SBICafé
Biblioteca do Café

Navegação Periódicos por autor "Andrade, Ednilton Tavares de"

Navegação Periódicos por autor "Andrade, Ednilton Tavares de"

Classificar por: Ordenar: Resultados:

  • Determination of thermal properties of coffee beans at different degrees of roasting
    Cardoso, Danilo Barbosa; Andrade, Ednilton Tavares de; Calderón, Renso Alfredo Aragón; Rabelo, Mariane Helena Sanches; Dias, Camila de Almeida; Lemos, Isabela Ávila (Editora UFLA, 2018-10)
    The aim in this study was to determine the main thermal properties of the granular mass of coffee (specific heat, thermal conductivity, and thermal diffusivity) for different degrees of roasting, as well as to model and ...
  • Evaluation of the behavior of coffee stored in cooled and natural environments
    Andrade, Ednilton Tavares de; Rezende, Renan Pereira; Borém, Flávio Meira; Rosa, Sttela Dellyzete Veiga Franco da; Rios, Paula de Almeida; Oliveira, Filipe da Silva de (Universidade Federal de Lavras, 2023-01-11)
    The market value of coffee is strongly influenced by loss of quality, which makes storage one of the main steps in the entire production chain. The finite element method (FEM) and computational fluid dynamics (CFD) are ...
  • Mathematical modeling of dehydration resistance of pericarp tissues and endosperm in fruits of arabic coffee
    Dias, Camila de Almeida; Andrade, Ednilton Tavares de; Lemos, Isabella Àvila; Borém, Flávio Meira; Westerich, Diogo Nogueira; Silva, Ana Claudia Almeida da (Editora UFLA, 2020)
    Coffee represents an important source of income for producers and for the Brazilian economy, being the second product in the country’s agricultural exports. Unlike other agricultural products, freshly harvested coffee has ...
  • Origin of black-green defect in the artificial drying of immature coffees
    Rios, Paula de Almeida; Andrade, Ednilton Tavares de; Cardoso, Danilo Barbosa (Editora UFLA, 2021)
    The inequality of coffee maturation leads to a large portion of green berries in the harvest. Post-harvest management techniques seek to minimize defects during the drying process, such as black-green defects in harvested ...
  • Simulation of coffee fruit drying using computational fluid dynamics
    Amaral, Rudney; Andrade, Ednilton Tavares de; Gomes, Francisco Carlos; Borém, Flávio Meira; Lemos, Isabela Avila; Dias, Camila de Almeida (Editora UFLA, 2018-10)
    Drying is a fundamental step in post-harvest handling of coffee because moisture content at the end of drying affects several important aspects, such as sensory quality, storability, and color of the fruit coffee. Within ...

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