6 | 0.9 | 0.4 | 0.5 | 1.0 |
2 | 0.0 | 5.0 | 0.8 | 1.3 | 0.8 | 1.9 | 1.4 |
Variable | Climatic Zone | Minimum | Maximum | Median | Average | Lower Bound | Upper Bound | Standard Deviation |
---|---|---|---|---|---|---|---|---|
Total score | 1 | 78.75 | 85.25 | 81.20 | 81.37 | 80.69 | 82.06 | 1.51 |
2 | 79.00 | 84.00 | 80.75 | 80.93 | 80.26 | 81.60 | 1.35 | |
Frag/aroma | 1 | 6.81 | 8.00 | 7.50 | 7.50 | 7.39 | 7.61 | 0.27 |
2 | 6.75 | 7.75 | 7.38 | 7.31 | 7.23 | 7.40 | 0.21 | |
Flavor | 1 | 6.00 | 8.00 | 7.23 | 7.09 | 6.87 | 7.31 | 0.55 |
2 | 6.00 | 7.75 | 7.13 | 6.71 | 6.45 | 6.97 | 0.65 | |
Aftertaste | 1 | 6.00 | 8.00 | 7.10 | 7.01 | 6.80 | 7.22 | 0.53 |
2 | 6.00 | 7.50 | 7.00 | 6.63 | 6.40 | 6.87 | 0.58 | |
Acidity | 1 | 6.00 | 7.75 | 7.28 | 7.13 | 6.91 | 7.36 | 0.55 |
2 | 6.00 | 7.75 | 7.19 | 6.74 | 6.47 | 7.02 | 0.67 | |
Body | 1 | 7.00 | 7.75 | 7.35 | 7.32 | 7.24 | 7.40 | 0.20 |
2 | 7.00 | 7.50 | 7.25 | 7.21 | 7.13 | 7.29 | 0.20 | |
Balance | 1 | 6.00 | 7.75 | 7.19 | 7.07 | 6.86 | 7.28 | 0.52 |
2 | 6.00 | 7.50 | 7.13 | 6.70 | 6.45 | 6.96 | 0.62 |
Variable | Climatic Zone | Minimum | Maximum | Median | Average | Lower Bound | Upper Bound | Standard Deviation |
---|---|---|---|---|---|---|---|---|
L* | 1 | 34.2000 | 74.3000 | 55.8000 | 56.0295 | 46.3128 | 65.7462 | 9.7167 |
2 | 34.1000 | 76.4000 | 57.9000 | 56.9325 | 48.4275 | 65.4375 | 8.5050 | |
a* | 1 | 1.2000 | 7.7000 | 4.0000 | 4.2564 | 2.9068 | 5.6060 | 1.3496 |
2 | 0.9000 | 10.5000 | 3.7000 | 3.9024 | 2.4774 | 5.3274 | 1.4250 | |
b* | 1 | 11.8000 | 26.6000 | 20.1500 | 19.4141 | 16.0790 | 22.7492 | 3.3351 |
2 | 13.5000 | 33.9000 | 19.0500 | 19.4714 | 15.9565 | 22.9863 | 3.5149 | |
aw | 1 | 0.5335 | 0.6867 | 0.6143 | 0.6065 | 0.57609 | 0.6370 | 0.0304 |
2 | 0.5361 | 0.7282 | 0.62085 | 0.6209 | 0.5853 | 0.6565 | 0.0356 | |
pH | 1 | 4.5600 | 6.6900 | 5.9100 | 5.7160 | 5.0566 | 6.3755 | 0.6595 |
2 | 4.5600 | 6.7300 | 5.7900 | 5.6099 | 4.8641 | 6.3556 | 0.7457 | |
Ashes (%) | 1 | 2.69 | 11.86 | 3.94 | 5.17 | 2.52 | 7.82 | 2.65 |
2 | 2.94 | 17.67 | 4.07 | 5.80 | 2.47 | 9.12 | 3.32 | |
Total fat (g/100 g coffee) | 1 | 5.92 | 11.31 | 8.99 | 8.92 | 7.59 | 10.26 | 1.34 |
2 | 6.46 | 10.98 | 9.51 | 9.31 | 8.32 | 10.30 | 0.99 |
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Peñuela-Martínez, A.E.; Hower-García, I.P.; Guerrero, A.; Agudelo-Laverde, L.M.; Betancourt-Rodríguez, H.; Martínez-Giraldo, J. Physical, Sensorial, and Physicochemical Characteristics of Arabica Coffee Dried under Two Solar Brightness Conditions. Processes 2023, 11, 3016. https://doi.org/10.3390/pr11103016
Peñuela-Martínez AE, Hower-García IP, Guerrero A, Agudelo-Laverde LM, Betancourt-Rodríguez H, Martínez-Giraldo J. Physical, Sensorial, and Physicochemical Characteristics of Arabica Coffee Dried under Two Solar Brightness Conditions. Processes. 2023; 11(10):3016. https://doi.org/10.3390/pr11103016
Chicago/Turabian StylePeñuela-Martínez, Aida Esther, Ingrid Paola Hower-García, Alvaro Guerrero, Lina Marcela Agudelo-Laverde, Henry Betancourt-Rodríguez, and Jhully Martínez-Giraldo. 2023. "Physical, Sensorial, and Physicochemical Characteristics of Arabica Coffee Dried under Two Solar Brightness Conditions" Processes 11, no. 10: 3016. https://doi.org/10.3390/pr11103016