Estudio de variables poscosecha que impactan la calidad de cafés naturales variedad Arábica, procesados en Santa Marta, Colombia

ilustraciones, diagramas, fotografías

Autores:: Franco Bayona, Vicente de Jesús

Tipo de recurso:

Fecha de publicación:: 2023

Institución:: Universidad Nacional de Colombia

Repositorio:: Universidad Nacional de Colombia

Idioma:: spa

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repository_id_str
dc.title.spa.fl_str_mv	Estudio de variables poscosecha que impactan la calidad de cafés naturales variedad Arábica, procesados en Santa Marta, Colombia
dc.title.translated.eng.fl_str_mv	Study of post-harvest variables that impact the quality of natural Arabica variety coffees processed in Santa Marta, Colombia.
title	Estudio de variables poscosecha que impactan la calidad de cafés naturales variedad Arábica, procesados en Santa Marta, Colombia
spellingShingle	Estudio de variables poscosecha que impactan la calidad de cafés naturales variedad Arábica, procesados en Santa Marta, Colombia 600 - Tecnología (Ciencias aplicadas) café Semillas - cultivo Cultivos Coffee Seed crops Crops Café de especialidad Análisis sensorial Fermentación de café Secado de café Almacenamiento de café Modelo matemático Specialty coffee Sensory analysis Coffee fermentation Coffee drying Coffee storage Mathematical model
title_short	Estudio de variables poscosecha que impactan la calidad de cafés naturales variedad Arábica, procesados en Santa Marta, Colombia
title_full	Estudio de variables poscosecha que impactan la calidad de cafés naturales variedad Arábica, procesados en Santa Marta, Colombia
title_fullStr	Estudio de variables poscosecha que impactan la calidad de cafés naturales variedad Arábica, procesados en Santa Marta, Colombia
title_full_unstemmed	Estudio de variables poscosecha que impactan la calidad de cafés naturales variedad Arábica, procesados en Santa Marta, Colombia
title_sort	Estudio de variables poscosecha que impactan la calidad de cafés naturales variedad Arábica, procesados en Santa Marta, Colombia
dc.creator.fl_str_mv	Franco Bayona, Vicente de Jesús
dc.contributor.advisor.none.fl_str_mv	Parra Coronado, Alfonso
dc.contributor.author.none.fl_str_mv	Franco Bayona, Vicente de Jesús
dc.contributor.orcid.spa.fl_str_mv	Franco Bayona, Vicente de Jesús [0000-0002-9153-7254]
dc.contributor.cvlac.spa.fl_str_mv	Franco Bayona, Vicente de Jesús [1140850527]
dc.subject.ddc.spa.fl_str_mv	600 - Tecnología (Ciencias aplicadas)
topic	600 - Tecnología (Ciencias aplicadas) café Semillas - cultivo Cultivos Coffee Seed crops Crops Café de especialidad Análisis sensorial Fermentación de café Secado de café Almacenamiento de café Modelo matemático Specialty coffee Sensory analysis Coffee fermentation Coffee drying Coffee storage Mathematical model
dc.subject.lemb.spa.fl_str_mv	café Semillas - cultivo Cultivos
dc.subject.lemb.eng.fl_str_mv	Coffee Seed crops Crops
dc.subject.proposal.spa.fl_str_mv	Café de especialidad Análisis sensorial Fermentación de café Secado de café Almacenamiento de café Modelo matemático
dc.subject.proposal.eng.fl_str_mv	Specialty coffee Sensory analysis Coffee fermentation Coffee drying Coffee storage Mathematical model
description	ilustraciones, diagramas, fotografías
publishDate	2023
dc.date.accessioned.none.fl_str_mv	2023-11-07T21:11:03Z
dc.date.available.none.fl_str_mv	2023-11-07T21:11:03Z
dc.date.issued.none.fl_str_mv	2023
dc.type.spa.fl_str_mv	Trabajo de grado - Maestría
dc.type.driver.spa.fl_str_mv	info:eu-repo/semantics/masterThesis
dc.type.version.spa.fl_str_mv	info:eu-repo/semantics/acceptedVersion
dc.type.content.spa.fl_str_mv	Text
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status_str	acceptedVersion
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dc.identifier.instname.spa.fl_str_mv	Universidad Nacional de Colombia
dc.identifier.reponame.spa.fl_str_mv	Repositorio Institucional Universidad Nacional de Colombia
dc.identifier.repourl.spa.fl_str_mv	https://repositorio.unal.edu.co/
url	https://repositorio.unal.edu.co/handle/unal/84903 https://repositorio.unal.edu.co/
identifier_str_mv	Universidad Nacional de Colombia Repositorio Institucional Universidad Nacional de Colombia
dc.language.iso.spa.fl_str_mv	spa
language	spa
dc.relation.references.spa.fl_str_mv	ACNUR. (2019). Los 10 países más poblados del mundo. Recuperado el Mayo de 2020, de https://eacnur.org/blog/los-10-paises-mas-poblados-del-mundo-tc_alt45664n_o_pstn_o_pst/ Alfonso, K. (23 de Enero de 2018). Agronegocios. Obtenido de Agronegocios: https://www.agronegocios.co/aprenda/mas-agronomia-mas-productividad-2623175 Borém, F. M., Isquierdo, E. P., Alves, G. E., Ribeiro, D. E., Siqueira, V. C., & Taveira, J. H. (2018). Quality of natural coffee dried under different temperatures and drying rates. Buratti, S., Benedetti, S., & Giovanelli, G. (2017). Application of electronic senses to characterize espresso coffees brewed with different thermal profiles. Eur Food Res Technol, 511-520. Obtenido de DOI 10.1007/s00217-016-2769-y Burmester, K., & Eggers, R. (2010). Heat and mass transfer during the coffee drying process. Journal of Food Engineering, 99, 430-436. Cadena, A. (8 de Marzo de 2014). Challenges in Coffee Processing: An Opportunity in Disguise to Foster a New Breed of Coffee Growers. Carvalho, L. J., de Souza, M., de Oliveira, L., & Santos, L. (2023). Coffee fermentation: A review. Food Research International. CBI. (23 de Diciembre de 2022). Centre for the Promotion of Imports from developing countries. Obtenido de Centre for the Promotion of Imports from developing countries: https://www.cbi.eu/market-information/coffee/trends Cenicafé. (2015). Cenicafe. (G. I. Puerta Quintero, Editor) Obtenido de Cenicafe: https://biblioteca.cenicafe.org/bitstream/10778/600/1/38911.pdf Clayton, L. (23 de Mayo de 2022). Sprudge. Obtenido de Sprudge: https://sprudge.com/what-is-natural-process-coffee-185926.html CoffeeChemistry. (18 de Abril de 2017). Cupping Fundamentals. Recuperado el Mayo de 2020, de https://www.coffeechemistry.com/quality/cupping/cupping-fundamentals CoffeeResearch. (2006). Brazilian Coffee Beans . Recuperado el Mayo de 2020, de http://www.coffeeresearch.org/coffee/brazil.htm CQI. (2020). WHAT IS A Q GRADER? Recuperado el Mayo de 2020, de https://www.coffeeinstitute.org/our-work/a_common_language/what-is-a-q-grader/ De Bruyn, F., Jiyuan Zhang, S., Pothakos, V., Torres, J., Lambot, C., Moroni, A. V., . . . De Vuyst, L. (2016). Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production. Applied and Environmental Microbiology. doi:10.1128/AEM.02398-16 de Jesus Cassimiro, D. M., Nara Batista, N., Fonseca, H. C., Oliveira Naves, J. A., Moreira Coelho, J., Campos Bernardes, P., . . . Freitas Schwan, R. (2023). Wet fermentation of Coffea canephora by lactic acid bacteria and yeasts using the self-induced anaerobic fermentation (SIAF) method enhances the coffee quality. Food Microbiology, 110, 104-161. doi:https://doi.org/10.1016/j.fm.2022.104161 de Melo Pereira, G. V., de Carvalho Neto, D. P., Magalhães Júnior, A. I., Vásquez, Z. S., Medeiros, A. B., Vandenberghe, L. P., & Soccol, C. R. (2019). Exploring the impacts of postharvest processing on the aroma formation of coffee beans – A review. Food Chemistry, 441-452. Delagua Coffee Paradise. (2023). About us. Obtenido de https://delaguacoffee.com/ do Livramento, K. G., Borém, F. M., José, A. C., Santos, A. V., do Livramento, D. E., Alves, J. D., & Paiva, L. V. (2017). Proteomic analysis of coffee grains exposed to different drying process. Food Chemistry, 221, 1874-1882. doi:https://doi.org/10.1016/j.foodchem.2016.10.069 Dong, W., Hu, R., Long, Y., Li, H., Zhang, Y., Zhu, K., & Chu, Z. (2019). Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS. Food Chemistry(272), 723-731. Gomez Posada, S. (17 de Junion de 2019). Fermentación del café: El secreto de la calidad en taza. Recuperado el Mayo de 2020, de https://quecafe.info/fermentacion-del-cafe-calidad-en-taza/ Grainpro. (2022). GrainPro. Obtenido de GrainPro: https://www.grainpro.com/es/grainpro-twist-tie-es Grant, T. (11 de Febrero de 2020). Perfect Daily Grind. Obtenido de Perfect Daily Grind: https://perfectdailygrind.com/es/2020/02/11/explorando-las-tendencias-en-cafe-especial-de-los-millennials/ Harvard. (2021). Harvard School of Public Health. Obtenido de Harvard School of Public Health: https://www.hsph.harvard.edu/news/hsph-in-the-news/is-coffee-good-or-bad-for-your-health/#:~:text=Hu%20said%20that%20moderate%20coffee,their%20risk%20of%20early%20death. ICAFE. (2011). Guía Técnicapara el Cultivo del Café. Barva: CICAFE. Obtenido de http://www.icafe.cr/wp-content/uploads/cicafe/documentos/GUIA-TECNICA-V10.pdf ICO. (2020a). Coffee Market Report March 2020. Recuperado el Mayo de 2020, de http://www.ico.org/documents/cy2019-20/cmr-0320-e.pdf ICO. (2020b). Total Production. Recuperado el Mayo de 2020, de www.ico.org/historical/1990 onwards/PDF/1a-total-production.pdf ICO. (2020c). World Coffee Consumption. Londres, Inglaterra. Obtenido de http://www.ico.org/prices/new-consumption-table.pdf ICO. (2021). COFFEE DEVELOPMENT REPORT. Londres: International Coffee Organization. IDEAM. (2023). Obtenido de http://www.ideam.gov.co/documents/21021/418894/Caracter%C3%ADsticas+de+Ciudades+Principales+y+Municipios+Tur%C3%ADsticos.pdf/c3ca90c8-1072-434a-a235-91baee8c73fc INTERNATION COFFEE DAY. (2019). WHAT DOES IT TAKE TO MAKE A CUP OF COFFEE? Recuperado el Mayo de 2020, de https://www.internationalcoffeeday.org/copy-of-stories Jagelman, J. (7 de Marzo de 2019). China Specialty Coffee – Awakening the Dragon. Recuperado el Mayo de 2020, de https://yunnancoffeetraders.com/china-specialty-coffee/ Kulapichitr, F., Borompichaichartkul, C., Suppavorasatit, I., & Cadwallader, K. (2019). Impact of drying process on chemical composition and key aroma components of Arabica coffee. Food Chemistry, 49-58. Kumar, A. S., Thapa, A., & Gautam, H. (2019). Solar Radiation, Air Temperature, Relative Humidity, and Dew Point Study: Damak, Jhapa, Nepal. International Journal of Photoenergy. doi:https://doi.org/10.1155/2019/8369231 Latha, R. S., & Lakshmi, P. K. (2012). Electronic tongue: An analytical gustatory tool. Journal of Advanced Pharmaceutical Technology & Research, 3-8. doi:10.4103/2231-4040.93556 Liu, X., Qi, Y., Li, F., Yang, Q., & Liming, Y. (2018). Impacts of regulated deficit irrigation on yield, quality and water use efficiency of Arabica coffee under different shading levels in dry and hot regions of southwest China. Agricultural Water Management, 292-300. doi:https://doi.org/10.1016/j.agwat.2018.04.024 Louzada Pereira, L., Polonini Moreli, A., Rizzo Moreira, T., Schwengber Ten Caten, C., Pereira Marcate, J. P., Grancieri Debona, D., . . . Rogério. (2019). Improvement of the Quality of Brazilian Conilon through Wet Processing: A Sensorial Perspective. Agricultural Sciences, 395-411. doi:https://doi.org/10.4236/as.2019.103032 Ma, Y. (29 de Abril de 2022). Statista. Obtenido de Statista: https://www.statista.com/topics/7311/coffee-market-in-china/#topicOverview MacDonnell, K. (2 de Febrero de 2023). CoffeeAffection. Obtenido de CoffeeAffection: https://coffeeaffection.com/coffee-shop-industry-statistics/#:~:text=In%20the%20last%20five%20years,the%20most%20in%20the%20US. Machado Martins, P. M., Batista, N. N., da Cruz Pedrozo Miguel, M. G., Pavesi Simão, J. B., Ribeiro Soares, J., & Schwan, R. F. (2020). Coffee growing altitude influences the microbiota, chemical compounds and the quality of fermented coffees. Food Research International(129). Martinez Jimenez, E. J., Machado Martins, P. M., de Oliveira Vilela, A. L., Batista, N. N., Veiga Franco da Rosa, S. D., Ribeiro Dias, D., & Schwan, R. F. (2022). Influence of anaerobic fermentation and yeast inoculation on the viability, chemical composition, and quality of coffee. Food Bioscience. doi:https://doi.org/10.1016/j.fbio.2022.102218 MordorIntlligence. (2023). COFFEE MARKET SIZE & SHARE ANALYSIS - GROWTH TRENDS & FORECASTS (2023 - 2028). Obtenido de https://www.mordorintelligence.com/industry-reports/coffee-market Pate, A. (15 de Marzo de 2019). Perferct Daily Grind. Obtenido de Perferct Daily Grind: https://perfectdailygrind.com/es/2019/03/15/rayos-uv-ayudan-a-controlar-la-calidad-durante-el-tueste/ Peñuela, A. E., Gonzalo, C. M., Molina, D., Puerta, G. I., Botero, J. E., & Rodríguez, N. (2013). Manual del cafetero colombiano (Vol. I). Perfect Daily Grind. (8 de Diciembre de 2021). Perfect Daily Grind. Obtenido de Perfect Daily Grind: https://perfectdailygrind.com/es/2021/12/08/como-almacenar-el-cafe-pergamino/ PerfectDailyGrind. (2019). Tracing Coffee’s Roots Back to Al-Mokha, Yemen. Recuperado el Mayo de 2020, de https://perfectdailygrind.com/2019/06/tracing-coffees-roots-back-to-al-mokha-yemen/ PerfectDailyGrind. (2020). Entering China’s Emerging Coffee Market. Recuperado el Mayo de 2020, de https://perfectdailygrind.com/2020/02/entering-chinas-emerging-coffee-market/ Puerta Quintero, G. I. (2015). Buenas prácticas: estrategia para asegurar la calidad del café. Tebaida, Quindío, Colombia. Obtenido de Cenicafe: https://biblioteca.cenicafe.org/bitstream/10778/600/1/38911.pdf Puerta Quintero, G. I., & Echeverry Molina, J. G. (Abril de 2015). Fermentación controlada del café: Tecnología para agregar valor a la calidad. FNC - Cenicafé. Puerta, G. I. (Octubre de 2006). La humedad controlada del grano preserva la calidad del café. Avances Técnicos Cenicafé. Puerta, G. I. (Agosto de 2012). Factores, procesos y controles en la fermentación del café. Puerta-Quintero, G. I., & Rios-Arias, S. (2011). COMPOSICIÓN QUÍMICA DEL MUCÍLAGO DE CAFÉ, SEGÚN EL TIEMPO DE FERMENTACIÓN Y REFRIGERACIÓN. Cenicafé, 23-40. Obtenido de https://www.cenicafe.org/es/documents/2.pdf Rodríguez, N. V., Sanz, J. U., Oliveros, C. T., & Ramírez, C. G. (2015). Beneficio del café en Colombia. Chinchiná: FNC - Cenicafé. Samsonowicz, M., Regulska, E., Karpowicz, D., & Leśniewska, B. (2019). Antioxidant properties of coffee substitutes rich in polyphenols and minerals. Food Chemistry, 278, 101-109. SCA. (16 de Diciembre de 2015). SCAA Protocols \| Cupping Specialty Coffee. Recuperado el Mayo de 2020, de https://www.scaa.org/PDF/resources/cupping-protocols.pdf Severini, C., Derossi, A., Fiore, A. G., Ricci, I., & Marone, M. (2016). The electronic nose system: study on the global aromatic profile of espresso coffee prepared with two types of coffee filter holders. Eur Food Res Technol, 2083-2091. doi:DOI 10.1007/s00217-016-2705-1 Smrke, S., Adam, J., Muhlemann, S., Lantz, I., & Yeretzian, C. (2022). Effects of different coffee storage methods on coffee freshness after opening of packages. Food Packaging and Shelf Life. doi:https://doi.org/10.1016/j.fpsl.2022.100893 Specialty Coffee Association. (2019). El café Arábica lavado Guía de defectos del café verde. Obtenido de https://bootcoffee.com/wp-content/uploads/2019/09/SCA_The-Arabica-Green-Coffee-Defect-Guide_Spanish_updated.pdf Statista. (2022). Statista. Obtenido de Statista: https://www.statista.com/outlook/cmo/hot-drinks/coffee/worldwide#revenue SweetMarias. (2015). Yemen. Recuperado el Mayo de 2020, de https://legacy.sweetmarias.com/library/yemen/ TheSpecialtyCoffeeCompany. (Agosto de 2022). TheSpecialtyCoffeeCompany. Obtenido de TheSpecialtyCoffeeCompany: https://www.thespecialtycoffeecompany.com/resources/specialty-coffee/ TrianonCoffee. (2019). TrianonCoffee. Obtenido de TrianonCoffee: https://www.trianoncoffee.com/blogs/news/how-is-honey-processed-coffee-different-from-washed-or-natural Tripetch, P., & Borompichaichartkul, C. (2019). Effect of packaging materials and storage time on changes of colour, phenolic content, chlorogenic acid and antioxidant activity in arabica green coffee beans (Coffea arabica L. cv. Catimor). Journal of Stored Products Research. Tucker, C. M. (2011). Coffee Culture: Local Experiences, Global Connections. New York. Obtenido de http://www.routledge.com/books/details/9780415800259/ UNCTAD. (2018). COMMODITIES AT A GLANCE - Special issue on coffee in East Africa. Geneva. Obtenido de https://unctad.org/en/PublicationsLibrary/ditccom2018d1_en.pdf Vlasov, Y., & Legin, A. (1998). Non-selective chemical sensors in analytical chemistry: from “electronic nose” to “electronic tongue”. Fresenius J Anal Chem, 255-260. Wenjiang, D., Rongsuo, H., Yuzhou, L., Hehe, L., Yanjun, Z., Kexue, Z., & Zhong, C. (2019). Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS. Food Chemistry, 723-731. Williams, P. (2003). Near-infrared technology: getting the best out of light. PDK Grain. Worku, M., de Meulenaer, B., Duchateau, L., & Boeckx, P. (2018). Effect of altitude on biochemical composition and quality of green arabica coffee beans can be affected by shade and postharvest processing method. Food Research International, 278-285. doi:https://doi.org/10.1016/j.foodres.2017.11.016 Zhang, S. J., De Bruyn1†, ,. F., Pothakos, V., Contreras, G. F., Cai, Z., Moccand, C., . . . De Vuyst, L. (2019). Influence of Various Processing PArameters on the Microbial Community Dynamics, Metabolomic Profiles, and Cup Quality During Wet Coffee Processing . Frontiers in Microbiology(10). doi:10.3389/fmicb.2019.02621
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dc.coverage.city.spa.fl_str_mv	Santa Marta
dc.coverage.country.spa.fl_str_mv	Colombia
dc.publisher.program.spa.fl_str_mv	Bogotá - Ingeniería - Maestría en Ingeniería - Ingeniería Agrícola
dc.publisher.faculty.spa.fl_str_mv	Facultad de Ingeniería
dc.publisher.place.spa.fl_str_mv	Bogotá, Colombia
dc.publisher.branch.spa.fl_str_mv	Universidad Nacional de Colombia - Sede Bogotá
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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_abf2Parra Coronado, Alfonsof2b6c416085ac9bdf3566e6ff074589aFranco Bayona, Vicente de Jesús27e4185e28c3ae6ce718a86b870bcb0fFranco Bayona, Vicente de Jesús [0000-0002-9153-7254]Franco Bayona, Vicente de Jesús [1140850527]2023-11-07T21:11:03Z2023-11-07T21:11:03Z2023https://repositorio.unal.edu.co/handle/unal/84903Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/ilustraciones, diagramas, fotografíasLa producción de café de especialidad a partir de prácticas poscosecha amigables con el medio ambiente es cada vez más relevante. Situación que requiere que los cerca de 25 millones de productores de café en todo el mundo adopten estrategias de producción acordes para mantener su competitividad en el mercado. El presente documento tiene como objeto determinar el impacto de variables claves asociadas a la poscosecha de café para construir una metodología de producción de cafés naturales de alta calidad, a partir de las condiciones agroclimáticas de Santa Marta, Magdalena, Colombia. Para esto, se evaluó el impacto del tiempo de fermentación, porcentaje de sombrío en el secado y tiempo de almacenamiento en la calidad de la bebida de café natural, evaluada a partir de la metodología de la Specialty Coffee Association (SCA). De acuerdo con los resultados del análisis estadístico el punto óptimo, mejores resultados de calidad, está en el punto central: 96 h de fermentación S32 (46% sombra) y 55 días de almacenamiento. (Texto tomado de la fuente)The production of specialty coffee using environmentally friendly post-harvest practices is becoming increasingly relevant. This situation requires that approximately 25 million coffee producers worldwide adopt production strategies that allow them to maintain competitiveness in the market. The objective of this document is to determine the impact of key variables associated with coffee post-harvesting to develop a methodology for the production of high-quality natural coffees based on the agroclimatic conditions of Santa Marta, Magdalena, Colombia. To achieve this, the impact of fermentation time, percentage of shade during drying, and storage time on the quality of natural coffee beverages were evaluated using the Specialty Coffee Association (SCA) methodology. According to the results of the statistical analysis the optimum point, best quality results, is at the central point: 96 h of S32 fermentation (46% shade) and 55 days of storage.MaestríaPoscosecha y Procesos Agroindustrialesxix, 112 páginasapplication/pdfspa600 - Tecnología (Ciencias aplicadas)caféSemillas - cultivoCultivosCoffeeSeed cropsCropsCafé de especialidadAnálisis sensorialFermentación de caféSecado de caféAlmacenamiento de caféModelo matemáticoSpecialty coffeeSensory analysisCoffee fermentationCoffee dryingCoffee storageMathematical modelEstudio de variables poscosecha que impactan la calidad de cafés naturales variedad Arábica, procesados en Santa Marta, ColombiaStudy of post-harvest variables that impact the quality of natural Arabica variety coffees processed in Santa Marta, Colombia.Trabajo de grado - Maestríainfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/acceptedVersionTexthttp://purl.org/redcol/resource_type/TMBogotá - Ingeniería - Maestría en Ingeniería - Ingeniería AgrícolaFacultad de IngenieríaBogotá, ColombiaUniversidad Nacional de Colombia - Sede BogotáSanta MartaColombiaACNUR. (2019). Los 10 países más poblados del mundo. Recuperado el Mayo de 2020, de https://eacnur.org/blog/los-10-paises-mas-poblados-del-mundo-tc_alt45664n_o_pstn_o_pst/Alfonso, K. (23 de Enero de 2018). Agronegocios. Obtenido de Agronegocios: https://www.agronegocios.co/aprenda/mas-agronomia-mas-productividad-2623175Borém, F. M., Isquierdo, E. P., Alves, G. E., Ribeiro, D. E., Siqueira, V. C., & Taveira, J. H. (2018). Quality of natural coffee dried under different temperatures and drying rates.Buratti, S., Benedetti, S., & Giovanelli, G. (2017). Application of electronic senses to characterize espresso coffees brewed with different thermal profiles. Eur Food Res Technol, 511-520. Obtenido de DOI 10.1007/s00217-016-2769-yBurmester, K., & Eggers, R. (2010). Heat and mass transfer during the coffee drying process. Journal of Food Engineering, 99, 430-436.Cadena, A. (8 de Marzo de 2014). Challenges in Coffee Processing: An Opportunity in Disguise to Foster a New Breed of Coffee Growers.Carvalho, L. J., de Souza, M., de Oliveira, L., & Santos, L. (2023). Coffee fermentation: A review. Food Research International.CBI. (23 de Diciembre de 2022). Centre for the Promotion of Imports from developing countries. Obtenido de Centre for the Promotion of Imports from developing countries: https://www.cbi.eu/market-information/coffee/trendsCenicafé. (2015). Cenicafe. (G. I. Puerta Quintero, Editor) Obtenido de Cenicafe: https://biblioteca.cenicafe.org/bitstream/10778/600/1/38911.pdfClayton, L. (23 de Mayo de 2022). Sprudge. Obtenido de Sprudge: https://sprudge.com/what-is-natural-process-coffee-185926.htmlCoffeeChemistry. (18 de Abril de 2017). Cupping Fundamentals. Recuperado el Mayo de 2020, de https://www.coffeechemistry.com/quality/cupping/cupping-fundamentalsCoffeeResearch. (2006). Brazilian Coffee Beans . 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I., Vásquez, Z. S., Medeiros, A. B., Vandenberghe, L. P., & Soccol, C. R. (2019). Exploring the impacts of postharvest processing on the aroma formation of coffee beans – A review. Food Chemistry, 441-452.Delagua Coffee Paradise. (2023). About us. Obtenido de https://delaguacoffee.com/do Livramento, K. G., Borém, F. M., José, A. C., Santos, A. V., do Livramento, D. E., Alves, J. D., & Paiva, L. V. (2017). Proteomic analysis of coffee grains exposed to different drying process. Food Chemistry, 221, 1874-1882. doi:https://doi.org/10.1016/j.foodchem.2016.10.069Dong, W., Hu, R., Long, Y., Li, H., Zhang, Y., Zhu, K., & Chu, Z. (2019). Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS. Food Chemistry(272), 723-731.Gomez Posada, S. (17 de Junion de 2019). Fermentación del café: El secreto de la calidad en taza. Recuperado el Mayo de 2020, de https://quecafe.info/fermentacion-del-cafe-calidad-en-taza/Grainpro. (2022). GrainPro. Obtenido de GrainPro: https://www.grainpro.com/es/grainpro-twist-tie-esGrant, T. (11 de Febrero de 2020). Perfect Daily Grind. Obtenido de Perfect Daily Grind: https://perfectdailygrind.com/es/2020/02/11/explorando-las-tendencias-en-cafe-especial-de-los-millennials/Harvard. (2021). Harvard School of Public Health. Obtenido de Harvard School of Public Health: https://www.hsph.harvard.edu/news/hsph-in-the-news/is-coffee-good-or-bad-for-your-health/#:~:text=Hu%20said%20that%20moderate%20coffee,their%20risk%20of%20early%20death.ICAFE. (2011). Guía Técnicapara el Cultivo del Café. Barva: CICAFE. Obtenido de http://www.icafe.cr/wp-content/uploads/cicafe/documentos/GUIA-TECNICA-V10.pdfICO. (2020a). Coffee Market Report March 2020. Recuperado el Mayo de 2020, de http://www.ico.org/documents/cy2019-20/cmr-0320-e.pdfICO. (2020b). Total Production. Recuperado el Mayo de 2020, de www.ico.org/historical/1990 onwards/PDF/1a-total-production.pdfICO. (2020c). World Coffee Consumption. Londres, Inglaterra. Obtenido de http://www.ico.org/prices/new-consumption-table.pdfICO. (2021). COFFEE DEVELOPMENT REPORT. Londres: International Coffee Organization.IDEAM. (2023). Obtenido de http://www.ideam.gov.co/documents/21021/418894/Caracter%C3%ADsticas+de+Ciudades+Principales+y+Municipios+Tur%C3%ADsticos.pdf/c3ca90c8-1072-434a-a235-91baee8c73fcINTERNATION COFFEE DAY. (2019). WHAT DOES IT TAKE TO MAKE A CUP OF COFFEE? Recuperado el Mayo de 2020, de https://www.internationalcoffeeday.org/copy-of-storiesJagelman, J. (7 de Marzo de 2019). China Specialty Coffee – Awakening the Dragon. Recuperado el Mayo de 2020, de https://yunnancoffeetraders.com/china-specialty-coffee/Kulapichitr, F., Borompichaichartkul, C., Suppavorasatit, I., & Cadwallader, K. (2019). Impact of drying process on chemical composition and key aroma components of Arabica coffee. Food Chemistry, 49-58.Kumar, A. S., Thapa, A., & Gautam, H. (2019). Solar Radiation, Air Temperature, Relative Humidity, and Dew Point Study: Damak, Jhapa, Nepal. International Journal of Photoenergy. doi:https://doi.org/10.1155/2019/8369231Latha, R. S., & Lakshmi, P. K. (2012). Electronic tongue: An analytical gustatory tool. Journal of Advanced Pharmaceutical Technology & Research, 3-8. doi:10.4103/2231-4040.93556Liu, X., Qi, Y., Li, F., Yang, Q., & Liming, Y. (2018). Impacts of regulated deficit irrigation on yield, quality and water use efficiency of Arabica coffee under different shading levels in dry and hot regions of southwest China. Agricultural Water Management, 292-300. doi:https://doi.org/10.1016/j.agwat.2018.04.024Louzada Pereira, L., Polonini Moreli, A., Rizzo Moreira, T., Schwengber Ten Caten, C., Pereira Marcate, J. P., Grancieri Debona, D., . . . Rogério. (2019). Improvement of the Quality of Brazilian Conilon through Wet Processing: A Sensorial Perspective. Agricultural Sciences, 395-411. doi:https://doi.org/10.4236/as.2019.103032Ma, Y. (29 de Abril de 2022). Statista. Obtenido de Statista: https://www.statista.com/topics/7311/coffee-market-in-china/#topicOverviewMacDonnell, K. (2 de Febrero de 2023). CoffeeAffection. Obtenido de CoffeeAffection: https://coffeeaffection.com/coffee-shop-industry-statistics/#:~:text=In%20the%20last%20five%20years,the%20most%20in%20the%20US.Machado Martins, P. M., Batista, N. N., da Cruz Pedrozo Miguel, M. G., Pavesi Simão, J. B., Ribeiro Soares, J., & Schwan, R. F. (2020). Coffee growing altitude influences the microbiota, chemical compounds and the quality of fermented coffees. Food Research International(129).Martinez Jimenez, E. J., Machado Martins, P. M., de Oliveira Vilela, A. L., Batista, N. N., Veiga Franco da Rosa, S. D., Ribeiro Dias, D., & Schwan, R. F. (2022). Influence of anaerobic fermentation and yeast inoculation on the viability, chemical composition, and quality of coffee. Food Bioscience. doi:https://doi.org/10.1016/j.fbio.2022.102218MordorIntlligence. (2023). COFFEE MARKET SIZE & SHARE ANALYSIS - GROWTH TRENDS & FORECASTS (2023 - 2028). Obtenido de https://www.mordorintelligence.com/industry-reports/coffee-marketPate, A. (15 de Marzo de 2019). Perferct Daily Grind. Obtenido de Perferct Daily Grind: https://perfectdailygrind.com/es/2019/03/15/rayos-uv-ayudan-a-controlar-la-calidad-durante-el-tueste/Peñuela, A. E., Gonzalo, C. M., Molina, D., Puerta, G. I., Botero, J. E., & Rodríguez, N. (2013). Manual del cafetero colombiano (Vol. I).Perfect Daily Grind. (8 de Diciembre de 2021). Perfect Daily Grind. Obtenido de Perfect Daily Grind: https://perfectdailygrind.com/es/2021/12/08/como-almacenar-el-cafe-pergamino/PerfectDailyGrind. (2019). Tracing Coffee’s Roots Back to Al-Mokha, Yemen. Recuperado el Mayo de 2020, de https://perfectdailygrind.com/2019/06/tracing-coffees-roots-back-to-al-mokha-yemen/PerfectDailyGrind. (2020). 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T., & Ramírez, C. G. (2015). Beneficio del café en Colombia. Chinchiná: FNC - Cenicafé.Samsonowicz, M., Regulska, E., Karpowicz, D., & Leśniewska, B. (2019). Antioxidant properties of coffee substitutes rich in polyphenols and minerals. Food Chemistry, 278, 101-109.SCA. (16 de Diciembre de 2015). SCAA Protocols \| Cupping Specialty Coffee. Recuperado el Mayo de 2020, de https://www.scaa.org/PDF/resources/cupping-protocols.pdfSeverini, C., Derossi, A., Fiore, A. G., Ricci, I., & Marone, M. (2016). The electronic nose system: study on the global aromatic profile of espresso coffee prepared with two types of coffee filter holders. Eur Food Res Technol, 2083-2091. doi:DOI 10.1007/s00217-016-2705-1Smrke, S., Adam, J., Muhlemann, S., Lantz, I., & Yeretzian, C. (2022). Effects of different coffee storage methods on coffee freshness after opening of packages. Food Packaging and Shelf Life. doi:https://doi.org/10.1016/j.fpsl.2022.100893Specialty Coffee Association. (2019). El café Arábica lavado Guía de defectos del café verde. Obtenido de https://bootcoffee.com/wp-content/uploads/2019/09/SCA_The-Arabica-Green-Coffee-Defect-Guide_Spanish_updated.pdfStatista. (2022). Statista. Obtenido de Statista: https://www.statista.com/outlook/cmo/hot-drinks/coffee/worldwide#revenueSweetMarias. (2015). Yemen. Recuperado el Mayo de 2020, de https://legacy.sweetmarias.com/library/yemen/TheSpecialtyCoffeeCompany. (Agosto de 2022). TheSpecialtyCoffeeCompany. Obtenido de TheSpecialtyCoffeeCompany: https://www.thespecialtycoffeecompany.com/resources/specialty-coffee/TrianonCoffee. (2019). TrianonCoffee. Obtenido de TrianonCoffee: https://www.trianoncoffee.com/blogs/news/how-is-honey-processed-coffee-different-from-washed-or-naturalTripetch, P., & Borompichaichartkul, C. (2019). Effect of packaging materials and storage time on changes of colour, phenolic content, chlorogenic acid and antioxidant activity in arabica green coffee beans (Coffea arabica L. cv. Catimor). Journal of Stored Products Research.Tucker, C. M. (2011). Coffee Culture: Local Experiences, Global Connections. New York. Obtenido de http://www.routledge.com/books/details/9780415800259/UNCTAD. (2018). COMMODITIES AT A GLANCE - Special issue on coffee in East Africa. Geneva. Obtenido de https://unctad.org/en/PublicationsLibrary/ditccom2018d1_en.pdfVlasov, Y., & Legin, A. (1998). Non-selective chemical sensors in analytical chemistry: from “electronic nose” to “electronic tongue”. Fresenius J Anal Chem, 255-260.Wenjiang, D., Rongsuo, H., Yuzhou, L., Hehe, L., Yanjun, Z., Kexue, Z., & Zhong, C. (2019). Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS. Food Chemistry, 723-731.Williams, P. (2003). Near-infrared technology: getting the best out of light. PDK Grain.Worku, M., de Meulenaer, B., Duchateau, L., & Boeckx, P. (2018). Effect of altitude on biochemical composition and quality of green arabica coffee beans can be affected by shade and postharvest processing method. Food Research International, 278-285. doi:https://doi.org/10.1016/j.foodres.2017.11.016Zhang, S. J., De Bruyn1†, ,. F., Pothakos, V., Contreras, G. F., Cai, Z., Moccand, C., . . . De Vuyst, L. (2019). Influence of Various Processing PArameters on the Microbial Community Dynamics, Metabolomic Profiles, and Cup Quality During Wet Coffee Processing . Frontiers in Microbiology(10). doi:10.3389/fmicb.2019.02621CORUSIDRCPúblico generalLICENSElicense.txtlicense.txttext/plain; charset=utf-85879https://repositorio.unal.edu.co/bitstream/unal/84903/1/license.txteb34b1cf90b7e1103fc9dfd26be24b4aMD51ORIGINAL1140850527.2023.pdf1140850527.2023.pdfTesis de Maestría en Ingeniería - Ingeniería Biosistemasapplication/pdf13138918https://repositorio.unal.edu.co/bitstream/unal/84903/2/1140850527.2023.pdf3477d7267f461ce912f5a407f93bafa8MD52THUMBNAIL1140850527.2023.pdf.jpg1140850527.2023.pdf.jpgGenerated Thumbnailimage/jpeg4958https://repositorio.unal.edu.co/bitstream/unal/84903/3/1140850527.2023.pdf.jpg94cd002be6dfede9c3aaea52eff6d881MD53unal/84903oai:repositorio.unal.edu.co:unal/849032023-11-07 23:06:24.097Repositorio Institucional Universidad Nacional de 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Estudio de variables poscosecha que impactan la calidad de cafés naturales variedad Arábica, procesados en Santa Marta, Colombia

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