Efecto del secado y presecado mecánico previo al almacenamiento en la calidad del grano de café (Coffea arabica L.)

Abstract

The aim of this study was to evaluate the effect of drying and pre-drying conditions of samples of parchment coffee stored during 6 months under controlled conditions of relative humidity of 70% and temperature of 25°C quantifying the Electrical Conductivity (EC), Potassium Leaching (KL) and Fatty Acidity (FA) of the grain. The coffee drying consisted on combined processes using air temperatures of 50°C and 60°C and two periods of 4 and 8 hours in the mechanical pre-drying and subsequently taken to commercial moisture content under patio drying, and two control treatments consisting of complete mechanical drying and complete solar drying. The results of the tests showed the following values: 6.35 - 16.34 μSm cm-1 / g DM (EC), 2.0 - 4.45ppm / g DM (KL) and 0.76 - 1.57mL KOH / 100g MS (FA), where the statistical analysis shows that there is no effect of the drying type on the studied variables. However, the highest accumulated averages in the storage time were observed for the complete mechanical drying. The values did not show deterioration of the cellular structure attributed to the frame of reference of drying with high temperature or prolonged storage. The tests of Electrical Conductivity (EC) and Fatty Acidity (FA) shows sensitivity to the storage time while the Potassium Leaching (KL) test did not constitute an indicator of grain deterioration attributable to thermomechanical stress or storage time.