Efecto del secado solar intermitente en la composición química del café

La calidad del café evaluada a partir de su composición química, características físicas y organolépticas se ha convertido en un tema de investigación de importancia nacional e internacional para lograr una mejor comercialización del grano de café pergamino. Se realizó un estudio del efecto del seca...

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Autores:
Largo Avila, Esteban
Tipo de recurso:
Doctoral thesis
Fecha de publicación:
2020
Institución:
Universidad Nacional de Colombia
Repositorio:
Universidad Nacional de Colombia
Idioma:
spa
OAI Identifier:
oai:repositorio.unal.edu.co:unal/79488
Acceso en línea:
https://repositorio.unal.edu.co/handle/unal/79488
https://repositorio.unal.edu.co/
Palabra clave:
330 - Economía::333 - Economía de la tierra y de la energía
Secado solar - Modelos matemáticos
Propiedades fisicoquimicas
Secado solar
Marquesina
Café
Cinética
Composición química
Café variedad Castillo®
Solar drying
Marquesina
Coffee
Kinetics
Chemical compounds
Rights
openAccess
License
Atribución-NoComercial-SinDerivadas 4.0 Internacional
id UNACIONAL2_b10f70ce355fa31998543ac8284688ed
oai_identifier_str oai:repositorio.unal.edu.co:unal/79488
network_acronym_str UNACIONAL2
network_name_str Universidad Nacional de Colombia
repository_id_str
dc.title.spa.fl_str_mv Efecto del secado solar intermitente en la composición química del café
dc.title.translated.eng.fl_str_mv Intermittent solar drying effect on the chemical composition of coffee
title Efecto del secado solar intermitente en la composición química del café
spellingShingle Efecto del secado solar intermitente en la composición química del café
330 - Economía::333 - Economía de la tierra y de la energía
Secado solar - Modelos matemáticos
Propiedades fisicoquimicas
Secado solar
Marquesina
Café
Cinética
Composición química
Café variedad Castillo®
Solar drying
Marquesina
Coffee
Kinetics
Chemical compounds
title_short Efecto del secado solar intermitente en la composición química del café
title_full Efecto del secado solar intermitente en la composición química del café
title_fullStr Efecto del secado solar intermitente en la composición química del café
title_full_unstemmed Efecto del secado solar intermitente en la composición química del café
title_sort Efecto del secado solar intermitente en la composición química del café
dc.creator.fl_str_mv Largo Avila, Esteban
dc.contributor.advisor.none.fl_str_mv Ciro Velásquez, Héctor José
Chejne Janna, Farid
dc.contributor.author.none.fl_str_mv Largo Avila, Esteban
dc.subject.ddc.spa.fl_str_mv 330 - Economía::333 - Economía de la tierra y de la energía
topic 330 - Economía::333 - Economía de la tierra y de la energía
Secado solar - Modelos matemáticos
Propiedades fisicoquimicas
Secado solar
Marquesina
Café
Cinética
Composición química
Café variedad Castillo®
Solar drying
Marquesina
Coffee
Kinetics
Chemical compounds
dc.subject.lemb.none.fl_str_mv Secado solar - Modelos matemáticos
Propiedades fisicoquimicas
dc.subject.proposal.spa.fl_str_mv Secado solar
Marquesina
Café
Cinética
Composición química
Café variedad Castillo®
dc.subject.proposal.eng.fl_str_mv Solar drying
Marquesina
Coffee
Kinetics
Chemical compounds
description La calidad del café evaluada a partir de su composición química, características físicas y organolépticas se ha convertido en un tema de investigación de importancia nacional e internacional para lograr una mejor comercialización del grano de café pergamino. Se realizó un estudio del efecto del secado solar intermitente (intermitencia provocada por el día y la noche) sobre algunos compuestos químicos de interés en la calidad del café. El efecto del secado se correlacionó con atributos sensoriales para la especie C. arabica variedades Caturra y Castillo®. En la primera etapa experimental se realizó un diseño factorial por bloques con variables independientes: 6 niveles para el proceso de secado (secado mecánico: 40 ° C y 50 ºC con caudal de aire de 60 y 100 m3∙min-1∙t-1cps; secado con exposición al sol directo y secado solar en marquesina) y 2 niveles para la variedad de café (Caturra y Castillo®). Los experimentos de secado con dos repeticiones se realizaron en 3 fincas del departamento de Antioquia. En la segunda etapa experimental se construyó una marquesina para realizar el secado solar de café variedad Castillo® con recomendaciones técnicas del Comité de Cafeteros de Antioquia. Las variables como temperatura, humedad relativa y radiación solar dentro de la Marquesina se registraron con un Datalogger. Las curvas de pérdida de peso del café durante el secado solar y mecánico se construyeron bajo el método Gravimet (Cenicafé). La concentración de varios ácidos grasos y sacarosa se midió con técnicas de HPLC y GC-MS, y se concluyó que el tiempo de secado al sol afecta la evolución de estos compuestos. En este sentido, los procesos de secado al sol durante un período de tiempo más prolongado, como los de los sistemas artesanales (marquesina) condicionados por las condiciones climáticas y sometidos a la energía solar, hacen que los ácidos grasos y la sacarosa en los granos de café disminuyan de manera más significativa. En este estudio, se desarrolló un modelo matemático 1D para predecir la evolución temporal de la pérdida de humedad durante el secado solar, y se validó con éxito con datos experimentales.
publishDate 2020
dc.date.issued.none.fl_str_mv 2020-03-18
dc.date.accessioned.none.fl_str_mv 2021-05-07T21:38:48Z
dc.date.available.none.fl_str_mv 2021-05-07T21:38:48Z
dc.type.spa.fl_str_mv Trabajo de grado - Doctorado
dc.type.driver.spa.fl_str_mv info:eu-repo/semantics/doctoralThesis
dc.type.version.spa.fl_str_mv info:eu-repo/semantics/acceptedVersion
dc.type.coar.spa.fl_str_mv http://purl.org/coar/resource_type/c_db06
dc.type.content.spa.fl_str_mv Text
dc.type.redcol.spa.fl_str_mv http://purl.org/redcol/resource_type/TD
format http://purl.org/coar/resource_type/c_db06
status_str acceptedVersion
dc.identifier.uri.none.fl_str_mv https://repositorio.unal.edu.co/handle/unal/79488
dc.identifier.instname.spa.fl_str_mv Universidad Nacional de Colombia
dc.identifier.reponame.spa.fl_str_mv Repositorio Institucional UN
dc.identifier.repourl.spa.fl_str_mv https://repositorio.unal.edu.co/
url https://repositorio.unal.edu.co/handle/unal/79488
https://repositorio.unal.edu.co/
identifier_str_mv Universidad Nacional de Colombia
Repositorio Institucional UN
dc.language.iso.spa.fl_str_mv spa
language spa
dc.relation.references.spa.fl_str_mv Referencias Introducción general
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dc.publisher.spa.fl_str_mv Universidad Nacional de Colombia - Sede Medellín
dc.publisher.program.spa.fl_str_mv Medellín - Minas - Doctorado en Ingeniería - Sistemas Energéticos
dc.publisher.department.spa.fl_str_mv Departamento de Procesos y Energía
dc.publisher.faculty.spa.fl_str_mv Facultad de Minas
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dc.publisher.branch.spa.fl_str_mv Universidad Nacional de Colombia - Sede Medellín
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spelling Atribución-NoComercial-SinDerivadas 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Ciro Velásquez, Héctor José961effb841e5be1d6254238a423a3b76600Chejne Janna, Farid401f8232cbbed073cf4612ce7bc3b54b600Largo Avila, Esteban8fe2bd6babd8b611f25ec503cbc269d02021-05-07T21:38:48Z2021-05-07T21:38:48Z2020-03-18https://repositorio.unal.edu.co/handle/unal/79488Universidad Nacional de ColombiaRepositorio Institucional UNhttps://repositorio.unal.edu.co/La calidad del café evaluada a partir de su composición química, características físicas y organolépticas se ha convertido en un tema de investigación de importancia nacional e internacional para lograr una mejor comercialización del grano de café pergamino. Se realizó un estudio del efecto del secado solar intermitente (intermitencia provocada por el día y la noche) sobre algunos compuestos químicos de interés en la calidad del café. El efecto del secado se correlacionó con atributos sensoriales para la especie C. arabica variedades Caturra y Castillo®. En la primera etapa experimental se realizó un diseño factorial por bloques con variables independientes: 6 niveles para el proceso de secado (secado mecánico: 40 ° C y 50 ºC con caudal de aire de 60 y 100 m3∙min-1∙t-1cps; secado con exposición al sol directo y secado solar en marquesina) y 2 niveles para la variedad de café (Caturra y Castillo®). Los experimentos de secado con dos repeticiones se realizaron en 3 fincas del departamento de Antioquia. En la segunda etapa experimental se construyó una marquesina para realizar el secado solar de café variedad Castillo® con recomendaciones técnicas del Comité de Cafeteros de Antioquia. Las variables como temperatura, humedad relativa y radiación solar dentro de la Marquesina se registraron con un Datalogger. Las curvas de pérdida de peso del café durante el secado solar y mecánico se construyeron bajo el método Gravimet (Cenicafé). La concentración de varios ácidos grasos y sacarosa se midió con técnicas de HPLC y GC-MS, y se concluyó que el tiempo de secado al sol afecta la evolución de estos compuestos. En este sentido, los procesos de secado al sol durante un período de tiempo más prolongado, como los de los sistemas artesanales (marquesina) condicionados por las condiciones climáticas y sometidos a la energía solar, hacen que los ácidos grasos y la sacarosa en los granos de café disminuyan de manera más significativa. En este estudio, se desarrolló un modelo matemático 1D para predecir la evolución temporal de la pérdida de humedad durante el secado solar, y se validó con éxito con datos experimentales.The quality of coffee evaluated from its chemical composition, physical and organoleptic characteristics has become a research topic of national and international importance to achieve a better commercialization of parchment coffee bean. A study was carried out of the effect of intermittent solar drying (intermittence caused by day and night) on some chemical compounds of interest in the quality of coffee. The effect of drying was correlated with sensory attributes for the species C. arabica varieties Caturra and Castillo®. In the first experimental stage, a factorial design by blocks was carried out with independent variables: 6 levels for the drying process (mechanical drying: 40 °C and 50 ºC with air flow of 60 and 100 m3/min∙tonCPS; drying with exposure to direct sun and solar drying in marquesina) and 2 levels for a variety of coffee (Caturra and Castillo®). The drying experiments with two repetitions were carried out in 3 farms in the department of Antioquia. In the second experimental stage, a canopy was built to carry out the solar drying of Castillo® variety coffee with technical recommendations from the Comite de Cafeteros de Antioquia. Variables as temperature, relative humidity and solar radiation inside the Marquesina were recorded with a Datalogger. The coffee weight loss curves during solar and mechanical drying were constructed under the Gravimet method (Cenicafé). The concentration of several fatty acids and sucrose was measured with HPLC and GC-MS techniques, and it was concluded that the sun-drying time affects the evolution of these compounds. In this sense, sun-drying processes over a longer period of time, such as those in handcrafted systems (marquesina) conditioned by climate conditions and subjected to sunlight energy, cause the fatty acids and sucrose in the coffee grains to decrease more significantly. In this study, a 1D mathematical model was developed for predicting the time evolution of the moisture loss during solar drying and was successfully validated with experimental data.DoctoradoSistemas de energía131 páginasapplication/pdfspaUniversidad Nacional de Colombia - Sede MedellínMedellín - Minas - Doctorado en Ingeniería - Sistemas EnergéticosDepartamento de Procesos y EnergíaFacultad de MinasMedellínUniversidad Nacional de Colombia - Sede Medellín330 - Economía::333 - Economía de la tierra y de la energíaSecado solar - Modelos matemáticosPropiedades fisicoquimicasSecado solarMarquesinaCaféCinéticaComposición químicaCafé variedad Castillo®Solar dryingMarquesinaCoffeeKineticsChemical compoundsEfecto del secado solar intermitente en la composición química del caféIntermittent solar drying effect on the chemical composition of coffeeTrabajo de grado - Doctoradoinfo:eu-repo/semantics/doctoralThesisinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_db06Texthttp://purl.org/redcol/resource_type/TDReferencias Introducción generalAlcázar, A., Fernandéz, P., Martín, M., Pablos, F., & González. 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Trugo, “Correlation between cup quality and chemical attributes of Brazilian coffee,” Food Chem., vol. 98, no. 2, pp. 373–380, 2006, doi: 10.1016/j.foodchem.2005.07.032.LICENSElicense.txtlicense.txttext/plain; charset=utf-83964https://repositorio.unal.edu.co/bitstream/unal/79488/5/license.txtcccfe52f796b7c63423298c2d3365fc6MD55CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8805https://repositorio.unal.edu.co/bitstream/unal/79488/6/license_rdf4460e5956bc1d1639be9ae6146a50347MD56ORIGINAL71795389.2020.pdf71795389.2020.pdfTesis Doctorado en Ingeniería - Sistemas energéticosapplication/pdf4039905https://repositorio.unal.edu.co/bitstream/unal/79488/4/71795389.2020.pdf6c5f1ad02e6a5f081d81c9d3c7042291MD54THUMBNAIL71795389.2020.pdf.jpg71795389.2020.pdf.jpgGenerated Thumbnailimage/jpeg5370https://repositorio.unal.edu.co/bitstream/unal/79488/7/71795389.2020.pdf.jpgc5a02c38023c838e4ffd2cc2e0aef212MD57unal/79488oai:repositorio.unal.edu.co:unal/794882024-08-14 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GVyZWNob3MgZGUgYXV0b3IgcXVlIGNvbmxsZXZlIGxhIGRpc3RyaWJ1Y2nDs24gZGUgZXN0b3MgYXJjaGl2b3MgeSBtZXRhZGF0b3MuCkFsIGhhY2VyIGNsaWMgZW4gZWwgc2lndWllbnRlIGJvdMOzbiwgdXN0ZWQgaW5kaWNhIHF1ZSBlc3TDoSBkZSBhY3VlcmRvIGNvbiBlc3RvcyB0w6lybWlub3MuCgpVTklWRVJTSURBRCBOQUNJT05BTCBERSBDT0xPTUJJQSAtIMOabHRpbWEgbW9kaWZpY2FjacOzbiAyNy8yMC8yMDIwCg==

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